New Delineator recipes.

RED CABBAGE WITH CHESTNUTS I red cabbage Yz cup water I tablespoon drippings Salt and pepper y2 cup melted grape jelly French chestnuts Select a nice red cabbage, remove the outer leaves and soak for a short time in cold water. Drain, and slice in thin shreds. Melt the fat in a saucepan, add the jelly and the cabbage, the water, salt and pepper. Cook very slowly until tender. At the same time, boil some French chestnuts; take off the skin and add them to the cabbage. Cook all slowly for about two hours, until the liquid has evaporated. STUFFED CABBAGE I cabbage i cup bread-crums Butter or butter substitute 3 eggs Parsley i chopped onion Spices Place a thin piece of cheese-cloth in the bottom of a bowl and lay the large cabbage leaves in it. Chop the middle of the cabbage fine and fry it in butter or butter substitute until it is yellow. Remove it from the fire, add a little chopped parsley, spices, bread-crums, eggs and onion. Place this mixture inside the large cabbage leaves, and tie up the cabbage by tying together the four corners of the cloth. Place in a pan of boiling salted water and boil until the cabbage leaves are tender (about thirty-five minutes). When done, remove from the cloth, pour a little melted butter or butter substitute over it, and some fine bread-crums, and bake for five minutes. Serve with a tomato sauce. EGGPLANT ORIENTAL 2 green peppers 6 ripe tomatoes 2 eggplants 3 teaspoons salt 3 tablespoons cooking oil i teaspoon paprika Remove the seeds from the peppers, and cut the peppers into small pieces. Pare the eggplants and cut into small pieces. Cook the eggplant and peppers in the fat until slightly brown, then add the tomatoes and seasonings and continue the cooking until the eggplant is done. Serve very hot. LIMA BEANS, NEUFCHATEL STYLE 2 cups green Lima beans or i ^ cup butter cup dried Lima beans, soaked i>^ cups milk in water overnight 2 egg-yolks I teaspoon salt Cook beans in boiling salted water until almost tender. Drain, remove skins and return to saucepan. Add fat, salt, and milk, and finish cooking. Just before serving, add slightly beaten eggyolks diluted with a little milk. MUSHROOMS AU GRATIN ½ pound mushrooms Yi cup bread-crums 1 sHced onion 1/16 teaspoon pepper 2 tablespoons cooking oil Y^ teaspoon paprika 2 tablespoons flour i tablespoon butter 1 cup mushroom stock (made Y^ teaspoon salt from stems) Juice of i lemon Peel the mushrooms and sprinkle salt over them to extract the water. Fry the onion in the oil. Add the flour and brown; add the stock and seasonings and cook the sauce until it is thickened. Drain the mushrooms and add them to the sauce. Put into a baking-dish, sprinkle with crums and bake until the crums are slightly browned. POTATOES, PEASANT STYLE 3 cups potatoes 2 tablespoons flour 6 tablespoons bacon fat 2 cups milk 2 cloves garlic i teaspoon salt 2 tablespoons parsley ^ teaspoon pepper Y2 teaspoon paprika Wash, pare and cut potatoes in dice. Fry in fat until brown. Remove potatoes and fry the chopped garlic and parsley in the fat remaining in the pan. Add flour, milk and seasonings, and cook until thickened (about five minutes). Add potatoes and cook three minutes. SPINACH A LA REINE Yt. tablespoon chopped onion Salt and pepper