New Delineator Recipes

What Butterick's magazine told American kitchens to cook in 1929 - five hundred recipes in thirty-three departments, casserole cookery to cooking at the table.

Appetizers

8 recipes in this part of New Delineator Recipes.

Prepared Bread for Canapes

Canapes are made from stale white bread, cut in quarter-inch slices and then shaped with a cutter into circles or rings two and one-half or…

Anchovy Canapes

6 portions prepared bread 3 tablespoons anchovy paste 3 teaspoons lemon-juice 2 hard-cooked eggs Garnish of whole anchovies (may be…

Sardine Canapes

6 portions prepared bread 6 large sardines Juice of 1 lemon Salt Worcestershire sauce Pickled beets 6 large olives 24 thin slices lemon…

Cheese and Olive Canapes

6 portions prepared bread 3 tablespoons cream cheese Olives stuffed with pimientos Garnish of red pepper or pickled beet Spread on the…

Suggestions for Canapes

1. Spread rounds of bread, toasted and buttered, with puree of pate de foie gras. On top of this place a slice of hard-boiled egg. Garnish…

Cocktails with Shrimps

1. Shrimps may be put in glasses of cracked ice and each one dipped in mayonnaise. They may be served on glass plates. 2. Shrimps may be…

Strawberry-And-Pineapple Cocktail

1 cup orange-juice 1/3 cup lemon-juice 1 cup diced pineapple Sugar 1 cup strawberries Combine the orange-and lemon-juice sweetened to…

Mixed Fruit Cocktail

6 large oranges 1 banana 2 slices pineapple Juice of 1 lemon Sugar Slice off tops of the oranges and scoop out the inside, being careful…

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