Boil, drain, and rinse spaghetti without cutting it into short pieces, and spread it out at length upon a dish or clean board to cool. Butter or oil some timbale-moulds or nappies, and when the spaghetti is cold, line these with it, beginning in the centre of the bottom and winding the spaghetti neatly and closely around and around until the top is reached. Do this deftly and patiently, joining closely when a single piece is not enough to line the whole cup. A little practice will enable you to do it well. When the mould is lined, dust with paprica or with cayenne, and with salt. Have at hand sweetbreads that have been boiled, blanched, chopped, and seasoned with salt, pepper, and a few drops of onion-juice, then moistened with a rich white sauce. Fill the lined cups or moulds with this, cover with a close coil of spaghetti, and cook twenty-five minutes in a pan of boiling water set in a hot oven. Keep the timbales covered for twenty minutes. Or, you may steam them for three-quarters of an hour.

Dip each mould for an instant in ice-cold water, and turn out the timbales upon individual plates, made very hot. Serve with a rich gravy, or with mushroom or tomato sauce.

SPAGHETTI AND MUSHROOM TIMBALES are made exactly as in the last recipe, substituting mushrooms for the sweetbreads.

In fact chicken, oysters, turkey, salmon - almost any well-prepared filling - may be used instead of either of these materials.

This is a pretty company entree.