Swedish Timbale Cases

Two eggs, one-half cup of milk, one cup of flour, one saltspoon of salt, one teaspoon of sugar, one tablespoon of oil or melted butter. Do not separate eggs, but beat the whole mixture together till smooth.

The timbale iron must be heated in the kettle of deep fat. Drain it, wipe on clean paper, and dip into the batter which should be put in a large cup or small deep bowl. Hold the iron there till a coating of the batter adheres to it, then put it back in the fat, and cook till crisp and light brown. Drain on paper.

This quantity will make twenty or more of the cases. They may be made several days before they are to be used, and heated in the oven just before they are filled with creamed sweetbreads, etc.

Fritter Batter.

Use the same proportions as for the timbale cases, but separate the yolks and whites of the eggs and fold in the whites last. One teaspoon of baking powder may be added and one egg left out.

The yolks of the eggs are sometimes omitted.

Apple Fritters.

Core and pare three or four apples, but do not break them. Cut them in slices one-third of an inch thick, leaving the opening in the center. Sprinkle with sugar, lemon, and spice. Dip each slice in the fritter batter, and fry in hot fat. Drain and sprinkle with powdered sugar.

Other fruits, clams, oysters, tripe or small sections of cooked meat may be covered with the same batter and fried. One tablespoon of lemon juice or vinegar often is added to the batter for meats and fish.

Meat Dumplings.

Season one cup of fine chopped cold meat and mix with the unbeaten whites of two eggs. Shape in balls or drop from a spoon into hot water or tomato sauce. Cook five minutes or more, and serve on toast.

Macaroni.

The preparation of macaroni, spaghetti, vermicelli, etc., is much like that of cereals. Each is cooked in boiling salted water until tender, twenty to forty minutes, according to the size and shape. If drained and put in cold water for a short time it will keep its shape without sticking together. Then it may be cut in rings for soup, or short sections to line timbale molds, or for croquettes, or to serve in a sauce.

One-fourth of a pound package of macaroni will measure about one quart when cooked.

Macaroni With Cheese.

Mix together, or put in layers in a dish, one pint of boiled macaroni, one cup of thin, white sauce highly seasoned with salt and pepper, and from one-fourth to one-half cup of chopped or grated cheese. Sprinkle with buttered crumbs and bake until hot and brown.