Make pretty garnishes for timbales and molds. Small custard cups, or the imported tin molds, being suitable for them. Oil molds well with cold oil or softened (not melted) butter and leave in a cool place.

Prepare daisies by cutting a small round piece from a slice of hard-boiled yolk of egg and six diamond shaped pieces from the poached white, for each, and arrange like daisies in the bottom of the mold, the oil holding them in place.

Press the spinach mixture into the molds, taking care not to displace the daisies, and bake the same as the large mold, only a shorter time, 30-35 m., or until puffed in the center and firm to the touch. Invert on to rounds of toast and place as desired.