Swedish Timbales

One teaspoon sugar, 1/2 teaspoon salt, 1 cup milk, 2 eggs, 1 cup flour. Beat eggs slightly with sugar and salt. Add cold milk. Dip timbale iron in hot fat, then in batter. Fry in deep fat. - A. L. B.

Angels On Horseback

Mix in saucer a little lemon juice, cayenne, essence of anchovy; then dip in mixture nice Eastern oysters and roll each one in thin slice of bacon. Put these so prepared oysters on a skewer and fry them in clarified butter. Place each oyster on a piece of fresh made toast and serve very hot. - Chef of Occidental Hotel, S. F.

Stuffed Artichokes (Entree)

Boil till tender, remove center, leaving enough of outside to form a cup. Slice the tender part of 6 artichokes, chop 2 hard boiled eggs, mix with sliced artichokes, make thick white sauce. Pour over egg and artichoke. Fill artichoke cups, bake 10 minutes, pour over drawn butter sauce. Serve in ramequins. - A. L. B.

Brains A La Newberg

Take 6 brains. Soak in cold water (salted). Skin them and put them in water and boil until done, but not too soft. When cold cut in small pieces. 1 tablespoon butter, 1 tablespoon flour. Put on stove in pan and blend. Then pour in 1 cup of the water the brains were boiled in and 1 cup milk. Both must be hot when added to the butter mixture. Cream Sauce: One cup cream. Add salt, pepper and Worcestershire sauce and 1 tablespoon Snider's Cocktail sauce. Can mushrooms, chopped and fried brown in butter. Add the brains and mushrooms to cream sauce and serve on toast.

Chantecler Entree

One can tomatoes, cooked and strained. Thicken with drawn butter. 1 can mushrooms, veal loaf, chopped in large squares, celery salt, kitchen bouquet, paprika. Pour the contents of the tomato can over the meat; add to this the mushrooms and seasoning as given. Serve for chafing-dish order in ramequins. - N. H. M.

Creamed Chicken

Boil a 4-lb. chicken until very tender, set aside in the liquor to cool. When cold cut in small pieces. In the meanwhile or when ready to serve, put in a double boiler 5 tablespoonfuls of flour and 4 of butter and stir together. Slowly add, stirring all the time, 1 quart of cream (part milk may be used). Season with salt, pepper, a dash of cayenne pepper, a dash of nutmeg and a little sherry wine. Into this stir the chicken, and one can of mushrooms cut in half and previously fried in butter. Heat thoroughly and serve in patty cases. - Mrs. L. A. B.

Chicken And Oysters A La Metropole

One-fourth cup butter, 1/4 cup flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, 2 cups cream. Of these ingredients make a cream sauce to which add 2 cups of cold chicken cut in dice, 1 pint of oysters (cleaned and drained). Cook until oysters are plump and serve sprinkled with 1/3 cup finely chopped celery.

Chicken Souffle

To a pint of cold chicken chopped fine, add 1 teaspoon salt, 1/2 saltpoon pepper and a tablespoon of chopped parsley. Cream 1 tablespoon butter and 1 of flour and add 1/2 pint of milk and stir until boiling. Add this to the chicken and then stir in carefully the well beaten whites of 4 eggs. Turn into a baking dish and bake in a moderate oven 15 minutes. - Mrs. H. L. S.