Cauliflower Timbales

1 cup of dry cauliflower puree 1/3 cup of grated bread crumbs 2 whole eggs 1 yolk of egg

½ teaspoonful of salt

½ teaspoonful of pepper

2 tablespoonfuls of melted butter

½ cup of milk

Drain the cooked cauliflower, then press through a sieve; add the butter, the eggs beaten without separating the whites and yolks, and the other ingredients. Turn into buttered molds and bake as usual. Serve with cream, drawn butter, tomato or Hollandaise sauce. This will make eight timbales. Butter the timbale molds thoroughly, put little rounds of paper in the bottom of each mold and butter them; the paper will adhere to the mixture and insure unmolding in good shape.

Cheese Timbales In Spaghetti - Lined Molds

25 sticks of spaghetti 1½ tablespoonfuls of butter 1½ tablespoonfuls of flour ¼ teaspoonful of salt ¼ teaspoonful of paprika

½ cup of cream ½ cup of stock (white) 6 ounces of grated cheese 1 egg and 3 yolks of eggs beaten together

Have ready a saucepan of rapidly boiling salted water. Take all the sticks of spaghetti in the hand, making the ends even, and put one end of them into the water, and, as they soften, bend them around so they may lie on the bottom of the saucepan, and let them cook until tender. It will take twenty or more minutes. When the spaghetti is tender, drain off the water, and rinse again and again in cold water. Let drain. Then spread the pieces on a cloth, each apart from the others. Have ready plain timbale molds, thickly spread with softened butter, or, better still, brush the inside of each mold with the softened butter just before you are ready to line it with the spaghetti. Commence at the center of the bottom, and coil the spaghetti round and round to completely line the mold. It will stick to the soft butter. Set aside in a cool place while the cheese preparation is made ready. Make a sauce of the butter, flour, seasonings, cream and stock; in this melt the cheese, then stir in the eggs. Turn into the lined molds. Cook as all egg and forcemeat preparations. Serve, unmolded, with tomato or cream sauce. Other fillings may be used.

Asparagus Timbale

Cook two large bunches of asparagus, leaving them a little underdone. Use one bunch, cut before cooking to the height of the mold, to line a mold, first lined with paper, and heavily buttered. Make a sauce of two tablespoonfuls, each, of butter and flour, salt, pepper, and one cup of rich milk or thin cream. Add one cup of asparagus tips and the pulp from the rest of the asparagus pushed through a sieve. Add, also, the yolks of six eggs, and one whole egg, beaten until well mixed (four whole eggs may also be used), and turn the mixture into the prepared mold. Bake, set on several folds of paper, until firm in the center. The mold should hold one pint and a half. Serve with any of the sauces appropriate to asparagus.

Salmon Loaf

(Cooked fish)

1 pound of cooked salmon (fresh-cooked or canned) 1 cup of grated bread crumbs 2 eggs, beaten ½ cup of milk or stock 1 teaspoonful of lemon juice

½ teaspoonful of onion juice

1 tablespoonful of fine-chopped parsley ½ teaspoonful of salt ½ teaspoonful of paprika

Mix all together thoroughly. Turn into a mold lined with buttered paper and cook as all timbale or custard mixtures. Serve turned from the mold, with Hollandaise, tomato or drawn butter sauce. Slices of hard-cooked egg, or chopped pickles, capers or pieces of cooked lobster meat or shrimps may be served in the latter sauce.