Macaroni Timbales

Boil twelve sticks of macaroni in salted water until tender, cut in rings-. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish, or Welsh rarebit mixture. Cover with macaroni rings. Set molds in a pan of hot water and bake twenty minutes. Remove from molds and serve with Bechamel, Allemande, or Hollandaise Sauce as an entree; or line a large mold and fill with creamed mushrooms, creamed sweetbreads, creamed chicken, veal or turkey, adding several beaten eggs to give the mixture right consistency.

Prepared in this way it may be served for luncheon.

Cheese Cakes

1 cup cottage cheese ½ cup sugar 3 tablespoons butter 1 teaspoon salt.

3 eggs.

Rind and juice of one lemon.

½ cup raisins.

½ cup citron.

Mix the above ingredients and beat until smooth. Line patty tins with pastry, fill with cheese mixture. Bake in a moderate oven twenty minutes.

Fritter Batter

1 cup flour.

2 teaspoons baking powder ¼ teaspoon salt.

¼ cup milk.

2 eggs.

1 tablespoon lemon juice.

Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk. Beat well, strain if lumpy, and leave standing several hours, over night if possible.

This receipt may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits.

Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat.

Corn Oysters

2 cups green corn pulp.

2 eggs.

Pepper and cayenne.

1 tablespoon butter, melted.

¼ teaspoon salt.

Flour.

Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients with enough flour to shape into small cakes. Saute in butter or pork fat or fry in deep fat.

Green Pea Timbales

Press one pint cooked peas through a sieve; add four tablespoons milk or soup stock, few drops of onion juice, Salt, pepper, cayenne, and the whites of three eggs, beaten until stiff. Press into buttered timbale molds, set in a pan of hot water, and bake in a slow oven until firm. Unmold, serve on hot platter. Garnish with a piece of parsley on the top of each timbale and Bechamel Sauce.

Egg Plant Baked In Shell

Boil four egg plants twenty minutes. Cut in halves lengthwise. Scoop out center. Drain in cheese cloth. Mix one half cup bread crumbs, one quarter cup minced chicken, one quarter cup egg plant, two tablespoons butter, salt, paprika, and cayenne, and one egg.

Fill egg plant shells with this mixture, cover with buttered and seasoned crumbs, and bake in a slow oven about one hour.

Baked Onions In Ramekins

Peel and parboil twelve medium-sized onions; drain; chop. Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, one and one quarter cups cream, or chicken stock, four tablespoons soft bread crumbs, one tablespoon finely chopped parsley. Boil five minutes; add one egg well beaten and the chopped onion. Cool slightly; add the beaten whites of two eggs; add more seasoning if needed and bake in buttered ramekin dishes twenty minutes in a moderate oven. Serve immediately.