Plain and fluted irons of various shapes, mounted on a long handle, are used for shaping Swedish timbale cases. To use, dip the iron into the hot fat, let stand two or three minutes, then drain and dip into the batter - held in a small cup - to half an inch of the top of the iron; return at once to the fat and hold there until the batter is crisp and lightly colored, then remove from the iron and turn upside down on soft paper to drain. If, on dipping the iron into the batter, the batter does not cling to it, the iron has not been heated enough. If the fat sizzles considerably, and the case spreads out and drops from the iron, the mould is too hot. If the iron be lowered too far into the batter, the case will spread over the top of the iron and be troublesome to remove. The finished cases should be very thin, delicate, and crisp. With experience these are very easily made. They may be purchased at a caterer's, as also a pressed croustade or case made of a similar batter, but without frying. For salpicon to serve in these cases.