Harper's cook book encyclopædia

of macaroni in a stewpan with three pints of boiling water and a little pepper and salt. Be careful not to break it into shorter pieces than will go around the inside of the moulds. Let it simmer gently for twenty minutes, then drain it, put it back with half a pint of broth, and let it simmer twenty minutes longer. Cover the inside of thickly buttered moulds with it quite closely and neatly. Spaghetti can be used in place of macaroni. Begin at the bottom and wind it around spirally until the top of the mould is reached. Spread over the macaroni a little good force - meat seasoned suitably to whatever is to constitute the contents of the timbale, and afterwards fill up the mould with a highly seasoned mince of game or Timbales of Eggs TOMATOES Tripe, Broiled poultry. Moisten with good sauce, cover over the preparation, and poach as usual. Timbales of Eggs. See Eggs. Timbales, Sweetbread. — Line the moulds with a quenelle force-meat. For the filling take 4 ozs. each of cooked sweetbreads and cooked lean ham, both cut into dice. Put I oz. of butter in a saucepan ; add t/z oz. of onion cut up very small ; in this brown 2 ozs. of mushrooms, also cut very small. In another saucepan boil half a pint of cream and stir in a table-spoonful of flour, add salt and pepper. Pour this at once on the mushrooms, and let the whole simmer from three to five minutes. Poach as directed on preceding page. Serve with a brown sauce. Or the ham may be omitted, using double the quantity of sweetbread, in which case serve with a rich, white, bechamel sauce. Titelli's Macaroni. See Macaroni. Toast, Buttered. See Bread. Dry. Egg. See Eggs. Toast for Roast Game. — Toast a slice of bread the third of an inch thick till it is brightly browned on both sides. Cut off the crust, hold it over a bowl of boiling water for a minute to imbibe the steam, and butter it well. Soak it in the dripping in the pan under the birds, and when these are ready, serve them upon it. Tomato Pickles. Soy. for Pies. .. Canned. .. Figs. .. Preserve. .. Salad. .. Sauce. See Pickles. See Pies. See Preserves. See Salads. See Sauces ; also Vegetables. See Souffles. See Soups. Souffle. Bisque. Soup, a la Frangaise. See Vegetables. .. a la Mode. .. and Sweet Corn. .. and Okra .. au Gratin. .. Baked. .. Broiled. .. Curried. .. Devilled. .. Pie. .. Portuguese. .. Puree. .. Raw. .. Stewed Whole. .. Stuffed. with Ham. .. Toast. Tongue, Beef. See Beef. .. .. Smoked a la Marigold. .. .. with Aspic Jelly. .. Toast Beef. Tortoni Biscuit. See Ices. Transparent Puffs. See Cakes. Tom Thumb Pickles. See Pickles. Trifle. See Custards. Tomatoes. — The following recipes for cooking tomatoes will be found under their respective headings as indicated : Tomato Wine. See Beverages. ' .. and Green Peppers Omelet. See Eggs. .. Omelet. .. Jelly. See Jellies. Butter. See Pickles. Catsup. Tripe should be soaked in salt and water, then thoroughly washed, and again put into water and allowed to simmer until it is very tender. When the tripe becomes cold prepare it in any way desired. Honeycomb tripe will not require so much cooking as the plain. Tripe, Broiled. — Use the thicker part of the tripe. Honeycomb is the Tripe a la Lyonnaise TROUT Turkeys