Miss Parloa's kitchen companion

Spaghetti Timbales. on a board placed upon the table. Lift the spaghetti carefully, and spread it at full length on the towel. Butter twelve dariole moulds, and line them with the spaghetti. Begin in the centre of the bottom, and wind the spaghetti around spirally until the top of the mould is reached. This must be done loosely because the spaghetti will expand in cooking. Cover this with the forcemeat, and proceed exactly as for chicken timbales. Serve with Bechamel yellow sauce. Macaroni Timbales. Cook and treat three ounces of macaroni the same as the spaghetti, except that it must boil fifteen minutes. Measure the height of the moulds, and cut the macaroni in lengths to fit the moulds. Butter the moulds, and line the sides with the strips of macaroni. Line this with the force-meat, and proceed exactly the same as for the chicken timbales. Serve with Bechamel or supreme sauce. Honeycomb Timbale. For this use the rule for the force-meat for chicken timbales, and three times the rule for the filling; also four ounces of macaroni. Cook the macaroni the same as for macaroni timbales, and cut it into three-quarter-inch lengths. Butter a two-quart charlotte mould very generously. Cover the bottom of the mould with the macaroni, placing the short pieces on end. Treat the sides in the same manner, having the pieces of macaroni at right angles with those on the bottom of the mould. Cover the macaroni with a thin coating of force-meat, and then add the filling. Now cover with the remainder of the force-meat, and treat the same as chicken timbales. Serve with mushroom white sauce. *• Chicken-Liver Timbale. Make the rule for chicken-liver force-meat, and add to it one gill of Bechamel sauce. Mix thoroughly, and then add one pint of the breast of cooked chicken, cut into dice. Butter a three-pint charlotte mould, and put the mixture into it. It will not quite fill it. Cover with buttered paper, and place in a pan of boiling water. Cook slowly for one hour. Turn upon a flat dish, and pour Allemand sauce around it. Veal Timbales. Veal may be used for timbales in the same manner as chicken, but it must be cooked three times as long. Game Timbales. Partridge, grouse, quail, pigeons, etc., are prepared in timbales the same as chicken. Salmon Timbales. For a quart mould, or twelve of the smallest-sized dariole moulds, use a pound and a half of salmon, free of skin and bones ; one pint of cream, half a pint of stale bread, three-quarters of a cupful of butter, half a cupful of mushrooms, three teaspoonfuls of salt, half a teaspoonful of pepper, a slight grating of nutmeg, and four eggs. Cook the bread and cream together for ten minutes. Pound the salmon and mushrooms to a paste, and then rub through the puree sieve. Add the seasoning. When the mixture of bread and cream is cold, add this and the butter to the fish, and pound all together until thoroughly blended. Add the eggs, well beaten. Put this mixture into a well-buttered charlotte mould ; cover with buttered paper, and cook for three-quarters of an hour. Serve with a lobster or anchovy sauce. Other Fish Timbales.