Miss Parloa's kitchen companion

Use any kind of delicate white fish for the force-meat, and make a filling with lobster, shrimp, or oysters. The rule for chicken timbale can be followed in making these fish timbales. Of course, one may change the seasoning to suit one's taste in any of these dishes. Swedish Timbales. For the shells use half a pint of flour, one generous gill of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of sugar, and one table-spoonful of salad oil. Beat the eggs until light, and then add the milk to them. Pour this mixture on to the flour, and beat to a smooth batter. Add the other ingredients, and beat two minutes longer. Put the timbale iron in a kettle of hot fat for about ten minutes. Take the bowl of batter in the left hand, and hold it near the kettle of fat ; with the right hand lift the iron from the fat, and dip it into the batter, coating the iron about an inch deep with the Process of Making Swedish Timbales. batter, and holding it as illustrated. Return the iron to the fat, and cook the batter until it is a delicate brown. It will take about one minute. Lift the iron from the fat, and turn it over to drain all the grease from the timbale. Have a pan lined with brown paper, and -drop the timbale into this. Continue this process until all the batter has been cooked. These timbale shells will be found delicate, crisp cups. After making a few it will be an easy matter to get the shapes perfect. Arrange the shells on a dish, and put into each a heaping table-spoonful of any kind of meat or fish cut into dice and heated in a delicate sauce. Any of the ragouts given in the book may be served in these shells. They make a nice dessert if arranged on a dish, and one heaping table-spoonful of any kind of hot stewed and seasoned fruit be put into each one. The quantity of materials given will make about eighteen shells. Macaroni Timbale a la Milanaise. For a quart mould there will be required half the rule of the chopped puff paste, one quarter of a pound of macaroni, a cupful and a half of cooked chicken, half a cupful of chopped mushrooms, a pint of Bechamel yellow sauce, and some salt and pepper. Make the paste, and chill it thoroughly. Now cut two pieces of white paper to line the mould, — one to fit round the sides and the other on the bottom. Butter these papers. Now butter a quart charlotte mould, and line it with about two-thirds of the paste. Place the buttered paper over the paste, and fill the mould with flour. Now roll the remainder of the paste to the shape of the top of the mould, but a little larger. Place this on top of the mould, and press the edges against the paste lining. Bake in a moderate oven for one hour. When done, take from the mould. Loosen, and lift off the cover. Turn the flour out of the case. Remove the paper, and fill the case with the macaroni preparation, which should be cooked while the pastry is baking. Macaroni a la Milanaise is prepared in this way : Break the macaroni into small pieces, and put it into a stew-pan with three pints of boiling water and a teaspoonful of salt. Boil rapidly, with the cover off the pan, for half an hour. Now drain off the water, and add the chicken, cut into cubes, the mushrooms, one teaspoonful of salt,