Remove membrane and blood vessels from brains; wash well and soak in salted water 15 minutes. Remove from the salted water, put in a saucepan, cover with cold water, and bring to the boiling point. Drain and cool, then cut brains in fine pieces. Make a sauce of but- ter, flour and milk, and brains and veal, then seasonings, parsley and onion juice. Mix thoroughly and put on the ice until very cold. Shape and fry according to general directions for croquettes. CHEESE CROQUETTES. 3 tbsp. butter Few grains cayenne or 14 cup flour paprika 2-3 cup milk Yolks of 2 eggs IV2 cups mild cheese, grated Salt and pepper Make a thick white sauce of the butter, flour and milk ; add yolks of eggs unbeaten; when well blended, add cheese. As soon as the cheese melts remove from fire, add seasoning, spread in a shallow pan to cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg and crumbs again. Fry in deep fat. Serve for a cheese course. RICE CROQUETTES WITH JELLY. y2 cup rice y2 tsp. salt y2 cup boiling water Yolks 2 eggs 1 cup scalded milk 1 tbsp. butter Wash rice, add to water with salt, cover and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover and steam until rice is soft. Remove from fire, add egg yolks and butter ; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin and garnish with parsley, or serve around game. Make croquettes small. POTATO CROQUETTES. 2 cups hot riced potatoes Few grains cayenne 2 T. butter Few drops onion juice Vo tsp. salt Y^olk 1 egg 1-3 tsp. pepper✪ Mock Sweetbread Croquettes 1 tsp. finely chopped parsley 14 tsp. celery salt, or none Mix ingredients in order given and beat thoroughly. Shape on plate with two knives, dip in crumbs, egg, and crumbs again; fry one minute in deep fat. LABORATORY COOK BOOK. 143 BEAN CROQUETTES. 1 cup beans 1 small onion 4 cups water 1 t. salt 1 bay leaf 1-16 t. pepper 1 egg 1 T. butter✪ Bean Croquettes Wash beans, soak over night. Boil slowly with bay leaf and onion till tender. Wash beans through colander. Season with butter. Salt and pepper egg; form into croquettes. Crumb, egg and crumb. Fry in deep fat. Timbales SWEDISH TIMBALES. % cup flour 1/2 cup milk y2 tsp. salt 1 egg 1 tsp sugar 1 tbsp. olive oil Mix dry ingredients, add milk gradually, and beaten egg; then add olive oil. Shape, using a hot timbale iron ; fry in deep fat until crisp and brown ; take from iron and invert on brown paper to drain. CHICKEN TIMBALES. (6 small moulds.) Chop one cupful of cold boiled chicken very fine, mid press through a colander. Put one tablespoon of butter into a saucepan ; when melted, add half a cupful of tine bread crumbs and four table- spoons of cream; when it is hot, add the chicken, salt, pepper, cay- enne, one teaspoonful of onion juice, and the yolks of two eggs well beaten. Mix thoroughly, take from the fire, and add the whites of eggs beaten stiff. When perfectly smooth lill six well-buttered tim- bale moulds two-thirds full, put them in a pan in which there is about an inch of water, cover the moulds with buttered paper, and bake in the oven fifteen minutes. Serve with mushroom or veloute sauce. MACARONI TIMBALES.

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Remove membrane and blood vessels from brains; wash well and soak in salted water 15 minutes. Remove from the salted water, put in a saucepan, cover with cold water, and bring to the boiling point. Drain and cool, then cut brains in fine pieces. Make a sauce of but- ter, flour and milk, and brains and veal, then seasonings, parsley and onion juice. Mix thoroughly and put on the ice until very cold. Shape and fry according to general directions for croquettes. CHEESE CROQUETTES. 3 tbsp. butter Few grains cayenne or 14 cup flour paprika 2-3 cup milk Yolks of 2 eggs IV2 cups mild cheese, grated Salt and pepper Make a thick white sauce of the butter, flour and milk ; add yolks of eggs unbeaten; when well blended, add cheese. As soon as the cheese melts remove from fire, add seasoning, spread in a shallow pan to cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg and crumbs again. Fry in deep fat. Serve for a cheese course. RICE CROQUETTES WITH JELLY. y2 cup rice y2 tsp. salt y2 cup boiling water Yolks 2 eggs 1 cup scalded milk 1 tbsp. butter Wash rice, add to water with salt, cover and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover and steam until rice is soft. Remove from fire, add egg yolks and butter ; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin and garnish with parsley, or serve around game. Make croquettes small. POTATO CROQUETTES. 2 cups hot riced potatoes Few grains cayenne 2 T. butter Few drops onion juice Vo tsp. salt Y^olk 1 egg 1-3 tsp. pepper 1 tsp. finely chopped parsley 14 tsp. celery salt, or none Mix ingredients in order given and beat thoroughly. Shape on plate with two knives, dip in crumbs, egg, and crumbs again; fry one minute in deep fat. LABORATORY COOK BOOK. 143 BEAN CROQUETTES. 1 cup beans 1 small onion 4 cups water 1 t. salt 1 bay leaf 1-16 t. pepper 1 egg 1 T. butter Wash beans, soak over night. Boil slowly with bay leaf and onion till tender. Wash beans through colander. Season with butter. Salt and pepper egg; form into croquettes. Crumb, egg and crumb. Fry in deep fat. Timbales SWEDISH TIMBALES. % cup flour 1/2 cup milk y2 tsp. salt 1 egg 1 tsp sugar 1 tbsp. olive oil Mix dry ingredients, add milk gradually, and beaten egg; then add olive oil. Shape, using a hot timbale iron ; fry in deep fat until crisp and brown ; take from iron and invert on brown paper to drain. CHICKEN TIMBALES. (6 small moulds.) Chop one cupful of cold boiled chicken very fine, mid press through a colander. Put one tablespoon of butter into a saucepan ; when melted, add half a cupful of tine bread crumbs and four table- spoons of cream; when it is hot, add the chicken, salt, pepper, cay- enne, one teaspoonful of onion juice, and the yolks of two eggs well beaten. Mix thoroughly, take from the fire, and add the whites of eggs beaten stiff. When perfectly smooth lill six well-buttered tim- bale moulds two-thirds full, put them in a pan in which there is about an inch of water, cover the moulds with buttered paper, and bake in the oven fifteen minutes. Serve with mushroom or veloute sauce. MACARONI TIMBALES.

The Worcester domestic science school's one year course laboratory cook book