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

Beat egg slightly with salt and oil. Add milk and flour, beat until smooth. Use timbale iron to shape. Fry in deep fat until crisp and brown. To heat timbale iron, heat fat until it smokes, put iron into fat, put a little of the batter into cup, dip iron in batter % its depth, immerse into hot fat. SWEDISH TIMBALES WITH MUSHROOMS. 1 C. mushrooms sauted in 4 T. butter butter y2 t. salt 2 C. boiling water % t. pepper 5 T. flour (browned) Make a white sauce of butter, flour and water. Cut mushrooms in small pieces, add to sauce. Add seasoning. Serve in timbale cases. Plain Cookery — Leftovers BEAN CROQUETTES. 1 cup beans 1 small onion 4 cups water 1 tsp. salt 1 bay-leaf 1-16 tsp. white pepper 1 egg 1 tbl. butter Wash the beans, and soak over night. Boil them slowly with bay-leaf and onion until tender, changing the water several times. Mash beans through a colander. Season with butter, salt and pepper; add beaten egg, form into small croquettes, roll them in egg and crumbs, and fry in deep fat. FARINA BALLS. 14 cup farina y8 tsp. paprika 1 cup milk 5 drops onion-juice % tsp. salt Yolk of one egg Cook farina and milk in double boiler for one hour, then add seasoning and yolk of egg well beaten. Stir well and set away to cool. When cold roll into balls, dip in crumbs, then in beaten egg, then in crumbs again and fry in deep fat. MACEDOINE OF VEGETABLES. Y2 cup turnip y2 cup cauliflower % cup carrot 1 tbl. butter y2. cup green peas 1 tsp. salt y2 cup string beans y8 tsp. paprika Cut the turnips and carrots into half inch dice, or with small vegetable cutters cut them into fancy shapes or into small balls. The vegetables should be cooked separately and well drained before being put together, and when prepared should be mixed lightly so as not to break them, and seasoned with butter, pepper and salt, or be moistened with a Bechamel or a cream sauce. The Macedoine may be used as a garnish for meat, or can be served separately in a vegetable dish. This mixture of vegetables may also be used for a salad. Sometimes the vegetables instead of being mixed together are placed in separate piles around the meat or on a flat dish, and then give a good effect of color. SCALLOPED EGGS. 6 hard-cooked eggs % cup buttered cracker- 1 piut white sauce, No. 1 crumbs % cup chopped cold meat Chop eggs fine. Sprinkle bottom of a bitttered baking-dash with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal or fish may be used. VEAL LOAF. 2 lbs. lean veal 1 T. lemon-juice 1-3 lb. salt pork 2% tsp. salt 4 large crackers 1 tsp. pepper 2 eggs A few drops onion juice 3 tbl. cream Wipe the veal, remove skin and membrane, chop fine, or force through a meat-chopper; add the pork chopped fine, then the crackers rolled, the lemon-juice, seasonings, cream, and lastly the eggs well beaten. Press into a loaf with rounded top, or pack into a small bread-pan; smooth evenly on top, brush over with white of egg, and bake slowly 2y2 hours, basting frequently. Eemove from pan when cold, and serve cut in thin slices. CORNISH MEAT PIE.