Cookery for every household

First prepare the tart or case of pastry. Take a plain or fluted ring about 7 inches in diameter and about 1 inch in depth. Grease it and lay it on a baking tin with a piece of greased paper below it. Now roll out some rather plain pastry to about \ inch in thickness, and line the tin within the ring with this. Press it well into the sides of the ring so as to form a neat case. Trim round the edges with a pair of scissors, allowing the pastry to stand a little way above the tin. Mark or flute round the edges and prick the pastry at the foot to prevent it rising in the baking. Now line the case with a piece of greased paper and fill it up with haricot beans or rice. Bake in a good moderate oven until the pastry is crisp and of a light, brown colour. Meanwhile prepare the mixture. Make a panada or thick sauce with the butter, flour, and milk, and cook it thoroughly. Add the grated cheese, cream, and egg well beaten, season to taste and mix thoroughly. Remove the paper and beans from the case, and lift off the ring ; fill up with the cheese mixture and bake again until the mixture is nicely browned and feels firm to the touch. Sufficient for 4 or 5 persons. Probable cost. Is. 1492. Timbale a la Milanaise Raised pie crust. Re- | Macaroni & la Milancipe 1445. I aise. Recipe 1618. To Make the Timbale. — Grease a plain souffle tin from 1 to 1J pint in size. Roll out the raised pie crust rather thickly and in a round shape. Flour the surface well and double it in two. Then draw the edges together so as to form a sort of pocket shape that will fit in easily to the form of the mould. Roll slightly to smooth out any creases, but be careful that the two sides do not stick together. Slip this into the mould and press it well against the sides so as to take the form. Trim round, leaving about | inch of pastry projecting above the edges. Mark round these edges with the back of a knife or a pair of pincers ; line the mould with soft paper, fill it with rice and bake in a good oven. When the pastry is set and firm, empty out the rice and paper and return to the oven to brown and cook the inside. Turn out when ready and fill with macaroni & la Milanaise. Serve hot. Note. — Other mixtures may be used for filling the timbale, such as macaroni and cheese, risotto, a fricassee of fish or chicken, &c. 1493. Vegetable Pie, 1 1 cupful each of— carrot, turnip, celery, onion, cooked haricot beans and tomatoes. 2 oz. butter or fat. Seasoning. 1 table-sp. fine tapioca. 1 pt. vegetable stock or water. Pastry. Melt the butter or fat in a stewpan, and when hot, put in the carrot, turnip, onion, and celery all cut in slices and well dried. Fry them until lightly browned, then add the beans and tomato cut in small pieces. Season with pepper and salt and cover with vegetable stock or water. When boiling, sprinkle in the tapioca, stir for a few minutes, then put on the lid and stew slowly for 1 hour or until the vegetables are tender. Empty the contents of the saucepan into a pie dish just large enough to hold them, and when quite cold cover with suitable pastry as directed for a Meat Pie (on p. 337). Bake until the pastry is thoroughly cooked, and serve hot, garnished with parsley. Note. — The vegetables may be varied according to what is in season and available. The greater variety the better.