The Institute cook book

Boil macaroni as usual in salted water; rinse in cold water and cut into pieces a third of an inch long. Line a mold with these, spreading the bottom and sides thickly with butter first and setting the open ends of the macaroni against the butter. Spread over the macaroni a forcemeat suitable to whatever is to constitute the filling of the timbale; then fill up the mold with highly seasoned fish, game, poultry or oysters. Moisten with sauce; cover with more forcemeat, pinching the edges well together so that the sauce will not break through in cooling. Set the mold in a pan of hot water; cover with buttered paper and bake in a moderate oven for half an hour. ENTREES Family of Four CHICKEN A LA KING 1 cup chicken, cubed Vz cup chicken broth 2 mushrooms . Vi cup cream y^ green pepper Salt and paprika to taste 1 tablespoon butter '/^ teaspoon lemon juice 1 1/2 tablespoons flour 1 egg yolk Cook mushrooms and pepper in 1 tablespoonful butter; melt rest of butter; remove from heat; add flour and stir until smooth; add stock and cream and return to fire; when boiling add other ingredients with egg yolk last. Serve on toast and garnish with parsley. CHICKEN A LA CRANE 1 cup cold chicken 1 cup boiled mushrooms 1 cup cream sauce Cut the chicken into small cubes; add the mushrooms, quartered; stir all into the cream sauce; heat thoroughly and serve in patty shells or patty cups. CHICKEN PATTIES 2 cups cold chicken Grated nutmeg 1 cup cream sauce Cut the chicken into small cubes; add a little grated nutmeg; stir into the cream sauce; heat thoroughly and serve in patty shells or patty cups. MEAT PATTIES Meat patties of various kinds may be made according to the recipe for chicken patties. HAM PATTIES 1 cup cold chopped ham 14 cup fine bread crumbs 1 tablespoon butter 1 cup milk Mix the ingredients thoroughly and put a layer in the bottom of buttered patty cups. Break an egg over the top of each; dust with pepper and salt; cover with fine bread or cracker crumbs and bake about eight minutes in a quick oven. PATTY SHELLS Follow the directions for making puff-paste. One half pound of flour will make about six patty shells. Roll the paste to a thickness of one fourth inch; stamp out with a large round cutter and cut the centers from half of the rounds. Lay the rings thus made on the whole rounds, pressing them down so that they will stick together. In cold weather it may be necessary to wet the top of the large rounds near the edge to make sure that the rings will not slip. If deeper patty shells are wished two or three rings may be placed on top of the rounds instead of one. Have the oven as hot as for baking white bread. The shells should rise in ten minutes and then take twenty minutes longer to bake through and brown. There will usually be a little soft dough left in the center. This should be carefully removed with a fork. VOL-AU-VENT