The practical cookbook

Soak the gelatin in the cold water and dissolve by setting it over boiling water. Add all other ingredients except the cream, put bowl into ice water, and stir mixture until it begins to thicken. Then fold in the cream (beaten stiff). Put this into six small molds to harden. Turn out and serve on lettuce leaves with French dressing (p, 96) or Mayonnaise dressing (p. 95). Cheese-and-Pimiento Pudding 2 thick slices bread 2 c. milk 2 tb. butter 2 eggs 2 pimientos (cut small) 1 tsp. salt ' f c. chopped cheese ^ tsp. paprika \ tsp. mustard Spread butter on bread and cut the slices in small cubes. Add the cheese and pimientos and the seasonings mixed together. Put into a buttered baking-dish, pour over them the eggs (well beaten and mixed with the milk), and bake in a moderate oven till egg is set. Serve at once, for luncheon or supper, with a green salad. Potato Omelet 3 c. mashed potato \ tb. chopped parsley 1 tb. chopped onion 4 eggs 2 tb. butter j tsp. salt J tsp. paprika \ c. hot milk Brown the onion in butter. Beat eggs light and fold them into the potato, to which milk has been added. Add seasonings and cook the mixture in the browned butter as for an omelet. Serve with White sauce (p. 30). D...L,e,oi>^ic 1 c, hot boiled rice i tsp. paprika 2 eggs I tb, water i tsp. salt I tb. butter Separate eggs, beat whites stiff and yolks till light-colored and thick. Add rice, seasonings, and water to yolk of eggs, then fold in the white. Cook in the butter over the fire till brown, then finish in the oven. Fold and serve with Cheese sauce (p. 30). Hungarian Potatoes I qt. cooked potatoes i c. tomato 3 tb. butter i c. stock 1 tb. chopped onion i tsp. salt 2 tb. parsley ^ tsp. paprika Brown onion slightly in the butter. Add this to potatoes and other ingredients except parsley, in a buttered baking-dish, using enough stodt to about half cover the mixture. Cover dish, place in the oven, and bake till stock is nearly absorbed. Sprinkle with the parsley before serving. Tomato Timbales 2 ^gs and I yolk \ c soft bread crumbs i tsp. salt 2 tb. melted butter i tsp. pepper r c. tomato parie Prepare tomato purée by boiling down 2 c. canned tomato till it is reduced to 1 c. and then rubbing through a strainer. Beat eggs well and add other ingredients in order given. Turn into buttered timbale molds or small cups. Set on many folds of paper in a pan of water and bake till mixture is firm. Test with a knife as for custard. Oven should not be hot enough to cause water to boil. Let stand 5 min. before removing from the mold. Serve with White sauce (p. 30). fbyCoOglc Savory Tomato 4 c. canned tomatoes 4 tb. chopped green or - ^ to I c, chopped meat red peppers i tsp. mustard i c. cracker cnunbs 1 tsp. salt 4 tb. butter (melted) Mix cracker crumbs with butter. Add other ingredients to the tomatoes and proceed as for Scalloped Tomato (p. 36). Walnuts or peanuts may be substituted for meat. Serve for luncheon or supper. Neapolitan Spaghetti 2 a spaghetti 2 tb. grated cheese I c. tomatoes i tb, butter \ c bacon (cut fine) 1 tsp. salt 1 tb. chopped onion \ tsp. pepper ^ tsp. paprika Cook spaghetti in boiling salted water till tender. Drain and blanch with cold water. Cook onion and bacon till onion is yellow, add the other ingredients with \ c. hot water. Put spaghetti in a buttered baking-dish, pour over it the bacon etc., and bake 15 min. in a very moderate oven. Sprinkle with chopped parsley before serving. Swedish Tim bale Cases f c. flour 2 egg yolks \ tsp. salt \ c. milk