Table Talk's illustrated cook book

macaroni in boiling salted water, drain and lay them in cold water until ready to use, then dry on a towel and cut into rings. Thickly grease a pint bowl with soft butter, line it with a layer of the macaroni so arranged as to show the holes. Chop fine one cupful and a half of cold meat, mix it with a sauce made with one tablespoonful of butter, one heaping tablespoonful of flour, two-thirds of a cupful of milk or stock and a high seasoning of salt, pepper and onion juice. Add two well beaten eggs, stir all together and fill the bowl, taking care not to disturb the macaroni. Steam for an hour and serve with a tomato sauce. VEGETABLE CUTLETS. Cut into dice sufficient white turnip and Irish potato to measure one cupful each and steam or boil until tender. Drain a can of peas, wash and let stand in cold water for half an hour, then drain very dry. Make a thick white sauce with two tablespoonfuls of butter, three large tablespoonfuls of flour, one cupful and a half of milk ; when smoothly thickened season highly with salt, white pepper and one teaspoonful of onion juice. Carefully mix in the turnips, potatoes and one-half of the "peas. Thickly butter a shallow pan, spread on it one-half of the reserved peas, pour over them the mixture ; on top spread the remainder of the peas, pressing them in lightly with the back of a spoon. Set aside until cold and firm. Turn out on a crumbed board, cut in wedges or trefoils, dip each in slightly beaten egg and roll in fine dry crumbs. Fry golden brown in deep fat, and decorate each cutlet with a green frill. BRAINS OR SWEETBREADS, SPANISH STYLE. Skin and wash the brains or sweetbreads and boil twenty minutes in salted water. Have ready four boiled potatoes cut in dice. Put in a spider one ounce of butter and when it is hot add a small onion chopped fine, a teaspoonful of minced red pepper and garlic, and four tomatoes sliced thin. Season with salt and pepper and stir until well done. Then add the potatoes and the brains sliced thin. Stir and simmer a moment and serve very hot. HAM AND TOMATO TIMBALES. TO ONE PINT or COOKED TOMATO PULP ADD THE YOLKS OF FOUR EGGS, ONE TEASPOONFUL SALT, ONE- FOURTH TEASPOONFUL PEPPER, ONE PINT MINCED HAM, ONE-FOURTH PINT CRUMBS OF DAY-OLD BREAD; whites of the eggs beaten STIFFLY AND FOLDED IN LAST; TURN IN BUTTERED MOLD; STAND IN PAN OF HOT WATER WHICH COMES NEARLY UP TO THE EDGE; BAKE IN HOT WATER UNTIL FIRM IN THE CENTER. INVERT ON HOT DISH AND GARNISH WITH WATER-CRESS; SERVE WITH TOMATO SAUCE. [illustration: DEMONSTRATION—FORMING CROQUETTES] so MAKING CROQUETTES, Once the knack of preparing and cooking croquettes is learned, it will be found an easy task, besides showing the possibility of preparing a good dish from odds and ends. The proportions are two cupfuls of chopped meat or vegetables to one cupful of thick sauce. For the sauce, melt together one heaping tablespoonful of butter and two heaping 'tablespoonfuls of flour, add gradually one cupful of hot milk and stir until the sauce is thick and smooth, adding seasonings according to the meat used. This sauce is appropriate for chicken, veal or any white meat, a brown sauce made with stock being substituted for dark meats. Into this, the chopped meat and additional seasonings are stirred and the mixture set aside until cold. This method ensures a creamy croquette, very different from the dry or hard one so frequently encountered. With hands very slightly dusted with flour, spoonfuls of the cold mixture are shaped into cylinders, cones, balls or cutlets, dipped into slightly beaten egg and rolled in fine crumbs.