The way to the heart

2 tablespoons of celery seed. Mix seasoning and crumbs with the meat. Heat milk and melt the butter with it; pour over the well-beaten eggs and mix with the meat. Fill buttered cups and place them in a pan of water, covering with a piece of buttered paper. Bake for i hour in a slow oven and turn on a warm dish. Serve with the following sauce : Sauce for Timbales. — Heat 3 tablespoons of butter and cream in it 3 tablespoons of flour. Draw to the back of the stove and add i cup of stock or milk, i cup of tomatoes and I teaspoon of sugar. Stir until it thickens and season with pepper and salt. Moulded Salmon. One can of salmon, picked and freed from fat and bones. Cream with it 4 tablespoons of butter and 3 well-beaten eggs. Add to it I cup of fine bread crumbs (not dust), the juice of i lemon, and V2 cup of milk or cream. Work well together, and fill a buttered mould; steam for i hour. Turn out and serve with the following sauce : Sauce.— One cup of milk, i tablespoon of flour, 2 tablespoons of butter, i tablespoon of Worcestershire sauce, pinch of mace and pepper to taste, i hard-boiled egg. Melt the butter and cream with the flour, add milk and other ingredients, and boil until thick. Then run the egg through a potato masher and stir into the sauce. The Worcestershire sauce can be added to the fish instead of the sauce, if preferred. Veal Croquettes. To every pint of cooked veal allow i teaspoon of thyme, i tablespoon of chopped parsley, i small onion, i teaspoon of salt, pepper to taste. Put on the fire >^ pint of milk, and when it comes to a boil pour it over 2 tablespoons of flour and i tablespoon of butter, creamed ; stir until thick and mix with the dry ingredients. Roll in pear-shaped cones and fry in boiling lard. Stick a whole clove in the top of each one, after they have been cooked, for a stem to the pear. Salmon Croquettes. One can of salmon, picked ; 4 Irish potatoes, boiled and mashed; mix with the salmon; 2 eggs (beaten), butter size of an egg (melted), i tablespoon of celery seed, red pepper and salt. Mix and form in cones, dip in the white of an egg and then in cracker dust, and fry in boiling lard. Chicken Croquettes. One 4-pound chicken, i pair sweetbreads, i small onion, i bay leaf, i sprig of parsley. Boil the chicken and sweetbreads separately. Put the chicken on to boil with the above seasonings ; simmer until well done, and remove all meat from the bones, but do not chop it until it has been put on the fire again and allowed to simmer with the strained juice for 5 minutes. Prepare sweetbread and cook for 15 minutes, drain, cover with boiling water, add i teaspoon of salt and place over a moderate fire for 20 mmutes. Do not let them boil. When done, throw in cold water, remove all skin and chop fine. Chop the chicken and mix the two. Make a sauce as for veal croquettes, and roll them in the same way for frying. Chestnut Croquettes. Shell, blanch and boil until tender large French Chestnuts. Mash enough to make i pint, and season with i teaspoon of salt, dash of red pepper, i teaspoon of onion juice and i ounce of butter. Beat i egg and 2 tablespoons of cracker dust and cream to the nuts. Mould in balls, dip in egg, then cracker dust, and fry in boiling lard. Curry.