(3-8 to 5-8 inch in diameter.) Cook until tender in salted water long pieces of spaghetti or fine macaroni. Put it into the water slowly, and it can then be turned so it will not break. Lay the pieces straight on a napkin to cool. Butter well a dome-shaped mold. Wind the spaghetti around the mould, holding it in place as you proceed with a layer of force-meat. Fill the centre with boiled macaroni and cheese, mixed with a well- reduced Bechamel sauce; or fill the timbale with a salpicon of sweet- breads and mushrooms. Make the layer of force-meat thick enough to give the timbale stability. Cover it with oiled paper, stand it in a pan of hot water, and poach in a slow oven for thirty minutes. This timbale may also be made in individual moulds. HONEYCOMB TIMBALE. Boil in salted water large sized macaroni. When cold, cut it into pieces one-quarter inch long, making rings. Butter a plain dome- shaped mould and line it with the rings. Fill the mould with minced LABORATORY COOK BOOK. 145 uncooked chicken, turkey or veal mixed with cream sauce. Add three or four eggs to the creamed mince just before putting it into the mould. Unless the eggs are added it will not have stiffness enough to hold in shape. Cover the mould with oiled paper. Place it in a pan of hot water and poach in a: slow oven thirty min- utes. Cooked meat can be used, in which case allow only twenty minutes. BEEF BRAINS. Clean thoroughly a pair of brains and soak in cold water one hour, changing water frequently; put the brains into a saucepan, add two cupfuls of stock, two cloves, two peppercorns, two sprigs thyme, salt and half a cup of white wine. Simmer gently for one-half hour, drain and cool. When cold, cut in dice, and heat in two cups white sauce No. 2. Serve in pate shells or Swedish timbales. FISH TIMBALES. (Salmon.) Wash, remove eggs and ovaries. Kemove scales. Wash. Put in hot H20 and let simmer .till soft. Skin. Remove bones. Macerate in mortar. Left over meat, vegetables, fish, may be used as filling for tim- bales. TO MOULD TIMBALES. Rub mould well with butter. Ornament with ham, tongue or hard-cooked eggs. Cut decorations in very thin slices. Stamp into shape with fancy cutter. Arrange pieces in some design round the mould. The butter should hold design in place. If the timbale is to be made of salpicon (meat and mushrooms), first line the mould % t° 3/4 incn thick with force-meat to give stability. Cover with an oiled paper and poach in a slow oven 10 to 15 min. if small, and 20 min. if large. Poaching (standing in a pan of hot water that comes one-half way up round the mould.) The water must not be allowed to boil. When centre is firm, it is done. To remove from mould let stand in water a minute. Invert on cloth, allowing moisture to drain off. Unmould on dish in which form is to be served. SUGGESTIONS FOR DECORATIONS OF TIMBALES. Egg, mushrooms, vegetables, macaroni, spaghetti, pickle, colored jelly (fancy designs.) TIMBALE CA^ES. 1 egg yolk y2 C. flour i/4 t. salt 1 T. olive oil 1-3 C. milk 146 THE WORCESTER DOMESTIC SCIENCE SCHOOL. ✪ Timbale Cakes

AI-modernized reading of the original text

(3-8 to 5-8 inch in diameter.) Cook until tender in salted water long pieces of spaghetti or fine macaroni. Put it into the water slowly, and it can then be turned so it will not break. Lay the pieces straight on a napkin to cool. Butter well a dome-shaped mold. Wind the spaghetti around the mould, holding it in place as you proceed with a layer of force-meat. Fill the centre with boiled macaroni and cheese, mixed with a wellreduced Bechamel sauce; or fill the timbale with a salpicon of sweetbreads and mushrooms. Make the layer of force-meat thick enough to give the timbale stability. Cover it with oiled paper, stand it in a pan of hot water, and poach in a slow oven for thirty minutes. This timbale may also be made in individual moulds. HONEYCOMB TIMBALE. Boil in salted water large sized macaroni. When cold, cut it into pieces one-quarter inch long, making rings. Butter a plain domeshaped mould and line it with the rings. Fill the mould with minced uncooked chicken, turkey or veal mixed with cream sauce. Add three or four eggs to the creamed mince just before putting it into the mould. Unless the eggs are added it will not have stiffness enough to hold in shape. Cover the mould with oiled paper. Place it in a pan of hot water and poach in a slow oven thirty minutes. Cooked meat can be used, in which case allow only twenty minutes. BEEF BRAINS. Clean thoroughly a pair of brains and soak in cold water one hour, changing water frequently; put the brains into a saucepan, add two cupfuls of stock, two cloves, two peppercorns, two sprigs thyme, salt and half a cup of white wine. Simmer gently for one-half hour, drain and cool. When cold, cut in dice, and heat in two cups white sauce No. 2. Serve in pate shells or Swedish timbales. FISH TIMBALES. (Salmon.) Wash, remove eggs and ovaries. Kemove scales. Wash. Put in hot H20 and let simmer .till soft. Skin. Remove bones. Macerate in mortar. Left over meat, vegetables, fish, may be used as filling for timbales. TO MOULD TIMBALES. Rub mould well with butter. Ornament with ham, tongue or hard-cooked eggs. Cut decorations in very thin slices. Stamp into shape with fancy cutter. Arrange pieces in some design round the mould. The butter should hold design in place. If the timbale is to be made of salpicon (meat and mushrooms), first line the mould % t° 3/4 incn thick with force-meat to give stability. Cover with an oiled paper and poach in a slow oven 10 to 15 min. if small, and 20 min. if large. Poaching (standing in a pan of hot water that comes one-half way up round the mould.) The water must not be allowed to boil. When centre is firm, it is done. To remove from mould let stand in water a minute. Invert on cloth, allowing moisture to drain off. Unmould on dish in which form is to be served. SUGGESTIONS FOR DECORATIONS OF TIMBALES. Egg, mushrooms, vegetables, macaroni, spaghetti, pickle, colored jelly (fancy designs.) TIMBALE CASES. 1 egg yolk y2 C. flour i/4 t. salt 1 T. olive oil 1-3 C. milk

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The Worcester domestic science school's one year course laboratory cook book