Timbale Cases

Ingredients

• Beat 2 eggs slightly
• add 1 c milk
• Sift 1 c flour
• ½ t salt

Method

1. 1

   Make a batter with eggs, milk, flour, and salt.

2. 2

   Fry in a timbale iron in deep fat until crisp and brown.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 97. The excerpt below is the record exactly as published.

Y t salt (p. 17, under Cream of Wheat). Preparing the Meal Reheat the cereal, then quickly prepare the apples and place in the oven. Make the Muffins and while baking make the coffee and prepare the table. The apples may be baked on Saturday, but are especially nice when freshly baked. Serve the fruit, then the cereal, and lastly, the muffins and coffee. o A DINNER Sunday Lesson 106 FRICASSEE OF CHICKEN MASHED POTATOES SPINACH EGG AND TOMATO JELLY SALAD MOCK BAVARIAN CREAM Fricassee of Chicken Separate a 3-pound chicken into pieces at the joints; wash and rinse carefully. Put into a saucepan with i quart 174 LESSONS IN COOKING of cold water, an onion with a clove pressed into it, a bit of bay leaf, and i t salt. Bring the water quickly to the boiling point, boil lo m, skim off the coagulated juices which rise to the top, then lower the flame and simmer until the chicken is tender. Drain from the broth. Melt % c butter, add ^ c flour, salt and pepper to taste, and when blended add the chicken broth gradually, strain- ing out the vegetables; simmer 15 m. Beat the yolks of 4 eggs, add a little of the hot broth gradually, then stir into the hot mixture. Add the pieces of chicken and reheat over hot water. Serve garnished with toast points. Bavarian Cream Whip 2 c single cream and drain the whip. Scald ^ c cream that is drained from the whip, adding milk if neces- sary to make the full amount, with j^ c sugar; add the yolk of 2 eggs, beaten and mixed with ^ c sugar, % t salt, and cook as a soft custard. When the liquid will coat the spoon, remove from the fire and add ^ package gela- tine soaked in % c cold water ; strain. Set in a pan of ice water and stir until the mixture begins to thicken, then fold in the whip from the cream and i t vanilla. Pour into a mould and set in a cold place; or, better, pack in salt and ice until firm. Mock Bavarian Cream In this case no cream need be used, but the whites of 6 eggs, 4 left from the chicken and 2 more, beaten stiff, may be substituted. Make the custard with the yolks of 2 eggs, ^c of milk, etc., as above. Mashed Potatoes Use 4 potatoes, i^ T butter, % c hot milk or cream, ^ t salt (p. 15). Spinach Heat can of spinach, add i t salt, dash pepper, i T vinegar, I T butter. For Egg and Tomato Jelly Salad see Saturday Morning Baking (p. 171). Preparing the Meal About 3 h before dinner prepare the chicken for fric- asseeing and put on to cook. Then make and mould the JANUABY MENUS 175 Bavarian Cream. Wash and pare the potatoes and let stand in cold water until needed. Open a can of spinach and pre- pare for heating later. About y2 h before dinner cook the potatoes in boiling salted water, also heat the spinach, seasoning to taste. Unmould the salad made the previous day on a bed of shredded lettuce and put in a cool place until needed. Remove the chicken from the broth and make the sauce. Drain and mash the potatoes, reheat the chicken and serve the dinner. SUPPER Sunday Lesson 107 SCALLOPED OYSTERS BROWN BREAD AND BUTTER OATMEAL MACAROONS CHERRIES TEA Scalloped Oysters Carefully wash and look over i quart of oysters, remov- ing all particles of shell, etc. Add I c each cracker and breadcrumbs to J^ c melted butter and mix well; sprinkle the bottom of a buttered baking dish with crumbs, then place on these a layer of cleaned oysters, and dust with salt and pepper. Add alter- nately layers of crumbs and oysters, having the top layer crumbs. Bake in a moderate oven 15 or 20 m. A shal- low dish should be selected for oysters, so that they may be quickly heated and cooked, as long cooking at high temperature toughens the oysters and destroys their delicate flavor. Preparing the Meal About ^ h before suppertime wash the oysters and prepare them for scalloping. While baking cut the brown bread, open a can of cherries and empty into a fruit dish; put some oatmeal macaroons on a plate and place all on the table. Make the tea and serve the supper. 176 LESSONS IN COOKING ONE O'CLOCK INFORMAL LUNCHEON Lesson 108 OYSTERS A LA CREOLE IN TIMBALES BREAD AND BUTTER SANDWICHES CUCUMBER AND SWEETBREAD SALAD CHEESE WAFERS IMPERIAL CREAM COFFEE SALTED ALMONDS Colors — Pink and White Table Decorations — Pink and White Roman Hyacinths. Oysters a la Creole Drain i quart of oysters, wash and remove all bits of shell from each one. If very large cut in half. Scald I pint of milk or cream. Thicken with }i c butter and y2 c flour, made into a roux. Season with salt, pepper, 3^ t onion juice, i T lemon juice, i T chopped parsley and 2 T chopped pimentoes. Cook until thick and creamy, then add the oysters. When plump serve in Timbale Cases. Timbale Cases Beat 2 eggs slightly, add i c milk. Sift i c flour

Cook this with the app: pantry check, scaling, and the assistant.