The morning news., 1899-12-03

Before beginning the timbale, a word as
to the mould. Should there be no regular
timbale mould in the house, one may be
easily improvised by using a tWo-quart tin
pan with a good-sized cup in the center.
Any timer in a small country town can
make a timbale mould just as desirable as
The more fancy ones ordered from a city
shop. All that is required is a tin pan
with a tube in the center of sufficient size
to contain the filling, leaving a border
for the timbale perhaps from two 10 three
inches wide-around il. This dish lends it,
self most admirably to all sorts of dec
orations, and if one does not mind the lit
tie extra expense, IL may be rendered ex-
tremely pretty and effective in the fol-
lowing manner: Cut a few truff1es, some
bits of red tongue and cold boiled eggs
into thin slices and then with small fancy
cutters stamp out various shapes. Butter
the timbale mould and outline pretty
geometic and other designs upon it with
these garnishes.
Timbales are somewhat difficult to make
but if handled properly are invariably sue
cessful. Take four pounds of fresh sal
mon, remove the skin, pound to a paste
and press through sieve. Take a cup of
cream and stir into il half a cup of bread
crumbs. Put into a double boiler and cook
gently for half an hour Remove from the
stove and add to it a tablespoonful of but
ter, teaspoonful of salt, a saltspoon Of
pepper, a dash of cayenne and a saltspoon-
full of ground mace. Beat together the
yollEs and whites of four eggs and add
to the cream paste after it has become
entirely cold: then beat in the salmon
pulp. Now put this into the mould, being
very careful not to disturb the decorations
lay over the top a piece of puttered pa
per, set the mould in dish of water two
thirds its hight put into the oven and
bake for thirty-ive minutes.
To prenara thic 1teh for carving ttIrr
the timbale upside down upon a platter,
and gently remove the mould. In the CEN
ter place a lobster newburg previously
prepared after the following manner:
Lobster NeWburg Fihng-Take three
tablespoonfuls of butter, put into a stew
pan, froth over the fire, and then stir into
it very slowly until quite smooth three
tablespoonfuls of flour. To this add slow
ly, stirring all the time, a pint of cream.
Put this sauce into a double boiler and
season with a teaspoonful of salt, a salt
spoon of pepper, dash of cayenne, salt
spoon of ground mace, few drops of on
ion juice the juice of half a lemon, two
tablespoonful Of brandy. and two table
spoonfuls of sherry wine Stir into this
mixture until thoroughly blended, three
well beaten eggs Let this stand in the
double boiler until the eggs have we'll
thickened the sauce and then stir In six
pounds of freshdlobster cut up into small
DIS anu udll pint u DullOu muSL-
rooms.
Grape Salad-Take a dozen lemons and
remove the pulp. Fill the shells with
salad made as follows: Cut fifty grapes
into quarters and remove the seeds. Mix
with them In a mayonnaise an equal
amount Of pecans and English Walnuts
cut into small pieces. In making the
mayonnaise use lemon juice extracted
from the removed pulp instead of vine
gar Fasten tiny handles of wire in the
lemon shells and twine with smEax. Tie
little bows of baby ribbon on either side
of the handles and decorate the plate with
sprigs of holy.
The Best Brandy Sauce-Beat a cupful
of butter to a cream and then slowly beat
it into two cupfuls Of powdered sugar;
slowly add a gill of brandy. Set the bowl
in which the mixing has been done into
a basin of boiling water, and stir the
sauce until It grow : creamy-say for about
two minutes. Crate a little nutmeg into
it. Serve in hot sauce dish.
Pineapple Glace Take a quart of cream,
add half pound of sugar and freeze in an
ice cream freezer Take a fresh pineapple,
cut it into small piecesaput half pound
of sugar over IT, and let it stand until the
sugar dissolves Stir this into the frozen
cream, and add the beaten white of one
egg.