The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-06-07
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laDle Ialk,' that belong TO the domain
OF fine cookery that are convenient to
have in ones repertoire when an extra
demand is made upon ones hospitality.
These dishes are usually served as en-
trees in large establishments and first
class restaurants and hotels. appearing in
the menu under ~fancifui names. But
there is no good reason why they should
not adorn the family table in very mod
est housekeeping. provide the house
wife will take time to make use of the
lavish product OF our land. realizing It's
infinite possibilities. and she finds some
interest and pleasure in cooking.
Unless upon very unusual occasions the
average housewife has at hand materials
for a dinner good enough, for the most
fastidious guest. and one of the chief
aims should be to deal with the daily
dinner so that an unexpected guest will
make little or no difference in the expense
or trouble. and that with very slight ex-
penditure of both the dinner may be ex-
banded into a more elaborate affair by
the addition of one or two choice entrees
An entree may consist of any dish in
size less than a joint or roast and in-
cludes outlets. ragouts. curries or sweet
breads in elaborate FORMS. with sauces
and made dishes. such as patties. cro-
QUOTES, ~rissoles and .timbales.
These are all to be commended as a
variety. and when one has on hand bits
of cold fowl. roast beef or game they
will serve a delicious purpose if converted
into choice, palatab1e dishes. by cour-
tesy called entrees.
In addition TO this hot dishes are the
cold entrees, which may consist of COM
bination salads. ham or boned fowl or
game in jelly. all cut up. and various
salads with mayonnaise. u as lobster
shrimp and chicken.
TIL following recipes may help to make
up a luncheon or be served as a separate
course at dinner.
Timbales are of innumerable kinds. and
a good cook could easily serve one daily
for a year without making exactly the
same one twice. y
Tfmba1es may be cooked in small
moulds or in a large mould. The small
moulds are placed in a baking pan half
filed with tho water, covered with butter
ed paper and consigned to the oven to
cook. They require from twenty to thirty
minutes cooking. The large timbales are
best when steamed over hot water. The
bottom and sides of the moulds may be
decorated with slices of t~rufies, tongue
or chopped parsley, ehevril. etc. accord
ing to the requirements OF the dish
Cock eight ounces of pipe macaToni IN
boiling salted water. whea tender. drain
in a wire basl.st and plunge il an instant
into a pan of cold water, else the macar-
oni Will continue cooking with its own
heat and become pasty. Butter a shallow
round bettomed mold and line with the
maearoni. arranging it in compact rows.
Cbap tira half q uOund of 6Onk60 meat OF
chicken, one quarter pound of cooked
sweetbreads and one cupful of mush-
rooms. add one cupful of cracker crumbs.
a teaspoonful of salt, a dash of cayenne,
half a teaspoonfu1' of ehevrfl and two
loaves of pimprenelle with a small sprig
of parsley. Chop the herbs very fine
Mix all web together, then add two eggs
beaten light with a cupful Of cream. Pour
this into the prepared mould and cover
with two layers of macaroni. Press it
down compaetly. put on a close lid, and
steam over boiling water for forty min
utes. Remove the lid. turn upside down on
a dish. remove the mold, and garnish with
a few sprays of parsley. Pour around
the base a good Soubise sauce. which is a
white sauce, highly favored with onions,
pepper and salt, cream and butter. 1t
must be of a smooth consistency and
rather thick.
, Maearoni timbales with Sicilienne sauce
form an appetizing entree. Butter small
timbales molds that hold less than a half
pint and dust with finely chopped parsley.
Break boiled macaroni into inch long
pieces. Cover one pint of bread crumbs
with half a pint of hot milk, when soft
add three eggs well beaten. a teaspoonful
of salt, half tablespoonful of pepper, a
tablespoonful of onion Juice and one pint
of the macaroni. Fill the moIds two
thirds full and cook as directed above in a
hot oven. When the centres are firm.
turn out of the molds into a platter and
sprinkle the tops with Parmesan cheese.
Pour around them the sauce.
One cupful of carrots cut small. two
chopped sha1lots and one Glove of garlic.
saute in a tablespoonful of butter. When
richly Drowned add a tablespoonful of
four and stir until that is brown; add a
pint and a half of beef stock. with two
cloves, half a bay leaf and two sprigs of
parsley. Draw saucepan to back of stove
and simmer gently for half an hour and
strain. While the sauce is cooking peel
and cut some onions in thin rings. Saute
a cupful of butter until cooked and nicely
Drowned, being careful not to break the
rings; add them to the strained sauce,
with a tablespoonful of the lemon juice,
salt to season nicely and a generous guam
tity of cayenne, as this sauce should be
rather piquant.
Another form of timbale consists of
small cases of cooked batter. The cases
are formed and cooked on an iron made
especially for this purpose. The batter
is made in this way:-Beat the yolks of
" eggs until thick. stir in one gill of
cold water. ten ounces of flour, half a
saltspoonful of salt and one tablespoons
full of olive oil. Beat until smooth, then
add the whites of the eggs beaten to a
stiff froth. Have ready a kettle of hot
lard. Put the iron in the fat until heated
through. drain for a moment then dip
Into the batter and plunge at one into
the boiling lard. IT will brown in a few
seconds, and. being thin, cooks quickly.
Drain a second, hold the iron over brown
paper, give it a tap when the little batter
shell will fall off Make as many as re-
CURED. These can be prepared In adj
vance. and warmed in a hot oven when
REQUIRED. The edges may be dipped in
the white of an egg and then busted with
finely minced parsley, TURTLES or grated
yolks of hard-boiled eggs. The parsley
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