Evening star., 1902-08-23

salt, three tablespoonfuls Of milk five
mushrooms and a quarter pound of bacon.
Cut the bacon into small pieces and fry
until crisp and brown. Then add the to-
mato onion and mushroom chopped fine
Stir and cook eight or ten minutes Break
the eggs into a bowl, beat vigorously and
add the salt and pepper. Put tablespoon
full of butter in frying pan, heat until it
Kisses. Tip the pan so that the sides are
well creased, pour in the eggs and shake
over the fire until they set.
Then quickly pour the, mixture from the
other frying pan over the omelet fold over
once, turn into the center of hot platter
garnish with little parsley or cress and
serve at once.
Among the dainty dishes which we have
accepted from the French and naturalized
with benefit to ourselves is the timbale
This is delicate sort of pie made of meat
fish or vegetable pounded to paste and
combined with a sauce. 1t is then incased
in a bel-shaped mold lined with macarovi
spaghetti or rice and baked.
To prepare the macaroni or spaghetti for
the molds, cook almost tender in boiling
salted water without breaking. This can
be done in a large kettle, holding one end
of the stick in the hand, and bending down
without breaking as it begins to soften
When nearly tender, remove, rinse well
in cold water. butter the timbala molds
thoroughly, and having the filling in 1eadi-
ness. begin to coil the spaghetti around the
mold, beginning at the bottom and filIing
to keep the macaroni or spaghetti in pIace
When the mold is two-thrds full rlace in
pan of hot water and bake from ten to
fifteen minutes. Turn out and serve with
its appropriate cream, curry or tomato
sauce. Garnish with watercrass featberv
parsley even bit of carrot top.
In this country. where time is so much
more apt to be taken into account indi-
vidual timbale molds are often used with
out the filling of rice, spaghetti or maca-
roni. For instance, luncheon or fish
course for dinner is often made of some
white fish, such as haddock cod or halibut
prepared in this way: Remove the skin and
bone from a pound of uncooked fish and
chop or pound very fine. Season with salt
paprika, a suspicion of onion juice and a
little chopped parsley or lemon juice. To
one pound of chopped fish add the unbeat ten
white of one two eggs and stir the mix
ture thoroughly. Then add one cup of
whipped cream, which must be thick and
stiff and not just the froth.- part Care
fully mix with the other ingredients But
ter the plain mods, fill two-thrds full of
the mixture, place in a steamer or in a dish
of hot water in the oven and cook until
risen and firm. Turn the fish out carefully
on hot dish and pour little cream sauce
around the mounds. The sauce may be
tinted pink with vegetable cOloring or a
few drops of cochineal. or green with a
little parsley pulp. Stick sprig of parsley
in the top of each mound. The white
the green sprigs make an attractive looking
combination.
A potato timbale makes a good variant
on the usual simple way of cooking the
humble tuber.
Pare eight good-sized potatoes cover
with boiling, salted water and cook from
twenty-five to thirty minutes, until tender.
Drain the water from them and mash until
smooth and light. Add three tablespoon
fuls of butter two of parsley chopped fine,
salt and pepper to season and then grad
ually beat in one cop of hot milk, stirring
hard, and, lastly, three well-beaten eggs.
Butter the timbale molds or any oval basin,
cover thickly with fine crumbs, fill with the
prepared potato and bake for a half hour
in moderate oven. Let the dish stand for
a few moments after coming from the oven,
then invert over hot platter. Press the
tin to loosen the sides and 1t it gently
from the timbale.
A chicken timbae paste with white sauce
filling makes another excellent cOmbina-
ton. Pound the two uncOoked chickens
breasts to paste and rub through sieve
Add to it one cupful of fresh bread crumbs
or one-half cupful if stale; one cupful of
milk or cream. two tablespoonfuls of but
ter, one teaspoOnful of salt. one salt spoon
of white pepper and the whites of two eggs
beaten until foamy. Line the tmbale molds
with the paste, reserving enough to put on
top. Make a white sauce with a little
IiiiiiCSt CIlChtD bI IiiuSll UO:Ii dtutI III the
lined molds and cover with the remainder
of the paste. Set in boiling water, cover
with buttered paper and then another cover
the dish and cook about twenty min
utes Garnish with parsley or cress.
A great aff1iction to sensitive persons is
that their feet eXhale an unpleasant odor
Ordinary bathing in these cases does not
suffice to remove the trouble. but if the fol-
lowing directions are persisted in there
need be no further difficulty. Dissolve a
half cupful of powdered borax in one gallon
of hot water. Soak the feet in this from
five to twenty-five minutes. Then add one
teacupful of vinegar. Scrub the feet Wig
orous1y, using strong soapsuds. Rinse in
tepid water, then in cold, and rub with a
thick towel.