The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-08-23
DOMESTIC SCIENCE.

count, individual timbale moulds are
often used without the filling of rice,
spaghetti or macaronl. For instance,
n luncheon or fish course for dinner is
often made of some white fish, such
dis haddock, cod or halbut, prepared
In this way: Remove the skin and
bone from Il pound of uncooked fish
and chop or pound very fine. Season
with salt. paprika, suspicion Of
onion Juice and little chopped pars-
ley or lemon Juice. TO one pound of
chopped fish add the unbcaten white
of one of 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 frothy
part Carefully mix with the other
ingredients. Butter the plain moulds.
FIJI two-thirds fun of the mixture,
place IN steamer or in a dish of hot
water in the oven and cook until risen
and firm. Turn the fish out carefully
on Il 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 little parsley pulp.
Stick a sprig of parsley in the top Of
each mound. The white mounds upon
the colored foundations and the green
sprigs makes an attractive looking
combination.
A potato timbalc makes good vari-
ant on the usual simple way of cook
ing 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 tablespoonfuls OF
butter. two of parsley chopped fine,
salt and pepper to season, and then
gradually beat in one cup of hot
milk, stirring hard, and, lastly, three
well beaten eggs. Butter the tim
bale moulds or any oval basin. cover
thickly with fine crumbs, fiji with the
prepared potato and bake for a half
hour in a moderate oven. Let the
dish stand for few moments after
coming from the oven. then invert
over a hot platter. Press the tin to
loosen the sides and lift 1t gently
from the tmbale.
A chicken timbale paste with white
sauce filling makes another excellent
combination. Pound the two uncooked
chickens breasts to a paste and rub
through a sieve. Add to 1T one cup
full of fresh bread crumbs or one
half cupful. If stale; one cupful of
milk or cream. two tablespoonfuls of
butter, one teaspoonful of salt, one
salt spoon of white pepper and the
whites of two eggs. beaten until
foamy. Line the timbale moulds
with the paste. reserving enough to
put on top. Make white sauce with
a little minced chicken or mushroom
added. fill the lined moulds and cover
with the remainder of the paste. Set
in boiling water, cover with buttered
paper and then another cover over
the dish and cook about twenty min
utes. Garnish with parsley or cress.
A great affliction to sensitive per-
sons is that their feet eXhale an un-
pleasant odor. Ordinary bathing in
these cases does not suffice to remove
the trouble, but If the following direc-
tons are persisted in there need be
no further difficulty. Dissolve half
cupful of powdered borax in one gal
lon of hot water. Soak the feet in
this from five to twenty-five minutes.
Then add one teacupful of vinegar.
Scrub the feet vigorously, using
strong soapsuds. Rinse in tepid wa
ter. then in cold, and rub with thick
towel.
EMMA PADDOCK TELFORD.