Show SISTER MARY SUGGESTS WAYS TO USE UP LEFTOVERS leftovers in at attractive attractive attractive at- at If would serve you fashion concoct a timbale The foundation of ot most of ot little dishes is a a. smooth rich white sauce needed needed needed need need- To this is added the Ingredients pronounced taste in the ed to make malte f finished dish High and slim custard cups W will ill d do dovery do dovery 0 very well If real timbale molds aro are not at hand S VEGETABLE TIMBALES One half cup cooked asparagus one- one cooked carrots carrots carrots car car- half halt chopped cup up finely rots two tablespoons flour two tablespoons tablespoons table table- spoons butter one cup milk one teaSpoon teaspoon teaspoon tea tea- spoon salt one-eighth one teaspoon pePper pepper pepper pep pep- per two eggs Rub nub asparagus through a strainer The carrots may be bo chopped or put through a strainer Melt butter buttel stir in flour and slowly add milk stirring constantly Add vegetables and cook two minutes min min- utes Remove from fire and stir sUr in well beaten eggs eggs Season with with- salt I I and pepper and pour into well buttered b but molds Put molds In ina a pan of hot water and bake forty-five forty minutes in a moderate oven Turn molds outto out outto outto to serve PEA TIMBALES One cup pea pulp one fourth teaspoon tea teaspoon teaspoon tea tea- spoon grated onion two eggs two tablespoons tablespoons ta tablespoons ta- ta milk one tablespoon melted bu butter one-half one teaspoon salt one- one eighth teaspoon pepper one-fourth one teaspoon paprika few gratings nutmeg nutmeg nutmeg nut nut- meg one-half one teaspoon sugar Rub peas through a sieve Add seasonings seasonings seasonings sea sea- and eggs well beaten Pour mixture into well buttered molds and bake bale In a pan of hot water as In preceding preceding preceding pre pre- ceding recipe Serve with a white sauce to which strips of ot pime pimento to have been added CHILLED VEGETABLE TIMBALES These are very nice to serve with old rold sliced meat or fish If you have several vegetables left and cant can't get getto getto getto to market try this recipe One carrot one turnip one beet one cup cooked asparagus one-fourth one cup minced pimentos mayonnaise one ne ta tablespoon ta- ta gelatine one-fourth one cup cold coldwater coldwater coldwater water one cup boiling water one half cup whipping cream one teaspoon lemon Juice one-half one teaspoon salt one-eighth one teaspoon pepper tiny pinch mustard Scrape carrot and pare turnip Cook until tender and cut in small smaIl dice Cook beet and slip skin under cold water Cut In dice and add acid asparagus cut In short lengths Add enough mayonnaise to moisten I Soften gelatine In cold water and disI dissolve dissolve dis dis- solve In boiling water Let stand till tm I cool an and just ready to set Add to first mixture and when a soft Jelly fold in the cream whipped stiff Season and let stand till firm and very cold It will take talo about four hours to set firmly Cut In slices and serve sarye a as a garnish for cold meat or fish Cop Copyright 1922 N. N E. E A. A Service Ice I |