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Show - Mary's Kitchen j LEX TEN DISHES. If uu would surve loftovcrs In at-1 tractive fashion concoct a tlmbale. The foundation of most of these little lit-tle dishes is a 6mooth, rich, white aui e. To this Is added the Ingredient.- needed to make pronounced taste' in the finished dish High and slim custard cups will ' "do" very" well if real tlmbale moldf arc not at hand. VTX.ETRLE TIMBAI.ER. One-half cup cooked asparagus. oup finely i hopped cooked carrots, 2 tablespoons flour, 2 tablespoons' Gutter, 1 cup milk, teaspoon salt, teaspoon pepper, 2 eggs. R ub asparagus through a strainer They carrots may be chopped or put ! through a strainer. Melt butter, stir , In flour and slowly add nulk, Stirring constantly. Add vegetables and cook two minutes. min-utes. Remove from fire ami stir In well beaten eggs. Season w ith suit and pepper and pour Into well buttered but-tered molds. Put molds in a pan of hot water and hake 45 minutes in a Ea.Qderate oven. Turn molds out to serve. PI TIMBA1 ES. One up pea pulp. 1-4 teaspoon grated onion. " eggs, 2 tablespoons' milk, 1 tablespoon melted butter, 1-8 teaspoon salt, l-s teaspoon pepper. I teaspoon paprika, few gratinr nutmeg. 1-2 teaspoon sugar. Rub peas through a sieve. Add Seasonings and eggs weH beaten Pour mixture Into well buttered molds and bake In a pan -ol hot water as in preceding pre-ceding recipe. Serve with a white li td which strips of pimento have! been added CHILLI l VEGETABLE T1MBALES These are very nice to serve with cold sliced meat CT fish. If you have several vegeiables loft and can't gt to market try this recipe; One carrot, 1 turnip. 1 bcel. 1 cup cooked asparagus, 1-4 cup minced pi-i mentoes, mayonnaise. 1 tablespoon gc Inline, j-4 cup cold water, 1 Clip boiling water. 1-2 cup whipping cream, 1 teaspoon lemon juice, 1-2 teaspoon salt, 1-8 teaspoon pepper, tiny pinch mustard. Scrupe carrot and pare turnip Cook until lender n ml enl in tmN j dice t ook beet and slip skin und' i cold water. Cut In dice and add asparagus cut in short length-. Add enough mayonnaise io mois-I mois-I tctn. Soften gelatine In cold water I and dissolve in boiling water. Let I stand till cool 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 about four hours t:. s firmly. Cut In slices and serve aa o garnish for cold meat or fish. oo |