atter, fill the center with the
sauce, garnish and serve. A few truffles are a great addition. The
timbale may also be served with an olive sauce.

A MOULD OF SPAGHETTINA.

Put three-quarters of a cup of spaghettina, broken in small pieces, into
a quart of boiling water with an even tablespoonful of salt. Boil half
an hour. Drain the water off and add a cup of milk to the spaghettina,
and cook nearly half an hour, until the milk is almost all absorbed.
Then make a cream sauce as follows: One cup of milk in a saucepan, rub
butter the size of an egg into a slightly heaping tablespoonful of
flour, adding a little of the warm milk, then stir into the milk on the
fire, season with salt and pepper, add two even tablespoonfuls of grated
cheese--the American Edam cheese is nice for this--and when the sauce is
thick turn the spaghettina into it, let it come to a boil, turn out on a
dish, and when cool add one egg beaten light. Butter a border mould
which holds a little more than a pint, sprinkle it with bread crumbs,
turn the mixture into it and set the mould into a pan of hot water and
bake in a moderate oven twenty-five minutes. Have a pint of nicely
stewed tomatoes seasoned to taste and thickened with bread crumbs and a
good tablespoonful of butter. Turn the spaghettina mould out on a
platter, fill the center with the stewed tomatoes, garnish with parsley
and serve. It makes a very pretty dish and is an excellent piece de
resistance for dinner or luncheon.

SPINACH BORDER MOULD.

Prepare the spinach as in recipe for spinach pudding, butter a border
mould, dust it with bread crumbs, and press the spinach mixture into it,
put the mould into a pan of hot water in the oven, cover it to prevent
browning, and bake about twenty minutes.

A FILLING FOR THE CENTER OF MOULD OF SPINACH.

Break two eggs in a bowl, add a little salt and four tablespoonfuls of
cream and beat them slightly. Turn into a buttered tin cup and stand in
a saucepan with a little boiling water in it on the stove, cover and
cook until stiff--about three or four minutes--remove from the fire,
turn out of the mould and cut in half-inch slices and then into stars or
any fancy-shape preferred, or into dice. Make a cream sauce, turn the
spinach mould out on a platter, put a little of the sauce in the center,
then some of the egg stars, then the rest of the sauce, and finish with
the egg stars.

MOCK COD FISH BALLS.

Six medium sized potatoes, washed, p