BRAIN PATES

One set of brains parboiled and passed through a sieve. Season
with pepper, salt and a little cayenne, lime juice, 1 spoonful flour
a and 2 eggs. Slice the bread, cut off the crust, dip in milk, then
spread brain on the bread, fry in boiling butter, serve with pou-
lette or tomato sauce. —Mrs. F. E. Stewart

q Wh CARROT AND COTTAGE CHEESE CROQUETTES

\. Carrot and cottage cheese croquettes served with hot tomato
am ||| sauce and green beans make the main course at luncheon. Chopped
carrots, onions and cottage cheese are mixed and dipped in crumbs
to fry in deep fat.

HOT CHICKEN OR FISH MOUSSE

1 chicken breast, raw 5 whites of eggs

144 cupful milk 14 cupful cream

1 cupful soft bread crumbs Salt and pepper
Put bread crumbs, cream and milk on stove and boil; put raw
: chicken through grinder and add. Boil 2 minutes, remove from
a | stove; add whites of eggs beaten stiff. Butter cups and molds
ae ||| and sprinkle with dry bread crumbs; fill 2/3 with mixture, bake
|| 20 minutes in pan of water, turn out. Serve with creamed mush-
rooms. Halibut may be used in place of chicken and served with
hard-boiled egg sauce. Enough for 8, —Mrs. E. G. Blackwell

CUCUMBER BOATS WITH CREAMED CHICKEN

Pare and steam large, but not old cucumbers. When done
scoop out and fill with creamed chicken covered with bread crumbs
and dotted with butter. Cook in oven until golden brown. Serve
with a fresh broiled mushroom on top.

—Mrs. F. W. Hartley (Victoria)

CHICKEN OR HAM TIMBALES

q es | 4 eggs 1 pint cream
. 1 cupful chicken chopped fine A little pepper
1 teaspoonful salt
i Beat eggs into the chicken one at a time. Add the cream and
| | seasoning, beating all together very thoroughly. Put in timbale
ia | molds and bake about 35 minutes in a moderate oven. Set tim-

‘ i bales in pan of water while baking. It is delicious when made
fe | | from raw breast of chicken, but it must be baked a little longer,
if and the chicken minced very fine. Serve with cream sauce. Sauce:
| 1 cupful chicken stock, 1 cupful cream, 2 tablespoonfuls butter,
2 tablespoonfuls flour, salt and pepper. —Mrs. R. P. Clark

| 76

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