Potato Timbales En Surprise

Biscuits Quince Preserves

Tea

Potato Timbales En Surprise

Beat 2 eggs without separating until light; add 3 T cream and 1 1/2 c mashed potato left from the evening before. Season with 2/3 t salt, a dash pepper, 1 t onion juice, and a grating of nutmeg. Press the whole mixture through a sieve.

Line the bottoms of timbale molds or custard cups with greased paper; half fill them with the potato mixture; add 1 t of chopped baked ham, and complete the filling of the mold with potato.

Stand the molds in a pan of hot water and cook in the oven 20 m. When done, loosen the sides with a sharp knife and turn out carefully on a heated dish.

For Biscuits see Lesson 10, page 24.

Preparing The Meal

Prepare the timbales and place in the oven; then make the biscuits. While baking make the grape-nut pudding for dinner so that it will be cold at night. After pudding is in the oven prepare the table for lunch. Serve the meal.