RICE-AND-MEAT PATTIES.--Sometimes not enough meat remains after a meal to make a tasty dish by itself. In such a case, it should be combined with some other food, especially a starchy one, so as to extend its flavor and produce a dish that approaches nearer a balanced ration than meat alone does. A small amount of any kind of meat combined with rice and the mixture then formed into patties, or croquettes, provides both an appetizing and a nutritious dish.

RICE-AND-MEAT PATTIES (Sufficient to Serve Six)

1 c. finely chopped left-over meat 1 c. cold steamed rice 1/2 c. thick white sauce 1 Tb. chopped onion 1 tsp. celery salt Salt and pepper 1 egg Fine crumbs

Mix the meat and rice, stir into them the white sauce, onion, and celery salt, and salt and pepper to taste. Shape into croquettes, or patties; roll first in the egg and then in the crumbs. Fry in deep fat until golden brown and serve with any desirable sauce.

TIMBALE CASES.--Such foods as creamed sweetbreads, creamed sweetbreads and mushrooms, and other delicate foods that are served in small quantities can be made very attractive by serving them in timbale cases. These are made out of a batter by means of a timbale iron and fried in deep fat until brown. In serving them, place them either on a small plate or on the dinner plate with the rest of the dinner. To make them especially attractive, dip the edge into egg white and then into very finely chopped parsley.

To prepare timbale cases, a timbale iron is required. Such an iron consists of a fluted piece of metal that is either solid or hollow and that has attached to it a handle long enough to keep the hand sufficiently far away from the hot fat.

The batter required for timbale cases and the directions for combining them are as follows:

TIMBALE-CASE BATTER (Sufficient to Make Twenty)

1 egg 1/2 c. milk 1/2 tsp. salt 1 tsp. sugar 3/4 c. flour

Beat the egg with a fork just enough to break it up thoroughly. Add the milk, salt, and sugar. Stir in the flour with as little beating as possible. After preparing this mixture, allow it to stand for 1/2 hour, so that any air it contains in the form of bubbles may escape and thus prevent the formation of holes and bubbles in the finished timbale cases.

When about to use the batter, pour it into a cup or some other small utensil that is just large enough to admit the iron easily. The iron must be nearly covered with batter, but a large amount of it will not be needed if a small utensil is used. Place the iron in the hot fat, until it is hot, or for about 4 minutes. Then let it drip and place it in the batter, being careful not to permit the batter to come quite to the top of the iron, and remove it at once. Place it immediately into the hot fat, allowing the fat to come higher on the iron than the batter does. This precaution will prevent the formation of a ridge of bubbles around the top of the timbale case. Fry in the deep fat until the case is nicely browned. Remove the iron from the fat, and allow it to drip. Then carefully remove the timbale case from the iron with a fork and place it on paper that will absorb the fat.

If your timbales are soft instead of crisp, you will know that the mixture is too thick and should be diluted. Too hot or too cold an iron will prevent the mixture from sticking to it.