Take 6 or 7 good-sized potatoes, boil and mash them, and beat into them 4 tablespoons of butter and 2 eggs; then add 1 cup of grated cheese, 1 teaspoon of salt, and some paprika, press into small moulds or cups, and let cook as directed above for about twenty minutes. Turn from the moulds, and serve with a sauce of melted butter to which is added a little grated cheese, paprika, and chopped parsley. POTATO TIMBALES Beat 3 eggs (yolks and whites together), add to them 1/4 of a cup of cream, then 2 cups of mashed potatoes, 1 teaspoon of grated onion, a little pepper, 1 teaspoon of salt, and some nutmeg; beat together until perfectly smooth, and then press into timbale moulds, the bottoms of which are covered with buttered paper. Stand these in a shallow pan containing boiling water in the oven, and let cook for about twenty minutes. Then loosen the sides with a thin knife, and turn out carefully onto a heated flat dish. Garnish with peas or macedoine vegetables, or use as a garnish. RICE TIMBALES To 1 cup of boiled rice add 1 chopped hard-boiled egg, 1 tablespoon of tomato catsup, 1/2 teaspoon of salt, 1 saltspoon of pepper, 2 tablespoons of melted butter, and 2 well-beaten eggs. Fill well-buttered timbale moulds with this mixture, set them in a pan containing warm water, and bake in a slow oven for twenty minutes, or until well set. Timbale cases, pastry cases, ramekins, or patties may be filled with any of the following recipes and served as a separate course at luncheon or dinner. ARTICHOKE PATTIES Boil Jerusalem artichokes as directed, cut in half-inch cubes, cover with a highly seasoned white sauce, and use to fill patties or cases. ASPARAGUS PATTIES Use only the tender ends of white or green canned asparagus, heat in white sauce, and use to fill cases or patties. CELERY PATTIES Use celery prepared as in creamed celery, only cut the stalks into inch-long pieces. Fill heated pastry cups or patties with the mixture. CHESTNUTS IN CASES Peel 2 cups of Italian chestnuts, and blanch them by pouring boiling water on them and letting them stay in it until the skins remove easily; then cut them in quarters, put them in boiling water, and boil them half an hour or until soft. While they are finishing cooking put 1 tablespoon of butter in a saucepan, and let it cook slowly until a rich dark brown then add to it 1 tablespoon of flour, and stir until as smooth as it will come, then add 1 1/2 cups of milk and 1 teaspoon of caramel or soup-browning, and season highly with salt and pepper. Put the chestnuts in the sauce, and fill pastry cases with the mixture. PATTIES OF FRESH GREEN PEAS Use fresh green peas boiled as directed, or use canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint can be added to the sauce if liked. EGG PATTIES