EGG-TOMATO TIMBALES
Make plain egg timbales, but instead of using milk use 1 cup of tomato juice from canned tomatoes. Add 1 tablespoon of chopped parsley, or chives if desired.
PEA TIMBALES
Take 1½ cups of boiled peas, put them through a ricer, or mash to a pulp, and when cooled add to this 2 lightly beaten eggs, 1 teaspoon of chopped mint, 1 teaspoon of grated onion (or chopped chives), 2 tablespoons of melted butter, ½ teaspoon of salt, and 1 saltspoon of pepper. Fill timbale moulds, set in a pan containing some hot water, and cook in a moderate oven fifteen or twenty minutes or until well set. Turn out and serve with sauce.
CORN TIMBALES
Take 1 cup of canned corn and add to it 4 eggs slightly beaten, ½ teaspoon of salt, a little paprika, ½ teaspoon of onion juice, ½ teaspoon of sugar, and 1¼ cups of milk. Pour into buttered timbale moulds, or a large mould, and set in hot water, and bake in the oven about twenty minutes or until firm. Turn out and garnish with slices of broiled tomatoes.