Ingredients Jump to Instructions ↓

  1. 3/4 cup flour

  2. 1/2 teaspoon salt

  3. 1/2 cup milk

  4. 1 tablespoon olive oil

  5. 1 egg

Instructions Jump to Ingredients ↑

  1. Instructions Mix the dry ingredients, add milk slowly, beaten egg; beat with Dover beater. Add the oil last. Beat all together to a smooth batter. If sells are to be used for sweet filling, add a teaspoon of sugar to the above rule. Put the timbale iron in a kettle of hot fat, for about twenty minutes. Take the bowl of batter in the left hand and hold it near the kettle of hot fat; with the right hand lift the iron from the fat, wipe it on soft paper, dip it into the batter, coating the iron to within three-quarters of an inch from the top, allow the batter to dry and then dip it in the hot fat, holding the iron a little sidewise until it is in the fat, then turn perpendicularly and cook until the batter is a delicate brown, or about one minute. Take the iron out the same way it is put in, being very careful not to drop the timbale into the fat, drain the grease off and lay timbale on paper to drain. Wipe the drops of grease from the iron with a soft paper ever time it is used. These may be filled with creamed oysters, creamed fish, green peas, macaroni, oranges, bananas, apricots, strawberries, etc., or mixed fruit, with whipped cream over the top. They may be made at any time and put in a dry, warm place, where they will keep indefinitely.


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