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TIMBALES, SMALL (for Fruit, Jellies, or Creams)

Weigh three large fresh eggs, and then take their weight in flour and half their weight in powdered sugar. Break the eggs, and separate the yolks and the whites. Beat the yolks in a basin, and add to them first the sugar and afterwards the flour. When they are thoroughly mixed, and just before the timbales are to be baked, add the well-whisked whites of the eggs and a tea-spoonful of strained lemon-juice. Drop the paste in small lumps upon a buttered baking-tin, and hollow these in the centre like a cup. Bake them in a slow oven, and when they are done enough, trim them to a neat shape. Keep them in a dry, warm place until wanted; and when they are to be served fill them with fruit, jelly, or flavoured cream. Time to bake, half an hour. Probable cost, without the contents, 2d. each. Sufficient for a small dish.