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Swedish Timbales

Sift three-fourths of a cup of flour, half a teaspoon of salt and one teaspoon of sugar. Gradually add half a cup of milk and one beaten egg, then one tablespoon of olive oil. Fry on a hot timbale iron in deep fat till crisp and brown.

Take from the iron, invert on brown paper to drain, then fill with any creamed mixture of meat, chicken or fish. Serve as an entree.- See Page XXV.