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Egg and Cheese Timbales

Beat six eggs very light and add to them one-half cup of warm milk, in which a pinch of soda has been dissolved, five tablespoons of grated cheese and a pinch, each, of paprika and salt. Butter small timbale molds, or pâté pans, fill with the egg mixture and set in a baking-pan of boiling water until the egg is set. Turn out carefully on a hot platter and pour hot tomato sauce about them. Serve at once, as they soon fall.