398 MORE POT-POURRI 



Germany. One was : four baskets painted white, with 

 high handles and sprays of any small mixed flowers 

 that do not fade quickly tied to the handles, the baskets 

 well piled up with common summer fruit — Strawberries, 

 Currants, Raspberries, Cherries, Gooseberries — each in a 

 separate basket, and a small vase with the same mixed 

 flowers in the centre. 



The other — a pretty, daylight table decoration — was a 

 vase in the middle, filled with blue Cornflowers (which 

 of course grow wild in Germany), standing out on a 

 ground -work of Maidenhair. There were small vases 

 round with wild yellow three -fingered TrefoU, or any 

 other yellow wild flower, such as Buttercups. Between 

 the dishes of fruit were laid on the table sprays of 

 Maidenhair, Cornflower, and yellow flowers together. 



Receipts 



Timbale Napolitaine. — To be served either in a 

 silver casserole or in an open French high pie -crust, 

 shaped like a flower -pot, and filled while baking with 

 dry peas to keep it in shape. Boil a small quantity 

 of medium -sized macaroni ; drain it well. Take two 

 sweetbreads, scald and trim well, parboil, and cut into 

 regular pieces about half an inch square. Make a good 

 brown sauce (not too dark) , to which add two or three 

 spoonfuls of concentrated tomato purie, some good fresh 

 mushrooms cut in dice or strips, some truffles or morels, 

 and tiny little quenelles of chicken breast (if you have 

 any cold chicken to use up). Put the sweetbreads into 

 this thick sauce. Mix all well together, let it stew 

 gently for a few minutes, then finish your macaroni in 

 the usual way with cheese, only using far less butter 

 than for plain macaroni; Now fill the silver casserole or 

 the pie -crust by putting alternate layers of macaroni 



