Work this into a paste and roll out thin.

Take one-half pound of curds, add one egg, and the yolk of a second
egg, two tablespoons of granulated sugar, a few drops of extract of
vanilla. Mix well together and add to the paste as before. Then fry in
lard until a golden brown. Serve with powdered sugar.


TIMBALE OF MACARONI

Take a small piece of ham fat, one-half of onion, piece of celery,
parsley, small piece of carrot. Chop up fine together. Put into a
saucepan, and when the vegetables are fried add two or three mushrooms
which have been chopped fine; after five minutes add two tablespoons
of tomato paste, thinned with five tablespoons of hot water (or equal
quantity of tomato sauce without water). When the sauce is cooked take
out the mushrooms and put them on one side.

Take one-half pound of macaroni. Boil in salted water for fifteen
minutes, drain, and add the sauce described above. Add two tablespoons
Parmesan cheese, grated, and one tablespoon of butter.

Butter well a mold, then cover with a thin layer of bread crumbs the
bottom and sides. Pour into the mold one-half the macaroni, then place
on it a layer of mushrooms which you have taken out of the sauce. Now
add the other half of the macaroni, and then another thin layer of
bread crumbs. Put the mold into the oven without turning it over, and
bake in a slow oven until well browned. Then turn out and serve.

To this timbale, if desired for variety, cold meat of any kind cut up