Mix the dry parts together and add milk, egg and olive oil. Strain through sieve. Dip hot tambale iron into the grease then into the batter then into the hot grease to cook. Drain and use as pastry shells for creamed peas, chicken, mushroom or oysters.
Timbales are very tender and nice made with stale beer or ale. Let one half pint of beer stand in an open dish over night. Omit the sugar and milk and mix flour with the beer, following other directions as given above.