Tomato Aspic.

This jelly comes in useful in many ways.  Take 1 tin tomatoes and rub through a sieve.  Make up with clear stock or water to 1 pint—­2 breakfastcupfuls.  Have 1/6-oz.  Agar-agar (Vegetable Gelatine) soaked for an hour in cold water, pour off the water, add to the tomato pulp, and put all in enamelled saucepan along with any additional flavouring required.  Salt and white pepper will do nicely, but a blade of mace, some mixed herbs, and a few Jamaica peppercorns may be used.  Add also the whites and shells of two eggs, unless you have a number of egg shells, in which case the whites may be dispensed with.  Whisk steadily over the fire till it boils, then draw to the side and allow to simmer gently for 10 minutes.  Pour twice through jelly-bag.  The second time run half on to a flat ashet or some plates.  Colour the rest with a little carmine and put to set also.  When used as a garnish, stamp out in pretty shapes, and arrange with the red and amber alternating.  For

Glaze

dissolve 2 tablespoonfuls of the clear tomato aspic in saucepan.  Add 1/2 teaspoonful “Marmite,” or 1 teaspoonful “Carnos” extract, mix thoroughly, and boil up.  Allow to get nearly cool, but not beginning to set, and then brush over the mould with it.

Mock Calf’s Foot Jelly.

Prepare according to directions given for tomato jelly, and just before straining add amount required of a good extract.  One oz.  “Marmite”—­or 2 teaspoonfuls—­or 1-1/2 ozs.  “Carnos” to a pint of tomato jelly, would be a good proportion.  Stir till dissolved.  Strain and mould in the usual way.

It may of course be prepared without extract, by making a good strong stock.  Vegetables may be used or not at discretion.  The liquor strained from haricots, brown beans, or German lentils, with vegetable gelatine, in the proportion of 1/8-oz. to the pint, makes a delicious jelly.  Care must be taken to see that none of the pulp gets through.  Clarify and strain very carefully.

Legumes en Aspic.

Get an equal quantity of red, white, and green vegetables—­say young carrots, tomatoes, turnips, cauliflower, green peas, French beans, &c.  Have each cooked “to a turn” separately, and the carrots and turnips cut into neat shapes, cauliflower in tiny sprigs, &c.  Arrange the vegetables as neatly as possible in a mould, and fill up with tomato jelly.  When set, turn out and garnish with slices of fresh tomato and lemon.

It is not necessary to have a number of different vegetables for this dish.  Any one or two of them will do quite well.  The mould might be decorated with slices of beetroot or hard-boiled eggs.

Tomato and Egg Savoury.

Boil hard 4 eggs, cut in half, and remove yolks.  Divide 4 good-sized, firm, ripe tomatoes in halves, and scoop out some of the pulp, leaving a nice case.  Put the half whites inside the tomato shells and fill with the following mixture:—­In a saucepan melt 2 ozs. butter, add tomato pulp, 1 oz. fine crumbs, the yolks rubbed through a sieve, a teaspoonful extract, salt, pepper, and a little lemon juice.  Mix well and make quite hot.  Fill in the little cups, piling it up cone-wise, and serve on a bed of aspic.