The housewife's referee

Tomato Cream. — Cut some tomatoes in slices; oil a plain mould, and arrange the tomatoes all round in circles ; and at the bottom of the mould have ready a white puree of mushrooms, which has been cooked and allowed to cool, and in which half a pint of aspic jelly has been stirred in. Put this puree into the centre of the mould, and set on ice for some hours. Turn out and serve, with a little chervil and tarragon salad round, and arrange aspic jelly and green butter cut into devices on the top. Hard-boiled eggs in quarters should be placed at equal distances on the chervil salad. Tomato Cutlets. — Cut some tomatoes in two roundways; egg and breadcrumb them, introducing a little grated parsley and Parmesan cheese in the breadcrumbs. Fry in clarified butter till of a pale colour. Dish in a circle with a broiled mushroom between each. Serve egg, or mayonnaise sauce in the centre. Tomato Jelly. — Take two pounds of tomatoes, half a grain of cayenne pepper, and two shallots. Put them in a stewpan, and boil till quite soft. Melt fifteen sheets of the thin French gelatine, and pour it into the mixture. Then pass all through a sieve, and mould. Serve with chopped aspic jelly. A little grated Parmesan sprinkled over it is an improvement. Tomato Ketchup. — Bake some tomatoes in a jar till tender, strain and rub them through a sieve. To every pound of juice add a pint of chili vinegar, an ounce of shallots, half an ounce of garlic (sliced), quarter of an ounce of salt, and a quarter of an ounce of fine white pepper. THE housewife's REFEREE Boil the whole till all is soft. To every pound add the juice of three lemons, boil it again to the consistency of cream. When cold bottle it, put a small quantity of sweet oil on each, tie bladders over, and keep in a dry place. Tomato Mustard {American), — Take some tomatoes in their green state, slice them very thin, and thickly sprinkle with salt. Let them stand all night, and next day squeeze them out, slice two or three onions and lay them in a saucepan alternately with the tomatoes, add a quarter of a pound of mustard and cover them with vinegar. Boil for one hour, and pack it away in jars. Tomato Omelette. — Mix two or three tablespoonfuls of flour with a very little water. Add six well-beaten eggs with salt and pepper ; peel and chop very fine three or four tomatoes. Stir these ingredients together, and fry in the usual way ; it may be folded over but not turned. Tomates a rAlgerienne. — Line two halves of tomato moulds with a piece of tomato and a little aspic, then fill them up with a mixture made thus : — Pound and pass through a sieve the meat of a cold roast fowl, then add two spoonfuls of veloute sauce, the same quantity of aspic, and half a pint of whipped cream. Close the two halves together, press firmly, taking care that the marks on each part of the mould are opposite to one another, place on ice for twenty minutes, then turn them out and serve up with a little curled parsley. These moulds are only to be procured at J ones Brothers, Down Street, Piccadilly.