Cookery for every household

Prepare some round croutons of bread, fry them in oil, and let them cool. Peel the tomatoes, squeeze out the soft part from the centre, and cut them in small pieces. Then season them as for a salad, adding a little chopped chervil if obtainable. Care must be taken not to make the tomato too liquid. Now spread the croutons with a little shrimp, anchovy, or any other savoury butter, which will prevent any liquid from soaking into the bread, and pile -a little of the tomato salad on the top of each. Decorate with a little finely-chopped parsley. 1 gill tomato puree. \ gill aspic jelly. 1 table-sp. grated Parmesan. Seasoning. Tomato Cheese 1 sheet of gelatine. 1 table-sp. mayonnaise sauce or double cream. Salad. Use fresh red tomatoes. Cut them in halves, squeeze out the juice and rub sufficient of the thicker part through a fine sieve to make 1 gill of puree. Dissolve the gelatine in the aspic jelly, allow it to cool slightly and strain into the tomato puree. Add the mayonnaise or cream, season to taste, and stir occasionally until beginning to set. Take a flat tin or box, rinse it out with cold water, pour in the tomato mixture, and set aside in a cold place until firm. When required, cut the tomato cheese in small neat pieces and serve garnished with small cress or salad. Note. — Some good jelly stock may be used instead of aspic jelly. 2304. Savoury Tomato Creams (Petites Cremes aux Tomates) \ tea-cupful tomato puree. 1 oz. sheet gelatine. | gill double cream. 2 table-sps. grated cheese. Seasoning. Small biscuits. A little butter. Chopped parsley. The tomato puree may be made from either fresh or tinned tomatoes by rubbing them through a fine sieve. The puree must not be too thin. Put it into a small saucepan with the gelatine cut in pieces, and stir over the fire until dissolved. Then turn into a basin to cool, and add the grated cheese (Parmesan or Gruyere will be best). Season to taste, and lastly stir in the cream, slightly whipped. Rinse some very small dariole or other shaped moulds with cold water, fill them up with the tomato cream mixture when it is beginning to set, and place them in a cool place until firm. When required, turn out the creams on small round biscuits that have been buttered and sprinkled with some finely-chopped parsley. Serve cold, garnished with sprigs of parsley or watercress. 2305. Mayonnaise of Tunny Fish (Thon a la Mayonnaise) some thick whipped cream, season with cayenne, put it into a small forcing bag with a rose pipe, and force out a rose on the top of each biscuit. Finish with a stoned olive or a small radish placed on the top of each. 2307. Canapgs a la Duchesse Small biscuits. Plover’s eggs. 4 or 5 oz. cooked ham. 1 table-sp. bechamel sauce. 1 oz. butter. 2 table-sps. thick cream. Cayenne. Mustard. Parsley or chervil. Use small round biscuits, either plain or made of anchovy or cheese pastry. Chop the ham finely, pound it in a mortar with the sauce, butter, and seasoning, and rub all through a fine wire sieve. Then mix in 2 table-spoonfuls thick cream lightly whipped. Put this mixture into a forcing bag with a rose pipe on the end of it, and force out some on to each biscuit. Place a half or quarter of a hard-boiled plover’s egg on the top, and garnish with a tiny sprig of parsley or chervil. Serve very cold. 2308. Canapes a la Russe