A second Dudley book of cookery and other recipes

TAKE half a pound of tomato pulp (cleared of skin and seeds and roughly chopped) and cook it in one ounce of butter ; add thereto two tablespoonfuls of Veloute sauce, thickened by means of eight leaves of gelatine per quart of the sauce ; rub through a tammy and add to the preparation, when almost cold, half of its volume of barely whipped cream. Taste the mousse ; season with a few drops of lemon juice and the necessary salt and a very little cayenne. Cream for all mousses should be only half whipped. Well-whipped cream gives them a dry and woolly taste, whereas when it is only half whipped, it renders them unctuous and fresh to the palate. BAKED TOMATOES T flAKE some large firm tomatoes ; cut them in half, but without detaching them entirely ; remove the seeds and put a small piece of butter and seasoning in the centre of each ; close up ; cover with buttered paper and bake for about twenty minutes. GRILLED TOMATOES rilAKE some large tomatoes ; slice them and broil them in hot butter ; season with pepper, salt, a dust of nutmeg, lemon juice and chopped parsley. Serve hot. TOMATOES WITH MUSHROOMS "IT'IGHT medium-sized ripe but firm tomatoes, ten to twelve preserved mushrooms, or six large fresh cup mushrooms, two ounces of butter, two small shallots, two tablespoonfuls of white breadcrumbs, half a teaspoonful of chopped parsley, two tablespoonfuls of rich half-glaze or Madeira sauce, eight rounds of fried bread (croutons) and seasoning. Remove the stalks from the tomatoes ; wipe them with a cloth. Scoop out carefully the pips and a portion of the pulp, taking great care not to break the sides of the tomatoes. Chop the mushrooms finely ; when fresh ones are used, wash and dry them first. Peel and chop the shallots ; fry them a golden colour in an ounce of butter ; then add the chopped mushrooms, breadcrumbs and parsley. Mix well and moisten with the sauce ; beat up ; season with pepper, salt and a pinch of cayenne. Fill up the cavities of the tomatoes with this ; put a tiny piece of butter on top of the stuffing of each tomato. Range them in a wellbuttered saute pan and cook in a sharp oven for about ten minutes. Dress them on the prepared bread croutons, which must be cut to the size of the tomatoes. Dish up and garnish with a few sprigs of fresh parsley or watercress. Serve hot. CUCUMBER FRITTERS TDEEL thinly a medium-sized cucumber ; cut into slices a quarter of an inch thick ; remove the centre portion by means of a column-cutter. Blanch the slices in slightly salted water for ten minutes and drain on a sieve. Place them on a saute pan or flat dish and fill the centre with some liver forcemeat or salpicon of ham. This is best done by the use of a large forcing-bag with a plain tube attached. Prepare a nice light frying batter and let it stand till wanted. Dip each cucumber cube into the frying batter ; see that it is completely coated with batter, then fry in hot fat a golden colour. Drain carefully ; sprinkle with fine salt and a little cayenne or paprika pepper ; dish up neatly, and serve hot. % CUCUMBER WITH CREAM SAUCE TWO cucumbers, one ounce of butter, half a gill of cream, one teaspoonful of castor sugar salt, pepper, nutmeg and chopped parsley.