The exhibition cookery book

1 dessertspoonful of tomato ketchup Soak the gelatine in half pint of cold water for about ten minutes. Slice the tomatoes and stew them gently in one pint of water until soft, add dissolved gelatine, salt, sugar and sauces, and mix thoroughly. Strain through a fine sieve or coarse cloth scalded. Pour into a border mould rinsed in cold water, and allow to set. Serve with chicken lobster, or .salmon mayonnaise in the centre. 1 teaspoonful of sugar 1 tahlospoonful of Tarragon Vinegar 1½ pints cold water 231. LOBSTER CROUTES A LA DIABLE. 1 Lobster G drops Tarragon vinegar 2 ozs. white breadcrumbs Grated nutmeg White cream sauce 2 ozs. butter 1 tablespoonful white vinegar Half a lemon Cayenne and mustard Croutons wine Remove the meat from the shells and head of a lobster, and pound it to a paste with two ounces of butter, one tablespoonful of white wine vinegar six drops of tarragon, two ounces of white breadcrumbs, and the grated rind and juice of half a lemon. To each eight ounces of lobster use one saltspoonful of nutmeg, the same of cayenne, and one teaspoonful of mustard. Have some small croutons ready, and put a teaspoonful of the mixture on each. Cover with the white cream sauce, Savour with cayenne and lemon juice. 232. ASPIC JELLY. 2 lemons 1 tablespoonful Bovril i gill sherry or Madeira wine 1 sliced carrot 1 sliced onion 6 — 8 peppercorns 1 small bunch, of savoury herbs (parsley, tarragon, thyme and basil) 6d. packet Cox’s gelatine 14 pints water i gill vinegar (tarragon and malt, or French wine) i stick celery (sliced) 1 bayleaf Salt to taste 2 whites of eggs and the shell Peel one lemon, put its rind and the juice of both lemons in a clean dry stew-pan ; add the gelatine, Bovril, water, and all the other ingredients above-named. Whisk over a clear fire until it boils ; then draw the pan to the side of the fire, and let it simmer very gently for at least fifteen minutes. Scald a clean cloth or jelly bag, and strain the jelly in the usual manner until it is bright and clear. It is then ready for use. MISCELLANEOUS RECIPES. 233. TO MAKE TEA. Put a .kettle with freshly drawn, pure, and if possible, filtered water on the fire, and bring it to the boil for the purpose of making tea. Do not use water which has been standing on the stove all day, and which has been replenished from time to time, for this will not make good tea. It is most important that the water used must be boiled purposely. Use an earthenware teapot in preference to a metal one, pour some boiling water in the pot to heat it. Pour it out and put in a level teaspoonful of tea for every cup required and add an extra teaspoonful for the pot. As soon as the water in the kettle boils (water boils when it bubbles and the steam comes out of the spout) pour on as much as will fill the number of cups required. Set the pot to stand for three minutes. Stir up the tea-leaves with a spoon, and after another two minutes the tea will be ready. 234. TO MAKE COFFEE 2 heaped-up teaspoonfula of ^ pint boiling water ground colfee Sugar to taste i pint boiling milk