Cox's manual of gelatine cookery (copyright)

Put the butter into a saucepan. Add the tomatoes, mashed with a spoon. Add all the flavouring ingredients but the ketchup, cook for ten minutes, and rub through a hair sieve. Measure this after adding the ketchup and make up to half a pint with water if required. Dissolve the Gelatine in the hot water, and add it to the tomato. When cool, stir lightly into the cream, previously slightly whipped. Reseason and add some drops of red colouring if required. When beginning to set, pour into a border mould. Turn out when firm, and garnish with salad. The tomato cream may be poured into a flat tin, and when firm, cut into various shapes, and served on lettuce leaves. Tinned tomatoes may be used. TOMATO JELLY RING. Six to eight persons 1 pint Tomato Jelly (Recipe No. 19) 1 gill chopped celery $ gill chopped nuts 1 gill shredded lettuce I hard-boiled egg Pepper and salt I gill Mayonnaise Sauce (Recipe No. 188) Set the Tomato Jelly in a border mould, and turn out when firm. Mix the celery, nuts, and lettuce with a creamy Mayonnaise Sauce, and fill the centre of the mould. Sieve the egg yolk over the filling and decorate with hard-boiled white of egg, small bunches of fine cress, and stoned olives. Arrange a little chopped jelly and lettuce round the base of the mould. The filling of the Tomato Jelly may be altered according to taste. Cubes of meat or flakes of fish and a variety of vegetables can be used. ASPARAGUS SALAD. Five to six persons 1 gill Mayonnaise Sauce (Recipe No. 188) I tin asparagus Aspic Jelly (Recipe No. 16) 1 tablespoonful cream 1 gill green peas Line a fluted mould with aspic, decorate it with asparagus tips and green peas, and line again with aspic. Cut the remainder of the asparagus into small pieces, and mix these and the peas into the mayonnaise and cream. Add gradually 14 gills liquid aspic. Stir till setting, then pour into the prepared mould. When set, turn out and garnish the dish with lettuce and cress. CHICKEN SALAD MOULDS. Six to eight persons 4 pint well flavoured chicken stock r gill cream ¢ lb cooked chopped chicken Seasoning $ cupful chopped celery Green salad Mayonnaise Sauce (Recipe No. 188) Dissolve the Gelatine in the stock, and add seasoning if necessary, Put aside till almost cold, then whisk till frothy. Mix in the whipped cream, chicken, and celery, and pour the mixture into small moulds. Turn out when set, coat with mayonnaise, and garnish the dish with salad. SALADE JAPONAISE Coat a border mould with Aspic Jelly (Recipe No. 16), and decorate it tastefully. Cut some lettuce and cucumber into fine shreds, add a few green peas, and mix with aspic. The mixture should be very light—just enough green stuff to float in the aspic. When almost setting, pour into the prepared mould. Turn out when set, and fill the centre with a nice salad mixed with Mayonnaise Sauce (Recipe No. 188). SALADS WITH TOMATO JELLY Recipes and illustration are given on page 37 ARTICHOKE CREAM. Six to eight persons 4 gill artichoke boilings 4 pint cream I gill artichoke purée (Jerusalem) Aspic Jelly (Recipe No. 10) Line a mould or small moulds with aspic, and decorate with peas or tomato, truffle or chilli skin. Dissolve the Gelatine in 3 gill of the water in which the artichokes were cooked, add 1 gill of aspic, and mix into the purée. Whip the cream, stir the purée lightly into it, season, and when beginning to thicken, pour into prepared mould. When firm, turn out and garnish with chopped aspic. Note.—Cucumber, celery, mushroom, parsnips, and salsify can be prepared in the same way. 1 gill Bechamel Sauce (Recipe No. 191) and 1 gill whipping cream may be used instead of the $ pint cream. In hot weather add another } gill of aspic to the filling, or a little more Gelatine.