Tomato Aspic
Recipes

Tomato Aspic

Tomato Aspic may be served as a delightful first course or as a side salad accompanied by mayonnaise; or dice the aspic and use it as a garnish for cold egg, meat and fish dishes. 10 fl. oz. hot chicken stock 12 fl. oz. tomato juice 2 tablespoons tomato puree ½ teaspoon sugar 1 crushed…

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Savouries

Herring-Roe Savoury Sprinkle soft herring-roes with pepper, and roll each one neatly in a thin slice of bacon. Fry in a little bacon fat till done through, and place each roll on a round of bread which has been cut out with a fluted cutter, and crisply fried a golden-brown colour. Serve very hot. Kidney…

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SAUCES

Pudding Sauce Melt a little arrowroot in water, add a small potful of red currant jelly, a little sugar, and a table-spoonful of sherry. Heat all together, and serve hot. Red-Currant Sauce Dissolve some red-currant jelly, and mix sufficient of it with thin cream to colour it. Beat thoroughly together, and pour round any cold…

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SALADS

Beef Salad Cut some cold roast beef into thin slices and sprinkle each slice with a little salt and pepper. Make into rolls about two inches long, and lay a little scraped horseradish on the top of each roll. Mix some cold French beans or peas with cold carrots and new potatoes that have been…

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RABBIT

Fried Rabbit Cut a rabbit into neat joints and flour them well. Make some dripping hot in the frying-pan, then put in the joints and fry to a nice brown. Mix one ounce of butter, two tablespoonfuls of mushroom ketchup, one teaspoonful of minced shallot for the gravy, and serve up with the rabbit on…

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PUDDINGS

Apple Batter Pudding Half cook Oxie pound of apples and put into a pie-dish. Cream two ounces of butter and half a teacupful of sugar together, add two eggs which have been whipped for ten minutes. Work in gradually two tea-cupfuls of flour, one teaspoonful of baking-powder and a pinch of salt. Spread the batter…

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POULTRY

POULTRY should have smooth legs and short spurs, with the feet bending easily and the esres bright. If the bird has a bluish tinge it is not good. Poultry should not be eaten until twelve or fourteen hours after it is killed. To test whether poultry is tender or otherwise, pinch the skin. If it…

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POTTED MEATS

Brawn Boil an ox-cheek until the meat leaves the bones. When cold remove the fat from the top, scrape the meat from the bones, and chop fine. Season with pepper and salt, and place in moulds. Warm up the liquid, which wil! Have formed into a jelly, and pour over the meat. Collared Head and…

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PASTIES AND PATTIES

Beef Patties Mince the beef very finely, moisten with gravy, and season with salt and pepper. Roll out some puff paste and line some patty pans with it, then cut out some rounds to cover them with. Fill each with meat, put on the tops, iKUsh with beaten egg, and bake in a quick oven….

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OMELETS

Balholmen Omelet Into a well-beaten egg add one tablespoonful of milk, a little powdered thyme, salt and popper. Melt a little fat in a frying-pan, pour in the mixture so as to cover the pan. When brown turn half over and serve very hot. Egg-and-Oyster Omelet Mix six oysters, cut into small pieces after removing…

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MEAT

WHITE meats require a longer time to cook than dark, and pork takes more time in roasting than other meats. The foimcr should be thoroughly cooked, while red meats are better if slightly underdone. Boiled meats are more easily digested, though they lack the flavour. For this reason, if meat is boiled for itself alone,…

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FISH

WHEN buying fish, press the finger firmly on it. If it be fresh, the impression made will rise as to leave no trace of the finger; but should the fish be stale the impression will remain. Sea that the eyes are bright and the gills red. Fish should never be laid one on the top…

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DRINKS

Blackberry Wine Press out the juice from ripe blackberries and let it ferment for two days. Skim, and add half a gallon of water and three pounds of raw sugar to each gallon of juice. Allow it to remain for twenty-four hours in an open receptacle, skim and strain, and pour into a clean cask,…

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CAKES

Almond Cakes Blanch and pound two ounces of sweet almonds, and half an ounce of bitter almonds, add one pound of castor sugar and the whites of two eggs well beaten. Mix together, roll into small balls, and prick in two or three places with a fork. Place the balls on paper far apart, and…

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BISCUITS

Almond Jumbles Beat into a paste a pound of blanched almonds with a little water. Add two pounds of loaf-sugar and some white of eggs,, beaten into a froth. Put the mixture in a pan over a moderate fire, stirring continually until it becomes sufficiently stiff. Let it get cold, and then roll it into…

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THE A B C OF

An Alphabet of Valuable Information on the Preparation of Food A LMONDS may be blanched by putting them to soak for a quarter of an hour in boiling water, and afterwards plunging them into cold water, when the skin may be removed quite easily. Apples will peel easily if scalding water is poured over them….

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HOW TO REMOVE STAINS

Methods of Eradicating Unsightly Marks A STAIN, like dirt, is useful matter in the wrong place. Remedies suggested for the removal of stains caused by various means are given below in alphabetical order for easy reference. As a general principle it may be remarked that the sooner measures are taken for the removal of a…

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PICNICS

FRESH air is prescribed by doctors for various ailments, but it is not only a cure, it is also a preventive. Health depends, to a certain extent, on environment. Change of surroundings brings change of thought, and every-day worries are left behind – at any rate, for the time being. Picnics are regarded by some…

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DUTIES OF A HOSTESS

THE average hostess seems to have lost something of the grace and charm of manner with which her ancestors were credited. Perhaps this may be put down in part to the free and easy times in which she lives. Nevertheless, no law of fashion has dictated that woman should cast aside good manners. On the…