  Scotch Haggis. "Fair fa' yer honest, sonsy face, It is to be hoped the shade of Burns will forbear to haunt those who have the temerity to appropriate the sacred name of Haggis for anything innocent of the time-honoured liver and lights which were the sine qua non of the great chieftain. But in Burns' time people were not haunted by the horrors of trichinae, measly affections, &c., &c. (one must not be too brutally plain spoken, even in what they are avoiding), as we are now, so perhaps this practical age may risk the shade rather than the substance. For a medium-sized haggis, then, toast a breakfastcupful oatmeal in front of the fire, or in the oven till brown and crisp, but not burnt. Have the same quantity of cooked brown or German lentils, and a half-teacupful onions, chopped up and browned in a little butter. Mix all together and add 4 ozs. chopped vegetable suet, and seasoning necessary of ketchup, black and Jamaica popper. It should be fairly moist; if too dry add a little stock, gravy, or extract. Turn into greased basin and steam at least 3 hours. An almost too realistic imitation of "liver" is contrived by substituting chopped mushrooms for the lentils. It may also be varied by using crushed shredded wheat biscuit crumbs in place of the oatmeal. Any "remains" will be found very toothsome, if sliced when cold, and toasted or fried. Rolled Oats Savoury. Put a teacupful Scotch rolled oats in a basin, and pour over 2 cupfuls milk in which some onion has been boiled. Allow to soak for an hour, remove onion, add pinch salt, &c., and a beaten egg. Steam in small greased basin for an hour. May be served with a puree of tomatoes. Irish Stew. Pare and slice 2 lbs. potatoes, and about 1/2 lb. each carrots, turnips, and onions. Fry all, except the potatoes, a nice brown in a little butter or fat. Put in layers in saucepan with 2 ozs. fat, salt, pepper, and good stock to barely cover. Simmer very gently for about 2 hours. It may also be baked in pie-dish. This may be varied in many ways, as by adding layers of forcemeat, pressed lentils, &c. Then there are the various nut meats—Meatose, Vejola, Savoury Nut Meat, &c.—which can be used to great advantage in such a stew. Scotch Stew. This is a most substantial and excellent dish. Wash well 1/4 lb. pot barley—the unpearled if it can be procured—simmer gently in 1 pint white stock for an hour, then add some carrots, scraped—and if large, sliced lengthwise—2 or 3 small turnips cut in halves or quarters, or part of a large one in slices, a Spanish onion sliced, or a few shallots, some green peas, French beans, or other vegetables that may be in season; some cauliflower in sprigs is a welcome addition. It or green peas should not be added till 1/2 hour before serving. Simmer till all the vegetables are just cooked, adding more stock if necessary. Serve with a border of boiled pasties, potato balls, or chips. Poor Man's Pie. Pare and slice 2 to 3 lbs. potatoes. Slice 1 lb. onions; put half the potatoes in pie-dish, then the onions, and sprinkle over 2 tablespoonfuls tapioca and a little powdered herbs or parsley. Add the rest of the potatoes, dust with pepper and salt, pour in water or stock to within 1/2 inch from top. Put 2 oz. butter or nut butter on the top, and bake in moderate oven about 2 hours. Vegetable Roast Duck. Take a good-sized vegetable marrow, pare thinly and remove a small wedge-shaped piece from the side. Scoop out the seeds and water, fill in with good forcemeat, replace the wedge, brush all over with beaten egg. Coat with crumbs, put some butter over, and bake till a nice brown, basting frequently. Serve with fried tomatoes. An ordinary forcemeat of crumbs, onion, parsley, egg, &c., will do, or any of the sausage mixtures given previously. Esau's Pottage. The following I have had given me as the original recipe for "Esau's pottage," but I think it must be more elaborate than that set before the hungry hunter. One pint lentils and 2 quarts water boiled 2-1/2 hours, then add 1/2 lb. onions, 2 lbs. tomatoes, a little thyme and parsley. Cook all together 3/4 hour longer and add 3 oz. butter and 1 oz. grated cheese just before serving. Dahl. Wash well 1/2 lb. rice and allow to swell and soften in just as much water or stock as it will absorb. Cook 1/2 lb. red lentils with stock or water, some grated onion, pinch herbs, little curry powder, and any other seasoning to taste. Make a border of the rice, pile the lentils high in the centre, and garnish with slices of hard-boiled eggs. The lentils are best steamed, as they can thus be thoroughly cooked without becoming mushy or burnt. Mushroom and Tomato Pie. For a fair-sized pie get 3/4 lb. medium-sized flap mushrooms, the meadow ones are best, and 1 lb. good firm tomatoes, remove the stalks from the mushrooms and wipe with a piece of clean flannel dipped in oatmeal or salt. Unless very dirty, it is best not to wash them, as that somewhat spoils the flavour. Pare and put a layer in pie-dish, along with slices of tomato, pared and free from seeds. Put a little bit of butter on each, dust with salt and pepper, and repeat till the dish is heaped up. Cover with a good, rough puff paste, and bake till the paste is ready, about an hour. No water should be put in, but the trimmings of the mushrooms and tomatoes should be stewed in a little water, and this gravy may be added with a funnel after the pie is ready. Mushroom and Tomato Patties. For these we require some richer puff paste. Prepare and trim a small quantity of tomatoes and mushrooms. Cut rather small and cook gently, with a little butter and seasoning, for 10 or 15 minutes. Allow most of the moisture to evaporate in cooking, as this is much better than mixing in flour to absorb it. When the pastry cases are baked, fill in with the mixture. Good either hot or cold. If baked in patty pans, the mixture should be cold before using. Line in the tins with puff paste, half fill, brush edges with egg or water, lay on another round of paste, press edges together and bake. Vol-au-Vent. A delicious vol-au-vent is made with exactly the same filling as above. Mushroom Pie. Put on stewpan with a piece of "Nutter" or other good vegetable fat. Cut up one large Spanish onion very small, add to fat and brown nicely. Cover with water and stew along with the contents of a tin or bottle of white French mushrooms (including the liquid), also pepper and salt to taste. Stew till the mushrooms are tender, then take out and chop. Dish along with other contents of saucepan, and when cool add a cup of brown bread crumbs, and one beaten egg. Cover with puff paste or short crust and bake. Serve with brown sauce. Shepherd's Pie. Mushrooms same as for mushroom pie, but covered with nicely mashed potatoes, adding pepper and salt to the latter. Beat well and cover, stroke with a fork, and brown in the oven. BREAKFAST DISHES—Porridge. "The halesome parritch, chief o' Scotia's food." In these days of tea and white bread it is to be feared that the "halesome parritch" is now very far removed from the honoured place of chief, and it must be more than a coincidence which connects the physical degeneracy of the Scottish working people with the supplanting of the porridge-pot by the tea-pot. Even in rural districts there is a great change in the daily fare, and there too anaemia, dyspepsia, and a host of other ills, quite unknown to older generations, are only too common. Certainly many people have given up porridge because they found it did not suit them—too heavy, heating, &c.—but we must remember that all compounds of oatmeal and water are not porridge, and the fault may lie in its preparation. It is a pity that any one, especially children and growing youths, should be deprived of such valuable nutriment as that supplied by oatmeal, and before giving it up, it should be tried steamed and super-cooked. It is only by steaming that one can have the oatmeal thoroughly cooked and dextrinised, while of a good firm "chewable" consistency, and not only are sloppy foods indigestible, but they give a feeling of satiety in eating, followed later by that of emptiness and craving for food. The custom, too, of taking tea and other foods after porridge is generally harmful. Now for the method by which many, who have long foresworn porridge, have become able again to relish it, and benefit by it. Make porridge in usual way, that is, have fast boiling water, and into that sprinkle the oatmeal smoothly, putting about twice as much oatmeal in proportion to the water as is usual. Boil up for a few minutes, add salt to taste, and turn into a pudding bowl or steamer. Cover closely and put in large pot with about one inch water or in a steam cooker and steam for five to twelve hours. Eat with stewed prunes, figs, &c., or with butter or nut butter—almond cream butter is both delicious and wholesome. A mixture of wheatmeal and oatmeal, or wheatmeal itself, may be found to suit some better than oatmeal alone. I heard recently of a hopeless dyspeptic who recovered health on a diet composed almost entirely of porridge made of three-parts whole wheatmeal to one of oatmeal. I may add that one must be careful to take a much smaller quantity of this firm, super-cooked porridge, as it contains so much more nutriment in proportion to its bulk. Porridge made with Scotch Rolled Oats also will be found easier of digestion by some than ordinary oatmeal porridge. This also is best steamed and super-cooked. * * * * * Health Foods. Granose. The Ideal "Staff of Life." A kernel of wheat is acknowledged to constitute a perfect food, and Granose consists of the entire kernels of choice wheat, prepared by unique processes, so as to afford the most digestible food ever prepared. Granose is equally beneficial from infancy to old age, in good or ill health. It is a royal dainty, and should take a prominent place on every table. Granose Flakes, 7-1/2d. per packet. Protose. The Standard Nut Meat. Palatable to the taste, resembling chicken in fibre and flavour, but perfectly free from the tissue poisons that abound in animal flesh. "Chemically it presents the composition of animal tissue, beef or mutton."—Lancet. Protose is prepared from the best grains and nuts, and is perfectly cooked. It tastes good, promotes health and vigour, and imparts great staying power. Price:—1/2 lb. tin, 8d.; 1 lb., 1/-; 1-1/2 lb., 1/4 Bromose. The Rapid Flesh-Former. A combination of predigested nuts and cereals. No better food for consumptives, the "the too-thin," and all who desire the best physical condition. 30 Tablets in box, 1/6 Full List of our Health Foods sent post free on application. For One Shilling we will send you Samples of 12 of our Health Foods, and Cookery Book. The International Health Association, Ltd., Stanborough Park, Watford, Herts. * * * * * The name Plasmon distinguishes our preparations of milk-albumen from all other foods. One Pound of PLASMON contains the entire nourishment of 30 pints of fresh milk. Most foods are deficient in proteid, which is required to support life. PLASMON should be added to all foods because it supplies this element. Foods mixed with PLASMON are therefore more nourishing than any others. OF ALL GROCERS, CHEMISTS, AND STORES.* * * * * FOR HEALTH, STRENGTH, AND ENERGY[Illustration] Doctors counsel the regular use of Shredded Wheat "Biscuit" and Triscuit [Illustration] Because they are ALL-NOURISHING, NATURAL FOODS. Made in the wonderful Laboratory of the Natural Food Co., Niagara Falls, SHREDDED WHEAT products give greater surface for the action of the digestive fluids than that given by any other food. This ensures Perfect Digestion and Freedom from Constipation. SHREDDED WHEAT BISCUIT (with milk) for Breakfast and Supper, or basis for Sweets. "Triscuit" (with butter, preserves, cheese, &c.) for any meal. The best basis for Savouries and Sandwiches. Send 1d. stamp for Sample and Illustrated Cook-Book. SHREDDED WHEAT CO. (C. E. Ingersoll), 70, St George's House, EASTCHEAP, * * * * * BREAKFAST SAVOURIES.Most of the rissoles, toasts, &c., given in the earlier part of the book are suited for breakfast dishes, but we may add a few more. Savoury Omelets. Separate the whites from the yolks of 3 eggs, or one for each person; beat up the yolks, and add some grated onion, pepper and salt. Beat the whites till very stiff and mix or rather fold in very lightly. Make a small piece of butter very hot in small frying pan, pour in one-third of the mixture, shake over gentle heat till set, easing it round the edges with a knife, fold over and put on very hot napkin. Repeat till all are done and serve very hot. A little hot lemon juice may be squeezed over, or a spoonful of mushroom ketchup will give a nice relish. Cheese Omelet is made by mixing in grated cheese—a dessert spoonful for each egg. The onion may be omitted if preferred without. A pinch cayenne and a little made mustard go well with cheese. Savoury Pancakes. Take much the same ingredients as above, but beat yolks and whites together, and add one tablespoonful milk, and a level dessert spoonful flour for each egg. Mix all together some time before using. Make a bit of butter hot in very small frying pan, pour in enough batter to just cover, and cook very gently till set, and brown on the under side. Turn and brown on the other side, or hold in front of hot fire or under the gas grill. Roll up and serve very hot. Ketchup and water, or diluted extract, may be used instead of the milk, and some finely minced parsley or pinch herbs is an improvement. These omelets and pancakes may be varied by adding tomatoes, mushrooms, &c. Cook very lightly and either stir into the mixture before frying, or spread on the top after it is cooked, and fold or roll up. A mixture of tomatoes and mushrooms is especially good. Mushroom Cutlets. Remove stalks and skins from 1/2 lb. flap mushrooms. Clean, chop up, and stew gently in a little butter. Melt 1 oz. butter in another saucepan, stir in 1 oz. flour, and add by degrees a teacupful milk, tomato juice, or extract. When smooth add the mushrooms and seasonings. Stir till smooth and thick, and turn out on flat dish to cool. Shape into cutlets, egg, crumb, and fry. Asparagus, celery, artichokes, and many other vegetables may be used in the composition of omelets, fritters, cutlets, &c. If for an omelet, only a very small quantity must be used. One tablespoonful of any of the finer cooked vegetables is enough in proportion to two eggs. When a more substantial dish is wanted, it should take the shape of cutlets or fritters. Bread Fritters. Put 6 ozs. fine bread crumbs in a basin and pour over 3 teacupfuls boiling milk. Allow to stand for some time, then add seasoning to taste—grated onion, parsley, ketchup, extract, &c.—and 2 beaten eggs, reserving a little of the white for brushing. Mix and pour into buttered baking tin. Cover and bake in good oven till set—about 1 hour. When cold, cut into nice shapes, brush over with egg, toss in fine crumbs and fry. This may also be served simply baked. In that case, put some bits of butter on top, and bake a nice brown without cover. Eggs are, of course, invaluable in many ways besides the more familiar boiled, poached, and scrambled. Buttered Eggs. Break number of eggs required in a bowl, melt a nut of butter to each egg in saucepan, pour in the eggs, seasoning, &c., and stir one way over gentle heat till set. About 2 minutes should do. Serve on toast or bread cutlets. Tomato Eggs. Have a quantity of tomato pulp made hot in frying pan, and slip in as many eggs as required, gently, so as not to scatter. Allow to poach for about 3 minutes or till the whites are just set. Serve on toast or shredded wheat biscuits. Another way is to cook the tomatoes, and put, with the eggs, on a flat dish, in the oven till set. Serve on same dish, garnished with sippets of toast or toasted triscuits. Egg Cutlets (Mrs G. D.) There are many different recipes for these, but the following is an especially good one, for which I am indebted to an Edinburgh friend. Chop very small two firmly boiled eggs, and 2 tablespoonfuls bread crumbs and the same of grated cheese with a pinch of curry powder, pepper, and grated nutmeg. Mix with the yolk of a raw egg. Shape into cutlets, brush over with the white of the egg beaten up a little, toss in fine crumbs, and fry a nice brown. Garnish with fried parsley. Inverness Eggs. Boil hard the number of eggs required, remove the shells, and rub each with a little flour. Take a quantity of any of the varieties of sausage meat, for which recipes are given, or a forcemeat, or quenelle mixture will do, add some finely minced parsley, any other seasoning required, and a beaten egg to bind. Mix thoroughly, flour the hands and coat each egg with the mixture, rather less than 1/4 inch thick, and evenly, so that the shape is retained, flour lightly and fry a nice brown. Cut in halves, and serve, round ends up, with tomato sauce. Toasts of various kinds come in nicely for breakfast. They can be of ordinary toast, fried bread, or shredded wheat biscuits. The latter are particularly dainty, and may be prepared thus:—Put in buttered baking tin, with plenty of butter on top of each, and place in brisk oven till crisp and brown—about 10 minutes. Pile high with following mixture:—In an enamel frying pan put a teaspoonful butter, and two tablespoonfuls diluted extract or ketchup and water for each egg. When nearly boiling, break in the eggs and stir gently round over a very moderate heat till just set. Season to taste. A little of the sauce made hot might be first poured over the toast or biscuits. Bread Cutlets. Have a number of neat pieces of bread about 1/2 inch thick. Dip in milk, gravy, tomato juice, &c., and drain. Do not soak. Brush over with egg or dip in batter, and fry. Serve as they are or with some savoury mince, tomatoes, &c. Stuffed Tomatoes. Have number of tomatoes required, equal in size but not too large. With a sharp knife take off a small slice from the stalk end. Scoop out a little of the centre part, mix this with some forcemeat, or sausage mixture, beaten egg, &c., and fill in the cavity. Put some butter on the top and bake. A few chopped mushrooms with crumbs, egg, &c., make a delicious filling. Cheese Fritters. Mix 2 tablespoonfuls flour with 1/2 teacupful milk, 2 ozs. grated cheese, teaspoonful made mustard, and the whites of 2 eggs stiffly beaten. Mix well, and drop by small spoonfuls into hot fat. Fry a nice brown and serve very hot. One might go on indefinitely to detail breakfast dishes, but that is quite unnecessary. It is a good thing, however, to have some simple, easily-prepared food as a regular stand-by from day to day, just as porridge is in some households, and bacon and eggs in others. Variety is very good so far, but we are in danger of making a fetish of changes and variations. Most of you know the story of the Scotch rustic who was quizzed by an English tourist, who surprised him at his mid-day meal of brose. The tourist asked him what he had for breakfast and supper respectively, and on getting each time the laconic answer "brose," he burst out in amaze: "And do you never tire of brose!" Whereupon the still more astonished rustic rejoined "Wha wad tire o' their meat!" "Meat" to this happy youth was summed up in brose, and to go without was to go unfed. Well, I am afraid the most Spartan hausfrau among us will scarcely attain to such an ideal of simplicity, but we might do well to have one staple dish, either in plane of, or along with porridge. For this purpose I know of nothing better than Shredded Wheat Biscuits. These have been referred to several times already in various savoury recipes, and, indeed, the ways in which they may be used are practically unlimited. For a Standard Breakfast Dish, especially in these days of "domestic" difficulty, they are exceedingly useful. For some years now we have bought them through our grocer by the case of 50 boxes—which, of course, brings them in much cheaper than buying these boxes singly—and use them week in, week out, for the family breakfast. Most people are familiar with the appearance of these, but any who have not yet sampled them should lose no time in doing so. Fortunately, they can now be had of all good grocers. When some of us began to use them first we had no end of bother sending away for them to special depots. To prepare:—Have a flat tin or ashet large enough to hold the biscuits side by side. Spread the tin liberally with butter, lay in the biscuits, put more butter on the top of each, and toast till nicely crisp and brown in good oven, or under the gas grill. If the latter, turn to toast the under side. Be very careful not to burn. If toasted on an ashet serve on same dish. One can now have fire-proof ware which is not unsightly. There is a very artistic white fire-proof ware which is specially suitable for using in this way, so that besides the saving of trouble, one can have the food hot and crisp from the oven—a rather difficult, or at least uncertain consummation if there is much shifting from one dish to another. These "Shredders," as we familiarly dub them, are most toothsome served quite simply as above, but they may be acceptably varied with sundry relishes. A very good way is to have a little gravy prepared by diluting half a teaspoonful "Marmite" or a teaspoonful "Carnos" in a half teacup boiling water. Pour a very little over each biscuit, and serve on very hot plates. Prepared thus they may serve as toast for scrambled eggs or any savoury mixture. For Tomato "Shredders" fry the necessary quantity of tomatoes, free from skin and seeds, in a little butter, with seasoning of grated onion, pepper, and salt. A little "Marmite" or "Carnos" is a great improvement. <b<Mushrooms may be used in the same way, and a mixture of mushrooms and tomatoes fried or baked and mixed together is especially good. Green Onions are also very good. Take 1/2 lb. green onions, trim away any tough or withered parts, and cut up the green in 1/2 inch lengths. Put these in a saucepan with boiling water to barely cover, a little salt, pinch sugar, and a little mint, sage, or parsley. Cook gently for half an hour, then add the white cut in rings, and stew till quite tender. Stir in 1/2 oz. butter, a little ketchup or extract, and serve on prepared S.W. Biscuits. Craigie Toast will commend itself to those who wish for a quickly made dish. Allow one egg and a small tomato to each person. Beat up the eggs and add the tomatoes minced, also seasoning—a few capers or a little gherkin finely chopped is very good—and a little milk, ketchup and water, or diluted extract—half a teacupful to 4 eggs. Melt a good piece of butter in saucepan, pour in the other ingredients, and mix over the fire till thoroughly hot. Cover, and allow to cook by the side of the fire for a few minutes, then serve piled up on crisp toasted S.W. Biscuits. All the recipes I have given for using these biscuits are designed to have them dry and crisp. I think they are much nicer in that way, but those who like them soft or as a mush can have them so with even less trouble. Put a little milk, tomato juice, extract, sauce, &c., &c., in a soup plate. Dip in each biscuit lightly and drain, place on buttered tin or dish to warm through. For a Bachelor's Mush which might suitably take the place of porridge where the preparation of that is inconvenient, toast one or two Shredded Wheat Biscuits on a deep plate. Pour boiling milk over and serve with sugar or stewed fruit. With stewed fruit, also, one might use Triscuits toasted or plain. These are flat filamented biscuits which can be used to advantage in many ways. They can be used in place of toast, and are very suitable to eat with porridge or any food which may be rather mushy alone. One might go on for pages with suggestions for using these handy biscuits, but one has only to begin using them to find out innumerable ways of one's own. These are not always what I would suggest. One "unreformed" friend of mine who had begun to use them on my recommendation, told me she put them to fry every morning, after dipping in egg or batter, among the fat of the breakfast bacon! Grain Granules. This also is a very handy and sustaining breakfast dish, and needs little or no cooking. To make a hot mush put a few spoonfuls in a plate or saucer, and pour hot milk over. It may be eaten at once or allowed to remain in the oven for a few minutes. If to be eaten with cream or stewed fruit, crisp for a few minutes in the oven. Nutgraino is another excellent breakfast dish, composed of the whole wheat berry blended with nuts, and is most nourishing and digestible. It may be used as Grain Granules. Wheatose is a food which is recommended by eminent authorities on the food question. It is not so quickly prepared as the foregoing foods, but with a little forethought costs very little trouble. One teacupful should be soaked with rather less than twice that quantity of water for 10 hours, then it should be steamed in Queen pudding bowl, "Gourmet" boiler, &c., for 4 or 5 hours. It might thus be put on to soak in the morning, then put on to steam in the evening, or it might be put in covered jar in the oven all night. It can easily be warmed up in the morning, and when cold it will be quite firm, and may be cut in slices and fried. As a mush it should be eaten with dry toast or triscuits and stewed fruit. COLD SAVOURIES."Reform" Mould. (Mrs W., Dundee.) Take 1 lb. yellow lentils, wash well, and boil with as little water as possible and any suitable seasoning, such as chopped onion, pinch herbs, salt, pepper, and a little butter; also about 2 tablespoonfuls of tapioca which has been soaked all night or longer. Cook very gently till the tapioca is quite clear, and turn into wetted or oiled mould. Turn out when quite firm and serve with any suitable garnish-cooked beetroot, &c. NOTE.—This can be best cooked in double boiler, as it is very ready to catch the pan. Vegetable Mould. Cut finely about 6 ozs. each of turnip and carrot, and 3 ozs. shallots, and stew till just tender in stock or gravy to barely cover. Steaming is better, as the vegetables should not be broken down. Add some cooked cauliflower cut small, a cupful of cooked green peas or French beans, and 3 or 4 tomatoes sliced and cooked. Mix in 2 ozs. bread crumbs, and the same of cooked savoury rice, semolina, or tapioca, and cook a little longer. Press into a dish—an oval cake tin does very well. When cool turn out, see that it is neat, and brush all over with glaze. Garnish with slices of hard-boiled egg and Tomato Aspic. This jelly comes in useful in many ways. Take 1 tin tomatoes and rub through a sieve. Make up with clear stock or water to 1 pint—2 breakfastcupfuls. Have 1/6-oz. Agar-agar (Vegetable Gelatine) soaked for an hour in cold water, pour off the water, add to the tomato pulp, and put all in enamelled saucepan along with any additional flavouring required. Salt and white pepper will do nicely, but a blade of mace, some mixed herbs, and a few Jamaica peppercorns may be used. Add also the whites and shells of two eggs, unless you have a number of egg shells, in which case the whites may be dispensed with. Whisk steadily over the fire till it boils, then draw to the side and allow to simmer gently for 10 minutes. Pour twice through jelly-bag. The second time run half on to a flat ashet or some plates. Colour the rest with a little carmine and put to set also. When used as a garnish, stamp out in pretty shapes, and arrange with the red and amber alternating. For Glaze dissolve 2 tablespoonfuls of the clear tomato aspic in saucepan. Add 1/2 teaspoonful "Marmite," or 1 teaspoonful "Carnos" extract, mix thoroughly, and boil up. Allow to get nearly cool, but not beginning to set, and then brush over the mould with it. Mock Calf's Foot Jelly. Prepare according to directions given for tomato jelly, and just before straining add amount required of a good extract. One oz. "Marmite"—or 2 teaspoonfuls—or 1-1/2 ozs. "Carnos" to a pint of tomato jelly, would be a good proportion. Stir till dissolved. Strain and mould in the usual way. It may of course be prepared without extract, by making a good strong stock. Vegetables may be used or not at discretion. The liquor strained from haricots, brown beans, or German lentils, with vegetable gelatine, in the proportion of 1/8-oz. to the pint, makes a delicious jelly. Care must be taken to see that none of the pulp gets through. Clarify and strain very carefully. Legumes en Aspic. Get an equal quantity of red, white, and green vegetables—say young carrots, tomatoes, turnips, cauliflower, green peas, French beans, &c. Have each cooked "to a turn" separately, and the carrots and turnips cut into neat shapes, cauliflower in tiny sprigs, &c. Arrange the vegetables as neatly as possible in a mould, and fill up with tomato jelly. When set, turn out and garnish with slices of fresh tomato and lemon. It is not necessary to have a number of different vegetables for this dish. Any one or two of them will do quite well. The mould might be decorated with slices of beetroot or hard-boiled eggs. Tomato and Egg Savoury. Boil hard 4 eggs, cut in half, and remove yolks. Divide 4 good-sized, firm, ripe tomatoes in halves, and scoop out some of the pulp, leaving a nice case. Put the half whites inside the tomato shells and fill with the following mixture:—In a saucepan melt 2 ozs. butter, add tomato pulp, 1 oz. fine crumbs, the yolks rubbed through a sieve, a teaspoonful extract, salt, pepper, and a little lemon juice. Mix well and make quite hot. Fill in the little cups, piling it up cone-wise, and serve on a bed of aspic. Raised Haricot Pie. Prepare a raised pie case (see Pastry), put in a layer of cooked haricot or butter beans, a layer of sliced tomatoes, and one of hard-boiled eggs. Put on the lid, which should have a hole in the centre. Bake, and with a funnel fill in with dissolved savoury jelly. This is delicious to eat cold, and is very useful for pic-nics. The same ingredients may also be made into small pies or bridies. |
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