(For coating cold entrees, etc.)

Required: Quarter of a pint of sieved tomato-pulp.

Half a pint of melted aspic jelly.

Salt and pepper.

A little sherry. Melt the jelly gently, add the tomato-pulp and about a teaspoonful of sherry; let these simmer for one or two minutes. See that it is nicely seasoned, and strain it; let it cool slightly, then use it as required.