Tomato Cream (Mousse)

2 cups of tomato purée Juice of ½ a lemon 1 teaspoonful of onion juice 1 cup of chicken or veal broth ½ package of gelatine (scant)

½ teaspoonful of salt

1 teaspoonful of fine-chopped parsley 6 drops of tabasco sauce ½ cup of cream, beaten firm

Soak the gelatine in half of the broth and dissolve in the other half, heated to the boiling point; add all the other ingredients except the cream; set the dish into ice-water and stir until beginning to set, then fold in the cream. Mold in timbale molds. Serve unmolded with lettuce and French dressing. Sprinkle the whole with fine-chopped parsley and chives mixed. Other vegetables, as spinach, asparagus, green peas, cauliflower, etc., may be prepared by this formula.

Tomato Cream, Glace

1 can of tomatoes

2 slices of onion

1 stalk of celery

1 branch of parsley

½ "kitchen spice bag"

½ teaspoonful of salt ½ teaspoonful of paprika 1 cup of double cream Lettuce hearts French dressing

Cook the tomatoes and vegetables about forty minutes, and press through a sieve. There should be one cup of thick puree. Add the salt and paprika and let become cold; then fold in the cream beaten quite light but not solid. Turn into a mold or empty baking powder box, partially lined with strips of waxed paper; cover securely and let stand in equal measures of salt and crushed ice for about two hours. Serve, cut in slices, on lettuce hearts, with French dressing. Do not freeze too hard. Mixtures without sugar freeze quickly. The glace should cut in slices easily.