Kelso Golf Club Bazaar

TOMATO CREAM.
Cut up 4 medium-sized tomatoes into a saucepan. Add a slice of
onion, 1 oz. butter, 1 teaspoonful of salt, and a little pepper.
Cover the pan and set over a gentle heat, and allow to cook for
10 minutes. Rub all through a sieve. Then add 2 or 3 tea-
spoonfuls of breadorumhs, 2 eggs,
I
pint of cream, and season
well. Butter a small mould and sprinkle it with chopped parsley.
Fill and set in pan of boiling water, and cook slowly till set.—
May Laidlaw, Kelso.
1 oz. grated cheese.
1 oz. butter.
1 large tomato.
TOMATO RAREBIT.
1 teaspoonful ketchup.
pepper, salt.
few drops lemon juice.
Put butter in a saucepan, add tomato cut in slices. Cook till
tender. Stir in cheese and seasoning. Pile the mixture on
squares or rounds of buttered toast. Sprinkle with a little finely
chopped parsley. Serve hot.—Miss Eddie, Australia.
TOMATO CREAMS.
Choose 3 tomatoes of the same size, cut in halves, remove seeds.
Lay fillets of anchovy crosswise on each. Pile some whipped
cream flavoured with salt on the anchovy. Sprinkle with coral-
line pepper, and garnish with water-cress or lettuce, etc.---
A. L. 0. A.
RISOLTO.
Take half a good-sized onion, cut into rings, and fry a light
brown. Then put it with
1
lb. rice into a saucepan with some
good stock. Cook slowly until it has absorbed the stock. Sea-
son well with pepper, salt, and celery salt, and -serve very hot. Ex-
cellent served with grated Parmesan cheese.—"Globe Trotter."
JELLIED EGGS.
Prepare some aspic jelly and pour some on a pretty china dish,
arrange a few poached eggs on the jelly after it has set. Decor-
ate between the eggs with small medallions of tongue, sprinkle
the top of each egg with chopped parsley and seasonings, coat
with aspic jelly and allow to firm. Serve cold in the dish.
MOUSSE DE VOLAILLE AUX TRUFFLES.
Take some chicken and braise it with vegetables. Do not cook
them too much. When cold, take all the meat from the bones,
pound it and pass it through a wire sieve; put it into a basin. Take
some gelatine and melt it, add this with some stock to the meat.
chop the truffles very fine and add them. Season well. At the