Cookery for every household

Wipe the tomatoes, cut them in halves, and squeeze out some of the liquid from the inside. Then cut them in pieces and put them into a saucepan with the seasoning. Stir over the fire until reduced to a pulp and then simmer until thick. Now rub this tomato pulp through a hair sieve and let it cool. Whip the cream until thick and add | pint of the tomato puree gradually to it. Pour into a well-chilled ice-cream mould, cover and pack as directed on p. 485, and freeze for 4 hours. Then turn out, cut in slices, and garnish with crisp lettuce. 2234. Iced Fruit Souffle (Souffle Glacé) 1 gill fruit puree. 7 yolks and 2 whites of eggs. 2 or 3 oz. castor sugar. % pt. cream. Colouring. Make the puree by rubbing some tinned or fresh fruit through a hair sieve. The puree should be of a medium consistency, neither too thick nor too thin, and the amount of sugar used will depend on the acidity of the fruit. Put this puree into a basin with the sugar and eggs, also a little colouring and flavouring if wished. Stand the basin over a saucepan of hot water, and whisk all over the fire until thick and frothy. Then remove the basin to the table, and whisk the mixture until cold. The basin may be stood on ice after a while, but the mixture must not be chilled too suddenly. Pro- pare a souffle dish with a band of paper tied round it, pour the mixture into this, and freeze in an ice cave from 2 to 3 hours, or until sufficiently stiff. When ready, remove the paper, being careful not to drag it away, as the mixture is very light and might easily be damaged. Pin round the souffle a band of silver paper or a fine doyley, decorate the top with a few chopped pistachio nuts or ratafia crumbs, and serve at once. 2235. Biscuits Glacis 4 yolks and 2 whole eggs H oz. castor sugar. 1 table-sp. maraschino. 1J gills cream. 2 table-sps. browned and chopped almonds. Crystallised violets. Put the eggs and sugar into a basin with 1 tablespoonful maraschino or other liqueur, and whip them over hot water until thick, and then until cold, in the same way as directed for Iced Souffle. Whip the cream and add 2 table-spoonfuls of it to the mixture. Fill little paper or china souffle cases with the mixture, and put them in the ice cave to freeze from 2| to 3 hours. When required, sprinkle the tops of the biscuits with the almonds, and decorate with the remainder of the cream, sweetened and flavoured, and a few crystallised violets. Sufficient for 12 or more souffles. 2236. Coffee Parfait (Parfait au Café) 4 yolks of eggs. Vanilla. 1 pt. black coffee. J pt. whipped cream. I lb. castor sugar. Put the yolks and sugar into a beating bowl with the coffee, which must be clear and good. Whisk over a saucepan of hot water until the mixture thickens ; then remove it from the fire and continue Coffee Parfait to beat until cold and light. Mix in the cream, keeping back any liquid which has run from it. Turn into a freezing pot and leave packed in ice and salt for 2 or 3 hours. Serve in glass cups or goblets. BOMBES The term “ bombe ” indicates two or three different kinds of ice moulded together in what is known as a bomb-shaped mould. There is a large variety of these, but the folio wing should sufficiently illustrate the mode of procedure, and enable others to be made in a similar manner by simply changing the kind and flavour of the ices used.