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