of two eggs, unless you have a number of egg shells, in which case the
whites may be dispensed with. Whisk steadily over the fire till it boils,
then draw to the side and allow to simmer gently for 10 minutes. Pour twice
through jelly-bag. The second time run half on to a flat ashet or some
plates. Colour the rest with a little carmine and put to set also. When
used as a garnish, stamp out in pretty shapes, and arrange with the red and
amber alternating. For


Glaze

dissolve 2 tablespoonfuls of the clear tomato aspic in saucepan. Add 1/2
teaspoonful "Marmite," or 1 teaspoonful "Carnos" extract, mix thoroughly,
and boil up. Allow to get nearly cool, but not beginning to set, and then
brush over the mould with it.


Mock Calf's Foot Jelly.

Prepare according to directions given for tomato jelly, and just before
straining add amount required of a good extract. One oz. "Marmite"--or 2
teaspoonfuls--or 1-1/2 ozs. "Carnos" to a pint of tomato jelly, would be a
good proportion. Stir till dissolved. Strain and mould in the usual way.

It may of course be prepared without extract, by making a good strong stock.
Vegetables may be used or not at discretion. The liquor strained from
haricots, brown beans, or German lentils, with vegetable gelatine, in the
proportion of 1/8-oz. to the pint, makes a delicious jelly. Care must be
taken to see that none of the pulp gets through. Clarify and strain very
carefully.