Legumes en Aspic.

Get an equal quantity of red, white, and green vegetables--say young
carrots, tomatoes, turnips, cauliflower, green peas, French beans, &c. Have
each cooked "to a turn" separately, and the carrots and turnips cut into
neat shapes, cauliflower in tiny sprigs, &c. Arrange the vegetables as
neatly as possible in a mould, and fill up with tomato jelly. When set,
turn out and garnish with slices of fresh tomato and lemon.

It is not necessary to have a number of different vegetables for this dish.
Any one or two of them will do quite well. The mould might be decorated
with slices of beetroot or hard-boiled eggs.


Tomato and Egg Savoury.

Boil hard 4 eggs, cut in half, and remove yolks. Divide 4 good-sized, firm,
ripe tomatoes in halves, and scoop out some of the pulp, leaving a nice
case. Put the half whites inside the tomato shells and fill with the
following mixture:--In a saucepan melt 2 ozs. butter, add tomato pulp, 1
oz. fine crumbs, the yolks rubbed through a sieve, a teaspoonful extract,
salt, pepper, and a little lemon juice. Mix well and make quite hot. Fill
in the little cups, piling it up cone-wise, and serve on a bed of aspic.


Raised Haricot Pie.

Prepare a raised pie case (see Pastry), put in a layer of cooked haricot or