Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Tomato Forcemeat

• 1 tomato finely chopped
  1 pimento finely chopped
  1 cup raw fish finely chopped
  2 tablespoons butter
  1 tablespoon flour
  ¼ teaspoon salt
  1 tablespoon chopped onion

Melt butter; add onion, cook three minutes; add remaining ingredients, cook ten minutes. Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with [White Sauce].

Aspic Jelly

• 2 quarts consommé
  1 tablespoon lemon juice
  2 tablespoons granulated gelatine
  ½ cup hot water

Boil consommé with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consommé, strain, and use as a mold for fish, meats and salads. It is very necessary that the consommé be highly seasoned, as the success of the aspic depends on the flavor.