New-York tribune., 1921-02-20
The Character Of Ketchup Is an
Open Book to the Man With
a Microscope
a Microscope

Gated taste we suggest the alligator
pear cocktail, made in this way:
8 teaspoonsful tomato ketchup
s drops onion juice
2 drops tabasco sauce
J. saltspoonful salt
Dash Of paprika
Cut the pear into dice and mix it
with the seasoned dressing, allowing
the quantities given for each glass.
A Chef d'Oeuvre
It is undoubtedly the skillful use
Of condiments and fiavors that has
won renown for the French cock.
This chicken tomato mousse is typi-
cal Of his art at his best, in the
| delicate blending of favors. 1t
would be especially good served with
veal, chicken or, best of all, with
hot bird.
Chicken Tomato Mousse
I cup chicken or veal broth (canned
broth could be used)
One-half cup (scantl tomato puree
Juice Of one~half lemon
I teaspoon onion juice
One-haf package gelatins & table
spoon)
One-haf teaspoon salt
1 teaspoon chopped parsley
s drops tabasco sauce
One-third cup double cream (beaten
stiff
Soak the gelatine In one-half Of
the broth. Heat the other half to
the boiling point and combine the
two. Add the other ingredients and
place the dish in bowl OF ice water.
Stir until the jelly begins to con-
geal, then carefully fold in the
whipped cream. Mold this in moist
timbale molds. To remove from
the molds slip a knife around the
edge, cover with the plate, then re-
verse both. Serve the mousse on
lettuce with French dressing,
sprinkling the whole with fine
chopped parsley or parsley and
chives mixed.
The quantity will make six molds
and cost, without the lettuce and
drassing, about 30 cents. Although
it should be ready to serve one-half
hour after molding, 1t may be left
overnight in cold refrigerator. 1t
is much better when served very
cold. But if it is planned to leave
it overnight it is safer not to mold
it in tin.
How 10 Treat an OmeIet Well
AS variation of the onelet the
following with Parmesan cheese and
tomato sauce will be found delicious
Separate the yoIks and whites of
two eggs. Beat the yolks very light,
then add two tablespoonsful of milk
or warm water, pinch Of pepper
(no salt) and one tablespoonful OF
grated Parmesan cheese. Beat the
egg whites very stiff, then fold deli
cately into the yolks until well blend
ed. Have the hot pan ready, in il
i, one teaspoon of melted butter. Pour
in the omelet and cook it over a mod
crate heat about two minutes, or
until the bottom shows a delicate
brown. Then, in order to cook the
top, hold the pan for about minute
under the broiler flame to "set" the
egg. (This will serve two people
well.)
With spatula or pliable knife
carefully fold half of the omelet
over the other half. Remove to a
hot platter, sprinkle with one table
: spoonful OF Parmesan cheese and
serve with hot tomato sauce.
! In turning the omelet out hold
pan in the right hand with the palm
!. underneath the handle. With the
left hand hold the hot platter over
the omelet, seeing that the latter is
in the center. Then quickly turn
the pan upside down, leaving the
ome!et in the platter.
The tomato sauce is made from
one cupful of partly drained canned
tomatoes, cooked with a little onion
until it has become fairly thick,
smoothed butter and -four added
not more than half tablespoonful
Of each; salt and pepper to taste.
The addition of rich soup stock,
a bit of celery, carrot, small bay
leaf, a blade of mace and a few
WASHINGTON MARKET
WI ~