TOMATO PURÉE.—Take two large sliced ripe tomatoes, one chopped eschalot, a few drops of Marshall's Carmine, an ounce of glaze, a pinch of salt, a quarter-pint of good flavoured stock, half a wineglassful of sherry, and not quite a quarter of an ounce of Marshall's Finest Leaf Gelatine; boil together into a pulp, then rub it through a tammy, and mix when cooling with two tablespoonfuls of cream, and use.