tion of cooked vegetables cut in shapes with French
cutter, or fashion a conventional design or some flower. Dogwood
blossoms provide a simple pattern, and one easily carried out. Cut the
four petals from a thin slice of cooked turnip and the centre of the
blossom from carrot or lemon peel. Fasten each piece in place with
liquid jelly, and, when set, cover with more jelly. To decorate the
sides of the mould, take the figures on the point of a skewer, dip in
jelly, then set in position against the _chilled_ sides of the mould,
and they will remain in place. After the jelly covering the figures on
the bottom of the mould has "set," place a smaller mould in the centre
of the aspic in the first, and fill this with ice and water. Pour in
aspic to fill the space about the smaller mould, and, when this aspic is
firm, dip out the water and ice. Fill with _warm_ water and quickly
remove the mould. Separate a pound of cooked fish into flakes, add half
a cup of cold cooked peas, three or four gherkins, cut very fine, and
three tablespoonfuls of capers. Mix together and then mix with one cup
of mayonnaise made with jelly; with this fill the vacant space in the
mould. When ready to serve, dip the mould very quickly into warm water,
letting the water rise to the top of the mould, and invert over a
serving-dish; remove the mould, and garnish with lettuce, tiny gherkins
cut to resemble fans, blocks of aspic, or aspic moulded in shells, and
mayonnaise.

=Fish Salad Moulded in Aspic, No. 2.=

Decorate the mould as before; then put in a layer of the fish and
dressing; when set, add a layer of aspic; alternate the layers until the
materials are used or the mould is filled. Individual moulds may be
prepared in the same way.

=Salad of Mackerel or Bluefish.=

Separate a cooked fish into flakes and mix with the chopped whites and
sifted yolks of three hard-boiled eggs. Season with French dressing, mix
lightly and turn on to a bed of lettuce or cress, also seasoned with the
dressing. Garnish with fans cut from small gherkins, or with pickled
beet cut in fanciful shape or chopped.

=Salad of Salt Mackerel.=

Freshen the fish carefully before cooking. Use equal parts of fish,
flaked, and cold boiled potatoes. If potatoes are specially prepared for
the purpose, cut them in cubes or balls, blanch, and cook in
well-seasoned beef stock; drain, and add, when cold, to the fish. Season
with French dressing. Arrange on a bed of cress and si