Salads.
chopped gherkins; drain, and mix with sufficient jelly mayonnaise to hold the vegetables together. Arrange in dome shape and cover with more jelly mayonnaise. Set a row of sliced gherkins near the top, and fill in the space to the top with string beans or asparagus tips. Surround the base with alternate rounds of beet and potato overlapping one another. Decorate the space above with slices of potato and beet cut in diamonds, and surround the base with light-green aspic cut in diamonds. One pint of aspic will be sufficient; use chicken stock, and tint with color paste.
Russian Vegetable Salad.
Select two moulds of suitable shape and size (tin basins or earthen bowls will do) and chill in ice water. Have ready cooked balls, cut from carrots and turnips, and cooked string beans and cauliflower, all marinated with French dressing. Drain the vegetables, dip them into half-set aspic, and arrange against the chilled sides of the moulds; then fill the moulds with aspic jelly. When set, with a hot spoon scoop out the aspic from the centre of each mould and fill in the space with a mixture of the vegetables and jelly mayonnaise, leaving an open space at the top to be filled with half-set aspic. When thoroughly chilled and set, turn from the moulds, the smaller mould above the other. Garnish with flowerets of cauliflower, dipped in aspic and chilled, and lettuce. Serve with mayonnaise.
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