Fish Salads.
pieces of pickled beet in the dissolved gelatine and place upon the front and top of each half of egg. Spread the edge of the fish, after removing the skin, with jelly mayonnaise, or green butter, and, when set, decorate with figures cut from the cooked white of an egg. With forcing-bag and tube shape a pattern around the upper edge of the fish. Place the fish in the centre of the crown or miroton of eggs, with the peas seasoned with French dressing around it; cover the place from which the bone was taken with the centre of a bead of lettuce, cut in halves, and two fine olives. Serve with a bowl of mayonnaise.
Shells of Fish and Mushrooms.
Cut cold fish—salmon, halibut, lobster, etc.—into small cubes, mix with one-third in measure of cooked mushrooms, also cut small, and add for each cup of mushrooms and fish one tablespoonful of gherkins cut fine. Season with French dressing and let stand one hour; then drain, and mix with jellied mayonnaise. Fill chilled shells with this preparation, rounding it on the top. Make smooth, and mask with jellied mayonnaise. Decorate with gherkins and the white of a hardboiled egg cut in fanciful shapes, and with stars of mayonnaise.
Oysters in Aspic Jelly.
Parboil, drain, cool, and wipe dry one quart of oysters. Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with
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