1 fowl.

1 shin of beef. 1 knuckle of veal. 5 cloves.

1 bay leaf.

2 tablespoonfuls salt. 1 1/2 packages of gelatine.

2 large onions.

3 carrots.

4 stocks of celery. 2 turnips.

1 cup of sherry or madeira. 6 peppercorns.

The wine can be omitted. Put the meats in a kettle just covered with cold water and simmer for five hours. An hour before removing from the fire, add seasonings and vegetables that have been browned in marrow from the soup bone or butter, strain the stock; it should be cooked down to two quarts. When cold remove all the fat, and stir into it the beaten whites of two eggs, clear as you would clear soup stock, then add the gelatine, which has been softened in cold water. Aspic jelly can be made from any soup stock by clearing it and adding gelatine.

How To Mould In Aspic Jelly

Pack the mould in a pan of broken ice; have it set in the pan firm and straight; pour in a little of the jelly; when firm, garnish with hard-boiled eggs, vegetables, macaroni, nuts, olives, pickles, truffles, all cut in fancy shapes. Fasten each piece in place with a few drops of jelly, and when hard, add a little more jelly to cover. Then place whatever you wish to mould in the center carefully, pour in a little more jelly to hold it; when hard fill up the mould with the jelly. To decorate on the sides, dip the ornaments in the jelly and place on the sides after the mould is very cold. All kinds of meat, game or fish can be moulded in this way, either in one large mould or in individual moulds. A whole tongue is very nice moulded in Aspic.

How To Unmould Jelly

Dip the mould quickly in warm water, put the dish over it and invert dish and mould together; garnish with some of the jelly cut in small pieces, parsley or any green. Nasturtiums, with the leaves, make a very effective garnish.