How To Prepare Moulds With Aspic Jelly, For Salads

No. 1709. - The salads following this recipe are different from the foregoing, being made in moulds, and dressed on stands or borders, or on bread masked with butter for a relief and as a convenience in garnishing. They are used principally at balls and banquets, and when nicely executed they form a handsome ornament to a table. Much depends upon the proficiency of the party making them; and special care should be taken to have the Aspic jelly clear, and not too firm. In cold weather it need not be as solid as when the weather is warm. They may be made in Charlotte or Timbal moulds, if desired; but it is best to use the regular Salad moulds that are made expressly for this purpose. They contain a false mould, which is inserted after the mould is ornamented. The space around this false mould is filled with jelly, and allowed to become firm. Warm water is then put in the centre of the mould, so it can be removed easily, which leaves the center vacant, to be filled with the salad. Then smooth off the top evenly, and set the mould aside to get cold until ready for use. Then dip the mould in warm water, wipe it dry, and then turn it out on the dish it is to be served on.

The mould is prepared, arranged and decorated as follows : Put the mould in a pan containing some cracked ice, and let it get cold. Put some cool Aspic jelly in the mould, and turn the mould around constantly until it is thinly and evenly coated with the jelly on the sides and bottom. (It takes considerable practice to do this per-fectly.) Drain your vegetables, and dry them well on a napkin. Dip each piece separately in a cool Aspic jelly, and arrange them in the bottom and around the sides of the mould in the design that you prefer, alternating the colors. When this is done, line it with another coating of jelly, set it aside to get cold, and then fill the centre with the prepared salad. Truffles, capers, olives and the whites of eggs can be used to decorate the mould, instead of vegetables, if desired.

Vegetable Salad With Aspic Jelly, Macedoine

No. 1710. - This salad is composed of cooked asparagus tops, carrots, beets, celeriac, cauliflower, green peas and flageolet beans-

Cook each kind separately, and when cold season with pepper, salt, oil and vinegar. Decorate the mould with Aspic jelly and the above vegetables, as in No. 1709. Put the remainder of the vegetables in a bowl with a few spoonfuls of Mayonnaise dressing made with Aspic jelly. Put the salad in the centre of the mould to fill it. Smooth the top, and set the mould aside to get firm. When ready to serve, dip the mould in warm water, then turn the salad out on the stand on which it is to be served. Garnish the base with asparagus tops, as in No. 85, and artichoke-bottoms, as in No. 46, with some hard boiled eggs cut in halves, and finely-chopped Aspic jelly.

Vegetable Salad With Aspic Jelly, Jardiniere

No. 1711. - Prepare and cook the vegetables as directed in No. 1692. Drain them, keep each kind separate, season with pepper, salt, oil and vinegar, decorate the mould with Aspic jelly and the vegetables, as in No. 1709. Then proceed as in No. 1710, and garnish with a cold Jardiniere as in No. 1693.