Cut thin—slices, circular as the base of the dinner plates, off a rolied and spiced round of beef, or long slices off a brick of cold pressed beef; put with it a slice of tongue or ham, and pour over both a thin sheet of well-flavoured! aspic jelly. Some attractive bits of lettuce on watereres and a. radish or two should be cut into slices and imprisoned in the jelly.
Alternatively—some pieces of boiled chicken white in béchamel, on a mousse made of their own less delicate parts, with, perhaps, some puree of fole gras, with pale aspic and cold green beans, peas, or quarters of tomato for a garnish or, best of all, with the half of an {American pickled peach and some salad.
Cold ducks stuffed with a delicate mousse, cold chickens stuffed with rice made savoury with tomato or pimentos, or an uncut leg of lamb set-round with utile jelly castles of-mint sauce made with aspic and chopped "mint—these, together with -|a bowl. of well-made potato salad, will deprive the visitor's bell of halt its terrors.
Potato Salad.—Take kidney or e-Thost. waxy potatoes obtainable, boil in their skins, peel while warm, cut into thickish slices, pour on one tablespoonfuls vinegar.and about two tablespoonfuls of stock, but very gradually, so that they may absorb it; add'two tablespoonfuls of oil, some pepper and salt to taste, and one small finely chopped onion, and let it all''stand for an hour before serving... A very thin mayonnaise sauce with a little French mustard and a drop. or two of garlic vinegar and a few capers with parsley and chives may be used as an alternative dressing.
This cold Mousse of Whiting and Lobster (for six) is nice supper or warm weather luncheon dish.
Boil two good-sized whitings, and, when cold pass through a fine wire sieve with a little cold! salmon, and put it into a basin with salt, pepper, cream, and half a teacup of liquid aspic jelly. Line a brick-shaped or charlotte mould with aspic; when set, put in a layer. of lobster cut in smal] pieces, then half fill with the fish mousse, then another layer of Jobster, and fill up the mould with the rest of the fish, pour over a layer of aspic, and leave to set. Turn out and serve with a cucumber and beetroot. or other salad, with green sandwiches of brown bread and butter and a bow] of mayonnaise sauce.
Text read from the printed page and cleaned; old type leaves the occasional error.