Vegetable Salad With Aspic Jelly, Italian Style

No. 1712. - Cut out one dozen potatoes with a round cutter about the size of a twenty-five cent piece, and slice them finely. Then take two pickled beets and cut and slice them the same way. Put them in separate bowls and season with pepper, salt, oil and vinegar. Prepare the fillet of one or two flounders, scrape oft' the skin, and put them in a buttered flat saucepan. Season with salt and pepper and add a little white wine. Then cook them, keeping them white, and when done put them on a platter and lay them aside to get cold. When cold cut them in scallops, add the same quantity of fillet of boned Anchovies, and season with pepper, salt, oil and vinegar. Decorate the mould with Aspic jelly, capers, olives, anchovies and the whites of hard boiled eggs, as in No. 1709. Put the flounders and anchovies in a bowl and add to them double their quantity of potatoes and beets, after they are drained. Also add some capers and a few spoonfuls of Mayonnnaise dressing made with Aspic jelly. Mix them gently together and then fill the centre of the mould. Smooth off the top evenly and set it in a cool place until ready for use. When dressing it garnish with hard boiled eggs and chopped Aspic jelly.

Bean Salad, With Aspic Jelly, German Style

No. 1713. - Boil two pounds of dry white beans, keep them whole and let them get cold in their broth. Select enough of the most perfect beans to decorate a Charlotte mould, splitting half of them in halves to give a variety to the decoration. Drain the remaining beans in a colander, then put them in a bowl, season with pepper, salt, oil and vinegar, and add a little finely-chopped parsley or chives. Also add a few spoonfuls of Mayonnaise dressing, made with Aspic jelly, mix the whole well together, and then fill up the centre of the mould. Smooth off the top and set it aside to get firm. Finish it the same as the other moulds are finished.