apping one another. Decorate
the space above with slices of potato and beet cut in diamonds, and
surround the base with light-green aspic cut in diamonds. One pint of
aspic will be sufficient; use chicken stock, and tint with color paste.

=Russian Vegetable Salad.=

Select two moulds of suitable shape and size (tin basins or earthen
bowls will do) and chill in ice water. Have ready cooked balls, cut from
carrots and turnips, and cooked string beans and cauliflower, all
marinated with French dressing. Drain the vegetables, dip them into
half-set aspic, and arrange against the chilled sides of the moulds;
then fill the moulds with aspic jelly. When set, with a hot spoon scoop
out the aspic from the centre of each mould and fill in the space with a
mixture of the vegetables and jelly mayonnaise, leaving an open space at
the top to be filled with half-set aspic. When thoroughly chilled and
set, turn from the moulds, the smaller mould above the other. Garnish
with flowerets of cauliflower, dipped in aspic and chilled, and lettuce.
Serve with mayonnaise.

[Illustration: Russian Vegetable Salad.]

[Illustration: Macedoine of Vegetable Salad.

(See page 47)]

=Stuffed-Cucumber Salad.=

Pare a short cucumber and cut it lengthwise in two parts; remove the
seeds and let chill in ice water for an hour. Chop together the solid
part of a peeled and seeded tomato, half a slice of new onion, a stalk
of celery and a sprig of parsley; mix with mayonnaise or a boiled
dressing and use as a filling for the well-dried halves of cucumber.
Serve on cress or lettuce.

=Cowslip-and-Cream-Cheese Salad.=

(See cut facing page 58.)

Cook the cowslip leaves until tender in boiling salted water, reserving
a few choice leaves with blossoms for a garnish. Chop fine, season to
taste with salt and paprica, press into a mould, and set aside to become
chilled. Slice chilled cream cheese (Neufchatel or cottage) in uniform
slices, and arrange at the sides of the mound. Serve with French or
mayonnaise dressing.

=Cauliflower Salad, Egg Garnish.=

Separate a cauliflower into flowerets and boil in salted water until
tender, _not longer_. Drain carefully. Season with oil, vinegar, salt,
pepper, and a sprinkling of chopped tarragon leaves (or use tarragon
vinegar). Arrange symmetrically in an earthen bowl, having the upper
surface level. Let stand to become thoroughly chilled, then turn on to
a serving-dish; the shape of the mould will be