spoonful of gelatine.
Jelly mayonnaise, or green butter.
Heart leaves of lettuce.
2 olives.

_Method._--Prepare the eggs and fasten to the plate as in salmon salad.
Dip diamond-shaped pieces of pickled beet in the dissolved gelatine
and place upon the front and top of each half of egg. Spread the edge of
the fish, after removing the skin, with jelly mayonnaise, or green
butter, and, when set, decorate with figures cut from the cooked white
of an egg. With forcing-bag and tube shape a pattern around the upper
edge of the fish. Place the fish in the centre of the crown or _miroton_
of eggs, with the peas seasoned with French dressing around it; cover
the place from which the bone was taken with the centre of a head of
lettuce, cut in halves, and two fine olives. Serve with a bowl of
mayonnaise.

[Illustration: Russian Salad.]

[Illustration: Halibut Salad.

(See page 64)]

=Shells of Fish and Mushrooms.=

Cut cold fish--salmon, halibut, lobster, etc.--into small cubes, mix
with one-third in measure of cooked mushrooms, also cut small, and add
for each cup of mushrooms and fish one tablespoonful of gherkins cut
fine. Season with French dressing and let stand one hour; then drain,
and mix with jellied mayonnaise. Fill chilled shells with this
preparation, rounding it on the top. Make smooth, and mask with jellied
mayonnaise. Decorate with gherkins and the white of a hard-boiled egg
cut in fanciful shapes, and with stars of mayonnaise.

=Oysters in Aspic Jelly.=

Parboil, drain, cool, and wipe dry one quart of oysters. Make a pint of
mayonnaise sauce with aspic jelly and coat the well-dried oysters with
the sauce. Prepare a quart of chicken aspic. Dip in half-set aspic the
white of egg, poached and cut in fanciful shapes, and small gherkins cut
in thin slices, and decorate the bottom and sides of a charlotte or
cylindrical mould standing in ice water. Pour in jelly to the depth of
half an inch; when set, arrange the oysters on it in a circle, one
overlapping another; pour in more jelly, and, when set, dispose upon it
another circle of oysters. Continue this order until the mould is
filled. When removed from the mould, garnish with chopped aspic and fans
cut from gherkins and lettuce. Serve with the remainder of the pint of
mayonnaise.

=Oyster-and-Celery Salad.=

Parboil the oysters (heating them to the boiling-point in their own
liquor), drain, and, if large, halve each; ma