Italian Salad
I small head of cauliflower, 1/2 pint of asparagus tops boiled I dozen string beans 2 new potatoes 1½ pint green peas 3 artichokes Boil the vegetables as carefully as possible. Separate the cauliflower into flowerets, cut the potato into fancy shapes, and cut the artichokes and beans into small pieces. Have ready, and cold, some aspic jelly. Pour a thin layer of the jelly in a plain mould, and stand it away to harden, then place vegetables cut into fancy and neat shapes, in the bottom of the mould, and down in the jelly; next garnish the side of the mould with the vegetables, dipped in a little of the jelly to make them stick. The mould should be placed in a pan of pounded ice. When ready to serve, fill the mould with the remainder of the vegetables. Wipe the outside of the mould with a warm towel, and turn it out onto its dish, and pour around a mayonnaise dressing seasoned with tarragon vinegar. Garnish with squares of aspic jelly.