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Chicken Aspic Salad

Cold cooked chicken, aspic jelly, water cress, olives, mayonnaise dressing. Cut cold cooked chicken in neat pieces. Cover the bottom of a mould with the aspic jelly, put on ice and when hard add a layer of the chicken, which has been seasoned, and a little of the aspic to keep it in place, then add enough to cover it. Repeat till the mould is full. Garnish with water cress and olives. Serve with mayonnaise dressing.

Aspic Jelly for Salads.

Three pints of soup stock, one box of gelatine, one cupful of white wine and water, or water and lemon juice, whites and shells of two eggs. Soak the gelatine in the water and wine or water and lemon juice until soft. Add it to the soup stock--beef if for dark jelly, and veal or chicken if for light. Season highly, and mix the whites and shells of two eggs with the stock when cold. Cook all together until hot, stirring all the time. Let it boil till a thick scum has formed; remove it, and strain through a napkin.