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Fish Salad Moulded in Aspic

Cut Cover the bottom of a mould with aspic to the depth of one-fourth an inch. Set the mould in ice water, and, when the aspic is set, arrange upon it a decoration of cooked vegetables cut in shapes with French cutter, or fashion a conventional design or some flower. Dogwood blossoms provide a simple pattern, and one easily carried out. the four petals from a thin slice of cooked turnip and the centre of the blossom from carrot or lemon peel. Fasten each piece in place with liquid jelly, and, when set, cover with more jelly. To decorate the sides of the mould, take the figures on the point of a skewer, dip in jelly, then set in position against the chilled sides of the mould, and they will remain in place. After the jelly covering the figures on the bottom of the mould has "set," place a smaller mould in the centre of the aspic in the first, and fill this with ice and water. Pour in aspic to fill the space about the smaller mould, and, when this aspic is firm, dip out the water and ice. Fill with warm water and quickly remove the mould. Separate a pound of cooked fish into flakes, add half a cup of cold cooked peas, three or four gherkins, cut very fine, and three tablespoonfuls of capers. Mix together and then mix with one cup of mayonnaise made with jelly; with this fill the vacant space in the mould. When ready to serve, dip the mould very quickly into warm water, letting the water rise to the top of the mould, and invert over a serving-dish; remove the mould, and garnish with lettuce, tiny gherkins cut to resemble fans, blocks of aspic, or aspic moulded in shells, and mayonnaise.