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Jellied Fish

In summer cold fish is quite as acceptable as warm, and a luncheon dish can easily be prepared by mixing one and one-half cups of any wellseasoned cold flaked fish with two tablespoonfuls of chopped capers. Soak one tablespoonful of granulated gelatine in two tablespoonfuls of cold water for half an hour. Add one cup of boiling water and stir until the gelatine dissolves. Then add two tablespoonfuls of lemon-juice and a little salt. Put slices of hard-cooked eggs in the bottom of an earthen mold holding about a quart, and add the fish. Pour the jelly carefully over all and put on ice to harden. Garnish a platter with watercress or lettuce and turn the mold out on this. It must be served at once after unmolding. Use any kind of salad dressing, or sauce Tartare (see page 74).