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Aspic Border

One quart of aspic jelly, white of one hard boiled egg. two slices of cooked beet, two slices of cooked carrot. Put in tin border mold in a pan, and surround it with broken ice. Into the border pour the liquid jelly to the depth of about an inch. Let this harden; then, with a small cutter stamp out some pieces from the vegetables and white of egg. Decorate the congealed jelly with this. Wet the decorations with three tablespoonfuls of liquid jelly, and let this stand for half an hour, that the decorations may become fixed. Now gently pour the remainder of the jelly into the mold. Set away for twenty-one hours on ice or in a cold place. When the dish is to be served, dip the mold into tepid water for a few seconds; then see that the jelly comes away from the sides. Place a flat dish over the mold and invert the mold simultaneously. Wait a few seconds before lifting the mold. This border may be filled with any kind of salad, with boned birds, or with any kind of cold meat, cut in dainty pieces, and served with mayonnaise dressing.