HOW TO PREPARE AND USE
ASPIC JELLY.
To make aspic for moulding or decorating a fish salad, use stock prepared from chicken or veal, or from fish. For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored con-somme. In an emergency, aspic may be made from the prepared extracts of beef, or from bouillon capsules. Aspic is often tinted delicately to harmonize with a particular color scheme. A light-green aspic has been found quite effective.
RECIPE.
To one quart of highly seasoned stock, freed from all fat, add the juice of a lemon, a bay leaf, half a cup of wine and one box of gelatine soaked in a cup of cold water. Beat into the mixture the slightly beaten whites and crushed shells of two eggs. Heat to the boiling-point, stirring constantly, and let boil five minutes. After standing ten minutes skim off the froth, etc., and strain through a cheese-cloth folded double and held in a colander.
Aspic for Garnishing.
Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water
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