Salads, sandwiches, and savouries

of herbs, a small spoonful of salt, eighteen to twenty peppercorns and allspice mixed, a bay-leaf, a leek or a couple of young green onions, the strained juice of a lemon, and 2|oz. of best leaf gelatine ; now stir in the broken-up shells and whites of two eggs, bring it all very gently to the boil, whisking it a little at first to blend the ingredients, and as soon as it boils run it through a jelly bag or a clean napkin. If not quite clear run it through a second time. Be careful not to have the stock or water used in jelly making more than warm at first, or it will curdle and set the egg whites at once and they will not clear the jelly in the least. If chopped jelly be needed for decoration, sprinkle a sheet of paper well with cold water, lay the jelly on this, and chop it with a well wetted knife as fine as possible. Next in importance to aspic comes Mayonnaise. Of this there are several forms. Ordinary mayonnaise is made thus : Put into a basin one raw egg yolk, an eggspoonful of mustard (or equal parts of French and English mustard), a pinch of salt, and the same of white pepper ; mix this well together with n delicately clean and scalded wooden spoon (where mayonnaise is much used a special spoon should be kept for it), adding drop by drop enough good salad oil to bring it all to the consistency of butter ; now add a teaspoonful or so of best vinegar, either plain or flavoured, being careful to keep the sauce pretty stiff- These quantities will produce half a pint of sauce. If it has to stand, it is advisable to add a tablespoonful of absolutely boiling water just at the last. This mayonnaise is of a rich egg yellow, but for some purposes a white mayonnaise may be needed,, in which case use the white of the egg instead of the yolk, cream instead of oil,, and strained lemon juice instead of vinegar. Red mayonnaise may be prepared in two ways : To some good rich mayonnaise add enough pounded and sieved lobster coral to bring it all to a rich red tint, adding a little coralline pepper and some more mustard. (This sauce should be made in the boat it is to be served in, and must be kept as cool as possible.) Or, rub four large ripe and well-coloured tomatoes through a fine sieve, and incorporate this purée with an equal amount of rich mayonnaise and a spoonful (the size of this depends on taste) of tarragon vinegar. If fresh tomatoes cannot be had, use the French Gonse't’ve de tomates, or the American canned tomato pulp, but in this case you may need a drop or two of liquid carmine to bring up the colour. Green mayonnaise is produced thus : Blanch a few sprays of chervil, parsley, and tarragon, then drain well and pound ; incorporate this puree with half a pint of mayonnaise, to which you have added a few drops of spinach or other vegetable green colouring, and use. Mayonnaise aspic, a very useful garnish, is made by mixing a gill of any of the above forms of mayonnaise with half a pint of just liquid aspic, and using it as it is on the point of setting. For instance, a delicious salad may be made from the remains of a cold roast duck in this way. Prepare a pint of mayonnaise aspic, cut the remains of the duck into neat fillets and