Cox's manual of gelatine cookery (copyright)

Chop or shred the celery, slice up the fruit and stir into liquid Lemon Jelly. When beginning to thicken, pour into small cups or moulds. When set, turn out on to crisp lettuce leaves. Mix a little mayonnaise into whipped cream and pipe a rosette on top of each mould. Decorate with walnuts and serve mayonnaise with the salad. A pretty dish can be made with bright red apples. Scoop out the centres with a vegetable scoop or strong teaspoon, and fill with the fruit and jelly mixture. Pile a little cream mayonnaise on top. Garnish with lettuce. Apple, chopped walnut, and celery make a nice mixture. SALAD A LA GROSVENOR. Six to eight persons 1 pint Aspic Jelly (Recipe No, 16) 2 hard-boiled eggs, cut in slices 1 gill Mayonnaise Sauce (Recipe No. 188) Salad, radishes, endive, etc. Chopped parsley Line a border mould with Aspic jelly. Decorate with slices of egg, tomato or radish, shredded lettuce, and chopped parsley. Whip 1 gill Aspic Jelly until it is beginning to set, stir in the gill of mayonnaise, and continue whipping till it is quite thick. Add any pieces of egg, cutting them into dice. Pour into the prepared mould. When firm, turn out and fill the centre with any nice salad in season, 5d. Be RUSSIAN SALAD, Three to four persons 4 pint Aspic Jelly coloured red or Tomato Jelly (Recipe No. 16 or 19) Various cooked vegetables, ¢.g., peas, French beans, asparagus, etc. 4 ozs. lobster meat (or other cooked fish) Anchovy, prawns, olives 1 tablespoonful capers Mayonnaise Sauce (Recipe No. 188) Lettuce Fill a border mould with layers of Aspic or Tomato Jelly, placing on each layer, after allowing it to set, pieces of cooked vegetable. Cut the meat of the lobster into neat pieces and put them in a bowl. Add some fillets of anchovy, shelled prawns, the capers, a few olives, cut small, and a little shredded lettuce. Moisten with Mayonnaise Sauce. Turn out the border mould and fill the centre with the above mixture. Decorate with chopped jelly, cress, etc. SWEDISH JELLIED SALAD. Six to seven persons # pint Aspic Jelly (Recipe No. 16) 4 to 6 ozs. cold corned beef 2 hard-boiled eggs 1 small beetroot 1 gherkin 4 sardines I apple 1 dessertspoonful capers Run a little liquid jelly into the bottom of a mould and decorate with egg, capers, and beetroot. Cut the beef and beetroot in dice, chop the apple and gherkin. Bone the sardines and cut ‘in pieces. Add the egg, cut up, and the capers. Stir gently into the liquid jelly, season, and, when beginning to set, pour into the prepared mould. When set, turn out on to salad prepared with French dressing. TOMATO AND CHEESE SALAD. Six persons Tomato Jelly (Recipe No. 19) 2 tablespoonfuls hot water 1 gill whipping cream 2 tablespoonfuls grated cheese 1 teaspoonful piquant sauce Cayenne, salt Take six cups or small moulds and run into each a layer of Tomato Jelly an inch deep, and set aside in a cool place. Slightly whisk the cream, and add the cheese and seasoning. Dissolve the Gelatine in the hot water, and add it to the grated cheese and cream. Add a little piquant sauce (Worcester, or H.P.) When beginning to set, divide into the prepared moulds to within an inch of the top. When firm, fill up with cool but liquid Tomato Jelly. Unmould when set; serve on green salad. MOULDED SALADS 33 TOMATO CREAM SALAD. Eight persons I gill hot water Sprig parsley I lb. tomatoes 4 teaspoonful sugar 4 oz. butter 1 teaspoonful vinegar I slice onion 1 dessertspoonful tomato ketchup A few peppercorns Cayenne, salt ° I clove + pint double cream