ASPIC.—The nature of this savoury jelly depends a good deal on what it is to be used for. Formerly it was almost invariably made by boiling down calves' feet with various addenda of spices, vegetables, etc., a costly and tedious process which stood in the way of its general use in ordinary households. Since however the introduction of gelatine of good quality, and the reduction in price to some extent of isinglass, these last products have been utilised as a foundation, to the saving of time and trouble. If a strong meat flavour is required, the gelatine should be added to strong and well clarified consommé, or dissolved consommé Maggi, meat glaze, etc., as may be convenient; if only needed for an ornamental garnish it can be perfectly made with water, as follows: put into a very clean stewpan 2½oz. of best leaf gelatine, a dessertspoonful of salt, eighteen or twenty peppercorns and allspice mixed, the strained juice of a lemon, a bay leaf, a sliced onion, and a good bunch of herbs (parsley, young green onion, green tarragon—if this is not available, use either a table or dessertspoonful of tarragon vinegar—and a blade of mace), stir into it the broken-up shells and the whites of two eggs, pour over it a quart of warm water, and a short gill of brown vinegar; bring this gently to the boil, whisking it a little at the first to mix the ingredients well, and when it boils up, strain it through a warm jelly bag. It should be quite clear, but if not, run it through the bag a second time. (The meat aspic jelly is made in precisely the same way, only substituting a quart of well flavoured stock for the water.) This jelly will be pretty stiff, as it is intended for borders; if only needed for garnishing and chopping 1½oz. to 2oz. of gelatine will be found ample. (It may be observed that if aspic jelly is not in constant use it will be best to strain it through a clean napkin instead of the jelly bag, as the vegetables, vinegar, etc., might give an unpleasant flavour to any sweet jelly run through the bag afterwards, however carefully the latter is scalded out.) Be careful of the temperature of the liquid added to the ingredients, for if too hot, or boiling as some cooks advise, it will curdle and set the egg whites at once and not clear well. Whisking the jelly too long, i.e., after it has nearly reached boiling point; using a greasy or dirty pan, or allowing the gelatine to touch anything greasy, are both causes of clouding. To chop aspic, sprinkle a sheet of white paper well with cold water, and cut up the aspic with a well wetted knife, on this; sprinkling it with a very little more cold water if necessary, and chop as fine as possible, for the finer it is the more brilliant it will be. If to be put on with a forcing bag and pipe, be sure the latter are well wetted before putting in the jelly, or it will not