Drain the vegetables, dip them into half-set aspic, and arrange against the chilled sides of the moulds; then fill the moulds with aspic jelly.

When set, with a hot spoon scoop out the aspic from the centre of each mould and fill in the space with a mixture of the vegetables and jelly mayonnaise, leaving an open space at the top to be filled with half-set aspic.

When thoroughly chilled and set, turn from the moulds, the smaller mould above the other.

Garnish with flowerets of cauliflower, dipped in aspic and chilled, and lettuce.
Serve with mayonnaise.
[Illustration: Russian Vegetable Salad.] [Illustration: Macedoine of Vegetable Salad.
(See page 47)] =Stuffed-Cucumber Salad.= Pare a short cucumber and cut it lengthwise in two parts; remove the seeds and let chill in ice water for an hour.

Chop together the solid part of a peeled and seeded tomato, half a slice of new onion, a stalk of celery and a sprig of parsley; mix with mayonnaise or a boiled dressing and use as a filling for the well-dried halves of cucumber.
Serve on cress or lettuce.
=Cowslip-and-Cream-Cheese Salad.= (See cut facing page 58.) Cook the cowslip leaves until tender in boiling salted water, reserving a few choice leaves with blossoms for a garnish.