Serve at once.
=Salmon Salad.= (_For evening company, or fish course at a dinner party._) INGREDIENTS.
Hard-boiled eggs.
1 teaspoonful of gelatine, softened in one tablespoonful of cold water.
1 pint of string beans or asparagus tips.
1 pint of cooked peas.
French dressing.
2 slices of salmon, 2 inches thick.
Jelly mayonnaise, or fancy butter.
Capers.
_Method._--Cut the eggs into halves lengthwise; cut a thin slice from the round ends, that the pieces may be set upright; dip lightly in the gelatine dissolved over hot water, and arrange _miroton_ fashion around an oval serving-dish.

Set aside, that the eggs may become fixed in position.

Marinate the vegetables, separately, with French dressing; cook the salmon by the directions previously given; remove the skin and cover the sides with jelly mayonnaise or fancy butter.

When cold decorate with whites of eggs and capers.

Use the trimmings from the eggs, and fix them in place by dipping in jelly mayonnaise.