davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1908-03-22
CONTINUED from Eighth Page)

tAonUnuE1 from EEAHlAlA aE1rf
Remember. am not asserting that
there was steal, even though It
looks Xix, one. The change Of rhythm
is too slight 10 exculpate Leha9. If ne
deliberately plagiarized. Let me ex-
plain this rhythm matter Take, for
example, a p march time production
woven out Of phrases in plain "a time.
The mere fact that the phrases fro n
which the steal was made would not
make 50 good a march as the plagiar-
lied tune, would not exonerate the
composer. yet there IS as much differ
ence between plain "a and march "a
time as there Is between plain "a ana
waltz 3-4"
Prof. f. NJ. Bowman. the widely
known organist OF DR.. Macarthur
Bsptist church. laid the wa y and
the chorus of St. Paul side y side,
and bumroed over the similar parts
several times Then he said;
with a slight change in the rhythm,
the waltz is a duplicate CT Mendels-
sohn's chorus whether Lehar de-
Hberately stole or plagiarized the
theme from Mendelssohn, Is not Tor me
TO say. Perhaps he thought or the
same thing BY himself. or u may nave
been used so often to cover literary
bration. that euphemism that mas
bben used so often 10 cover literary
shopliftinE The professor smiled as
if some memories had come over MN.
The Washington times., 1908-03-22

bowl beat the yoiks OF two eggs with
hVe tabespooufuls OF powdered sugar.
without removing the milk from the
range stir int3 1T the soaked gelatine-
and when lt is thoroughly dissolved
pour the contents OF the kettle upon
the beaten eggs and sugar. Add FIVE
tablespoonfuls ~ uusWeetened chocolate
grated, previously wet 10 paste
with a little cold water Return % tile
boiler and the FIRE and stir Cor three
minutes. IL should be Just Oh she boil
when YOU take q of again and pour
into the bowl Have ready the whites
OF three eggs whipped 10 a standing
fr0th Stir in lightly with teaspoon
ful Of vanilla Pour into a mold or
molds wet aitE cold water and set
away Ia cool and form
To serve IT, wrap cloth wrung out
In hot water about the mold. and in-
vert upon a chilled dish. The tribe"
should be ice cold
Eat with powdered sugar and cream.
CHOCOLATE PUDDING COLD
Scaid two cuUfuls OF milk IN a double
boiler adding a pinch Of soda When
The Washington times., 1908-03-22

Elasses. and heap teaspooaful OF
Whipped cream on the surface of each
cup. Serve ice cold
BAKED CHOCOLATE CESTARDS.
Make as directed i'm last reci1e up TO
the POINT OF returning the custard TO
the FIRE Pour IT, instead into cups or
into a larger bakedish, and set IN a
pan Of hot water The water should
rise about half Way 20 the top OF the
cups or dish. Bake in a quick oven un-
an set in the middle and slightly brown
ed. Cool quickly, as custards continue
90 cook after they are withdrawn from
the fire. and an overdOne custard is a
Curdled Custard.
Eat with cream. turning the cups
upside down upon saucefs, after loosen
ing the contents from the sides. They
should be left IN ice until you are
ready 20 serve them.
CHOCOLATE TRTFI.E.
Soak a package of gelatine in two
cupfuls Of milk for two hours Scaid a
quart of milk in rice boiler, not
emitting the pinch of soda In a large
The Washington times., 1908-03-22

i3T myself iu the course OF amateur
analyses Of pure foods"
Moral; Don't buy cheap chocolate
unless YOU like niue.
Directions for making chocolate into
a beverage were given here so lately
that our recipes t0dav will deal with
he use OF il in other forms.
CHOCOLATE CUP CUsTARDs
Heat a quar- of rich. unskimmed milk
in a farina kettle. dropping in z pinch
of soda 20 prevent rur1ing as il heats.
Beat five eggs light without separating
w Eires and yolks. add. and stir in well
tive tablesroonfuis Of powdered sugar.
Pour upon this. stirring all the time.
she sealdirg T9ilk: 9ut over the fire III
che dOubis boiler and beat in five table
sp0onfUis of gTaTed upCweetened CaOco-
tate Stir until the custSrd thickens.
Practice will soon teach you, from che
look OF the spoon when &c remove 10
from the fire. Pour out at pnce 10 cool.
and add a teaspooaful OF vanilla es-
s-nCe. When cold, turn i1to cups or
The Washington times., 1908-03-22

starch and baking powder with he
-four. Bake ir a shallow pan.
CHEAP CAKE RECIPE.
Here is a cheap ana excellent cake
recipe. ! make il for almost sll my
cakes. adding chocolate. nuts or ralsins.
as i wish.
One-third cup butter. I cilp sugar, ?
eggs. % cup milk. 2 cups -four, , tea
srocnfuls Of baking powder
Bake in layers and fiil with chocolate
or C0coanut frCstiug
\ few weeks ago you said rice should
be boiled. Don't you think steamins is
better I am not sure, but I think that
the Chinese steam their rice. I wash
mine well, taking one cup Of rice, q tee
spoonful OF salt and two cups OF boil
ing water. i have no double-b0iler. so
] take a small bowl and set il in a
saucepan, and it answers tbs same pur-
pose My oatmeal I make in the same
way. Each cooks about ialf an hour,
and that is enough. The oatmeal. how
ever ] put in the bowl at night. and
have Il on the gas stove. In the morning
light tie fire under it almost as soon
as 7 get up. and it is cooked by the
time breakfast is ready Rice can also
be soaked all night without losing in
flavor. Cold water should be added In
stead of hot water, but do not pour of
the water. because all the good Is In
the water. If you wish. take a little
more than three cups Of I~iik to one
cup of rice. In steaming rice all the
water or milk is absorbed ard nothing
wasted. Each kernel is sepaI Lte, too. il
not cooked toe long. One-hslf hour is
long enough.
MAKING CRACKED WHEAT
In making cracked wheat, for which
we have developed quite a fondness. [
soak the wheat all night in sailed water
just a little more than enough to cover
tt-and 81 sam il in the same way I do
rice or oatmeal Sometimes I add
chopped walnuts and dates just before
] light the fire under the wheat, and the
combination is delicious. Try it.
This letter is rather long fear, but
for people who like different cereals this
is an easy way 10 prepare them.
! hope 1 can do something better for
you some day. I am always afraid TO
answer the letters because I know that
people living nearer wiz get replies m
sooner than T. Best " shes 70 Won all
from OREGON cortland. Ore.)
A capital letter! and the more accept
able because IT is neatly typewriter
II there were law requiring every SIG,
nature to be stamped or typewritten va
should not be compelled to say so often
20 inquiring correspondents, I'VE re-
greet TO plead d flaw In the address as
the reason of our delay in answering
your communicate
The Washington times., 1908-03-22

- TR PAGE OF today Is particu-
larry rich in worthy reci-
pes from benevolent members.
One of my girlhood expert
euces was a ''seance" with what pur-
ported TO be spirits from the vastly
deep" beyond human vision. re-
ceived a written communication ad-
dressed to my awed self and bearing a
familiar name as signature. The paper
contained these words;
ENCOURAGE THESE MANIFESTO
TIONS!"
only that and nothing more." ]
paid my dollar and went come the wiser
FOR the experience and for an addition
to tine stock of family iokes-my gullible
sef being the butt Since that day
the phrase has passed into common use
with us, and, applied to Q hundred hap
penings OF daily living, has done yeo-
MAI service.
I pass il along the line of my CO
adjutors in recording the recipes re
ceiVed in response TO my request IoT
a comparison of hOusewifely haps ana
mishaps Encourage those manifesto
tiOns' Of lively interest in our Exchange
ard widening charity for The younger
and ignorant learner in or school.
=
ter way of making a pudding, or dust
ing a room. or cleaning a soI-e ed jacket
than YOU ever had before, snare the
kuC Wedge with others. II is by such
me,tns-the Titles by Titles that mean
so little al first and accomplish 50 much
In the end-that housewifery advances
to the dignity of a science. I have al
ways liked the story Of the workman
who stopped on his way to his daily Ia
Der 20 listen 10 the praises a party Of
tourists xere bestowtng upon t1e Co
lGgne Cathedral.
yes" ne broke forth at last, elated
beyond the bounds of respectful re-
serve by pride in the magnificent struc-
turc, 1--WE builded Welli''
The strangers eyed his blue blouse
and toiI-stained hands in amused Won
der.
you buiIded! You are rot an archi-
tectfr
20. but carried mortar for it for
sixteen years
Every really worth recipe. every hint
that may make a fellOw-housewtte's task
a little easier. is a stone in the building
we are raising Or. Al least fodfui Of
mortar.
The Washington times., 1908-03-22
Az~z-ozzao -6E
Z@Z0k& ~

vanilla. Put your eggbeater into the
minutes or until the mixture begins %
thicken well
Turn into a glass bowl and set in the
Ice as soon as It IS cold. Serve iu the
dish with whipped cream heaped on me
top.
CHOCOLATE PIE.
seald a pint OF milk dropping IN a
pinch Of soda, and pour upon three eggs
that have been beaten light (yOllEs and
whites together with a scant half cup
ful OF powdered sugar Now add four
tablespoonfuls Of grated chocolate stir
over the FIRE for two minutes 70 incor-
pOrate the ingredients, favor with a
teaspoouful of vanilla and pour into a
pie plate lined with puff paste Bake iu
"A steady oven When the CusLGro is
set. draw 10 the mouth Of the oven and
spread quickly with merinEue made
by whipping the whites OF three eggs -o
a standing broth with two tablespoon
fuls OF sugar. Close the oven and let
the meringlIe color lightly. Eat cold
EGCLEss CHOCOLATE FROsTING.
repeated by rsguest)
Put two squares OF bitter chocolate
into a pint bowl and pour upon Il enough
boiling water to cover the chocolate.
Half a cupfuI Is about enough Cover
and stand over the boiling teskettls un-
I'll dissolved, then stir IN pulverized or
eonfectioners' sugar until st5t enough
TO spread. IT can be spread or as
all through Use IL for chocolate creams
and 10 dip nuts IN. For candy add
couple OF drops Of olive oil 10 make q
gloss.
The Washington times., 1908-03-22
y :: :. THE HOUSEMOTF1ERS' EXCHANGE :: :.

which has been so useful thought you
might like 20 tell others Of &c.
To the underside OF a wooden box
he nailed four brOomstiCks. sawed
down to the required height and serV-
Ing as legs. We tackled dark oilcloth
over the top. and denim Of the same
color at the sides, falling In plsEts
I'd the floor and hiding the skeleton
On this ] keep q mat for the basin,
powder, vaseline, etc During. the day
Il stands behind a screen with a pile
OF folded clean napkins upon IT,
Mrs. c. O. W (D0waglac, Mich.)
I hesitated TO print the coohey recipe
for a time. thinking there must be an
omission IN IT, = ask now IL this may
not be. VIII not the mixture De too
stiff unless milk be added? Read ir
over carefully. and let me know IL i
am right IN the suspicion.
The Washington times., 1908-03-22
Sweetening Rancid Lard.

see that a recipe for sweetenIng
rancid lard Is called for. j Incl )se ons
I can indOrse unqualifiedly: Cat into
small pieces raw potatoes )u VIII
need a large number for the quantity
OF lard your correspondent speaks Of.
Fry them i'm the lard, then pour the
lard through a fine strainer into a jar
III assure Won the lard viii DO for
pies or for any other purpose. The
potatoes should be Of a light brown.
They absorb the rancidity of the lard
N. B. B. (Philadeiphia).
I should recommend the housewife to
The Washington times., 1908-03-22
Recipe for Cookies.

send a recipe for cookies that VIII
pIease husband and children
Two cups or brown sugar, half
Gun Of lard. four cups Of -four, four
cups Of oatmeal. one cup Of chopped
raisins. a pinch Of salt, four eggs. one
even tsaspoonful OF soda dissolved IN
litfle hor water. Mix well with the
hands ana ,ir0p upon tins with a spoon.
Ny husband made for me a l5ele
tabia 10 use while bathing the baby.
The Washington times., 1908-03-22
Lehar Not ExOnerated.

Does the brevity Of the similar
parts exonerate the waltz composer
he was asked.
'eNot If the brief part is a clear
plagiarism" said Prof. Bowman "A
mart does not necessarily have to be
longer than that TO be the seed Of a
complicated melody. Beethoven
worked for twenty years ,9er i've
The Washington times., 1908-03-22
Contributions From Oregon.

e. c." wanted a good cornstareh
cake recipe. Here Is one, but do not
know that 1t is any cheaper than an
ordinary cake:
CORNsTARCH CAKE
One hale cup butter (scanD. / cup
sugar. 2 eggs (yolksl / teaspoon extract
almond, > cup sweet milk. Ia cups
-four, tablespoorfuls c0rnstarch, tea
spoonful baking PoS-aer, whites OF
Nix in the orf.tr giver. sift corn
The Washington times., 1908-03-22

try the suggested scheme upon a small
Quantity of lard before risking a pot
ful The cure seems too easy ana
siuDIe to he quite credible. IL is a
lind" If. a. we think. our COOK
speaIs of a personal experiment
The Washington times., 1908-03-22
0ninion Of Director Morgan.

There is no better Interpreter Of
oratorio music in the country than
Tall Essen Morgan, director of the
New York Festival Chorus, and con-
ductor of the annual musical festival
AT Ocean Cove, n. J., each summer.
This yearly festival is the leading
musical event Of the summer in the
East. Oratcrios g.Yen by chorus of
The Washington times., 1908-03-22
Preserving Eggs.

Here is my recipe for preserving
eggs. I have in my storeroom eggs that
were laid last August and September
and they are as fresh as If laid yester-
day
I put them in salt Not the fine table
salt that comes in bags and boxes. but
that which I buy by the pound 1 pack
them in small boxes, so arranged that
The Washington times., 1908-03-22
Sunday.

BREAKFAST
Oranges. cracked wheat and cream,
deViled kidneys, rice mullins, toast, tea,
ard coffee.
LUNCHEON.
Mock pate de f0ie Eras. saratoga pO-
tatoes. graham bread and butter, cut
thin fruit salad with mayonnaise,
crackers and cream cheese lemon
cream pie, cocoa
DINNER
Tomato and ollra soup, roast beef
and Yorkshire pudding, Drowned sweet
potatoes. satisfy fritters. upsy parson'
black coffee.
The Washington times., 1908-03-22

no egg can touch ar0Lher I also put
them down by wrapping each egg In
paper, but the salt Is better.
MRS. A S. (New Lisbon. WIS.,
The Washington times., 1908-03-22

BREAKFAST

BREAKFAST
Oranges, hOminy and cream. bacon and
fried mush. graham gems, toast, tea
and coffee
LUNCHEON
Cold corned beef "a left overl stew ed
potatoes. cabbage souffle Ga left-over).
bread and marmalade pudding, tea.
DINNER
Mock turtle bean soup. roast chicken.
rice croquettes string beans French
tapioCa custard. black coffee
The Washington times., 1908-03-22


bounds in asserting that not one
choeolate-Iover in ten knows from
whence the popular delcacy came
10 the countries Ia which II is most eX-
tensively used. we have an idea that
the French who make more OF choco-
Iste than any other peopie-using as
food and drink every day lis the year
were the original importers frUBs some
unknown quarter Of the tropics. n
tribe better read IN the history Of foods,
we trace IL back TO the Spaniards. who
knew its virtues early in the sixteenth
century. and taught these 10 their
friends and neighbors, the French. In
Am erica the belief In the foreign origin
OF chocolate as an article Of food and
commerce Is 90 well established that
our housemother and her ccll-ge-bred
daughter may read with surprise the
announcement that tina Su9niards
learned the use OF It from the Mexicaus.
who had cultivated the evergreen shrub
known to botanists as "Theobroma ca
Gao" fOr centuries before the invading
ships from the Old World touched the
California coast The natives prepared
it as a beverage by grinding the ripe
beans OF the cacao tree and mixing
them with cornmeal and spices. SO an
Client and dishonorable is the art of
adulteration Of foods!
All Parts Utilized.
The seeds were ground into a rich
oily paste this was pressed into molds
and dried into cakes Of "chocolatl' or
as some have Il. "cacaotI. There re-
mains. after the only part OF the seeds
which, when mixed with water or milk
and cooked. gives MS "broma." a miider
preparation OF the chocolate much en-
favor with persons whose stomachs do
not digest the richer product. The pods
incloslng the seeds are dried and
pounded into cocoa shells Tins last
IS yet milder than broma. and is often
drunk in large quantities BIZ nursing
mothers TO increase the flow of milk
The brief history Of the Invaluable
bean, its products and by-pToducts.
should be conned by the lovers of the
various forms Of chocolate The author
OF the work from which I draw the out
lines Of this sketch says. 6ryly enough
I'm a pure state it Is very nour.shin-.
It IS extensively adulterated with rice
neal. oatmeal -four. potato-fat. starch.
roasted nuts, and almonds. Reading
further. we learn something thar may
put a testing-rOd into the hands of our
householder;
Good chocolate IS smooth, firm, sol
uble. aromatic. not viscid after il is
boiled and cooled, but oily on the sur
fare and IL leaves no sediment"
As non professional cook and house
keeper. / will add that the inferior
brands or chocolate are often blended
with earth-iust plain dry DIRT, the
dust OF Mother Earth into which all
rerishable things win be one day re
solved. / have handled and tasted 1t
The Washington times., 1908-03-22

Yesterdays soup with addition Of to-
matOes. oyster fried celery. mac
aroni with cheese sauce. suet pudding
black coffee.
The Washington times., 1908-03-22
FAMILY MEALS FOR A WEEK

GriddIe cakes ana sausage, griddIe
cakes with maple cream and honey for
second course, tea.
DINNER
Spinach cream soup Ga leftover.
corned beef. mashed turnips. ladies' cab
bage. baked cup custards, black cof-
The Washington times., 1908-03-22
Saturday.
BRFAKFAST


Baked apples and cream. wanles and
svrup. boiled eggs toast. tea and cOf-
The Washington times., 1908-03-22

Corned beef hash. stuffed potatoes. let
tuce and string bean salad, crackeri
and cheese, cake and canned frJJit, co
Goa.
The Washington times., 1908-03-22

BREAKFAST
Fruit cereal and cream. apples ana
bacon fried. baked toast. French rolls,
Tea and coffee.
LUNCHEON.
Baked beans and pork, brown bread
tsteamedl. endive salad with French
dressing heateG crackers, charlotte
russo. tea
DINNER
YESTERDAY sollp praised beef q la
jardiniere l-Overl. scalloped sweet
potatoes Ga FL over. stewed celery
squash pie black coffee
The Washington times., 1908-03-22
Friday.
BREAKFAST.
LUNCHEON.

Oranges, cereal and cream, Goldfish
cakes, corn bread. toast, tea and black
The Washington times., 1908-03-22

OmeIette aux fines herbs. baked sweet
potatoes. baked macaroni Ga left-6ver),
cookies and chocolate.
The Washington times., 1908-03-22
Wednesday.

Fruit, mush and cream. bacon and
ggs, popovers. toast, tea and coffee.
The Washington times., 1908-03-22

Julienne soup, chicken and rice ScaHOp
"a left-ovef). Brussels sprouts. navy
pote with cream, sponge cake, black
c0HaA
The Washington times., 1908-03-22

Tuesday

UREA Is 4 As ].
Grapefruit oatmeal porTidCe and
cream. boiled salt mackerel with tomato
sauce, quick biscuit toast, tea and cof-
LUNCHEON
SaVorN stew Cr beef "a left-0Ver).
baked potatoes boiled rice. gingerbread
8nd cheese tea.
DINNER
Clam choWder- veal outlets scaf0ped
tomatoes. spinach. corustarch pudding
with hard sauce. black coffee
The Washington times., 1908-03-22

March %. 1905
The Washington times., 1908-03-22

UR PAGE OF today is particu-
larry rich in trustworthy reel
pes from benevolent members.
The Spokane press. [volume] (Spokane, Wash.) 1902-1939, 1908-04-10

Just now we are overstocked
with good reliable stylish Rain
coats. That means that we are
willing to sacrifice the price in or
der to reduce the stock. One dol
lar week will buy one.
The Spokane press. [volume] (Spokane, Wash.) 1902-1939, 1908-04-10
KEEP OUT OF RAWHIDE'

Private reports received by per-
ons who were contemplating a
rip to Rawhide, where the latest
Nevada boom in gold camps is To-
ated, have been shocked at the
eplies their friends have sent
lem. People are dying there like
neep from some unknown cause,
md 1t is a repetition of the early
history of Tonopah. The camp has
a population Of about 5000 and
only about 400 are working. Five
people are leaving to one coming
IN.
The Spokane press. [volume] (Spokane, Wash.) 1902-1939, 1908-04-10
STURGES OFFERS
Watches At Cost

We have a large number
Of Elgin and Waltham
watches that must be sold
at once. Low expenses
make it possible for us to
undersell everyone in Spo-
kane on diamonds. We can
save you 25 per cent.
II jewel Elgin or Wal
than Watches, fully guar
anteed,
$3.50
81 Jewel A meri lean
watches
4 $3.50
I1ai AT
81 c. e. STURGES
u Matchmaker, Ensraver
and JeweIer,
813 RIVERSIDE
The star and Newark advertiser. [volume] (Newark, N.J.) 1908-1909, 1908-03-26

DR.. Watson receives a letter from
Percy Phelps. an old college friend,
who entered tho foreign Office through
the influence of his uncle. Lord Hold
hurst. Phelps seeks the aid of the doc
tor and his friend. Sherlock Holmes,
in strengthening out a misfortune which
wrecked his career. The couple call on
him at his homo at Working to hear his
story and find him just recovering from
brain fever. nursed by Annie Harrison.
to whom he is engaged. The latter's
brother, Joseph. is also at the house.
Phelps tells how the original copy Of
the naval treaty between England and
Italy, entrusted to him by Lord Hold
hurst to copy. was stolen mysteriously
from his office.
He %recounts the investigation which
led TO the arrest,of the commissionnaire's
wife, who had been in the room, and
how ii was found that she did not have
the papers, leaving the mystery still
unsolved.
Holmes starts out to solvcthe riddle,
limiting that suspicion falls upon Lord
H%oldhurst.
The detective interviews the latter.
A new twist is given to the mystery
by an attempt made to break into
Phelps's house for the apparent pur-
pose of killing him.
The star and Newark advertiser. [volume] (Newark, N.J.) 1908-1909, 1908-03-26
OUR CFIILDREN'S CORNER
JOHN AND THE LADY.
BY RUDOLPH HOERIG, AGED -.

ZANE evening as John went up a
~ country OF with a basket full
of sweet flag a lady in a car-
riage stopped opposite to him. John
stopped also and made a bow, as all
the country boys used to do.
The lady asked John what he had III
the basket, and he said: THESE are
sweet flags. VIII you have some?
The lady said; Yes. / used to ike
them when | was a little girl John
gave the lady three lunches and said.
you may have it all" No. said the
lady, Il only want a little. l don't
wish to AXE it all from you But,
said John. 1T know where it grows and
L can get more Very we'll" said the
lady. you are a very kind boy
The lady then rode away, leaving
John where he was, but as John turned
around he saw the lady making a mo-
ton with her hand. which he did moi
understand until he saw a penny fall
to the ground.
~ do not care to take your money"
said John. why not?" said she. Il
would rather pay you for Them mo"
said John, Il prefer to give them to
YOU
John then said to himself: 81 Won
der If she thought / was a beggar. The
pleasure of giving Is sufficient reward
for rendering such a service"
The star and Newark advertiser. [volume] (Newark, N.J.) 1908-1909, 1908-03-26
EpeninG Stars Cook
Book and Daily Menu.
Boned OurkeY DeIfciouSY Prepared for
Luncheon DiSb--PaSfry Recipes.
BY AUNT MATTY.

neck. Cut off the legs at the first joint,
and remove the sinews. Proceed to
bone the bird, working the skin and
flesh gradually back from the neck
towards the tail-end OF the bird with
out cutting the skin. Gradually the
carcass of the turkey can be laid quite
bare, the flesh and skin being turned
back inside out from 1t. When the leg
bones are reached they must be
wrenched out of place and boned sepa-
rately. The last bones I'm the wings
may be left in, as they make it easier
to reshape the bird. Skin the sausages,
season the meat well. then pack the
body of the bird with layers of sausage
meat and strips of ham. egg and truf1le.
Shape the bird as much as possible like
1t was originally. Tie it up in a pud-
ding-cloth, put it into the stockpot, and
let it simmer gently for about two
hours. Take it out of the cloth. pat it
into shape with your hands, then leave
it until cold.
Mask it EVENLY over with c|haudfroid
sauce. When this is set. coat it a sec
ond time. then decorate ii in any pretty
design with truffie and chervil, or
trufle only. coat it with a little melted
aspic jelly to SIT the decoration and
give the whole a pretty glazed appear
ance.
Garnish the dish with chopped aspic.