Pllilli 
 
LIBRARY OF CONGRESS. 
 
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 Shelf. 13. 
 
 UNITED STATES OF AMERICA. 
 
COLD DISHES FOR HOT WEATHER 
 
 / 
 
 YSAGUIRRE AND LA MARCA 
 
 I M AY IV- 1896 
 
 
 mz£ %J^\M 
 
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 NEW YORK 
 
 HARPER & BROTHERS PUBLISHERS 
 
 1896 
 
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 ^ 
 
 Copyright, 1896, by Harper & Brothers. 
 
 All rights reserved. 
 
PKEFACE 
 
 When the hot midsummer months come, 
 who is it that does not feel a repugnance for 
 hot food, and whose palate does not demand 
 something delicate yet cold ? For them, and 
 for the housekeeper who is so unfortunate as 
 to have to attend to the culinary department 
 of her establishment, is this book intended. 
 All the receipts given are for dishes to be 
 eaten cold ; many of them require no cook- 
 ing, as canned and preserved goods may be 
 used in their preparation, although fresh 
 meats and vegetables are always preferable ; 
 and all can be prepared in the cool morning 
 hours, before the sun's rays make life hardly 
 bearable. 
 
iv PREFACE 
 
 The authors hope that this collection of 
 
 receipts will be welcome, taking, as it does, 
 
 the one unfilled place in the long list of 
 
 culinary works. 
 
 The Authors. 
 April, 1896. 
 
CONTENTS 
 
 PAGE 
 
 Consomme 1 
 
 Fish 5 
 
 Meats 16 
 
 Poultry 26 
 
 Game 31 
 
 Vegetables 35 
 
 Bouciiees 37 
 
 Pies and Patties 42 
 
 Fisn Patties 49 
 
 Cold Sauces and Dressings 51 
 
 Salads 58 
 
 Creams 75 
 
 Charlottes 79 
 
 Jellies 84 
 
 Ice-Creams and Water-Ices 88 
 
 Cakes and Biscuits 101 
 
 Tarts and Pies 110 
 
 Puddings 113 
 
 Jams and Jellies 118 
 
 Sandwiches and Savory Morsels 120 
 
INTRODUCTION 
 
 We read in physiology that " many aro- 
 matic substances" and "various kinds of 
 flesh when well cooked, especially when 
 highly 7 - spiced or flavored with sauce, un- 
 doubtedly excite the stomach, and stimu- 
 late the appetite by their odor, and it is 
 this that makes the artifices of cookery so 
 valuable when the appetite is not naturally 
 strong " ; so that by going into the higher 
 sciences — for cookery is a science in itself — 
 we find the methods which should be fol- 
 lowed by all cooks, and which the French 
 long ago discovered and put to practical use, 
 by which means a dish is made appetizing 
 by giving it a flavor that shall not alone 
 tickle our nostrils, but also excite our appe- 
 tite by its fragrance. 
 
viii INTRODUCTION 
 
 As the appetite is excited by the sense of 
 smell, so is it also by that of sight. A dish 
 may be very fragrant, and also agreeable to 
 the palate, but if the general appearance is 
 not such as to please the organs of sight it 
 will so counterbalance the sense of smell 
 that, if the appetite of the person be not 
 highly developed, the dish will be repug- 
 nant, and the diner unable to bring himself 
 to eat it. 
 
 It naturally follows that the cook must be 
 also an artist, both as to the aroma of his 
 or her preparations and as to the artistic 
 arrangement of the different dishes with 
 which he or she would please the palate of 
 the gourmet. 
 
 The authors believe that the receipts given 
 will be — for their fragrance and taste — wel- 
 come, but they leave to the artistic ability of 
 the cook to so garnish the different dishes as 
 to make them pleasing to the sight. 
 
 All greens, such as cresses, parsley, lettuce, 
 etc., and vegetables, such as beets, carrots, 
 
INTRODUCTION ix 
 
 radishes, also eggs, and, in fact, one thousand 
 and one things, will suggest themselves to 
 the cook of artistic taste, which can be used 
 to garnish the dishes with. 
 
 For desserts, fancily cut colored papers, 
 Chinese paper napkins, narrow ribbons of 
 bright colors, mottoes, etc., can be used to 
 give an attractive appearance to the differ- 
 ent dishes. 
 
Consomme 
 
 Consomme should be strained very clear, 
 and so served, or colored with a little burnt 
 sugar or a piece of bread toasted. It may 
 be taken as a liquid, or, as some people pre- 
 fer, a jelly. 
 
 Yery good soups and consomme may be 
 bought in tins and jars at any of the princi- 
 pal grocers', but these, like all canned or pre- 
 served goods, lack that delicate flavor which 
 can only be obtained from fresh goods. 
 calf's-foot consomme 
 
 Boil 2 calf's feet, 2 ounces veal, a little nut- 
 meg, a few blades of mace, and salt to taste, 
 in 3 quarts of water, till it is reduced to 
 3 pints ; strain, take off the fat, and place 
 
 on the ice to cool. 
 
 i 
 
2 COLD DISHES FOR HOT WEATHER 
 
 » 
 
 CHICKEN CONSOMME 
 
 Boil a fowl, including the head and feet, 
 nicely scalded and cleaned ; add to the liquor 
 a blade of mace and an onion ; boil brisk- 
 ly till the meat separates from the bones ; 
 strain off and place on the ice to cool. 
 
 CONSOMME OF MUTTON 
 
 Place 12 mutton shanks, 1 pound of lean 
 beef, and an onion, with 4 quarts of water, 
 in a saucepan, and allow to simmer for four 
 hours. Strain off. When cold, place on the 
 ice to harden, or it may be taken liquid. 
 
 CONSOMME ROYAL 
 
 Boil briskly for an hour the head and 
 feet of four fowls, 1 pound of lean beef cut 
 into small pieces, in 2 quarts of water, and 
 add an onion, turnip, and salt to taste. Re- 
 move the scum. Strain off and place on the 
 ice to cool. 
 
 CONSOMME OF VEAL 
 
 Take a knuckle of veal, a fowl, 4 shank 
 bones, 3 blades of mace, a few pepper-corns, 
 an onion, and boil in 3 quarts of water. 
 
CONSOMME 3 
 
 When it boils skim it till the scum ceases to 
 rise, cover the vessel, and allow to simmer 
 for four hours. Place on the ice to cool. 
 
 IMPERIAL CONSOMME 
 
 Cut 2 pounds of lean veal into small 
 pieces, adding half a pound of lean ham 
 and a small chicken. Place in a stew pan 
 with 1 ounce of butter, 3 onions, 2 carrots, 8 
 mushrooms, 1 celery stalk, 1 parsnip, a blade 
 of mace, and a quarter of a pint of water ; 
 let it stew in the pan till it catches at the 
 bottom and is quite brown, but not burnt, 
 then add 4 quarts of water ; let it boil gently 
 for three hours, then strain off and place on 
 the ice to cool. 
 
 WINDSOR CONSOMME 
 
 Cut 4 pounds of beef into small slices ; 
 place a slice of lean undressed bacon on the 
 bottom of the stewpan ; lay the meat over it, 
 with a few bits of butter or a cupful of fresh 
 gravy. Slice over this a carrot, 2 onions, a 
 little shallot, a stalk of celery, 2 bay-leaves, 
 and some sweet herbs. Use a deep pot. 
 
4 COLD DISHES FOR HOT WEATHER 
 
 Place over the fire, and shake occasionally 
 to prevent the meat from sticking. When 
 the meat is browned on both sides, and the 
 juice partly drawn, add the necessary amount 
 of water, allowing for waste. Skim well, 
 check the boil with cold water, and skim it 
 again and again. Let it simmer for three 
 hours ; strain and place in a cool, dry place. 
 
ffxsb 
 
 BAKED HERKINGS 
 
 Scale, wash, and dry the herrings ; mix 
 some pepper, a few cloves, and salt ; rub over 
 the fish. Lay the herrings in a pot ; cover 
 them with vinegar ; add a few bay-leaves ; 
 cover tightly. Bake in a moderate oven. 
 Serve cold. 
 
 BAKED SALMON 
 
 (1.) Place the fish in a deep pan ; put bits 
 of butter over it. Season with allspice, mace, 
 salt, and paprika ; rub a little of the season- 
 ing on the inside. Baste occasionally with 
 the gravy that collects in the baking-pan. 
 Serve cold ; garnish with parsley. 
 
 (2.) Scale and dry a fresh salmon; take 
 out the bone by splitting down the back ; salt 
 
6 COLD DISHES FOR HOT WEATHER 
 
 it well, and allow to stand till the brine is 
 drained off ; then season with mace, cloves, 
 and a little red pepper, pounded fine ; place 
 the salmon in a covered pan, with bay -leaves, 
 and cover it with butter ; place in the oven, 
 and when done drain it from the gravy. Al- 
 low to cool, and pour over clarified butter. 
 
 CAVEACH MACKEREL 
 
 Clean and divide 6 mackerel ; cut each half 
 into 3 pieces. Powder and mix 1 ounce of 
 pepper, 2 nutmegs, a little mace, 4 cloves, and 
 salt ; make a hole in each piece of fish, into 
 w T hich force the seasoning. Fry in oil, allow 
 to become perfectly cold, put in a stone jar, 
 and cover with vinegar. 
 
 COLD CRABS 
 
 (1.) Pick the meat out from the shells and 
 claws of boiled crabs ; add some bread crumbs, 
 paprika, essence of anchovy, 2 spoonfuls of 
 vinegar, some clarified butter, and a spoon- 
 ful of cider vinegar ; mix thoroughly. Clean 
 the shells and fill them with the mixture. 
 Pound the spawn in a mortar, pass it through 
 
FISH 7 
 
 a sieve, and lay it over the crabs in fancy 
 shapes. Garnish with parsley and the claws. 
 The meat of two crabs will fill but" one shell. 
 (2.) Pick out the meat ; mix it well with a 
 teaspoonf ul of salad-oil, red pepper, and salt. 
 Serve in the shells. 
 
 COLLARED EEL 
 
 Bone a large eel, whole ; lay it out flat, 
 and season with pepper and salt, a table- 
 spoonful of pounded mace, allspice, a table- 
 spoonful of chopped parsley, a small onion 
 chopped fine, thyme, and marjoram. Roll 
 up the eel, beginning at the tail; tie in a 
 cloth, and place in a stewpan, together with 
 a gill of vinegar, a pint of water, an onion, 
 and 2 bay -leaves; boil for an hour. When 
 cold take off the cloth and keep it in the 
 liquor in which it was boiled, adding to it a 
 little salt. 
 
 COLLARED EELS 
 
 Mix together parsley, shallot, thyme, mar- 
 joram, pepper, mace, cloves, nutmeg, allspice, 
 powdered mushrooms, lemon-peel, and salt. 
 
8 COLD DISHES FOR HOT WEATHER 
 
 Clean and bone the eels ; lay them flat, with 
 the inside upward ; rub the above mixture 
 well into them. Koll them up and tie in a 
 cloth ; boil in salt and water, with lemon-peel, 
 a few bay- leaves, and pepper; add some 
 vinegar. When clone take the collars out, 
 skim off the fat, and boil down to a jelly, 
 which is to be poured over the eels when 
 cold. 
 
 COLLARED MACKEREL 
 
 Bone the mackerel, and sprinkle with salt, 
 pepper, a tablespoonful of allspice, chopped 
 onion, and parsley ; roll them up and place 
 in a pan ; pour over them enough water and 
 vinegar, mixed, to cover them ; let them boil 
 gently for an hour ; keep them in the pickle, 
 and serve cold. They may be baked instead 
 of boiled. 
 
 COLLARED SALMON 
 
 Split, scale, and bone the salmon ; season 
 with mace, cloves, pepper, and salt ; roll up 
 in a cloth ; bake it with butter and vinegar. 
 Serve cold. 
 
FISH 9 
 
 GENEVA SALMON 
 
 Tie up a piece of salmon, and place in a 
 kettle with sliced onions, carrots, salt, spices, 
 and a pint of claret or port ; when done take 
 from the liquor and serve cold with tartar 
 sauce. 
 
 MOCK CAVIAEE 
 
 Bone and pound some anchovies together 
 with a little dried parsley, a clove of garlic, 
 a little red pepper, salt, lemon-juice, and a 
 little oil. Serve on toasted bread. 
 
 PICKLED OYSTERS 
 
 (1.) Wash the oysters ; strain the liquor, 
 and add to every pint a glass of white wine, 
 mace, nutmeg, white pepper-corns, and salt ; 
 simmer the oysters for five minutes, but do 
 not allow to boil, as they will become hard. 
 Place them in glass jars. Add to the liquor 
 a glass of vinegar, and boil ; skim the pickle, 
 and pour over the oysters. When cold cover 
 very tightly. 
 
 (2.) Place the oysters in a stewpan ; sprin- 
 kle with fine Lisbon sugar ; add their liquor, 
 
10 COLD DISHES FOR HOT WEATHER 
 
 well strained, and set on the fire for five 
 minutes, but do not allow to boil. Draw off 
 the liquor, and add to it double the amount 
 of vinegar, together with some catsup, pa- 
 prika, lemon-peel, and salt ; boil a quarter of 
 an hour. Sprinkle the oysters with sugar 
 and salt, and place them in a stone jar. 
 When cold strain the pickle over them and 
 cover very tightly. 
 
 (3.) Put the oysters in a saucepan with 
 their own liquor, and allow to simmer gently 
 for ten minutes ; then lay in a jar. When 
 cold pour over them the following pickle : 
 boil the liquor of the oysters with a bit of 
 mace, lemon-peel, black pepper, and vinegar. 
 Keep in small jar well covered. 
 
 PICKLED SMELTS 
 
 Wash and clean the smelts. Pound to- 
 gether half an ounce of pepper, half an ounce 
 of mace, half an ounce of saltpetre, and the 
 same quantity of nutmeg ; lay the smelts in 
 layers, placing the seasoning between each 
 layer ; add a few bay-leaves ; boil some red 
 
FISH 1 1 
 
 wine, and pour over the fish enough to cover 
 it. When cold cover well. 
 
 PICKLED STUEGEON 
 
 Cut the sturgeon into small pieces ; wash 
 it well, and tie in a cloth. To 3 quarts of 
 water add 1 quart of strong beer, salt, 1 
 ounce of ginger, 2 ounces of pepper, 1 ounce 
 of cloves, and 1 ounce of Jamaica pepper ; 
 when the liquor boils put in the sturgeon ; 
 when clone take it from the fire and allow to 
 stand overnight ; add a quart of strong vine- 
 gar and salt. Cover closely. 
 
 POTTED EEL 
 
 Skin and clean a large eel ; dry and cut 
 into small pieces about four inches in length ; 
 season with mace, pepper, and salt ; lay in a 
 pan and cover with melted butter ; bake for 
 half an hour in a quick oven. When done 
 take it out and place on a cloth to drain. 
 Pack closely in a pot ; melt the butter it 
 was baked in, and pour it over the eel. 
 
 POTTED HERRINGS 
 
 Cut the heads off the herrings and lay in 
 
12 COLD DISHES FOR HOT WEATHER 
 
 an earthen pot ; sprinkle a little salt between 
 each layer; acid cloves, mace, pepper, and 
 sliced nutmeg ; fill up the vessel with vine- 
 gar, water, and white wine ; cover it and 
 place in the oven. When cold take out the 
 herrings and put into well-covered vessels. 
 
 POTTED LOBSTER 
 
 (1.) Parboil the lobster ; cut it into small 
 pieces, and season with mace, white pepper, 
 nutmeg, and salt ; press into a pot and cover 
 it with butter ; bake for half an hour ; put 
 in the spawn. When cold take out the lob- 
 ster and put it into covered vessels with a 
 little of the butter ; beat the rest of the but- 
 ter with some of the spawn, and cover the 
 lobster with it. 
 
 (2.) Take out the meat from the lobster 
 without breaking; season with mace, nut- 
 meg, white pepper, salt, and cloves. Put a 
 little butter at the bottom of a pan, and lay 
 the lobster over it, placing between the 
 layers a few bay -leaves ; cover with butter, 
 and bake in a slow oven ; when done strain, 
 
FISH 13 
 
 lay in potting-pans, and add the seasoning. 
 When cold pour clarified butter over it. 
 
 POTTED MACKEKEL 
 
 Clean, season, and bake the mackerel in a 
 pan, with plenty of spices, bay-leaves, salt, 
 and butter. When cold put them into a pot 
 and cover with butter. 
 
 POTTED SALMON 
 
 Split, scale, and clean the salmon, but do 
 not wash ; rub with salt, and drain off the 
 moisture ; season with pounded mace, cloves, 
 black pepper, and cayenne pepper. Cut the 
 salmon into small pieces, lay them in a pan, 
 and cover with melted butter. Bake, drain 
 from the fat, put the pieces into pots and 
 cover with clarified butter. 
 
 SALMAGUNDI 
 
 Wash and open 2 pickled herrings; re- 
 move the meat from the bones, being care- 
 ful not to break the skin, and keeping the 
 head, tail, and fins on it ; mince the fish 
 with the breast of a chicken, the yolks of 
 2 hard-boiled eggs, an onion, a boned an- 
 
14 COLD DISHES FOR HOT WEATHER 
 
 chovy, a little grated ham or tongue; sea- 
 son with oil, vinegar, red pepper, and salt ; 
 fill up the herring-skins so that they may 
 look plump, and shape carefully. Garnish 
 with parsley, and serve with mustard. 
 
 SALMON JELLY 
 
 Break the salmon into flakes ; season with 
 allspice, nutmeg, salt, and pepper; fill a 
 mould with alternate layers of the salmon 
 and aspic jelly. Turn out on a flat dish, and 
 garnish with lettuce - leaves and hard-boiled 
 eggs. 
 
 CEBICHE DE CAMAEONES (CEAWFISH) 
 
 Boil the crawfish and remove the shells. 
 Cut 3 onions into rounds; pour boiling 
 water over them, let stand for five minutes, 
 and repeat two or three times. Strain the 
 juice of bitter oranges or lemons; mix in 
 salt and paprika; put the fish into a deep 
 dish together with the onions, and pour over 
 them enough of the lemon -juice to com- 
 pletely cover them. 
 
FISH 15 
 
 CEBICHE DE PESCADO (FISH) 
 
 Cut the fish into half -inch cubes. Pre- 
 pare the onions as in the preceding receipt ; 
 also the lemon -juice, with the paprika and 
 salt. Put the fish into a deep dish, with 
 lemon- juice sufficient to cover it; allow to 
 stand for three or four hours ; stir well 
 every ten minutes until the fish looks white 
 and cooked. Bear in mind that the fish 
 does not go near the fire. The best fish to 
 use is halibut. 
 
/n>eats 
 
 BEEF A LA MODE 
 
 (1.) Take 4 pounds of bottom round, and 
 rub well with powdered spices and salt. Lay 
 skewers on the bottom of the stewpan, and 
 spread over them thin slices of bacon ; place 
 the beef on the bacon, and lay over it a few 
 more slices ; add a little vinegar ; cover close- 
 ly and stew for two hours. Add to the 
 gravy a seasoning of cloves, pepper, bay- 
 leaves, mushrooms, a little catsup, and a few 
 button onions ; simmer till the meat is quite 
 tender ; serve the meat dry ; strain the gravy 
 and boil it slowly for an hour, when it will 
 jelly ; glaze the meat with the jelly. 
 
 (2.) Slice and fry to a nice brown 2 onions ; 
 cut a quarter of a pound of bacon into small 
 
MEATS 17 
 
 pieces; dip them into 3 tablespoonfuls of 
 vinegar ; make deep holes in a nice piece of 
 beef weighing about 4 pounds, into which 
 put the bacon ; rub the beef well with all- 
 spice, cloves, 2 blades of mace, salt, pepper, 
 a bunch of sweet herbs, all finely minced ; 
 place the beef in a saucepan ; pour over it 
 the vinegar, a small glass of currant jelly, 
 the juice of a lemon ; add a carrot, turnip, a 
 head of celery, and the spices ; allow to sim- 
 mer gently for four or five hours. Take up 
 and set on a dish to cool. 
 
 BEEF BOUILLI 
 
 Cut cold beef into slices about half an inch 
 thick and about two inches wide ; make a 
 dressing of finely chopped shallots, parsley, 
 pepper, salt, mustard, egg, oil, and vinegar ; 
 pour the mixture over the beef ; serve gar- 
 nished with water-cress. 
 
 COLLARED BEEF 
 
 Lard a piece of corned beef ; make holes 
 in it, and fill with a dressing of bread 
 crumbs, suet, parsley, grated lemon -peel, 
 
18 COLD DISHES FOR HOT WEATHER 
 
 sweet herbs, pepper, salt, nutmeg, and the 
 yolk of an egg mixed well together; bake 
 with a little water, whole peppers, and an 
 onion. Serve cold. 
 
 DAUBE GLACE 
 
 Take a piece of lean beef ; make holes in 
 it, and fill them with strips of fat which have 
 previously been rolled in powdered sage, 
 pepper, allspice, salt, and a little minced 
 shallot. Boil 2 calf's feet to a jelly; strain 
 and set aside to cool. Place the meat in a 
 pan with the jelly ; add to it some cloves ; 
 cover very tightly and cook for four hours. 
 Place in a deep dish ; pour the jelly over it ; 
 cool and put on the ice. 
 
 FORCED BEEF 
 
 Lard a piece of fresh corned beef ; make 
 holes in it, and fill them with bread crumbs, 
 suet, parsley, grated lemon-peel, sweet herbs, 
 pepper, salt, nutmeg, and the yolk of an egg, 
 mixed so as to make a stuffing ; bake in a 
 pan with a little water and wine, whole pep- 
 per, 2 bay-leaves, and an onion. When done 
 
MEATS 19 
 
 skim off the fat ; put the meat in a dish 
 and pour the liquor over it ; set aside to 
 cool. 
 
 GALANTINE OF BEEF 
 
 Mix together half a pound of bread 
 crumbs, 1 pound of sausage meat, some 
 chopped parsley, thyme, marjoram, season- 
 ing, 6 eggs, and spice. Cut a piece of corned 
 beef, weighing about 5 or 6 pounds, into a 
 large thin sheet; season with pepper and 
 salt ; spread the force-meat over it ; sprinkle 
 some mushrooms over the meat, and roll it 
 up very tightly ; tie in a cloth, and boil on a 
 slow fire for five hours ; when done take it 
 up and place between two dishes with a 
 weight on top ; when cold trim the ends and 
 glaze. 
 
 JELLIED MEAT 
 
 Soak and clean 4 calf's feet ; boil until 
 done ; strain and separate the meat from the 
 bones, and set aside to cool ; pour the liquor 
 into a jar, and when cold remove the grease. 
 Take a shank of beef and boil it until the 
 
20 COLD DISHES FOR HOT WEATHER 
 
 meat falls in pieces; remove it from the 
 liquor. Cut the meat from the calf's feet 
 and the beef into small pieces ; put the jelly 
 into a pan ; add to it the meat ; mix well to- 
 gether, and heat to the boiling-point. Sea- 
 son with red pepper and salt to taste ; pour 
 into a mould to set. 
 
 POTTED BEEF 
 
 Take 4 pounds of corned beef ; place in a 
 pan with a little suet and water ; cook in an 
 oven ; when done pound in a mortar till it is 
 perfectly smooth ; season with, cayenne, salt, 
 pepper, a little mace, some of the gravy, and 
 half a pound of melted butter. When thor- 
 oughly mixed put into pots and cover with 
 melted butter. 
 
 POTTED MEAT 
 
 Chop any kind of cold meat ; season with 
 salt, pepper, cloves, and cinnamon ; moisten 
 with a little wine, vinegar, and Worcester- 
 shire sauce. Pack the meat in a jar, and 
 cover it with about half an inch of melted 
 butter. This meat will keep for some time. 
 
MEATS 21 
 
 POTTED OX-TONGUE 
 
 Boil a fresh tongue ; skin, clean, and re- 
 move the bones ; when cold mince very fine, 
 and add 4 ounces of butter to each pound of 
 tongue, some mace, nutmeg, cloves, paprika, 
 salt, and a little black pepper; mix well; 
 place in jars and pour melted butter over. 
 
 RED BEEF 
 
 Take a piece of corned beef and season it 
 with pounded mace, cloves, pepper, a little 
 allspice, salt, chopped parsley, and shallot. 
 Boil it till tender; cut into thin slices; serve 
 cold. 
 
 RIBS OF BEEF A LA PORCUPINE 
 
 Bone the flat ribs and beat them flat ; rub 
 over with the yolks of eggs ; sprinkle on 
 bread crumbs, parsley, leeks, marjoram, 
 lemon-peel, nutmeg, pepper, salt, and a little 
 paprika ; roll it up very tightly ; lard it with 
 bacon; then a row of cold tongue, another 
 of pickled cucumbers, a fourth row of lemon- 
 peel ; do it over in rows as above till it has 
 been larded all over ; then place in a deep 
 
22 COLD DISHES FOR HOT WEATHER 
 
 pot with a little water ; cook in a slow oven. 
 Serve cold. 
 
 SPICED BEEF 
 
 Place 2 pounds of beef in a saucepan, to- 
 gether with one cupful of wine, the same 
 quantity of water, 3 tablespoonfuls of vin- 
 egar, cinnamon, pepper, salt, and onions; 
 cover the saucepan very tightly ; place over 
 a slow fire for two hours ; take the meat 
 from the gravy and set aside to cool. 
 
 VINAIGRETTE 
 
 (1 .) Rub 1 teaspoonf ul of sugar, 1 tablespoon- 
 ful of mustard, salt and pepper to taste, into 
 the yolks of 2 eggs ; add 3 tablespoonfuls of 
 vinegar, set in a bain-marie, and cook until 
 it is of the consistency of cream ; allow to 
 cool. Boil 4 pounds of beef brisket until 
 quite tender ; when cold, dish on a flat plate 
 and mask with the dressing ; sprinkle over 
 it chopped parsley, pickles, and a little shal- 
 lot, 
 
 (2.) Place a piece of beef in a pan, and stew 
 with a little water, a glass of wine, sweet 
 
MEATS 23 
 
 herbs, an onion, bay-leaves, cloves, salt, and 
 pepper; when done, strain the liquor, re- 
 move the fat carefully, and add a little vine- 
 gar ; serve cold with the sauce. 
 
 COLLARED BREAST OF LAMB 
 
 ♦ Bone the ]amb, rub it over with the yolk 
 of an egg, grate over it a little lemon-peel, 
 nutmeg, pepper, and salt ; chop up 2 table- 
 spoonfuls of capers, 2 anchovies, some pars- 
 ley, and a few sweet herbs ; mix with bread 
 crumbs, and spread over the lamb; roll it 
 up, and boil two hours ; take it up and put 
 it into a pickle. 
 
 COLLARED NECK OF PORK 
 
 Bone the neck, and sprinkle with bread 
 crumbs, chopped sage, a little allspice, some 
 pepper and salt, mixed together. Boll it up 
 close, and bind very tightly; roast for an 
 hour and a half in a slow oven. 
 
 COLLARED SUCKING PIG 
 
 Bone the pig, rub it well with pepper, salt, 
 a few sage leaves and sweet herbs chopped 
 fine ; roll up very tightly. Fill a pot with 
 
24 COLD DISHES FOR HOT WEATHER 
 
 water, and add to it a bunch of sweet herbs, 
 a few pepper-eorns, a blade of mace, some 
 cloves, salt to taste, and a pint of vinegar ; 
 when it comes to a boil put in the pig and 
 allow it to boil till tender. When done take 
 it up and cool; then place in a vessel and 
 pour the liquor over it. 
 
 FORCED PIG'S EARS 
 
 Parboil 2 pairs of pig's ears ; make a force- 
 meat of an anchovy, sage, parsley, a quarter 
 of a pound of chopped suet, bread crumbs, 
 pepper, and a little salt ; mix with the yolks 
 of 2 eggs. Eaise the skin of the upper part 
 of the ears and stuff them with the force- 
 meat. Fry the ears in butter, and drain 
 them ; make a rich gravy as follows : a glass 
 of sherry, 3 teaspoonfuls of made mustard 
 a little butter, a small onion, a little pepper 
 and some paprika. Put the ears in a stew 
 pan with the gravy, and cover very closely 
 stew gently for half an hour. When done 
 strain the gravy and reduce to a jelly 
 place the ears on a dish and pour the jelly 
 
MEATS 25 
 
 over them. When set, garnish with pars- 
 ley. 
 
 SUCKING PIG AU PERE DUILLET 
 
 Cut off the head, quarter the body, lard it 
 with bacon, and season with salt, pepper, 
 nutmeg, cloves, and mace. Lay some fat 
 bacon on the bottom of a pan, place the 
 head in the centre, and arrange the quarters 
 around it ; add a bay-leaf, a chopped onion, 
 a lemon, some carrots, parsley, and the liver ; 
 cover all with bacon ; stew for an hour in a 
 quart of stock, take it up, put in a stewpan, 
 and pour over it a bottle of wine ; simmer 
 gently for an hour. Skim the fat off the first 
 gravy ; strain it ; add to it a sweetbread cut 
 into slices, some trufljes, and mushrooms ; stew 
 the whole until it jellies ; put the wine in 
 which the pig was stewed into the jelly, 
 pour it over the pig, and garnish with pars- 
 ley. 
 
Ipoultrs 
 
 BRAISED FOWL 
 
 Bone the fowl and stuff with force-meat. 
 Fry a few slices of onions in a stewpan; 
 add the bones and trimmings of the chicken, 
 a bunch of herbs, a few blades of mace, and 
 a pint of broth. Cover the chicken with 
 slices of bacon, cover the pan very tight- 
 ly, and stew for half an hour. Strain the 
 braise gravy, and boil it up quickly to a 
 jelly. Glaze the chicken with it, and serve 
 cold. 
 
 CHICKEN CHEESE 
 
 Boil two chickens in a quart of water. 
 When done take them out of the water and 
 remove the bones. Mince the meat very 
 fine together with 2 or 3 truffles, return to 
 
POULTRY 27 
 
 the water, and cook until almost dry. Pour 
 into a deep dish, cover, and place a weight 
 on the cover. Put in a cool place. 
 
 CHICKEN JELLY 
 
 Pound half a raw chicken with the bones 
 and meat, cover it with cold water, and al- 
 low to simmer till the meat is reduced to 
 rags and the liquor to about half. Strain, 
 and pass through a very fine sieve. Salt 
 and pepper to taste. Return to the fire and 
 simmer for five minutes. Skim, and keep 
 in a cool place. 
 
 BRAISED DUCKS 
 
 Dress, singe, and lard with bacon a couple 
 of ducks. Season with parsley, mace, cloves, 
 pepper, and salt. Lay some slices of fat 
 bacon on the bottom of a stewpan ; put in 
 the ducks with the breast downward ; cover 
 them with slices of bacon ; cut a carrot, 
 turnip, onion, and celery stalks ; mix with 
 mace, four or five cloves, and pepper. Cover 
 well, and simmer over a slow fire till the 
 breasts of the ducks are of a light brown ; 
 
28 COLD DISHES FOR HOT WEATHER 
 
 then put in some water, and cook till done. 
 Chop very line parsley, shallot, gherkins, 
 capers, and 2 anchovies. Place in a stewpan 
 with some of the liquor of the ducks, a little 
 aspic jelly, and the juice of a small lemon. 
 Boil it. Lay the ducks on a dish, pour over 
 them the sauce, and serve cold. The sauce 
 will form a glaze over the ducks. 
 
 GOOSE MARINADED 
 
 Bone and stuff with the -following mixt- 
 ure : 12 sage -leaves, 2 large onions, 2 ap- 
 ples ; chop fine and mix with bread crumbs, 
 4 ounces of beef suet, a glass of port, half a 
 grated nutmeg, pepper, salt, grated lemon- 
 peel, and the yolks of 4 eggs. Stuff the 
 goose, sew it up, and fry till it is light 
 brown. Put into a stewpan with 2 quarts 
 of broth, cover closely, and stew for two 
 hours. Take out the goose, and allow to 
 cool. Take the fat from the gravy and acid 
 a tablespoonful of lemon pickle, port, an 
 anchovy, mace, pepper, and salt. Allow to 
 boil till reduced to a jelly, pour over the 
 
POULTRY 29 
 
 goose, and allow to cool. Garnish with 
 beets cut into fancy shapes and sprigs of 
 parsley. 
 
 PIGEON CUTLETS 
 
 Cut off the breasts and wings of six 
 pigeons ; flatten them out and trim in the 
 shape of cutlets. Fry in butter, a table- 
 spoonful of chopped parsley, an onion, and 
 2 or 3 button mushrooms, and pour over the 
 pigeons. Season them with salt and pepper, 
 dip in egg and roll in bread crumbs ; fry in 
 butter, and serve cold with tartar sauce. 
 
 PIGEONS IN JELLY 
 
 (1.) Boil a calf's foot. Put the broth in a 
 pan with a blade of mace, a bunch of sweet 
 herbs, pepper, salt, lemon-peel, a slice of lean 
 bacon, and the pigeons. Bake them. When 
 done, take them out and allow to cool. 
 Clarify the jelly with the whites of 2 eggs, 
 and strain it through a thick cloth. Put 
 the jelly over the pigeons, and garnish. 
 
 (2.) Pick and roast two pigeons. Make a 
 jelly as in the preceding receipt, and with it 
 
30 COLD DISHES FOR HOT WEATHER 
 
 half fill a deep bowl. When the jelly and the 
 birds are cold, lay the birds breast down in 
 the jelly, and pour the rest of it over them, 
 so as to completely cover them. When 
 hard, turn oat on a flat plate or dish, and 
 garnish with parsley. 
 
 PUPTON PIGEONS 
 
 Make some force-meat ; roll it out like 
 paste, put it in a buttered dish, and lay over 
 it thin slices of bacon, squabs, sliced sweet- 
 breads, asparagus tips, mushrooms, and hard- 
 boiled eggs. Put another layer of force- 
 meat over the whole. Bake it, and when 
 done turn it out into a dish. Serve cold. 
 
 TURKEY IN JELLY 
 
 Bone a turkey and stuff it with force- 
 meat, to which add 6 truffles and 12 mush- 
 rooms. Lard it with fat bacon ; tie it up ; 
 put in a pan just large enough to hold it. 
 Add 2 quarts of strong stock, and stew for 
 three hours. Allow it to cool ; take the fat 
 off the gravy. Dish the turkey, and pour 
 the jelly over it. 
 
6ame 
 
 FLORENTINE HAKE 
 
 Bone a hare, except the head ; make a 
 stuffing of bread crumbs, the chopped liver, 
 half a pound of bacon, a glass of red wine, 
 an anchovy, 2 eggs, a little sweet-marjoram, 
 thyme, salt, pepper, and nutmeg; fill the 
 hare with the stuffing, being careful to force 
 it up to the head ; sew the opening, tie in a 
 cloth, and boil for an hour and a half in two 
 quarts of water ; when reduced to half add 
 a pint of port, a tablespoonful of lemon- 
 juice, and one of catsup. When done, take 
 out the hare and allow to cool ; fill the eyes 
 with a little piece of beet, and place sprigs 
 of parsley in the mouth. Reduce the liquor 
 to half a pint, or until it jellies ; pour over 
 
32 COLD DISHES FOR HOT WEATHER 
 
 the hare ; garnish with rounds of hard-boiled 
 eggs, beets, and sprigs of parsley. 
 
 LARDED HARE 
 
 Bone a hare, lay it flat on a board, and 
 season with pepper, spices, chopped mush- 
 rooms, parsley, thyme, and shallots ; spread 
 force-meat over it, roll it up very tightly, and 
 lard it with bacon. Put the bones and some 
 ham into a stewpan with a few bay-leaves, 
 onions, thyme, parsley, a few blades of mace, 
 and half a pint of port ; cover the bones with 
 fat bacon, put in the hare, and cover it also with 
 bacon ; set on a slow fire to simmer for two 
 hours ; take out the hare, and allow to cool ; 
 glaze with aspic jelly ; garnish with parsley. 
 
 PARTRIDGES A LA FRANQAISE 
 
 Truss the partridges and skewer them ; 
 cover the breasts with slices of lemon, and 
 over them lay some fat bacon ; wrap them 
 in paper and tie tightly. Roast for three- 
 quarters of an hour ; when done take off the 
 paper and serve cold with the juice of Sev- 
 ille oranges. 
 
GAME 33 
 
 POTTED PARTRIDGES 
 
 (1.) Truss the partridges; season inside 
 with salt and pepper; place in a stewpan 
 lined with slices of lean ham ; add a bunch 
 of thyme, some whole pepper, and allspice ; 
 cover with slices of ham ; add a pint of 
 water; cover tightly and stew for two 
 hours ; keep in the pot till cold, then put 
 into pots with a few whole pepper-corns ; 
 pour clarified butter over them and cover 
 tightly till used. 
 
 (2.) Clean the partridges, and season with 
 mace, allspice, pepper, and salt; lay them 
 breast downwards on a pan ; pack the birds 
 as close as possible ; add plenty of butter ; 
 cover the pan very well and bake. When 
 cold put the birds in pots and cover with 
 butter. 
 
 POTTED RABBITS 
 
 Cut up 2 young rabbits, and take the leg 
 bones out at the thigh ; pack in a small pan 
 and season with finely chopped pepper, 
 mace, cayenne, and allspice; add plenty of 
 
 3 
 
34 COLD DISHES FOR HOT WEATHER 
 
 butter, and bake gently. Keep in the pan 
 for two days; then place in the pots and 
 cover with clarified butter. 
 
 RABBITS EN GALANTINE 
 
 Bone and flatten out 2 young rabbits ; lay 
 force-meat upon them, slices of ham, and egg 
 omelets ; roll up tight and fasten them ; lard 
 with fat bacon ; cook in a slow oven, and 
 serve cold ; glaze with aspic jelly colored 
 with beet juice; garnish with parsley. 
 
 RABBITS A LA PORTUGUESE 
 
 Bone 2 rabbits, and spread force-meat over 
 them. Put the bones in a stewpan with 
 some onions, a few sweet herbs, a little mace, 
 and a few bay-leaves ; lay the rabbits over 
 this and cover them with bacon ; pour over 
 a pint of stock and set the pan on the fire ; 
 simmer very slowly for an hour ; strain off 
 the liquor, remove the fat, and boil the sauce 
 to a jelly ; add to it a few truffles chopped 
 fine. Serve the rabbits, and when cold glaze 
 them with the jelly. 
 
Degetables 
 
 Almost every variety of vegetables can be 
 eaten cold ; and as the manner of preparing 
 them is not unlike that of salads, but few 
 receipts are given. 
 
 ARTICHOKE BOTTOMS 
 
 Boil 6 artichoke bottoms in salt and water ; 
 when done take them out and remove the 
 chokes; boil till tender, and allow to cool. 
 Spread some anchovy paste over each, and 
 mask with a mayonnaise dressing ; garnish 
 with hard-boiled eggs and capers. 
 
 ASPARAGUS 
 
 Drain a can of asparagus tips and wash in 
 cold water. Fresh asparagus may be used if 
 preferred. Place the asparagus on ice, and 
 serve with oil, vinegar, salt, and pepper. 
 
36 COLD DISHES FOR HOT WEATI1ER 
 
 BEETS 
 
 Cook and peel the beets ; when cold cut 
 into rounds, place in a deep dish, and cover 
 with vinegar ; add a little salt. 
 
 CUCUMBERS 
 
 Cut large cucumbers into rounds ; place on 
 ice ; serve with salt, pepper, oil, and vinegar. 
 Tomatoes may be prepared in the same man- 
 ner. 
 
 ONIONS 
 
 Cut the onions into rounds, and pour boil- 
 ing water over them ; allow to stand for five 
 minutes; then throw off the water. This 
 will do away with the strong odor and bring 
 out the delicate flavor. Place the onions in 
 a deep dish and cover with vinegar ; season 
 with red peppers cut into strips and salt. 
 
Vouchees 
 
 ANCHOVY BUTTEK 
 
 Wash, bone, and pound 6 anchovies, add- 
 ing sufficient butter to make a paste ; scald 
 some parsley and rub it through a sieve; 
 mix the ingredients well ; spread the butter 
 on toast, and garnish with parsley. 
 
 ANCHOVY CANAPES 
 
 Scale and wipe dry some oil-preserved an- 
 chovies; cut them into long strips; wrap 
 each strip in a piece of pastry, being care- 
 ful to close the ends ; fry in very hot lard. 
 Dish, and sprinkle a little grated Parmesan 
 cheese over them while hot ; let cool, and 
 garnish with lettuce-leaves. 
 
 ANCHOVY CREAM 
 
 Wash, bone, and pound 9 anchovies to- 
 gether with the yolk of a hard-boiled egg, 1 
 
38 COLD DISHES FOR HOT WEATHER 
 
 tablespoonful of oil, a little cayenne, and a 
 few drops of carmine ; when quite smooth 
 mix in two tablespoonfuls of liquid aspic, 
 and rub through a sieve; add two table- 
 spoonfuls of whipped cream, and set aside 
 till needed. 
 
 ANCHOVY CROUTONS 
 
 Pound the yolks of two hard-boiled eggs, 
 1 ounce of butter, 1 teaspoonful of anchovy 
 essence, and paprika to taste ; pass through 
 a very fine sieve, and add 2 boned anchovies 
 pounded to a paste ; mix well and spread on 
 thin rounds of brown bread or toast. Gar- 
 nish with strips of green and red peppers. 
 
 ANCHOVY FINGERS 
 
 Rub two ounces of butter and G of flour 
 till quite smooth ; add 1 teaspoonful of an- 
 chovy essence, cayenne, a well-beaten egg, 
 and enough cold water to make a nice light 
 paste; roll out very thin, prick it with a 
 fork, cut it in strips, and bake in a moderate 
 oven. When cold make sandwiches of the 
 fingers, placing anchovy butter between 
 
BOUCHEES 39 
 
 them. Brush the top over with a little aspic 
 jelly ; before it becomes hard, sprinkle some 
 of the fingers with finely minced parsley, 
 others with the yolk of a hard-boiled egg 
 passed through a sieve, and the remainder 
 with the white of the egg finely chopped. 
 When the jelly has become quite firm, gar- 
 nish with lettuce-leaves and serve. 
 
 CAVIARE BOUCHEES 
 
 Cut small circles of bread and brown them 
 in butter. Chop together to a paste some 
 cress, nicely picked and dried, and the same 
 quantity of butter; mix well and spread a 
 little on each toast ; spread some caviare on 
 top of this and garnish with parsley. 
 
 DUCHESS BOUCHEES 
 
 Mix equal parts of curry-powder, powdered 
 truffles, bread crumbs, and browned flour; 
 add the yolk of a hard-boiled egg, grated 
 rind of half a lemon, 1 tablespoonful of Chili 
 sauce, a little butter, and 1 teaspoonful of 
 lemon-juice. Season with salt, red pepper, 
 and nutmeg to taste ; stir this over a slow 
 
40 COLD DISHES FOR HOT WEATHER 
 
 fire until quite brown and thick ; cool, and 
 serve on small toasts or crackers. 
 
 DEVILED EGGS 
 
 Boil until hard 6 eggs ; when cool shell and 
 divide in half; remove the yolks and mix 
 them with the same quantity of deviled ham ; 
 refill the whites. Dish in a nest of lettuce- 
 leaves, and garnish with beet cut into fancy 
 shapes. 
 
 EGGS A LA INFANTA 
 
 Boil until hard 6 eggs ; shell and cut in 
 half lengthwise ; remove the yolks, being 
 careful not to break the whites. Pound the 
 yolks smooth, and mix with half a pint of 
 mayonnaise dressing. Make a nest of lettuce- 
 leaves, and place the whites on it ; fill them 
 with the yolks and mayonnaise. Garnish 
 with capers and a beet cut into fancy 
 shapes. 
 
 PARISIAN CANAPES 
 
 Cut small oblongs of stale bread, and fry 
 in butter to a light brown ; place on a piece 
 of paper to cool — the paper will also absorb 
 
BOUCHEES 41 
 
 all the butter. Spread each piece with an- 
 chovy butter, and place on each a boned an- 
 chovy; sprinkle over them finely chopped 
 olives mixed with a little chopped chives. 
 
DMes anfc patties 
 
 The cost and trouble of making patty- 
 cases is such that it is far preferable to buy 
 them at the caterers' ; especially is it desira- 
 ble, as then the cook will not run the risk of 
 spoiling the paste. 
 
 Pie pastry is not so easily spoiled as patty 
 or puff paste, and as this is not obtainable, 
 the cook will have to tempt fate and try her 
 own skill at making it herself. 
 
 CHICKEN PATTIES 
 
 Cut the white meat of a chicken into small 
 pieces. Place in a saucepan half a pint of 
 stock and 2 ounces of lean ham chopped fine ; 
 let simmer. Mix a spoonful of butter and 
 one of flour. Boil' the broth to about half 
 the original quantity ; strain into a half-pint 
 
PIES AND PATTIES 43 
 
 measure and fill up ^with cream ; stir this 
 into the flour and butter; when thick add 
 the chicken. Keep at the boiling-point for 
 five or six minutes ; set aside to cool ; when 
 cold fill the patty-cases ; garnish with sprigs 
 of parsley. 
 
 CHESIIIKE POKK PIE 
 
 Skin a loin of pork ; cut into small steaks ; 
 season with salt, nutmeg, and pepper. Make 
 a pie-crust, and fill with a layer of pork, 
 then one of apples, pared and cored, and 
 sugar enough to sweeten it, then another 
 layer of pork ; pour over half a pint of white 
 wine, and cover all with a little butter before 
 covering the pie. Serve cold. 
 
 HAM-AND-VEAL PATTIES 
 
 Chop 6 ounces of lean veal, 3 ounces of ham ; 
 put into a stewpan with 1 ounce of butter 
 rolled in flour, 2 tablespoonfuls of cream, 2 
 tablespoonf uls of veal stock, nutmeg, a little 
 lemon -peel, paprika, salt, and lemon -juice. 
 Stir over fire, and when cold fill the patty- 
 cases. 
 
44 COLD DISHES FOR HOT WEATHER 
 
 MINCE PATTIES 
 
 Chop a cold veal kidney and some fat ; add 
 an apple, orange, candied lemon-peel, fresh 
 currants, a little wine, cloves, brandy, and 
 sugar. Fill the patty -cases, bake, and serve 
 cold. 
 
 OX-CHEEK PIE 
 
 Line a deep dish with puff-paste. Boil 
 the ox-cheek with seasoning ; cut into small 
 pieces ; lay in the dish, and throw over them 
 1 ounce truffles, the yolks of 3 hard-boiled 
 eggs, a cup of mushroom pickles, half a cup 
 of asparagus tips, and several force-meat 
 balls. Season with pepper and salt, and fill 
 up the pie with the gravy in which the cheek 
 was boiled. Cover it with the crust, and 
 place in the oven ; when done allow to cool. 
 
 PRINCESS PATTIES 
 
 Fill the patty-cases with the following 
 mixture: place 1 pint stock broth, half a 
 pint of milk, seasoning, a little grated nut- 
 meg, and thyme in a saucepan ; boil for five 
 minutes, then add a little roux and the liquor 
 
TIES AND PATTIES 45 
 
 from 1 till of mushrooms ; boil until it be- 
 comes thick. Chop the meat of a fowl, half 
 a pound of lean ham, and mushrooms finely, 
 then add to the sauce ; simmer a little while ; 
 then cool. 
 
 SAVORY ROLLS 
 
 Place in a saucepan 1 ounce of butter, a lit- 
 tle shallot, sweet herbs, and parsley chopped 
 fine ; fry slowly for five minutes ; then add 
 1 pint broth, some seasoning, the liquor from 
 1 tin mushrooms, and 2 pounds of rump 
 steak ; simmer for an hour, then take out the 
 steak, and thicken the gravy with a little 
 roux ; boil three minutes. Chop the mush- 
 rooms, steak, and 4 hard-boiled eggs finely ; 
 stir gently into the sauce; allow to cool. 
 Eoll out some puff-paste very thin and cut 
 into four-inch squares ; place a little of the 
 mixture in the centre of each, touch the 
 edges with egg, fold over, and pinch the 
 edges together; place on a baking-tin and 
 bake a light brown. Serve cold. 
 
46 COLD DISHES FOR DOT WEATHER 
 
 SAUSAGE ROLLS 
 
 Cut three-quarters of a pound of pork and 
 3 ounces of fat into small pieces and mince, 
 adding salt, pepper, mace, and allspice ; spread 
 on a board, and add 3 ounces of bread crumbs 
 and seasoning; mix well. Eoll puff-paste 
 out to about a quarter of an inch, cut into 
 squares, put some of the mixture on each 
 square, wet the edges, fold over the meat, 
 press the edges together, brush over with the 
 yolk of an egg, and bake in a moderate 
 oven. 
 
 sheep's-head pie 
 
 Lay a sheep's head in salt and water over- 
 night ; wash it thoroughly with warm water ; 
 take out the soft bones from the nostrils ; 
 boil it till it is tender; chop the meat, to- 
 gether with half a pound of bacon and 1 
 hard-boiled egg ; then add salt, pepper, some 
 finely minced parsley, with half a pint of the 
 liquor in which the head w T as boiled ; put in 
 a pie-dish, and cover with a short crust ; bake 
 in a moderate oven. 
 
PIES AND PATTIES 47 
 
 SWEETBREAD PIE 
 
 Lay a puff-paste at the bottom of a dish. 
 Cut the sweetbreads into small pieces, and 
 place them in the dish, then add some arti- 
 choke bottoms, truffles, asparagus tips, fresh 
 mushrooms, and the yolks of hard-boiled 
 eggs. Season with salt and pepper. Pour 
 in some rich veal gravy ; thicken with cream 
 and flour. Bake in a moderate oven. Serve 
 cold. 
 
 SHROPSHIRE PIE 
 
 Cover a dish with a good puff-paste. Chop 
 together a rabbit and 1 pound of fat pork ; 
 season with salt and pepper ; lay the rabbit 
 and pork in the dish. Parboil the liver of 
 the rabbit, and beat in a mortar together 
 with the same quantity of bacon and a few 
 sweet herbs; season with salt, pepper, and 
 nutmeg; mix it with the yolk of an egg; 
 make into balls and throw into the pie, add- 
 ing to it a pint of white wine and some nut- 
 meg. Bake in a quick oven for an hour. 
 Serve cold. 
 
48 COLD DISHES FOR HOT WEATHER 
 
 SWEET PATTIES 
 
 Chop the meat of a calf's foot, boiled, to- 
 gether with 2 apples, an ounce of candied 
 orange and lemon-peel, some fresh peel, and 
 lemon-juice; mix with grated nutmeg, the 
 yolk of an egg, a spoonful of brandy, and 4 
 ounces of currants. Fill the patty-cases, 
 bake, and serve cold. 
 
 TURKEY PATTIES 
 
 Mince some of the white meat of a turkey, 
 and season with lemon-peel, nutmeg, salt, 
 pepper, cream, and a little butter ; place over 
 the fire, and thicken with a little flour. 
 When cold, fill the patty-cases and serve. 
 
 VEAL PIE 
 
 Chop a little ham, some cold veal, and 
 beef suet together with an onion, some pars- 
 ley, lemon-peel, salt, nutmeg, mace, paprika, 
 and bread crumbs. Bind with an egg or 
 two. Fill the patty-cases ; place in a quick 
 oven. Serve cold. 
 
ffisb patties 
 
 OYSTER PATTIES 
 
 Boil 2 dozen oysters, strain, bread, and 
 cut them into small pieces ; place in a stew- 
 pan with 1 ounce of butter rolled in flour, 
 half a gill of cream, grated lemon-peel, and 
 half the oyster liquor ; season with paprika, 
 salt, and lemon-juice. Stir over the fire for 
 five minutes, and fill the patty-cases. 
 
 LOBSTER PATTIES 
 
 Boil a lobster, pick out the meat from 
 the tail and claws, chop it fine, place in a 
 stewpan with a little of the spawn pound- 
 ed in a mortar till perfectly smooth. Add 
 1 ounce of fresh butter, half a gill of cream, 
 paprika, salt, a teaspoonful of anchovy es- 
 sence, a little flour and water. Stew for 
 
 4 
 
50 COLD DISHES FOR HOT WEATHER 
 
 live minutes. Fill the patty-cases, and al- 
 low to cool. 
 
 PRAWN PATTIES 
 
 To 1 pint of broth add a tablespoonful of 
 anchovy sauce, pepper, salt, and some grated 
 nutmeg ; boil for ten minutes, then add a 
 little roux ; boil and thicken. Add a pint of 
 prawns ; let come to a boil ; when cold fill 
 the patty-cases. Garnish with parsley. 
 
 SALMON PATTIES 
 
 Take half a can of salmon ; flake and mix 
 with half a pint of cream thickened with 
 a spoonful of butter rolled in corn-starch; 
 season with salt, pepper, anchovy sauce, and 
 a few olives chopped fine. Allow to cool, 
 and fill the patty-cases. 
 
Goto Sauces anfc Dressings 
 
 There is nothing more disagreeable to the 
 palate than the taste of cold grease or fat ; 
 bearing this in mind, the cook will always 
 remove the fat from the sauces. 
 
 In making dressing for salads it is always 
 necessary that all the ingredients should be 
 thoroughly incorporated before the dress- 
 ing is added to the salad. To obtain this 
 result satisfactorily it is necessary to mix 
 the dressing in a cool room, and to have all 
 the ingredients as cold as possible. When 
 the dressing has assumed the proper consist- 
 ency it should be placed on the ice until the 
 very moment of sending to the table. 
 
 ALBERT DRESSING 
 
 Mix well 4 tablespoonfuls of olive - oil, 
 
52 COLD DISHES FOR HOT WEATHER 
 
 1 tablespoonful of wine, 1 tablespoonful of 
 cider vinegar, a little paprika, and salt to 
 taste. Place on the ice till wanted. 
 
 ASPIC SAUCE 
 
 Bub smooth the yolks of three hard-boiled 
 eggs ; add 1 ounce of salt, a quarter of a 
 pint of oil — by degrees — till it becomes 
 thick ; then add 1 teaspoonful of anchovy 
 essence and 2 tablespoonfuls of tarragon 
 vinegar. Mix well and set on the ice. 
 
 CREAM DRESSING 
 
 To the juice of 1 lemon add 2 tablespoon- 
 fuls of drawn butter, 1 teaspoonful of French 
 mustard, the beaten yolks of three raw eggs, 
 
 2 tablespoonfuls of cream, and salt to taste; 
 beat smooth and set in a bain-marie until it 
 becomes a thick cream. 
 
 CUCUMBER DRESSING 
 
 Remove the seeds from two large cucum- 
 bers ; grate and drain ; add to them 1 table- 
 spoonful of finely chopped fresh red pepper, 
 and mix with half a pint of mayonnaise 
 dressing. 
 
COLD SAUCES AND DRESSINGS 53 
 
 DUTCH SAUCE 
 
 Grate a cupful of horseradish; boil in a 
 quarter of a pint of water ; strain the water 
 into 3 ounces of butter rubbed smooth with 
 3 ounces of flour; add to the horseradish, 
 and stir to a smooth paste; add 2 table- 
 spoonfuls of cream, and the yolks of 6 eggs 
 well beaten, with 3 tablespoonfuls of cider 
 vinegar ; salt to taste. 
 
 GREEN SAUCE 
 
 Take equal quantities of tarragon, chervil, 
 and cress ; wash well ; acid the yolks of 4 
 hard-boiled eggs and 2 anchovies ; pound all 
 the ingredients well in a mortar; strain 
 through a very fine sieve, and add olive-oil 
 and lemon-juice as in making mayonnaise ; 
 season with pepper, salt, and mustard. 
 
 HORSERADISH SAUCE 
 
 Wash and scrape clean a large root of 
 horseradish; grate fine. Put in a dish, and 
 add 2 teaspoonfuls of sugar, 3 tablespoon- 
 fuls of stock, 2 tablespoonfuls of vinegar, 
 and salt ; mix well together until the sugar 
 
54 COLD DISHES FOR HOT WEATHER 
 
 is dissolved. This sauce will keep good for 
 two or three weeks. 
 
 MINT SAUCE 
 
 Wash, pick, and mince the mint ; place in 
 a sauce-bowl with some sugar and vinegar; 
 stir until the sugar is dissolved. 
 
 MAYONNAISE DRESSING 
 
 Chill the yolk of a raw egg on ice ; then 
 put the yolk on a very cold plate, and add 
 a little salt and a gill of olive-oil, drop by 
 drop, stirring constantly in the same direc- 
 tion ; when it forms a cream, add a teaspoon- 
 ful of French mustard and a tablespoonful 
 of cider vinegar; stir all the time to keep 
 from curdling. Lemon -juice or tarragon 
 vinegar may be used instead of the cider 
 vinegar. 
 
 MINT AND PARSLEY SAUCE 
 
 Take equal quantities of mint and parsley ; 
 mince, and add melted butter, a little lemon- 
 juice, and salt to taste. 
 
 NETHERLAND SAUCE 
 
 Put 6 tablespoonfuls of cider vinegar in a 
 
4 
 
 COLD SAUCES AND DRESSINGS 55 
 
 saucepan ; allow to boil until reduced to half 
 the quantity ; when cold, add the yolks of 3 
 eggs, well beaten, a little nutmeg, and 5 
 ounces of butter. Place on a slow fire until 
 thick, stirring constantly ; then put in a 
 bain-marie, add 3 ounces of butter, and beat 
 to a froth. Cool on ice. 
 
 PLAIN OR FRENCH DRESSING 
 
 Mix well together 3 tablespoonfuls of 
 olive- oil, 1 tablespoonful of vinegar, salt, 
 and a little pepper. Keep cool until wanted. 
 
 RAVIGOTE SAUCE 
 
 Mince together cresses, chervil, tarragon, 
 a few celery stalks, and 2 bay-leaves ; add a 
 tablespoonful of capers, 2 anchovies, salt, 
 and pepper ; pound all the ingredients in a 
 mortar, and add the yolk of a raw egg, a lit- 
 tle oil, and vinegar; beat to a cream, and 
 add a little mustard. 
 
 SALAD DRESSING 
 
 Take the yolks of 2 hard-boiled eggs, a 
 teaspoonful of grated Parmesan cheese, 1 
 teaspoonful of tarragon vinegar, mustard, 
 
56 COLD DISHES FOR HOT WEATHER 
 
 and a teaspoonf ul of catsup ; mix well, and 
 add 4 tablespoonf uls of oil, and 1 tablespoon- 
 ful of cider vinegar ; beat the whole to a cream. 
 
 SAUCE FOR COLD MEATS 
 
 Grate a cupful of horseradish ; add a ta- 
 blespoonful of sugar, and cover with vine- 
 gar ; add salt and a tablespoonf ul of French 
 mustard. 
 
 SAUCE FOR FISH 
 
 Pound a tablespoonf ul of grated horserad- 
 ish, 4 shallots, a clove of garlic, a salt-spoon- 
 ful of mustard, and one of celery salt ; add a 
 little paprika. Pound well, and mix with 
 half a pint of cucumber vinegar and a quar- 
 ter of a pint each of shallot and horseradish 
 vinegar. Let stand for three or four days ; 
 strain, and bottle the liquor. 
 
 TARTAR SAUCE 
 
 (1.) Mince 2 shallots, a little chervil, and tar- 
 ragon ; put in a vessel with mustard, a glass- 
 ful of vinegar, salt, pepper, and a little oil ; 
 stir constantly. If too thick, add a little 
 
COLD SAUCES AND DRESSINGS 57 
 
 (2.) Chop fine, and add 4 or 5 olives, a 
 gherkin, and a tablespoonful of capers to 
 half a pint of mayonnaise dressing; mix 
 well and serve. 
 
 VINAIGRETTE SAUCE 
 
 Mix together thoroughly 2 tablespoonfuls 
 of olive-oil, 2 tablespoonfuls of cider vinegar, 
 salt, and a little paprika ; add a tablespoon- 
 ful of finely chopped parsley, and 2 finely 
 chopped olives. 
 
Salafcs 
 
 Lettuce, cresses, parsley, etc., are always 
 used in salads ; if not in their composition, 
 they are used to garnish the dish, and, of 
 course, should be as crisp as possible. Salad 
 greens should be kept on ice, so that they 
 will retain their freshness. 
 
 Before making the salad the greens should 
 be picked and placed in cold water until 
 read} T to use, when they should be thorough- 
 ly dried and placed in the dish. 
 
 AMERICAN SALAD 
 
 Wash and pick 1 quart mixed salad; let 
 drain ; dry with a cloth. Cut very fine, and 
 place in a dish, making a hollow in the cen- 
 tre. To 2 eggs add 1 teaspoonful of made 
 mustard and salt ; beat well, and add half a 
 
SALADS 59 
 
 cup of oil and the same quantity of vinegar. 
 Stir in half a cup of cream ; pour the sauce 
 over the salad. Cut two apples in thin 
 slices, lay them around the salad, and gar- 
 nish with beet. Bone 6 sardines and cut 
 them lengthwise ; take each half and roll up 
 in a strip of lettuce, and stand them in the 
 centre of the salad. 
 
 ANCHOVY SALAD 
 
 Kemove the bones, heads, and tails of 6 
 anchovies. Wash two heads of lettuce, cut 
 them small, and place on a dish. Add 6 
 button onions chopped finely, parsley, sliced 
 lemon, and anchovies. Pour over the juice 
 of a lemon mixed with a tablespoonful of 
 oil. 
 
 CEAB SALAD 
 
 Boil 25 hard-shell crabs for about twenty 
 or twenty -five minutes. When cool remove 
 the top shell and tail ; quarter the remain- 
 der, and pick out the meat carefully with a 
 fork. The large claws should not be over- 
 looked, nor the fat which adheres to the 
 
60 COLD DISHES FOR HOT WEATHER 
 
 shell. Cut up an amount of celery equal in 
 bulk to the crab meat ; mix both together 
 with a plain salad dressing. Put in a salad- 
 bowl, and mask with a mayonnaise dressing ; 
 garnish with crab claws, shrimps, and hard- 
 boiled eggs. 
 
 COD SALAD 
 
 Soak the cod overnight. Boil separately 
 potatoes, carrots, and onions ; chop fine, and 
 add to the cod, whifch has been previously 
 cooked and shredded. Make a dressing of 1 
 beaten egg, chopped parsley, fresh marjoram, 
 oil, vinegar, salt, and pepper to taste. Pour 
 the dressing over the salad and garnish with 
 rounds of hard-boiled egg. 
 
 SALMON SALAD 
 
 (1.) Cut up a pint of cold boiled potatoes. 
 Take equal quantities of cabbage, cucum- 
 ber pickles, and canned salmon sufficient to 
 make, after chopping, a pint in all. Chop 
 the cabbage and pickles together, very fine. 
 Remove all bits of bone and skin from the 
 salmon, and pick into pieces. Mix together 
 
SALADS 61 
 
 with the yolk of a hard-boiled egg, salt, and 
 half a teaspoonful of dry mustard, 2 table- 
 spoonfuls of oil, and 4 of vinegar; when 
 smooth stir into the cabbage and cucumber, 
 then stir in the potatoes and fish, and serve. 
 
 (2.) Chop 3 cold boiled potatoes and mix 
 with 1 can of salmon; rub smooth the 
 yolks of 3 hard-boiled eggs ; season to taste 
 with mustard, pepper, and salt ; add 2 table- 
 spoonfuls of cream and 4 of vinegar. Pour 
 over the fish and potatoes. 
 
 (3.) Place in a salad-bowl G stalks of cel- 
 ery, sliced, and 1 pound of canned salmon ; 
 arrange neatly; add mayonnaise dressing, 
 and garnish with parsley and rounds of 
 hard-boiled eggs. 
 
 (4.) Take cold salmon cut into squares; 
 dress in a dome in the centre of the dish, 
 mask with a mayonnaise dressing, sprinkle 
 whole capers over it, and encircle the base 
 with rounds of hard-boiled eggs, and around 
 this wreathe lettuce-leaves. 
 
62 COLD DISHES FOR HOT WEATHER 
 
 SARDINE SALAD 
 
 (1.) Take 3 heads of lettuce, 1 box sar- 
 dines, 1 egg, half a cup of milk, half a tea- 
 spoonful of mustard, seasoning, a little roux, 
 1 tablespoonful of vinegar, 1 teaspoonful of 
 anchovy paste, a pinch of sugar, and a boiled 
 potato. Put the milk and seasoning in a 
 pan with enough roux to make a thick 
 sauce ; let cool, and add to it the vinegar, 
 mustard, anchovy paste, and half the oil of 
 the sardines ; mix well, and keep in a very 
 cold place. Wash and. dry the lettuce, place 
 on a dish, and press together with the hands, 
 and. add the potato, cut small ; pour the 
 sauce over it ; lay the sardines on this, and 
 ornament with the yolks of hard-boiled eggs 
 passed through a sieve, and the whites 
 chopped line; finish with rings and dia- 
 monds of beets. 
 
 (2.) Take 6 sardines, remove the skin and 
 bone, and pour lemon -juice over them. 
 Place in a salad-bowl with a crisp head of 
 lettuce; chop up 2 hard-boiled eggs, add 
 
SALADS 63 
 
 to the fish, and serve with a plain dress- 
 ing. 
 
 BEEF . SALAD 
 
 Cut into pieces an inch in length half a 
 pound of cold meat ; take 2 heads of lettuce, 
 and wipe on a smooth cloth ; place them in 
 a salad-bowl; add the beef. Chop up a 
 sweet Spanish pepper and add to the salad. 
 Prepare a plain dressing, pour it over the 
 salad, and mix gently. 
 
 ITALIAN CHICKEN SALAD 
 
 Make a dressing of the yolks of 3 hard- 
 boiled eggs pounded fine, equal quantities of 
 mustard and paprika, a pinch of powdered 
 sugar, 4 tablespoon fuls of oil, 2 tablespoon- 
 fuls of vinegar. Simmer over the fire, but 
 do not allow to boil. Take the white meat 
 of two chickens, and separate into flakes; 
 pile it in the middle of a dish, and pour the 
 dressing over it. Cut up two heads of let- 
 tuce, and arrange around the chicken. On 
 top of the lettuce place the whites of the eggs, 
 cut into rings, and lay so as to form a chain. 
 
64 COLD DISHES FOR HOT WEATHER 
 
 RABBIT SALAD 
 
 Cut up the meat of 2 roast rabbits ; place 
 in a bowl and cover with a plain dress- 
 ing ; add a teaspoonf ul of minced salad 
 herbs, and let stand for four hours. Put in 
 a salad-bowl 3 heads of lettuce ; drain the 
 meat and add to the lettuce. Put into a 
 plate 1 teaspoonf ul of French mustard ; thin 
 with 1 tablespoonful of the dressing taken 
 from the meat, and add slowly to this 1 pint 
 of mayonnaise dressing, and pour over the 
 salad. 
 
 RUSSIAN SALAD 
 
 Chop and mix carefully together 2 ounces 
 of roast chicken, and the same quantity of 
 ham, beef-tongue, beef, and mutton, 4 truf- 
 fles, 12 anchovies, 3 stalks of celery, 2 heads 
 of lettuce. Mix with 8 tablespoonfuls of 
 sauce tartare, and serve. 
 
 SALADE DE VEAU 
 
 Take some cold veal, mince, and soak in 
 oil and vinegar for two hours. Put into a 
 bowl with 1 teaspoonful of mustard and 2 
 
SALADS 65 
 
 teaspoonf uls of pounded anchovies ; add 
 some oil, vinegar, chopped parsley, chopped 
 pickles, and whole capers, pour over the veal 
 and serve. 
 
 SALPICON DE CARNE 
 
 (1.) Cut equal portions of cold meat and 
 cold boiled potatoes into half-inch cubes; 
 mix well, and dress with plain salad dress- 
 ing, adding chopped parsley and fresh mar- 
 joram. Over this place rounds of onions 
 which have been previously soaked in vine- 
 gar for two hours. 
 
 (2.) Cut cold meat into half-inch cubes; 
 boil and chop an onion and add to it the meat. 
 To this add olives, fresh marjoram, and pars- 
 ley. Dress with a plain salad dressing and 
 serve. 
 
 SALPICON DE GUATITAS 
 
 This is made in the same manner as the 
 preceding receipt, using tripe instead of the 
 meat. 
 
 ASPARAGUS SALAD 
 
 Drain 1 can of asparagus tips ; throw into 
 
66 COLD DISHES FOR HOT WEATHER 
 
 cold water ; drain again immediately, and 
 wipe dry. Put into a salad-bowl, and pour 
 over it French dressing. 
 
 BEET SALAD 
 
 (1.) Choose 6 large beets ; bake them in a 
 slow oven ; peel and cut into small squares. 
 Peel and cut into rounds 6 button onions, 
 pour boiling water over them, and allow to 
 stand for ten minutes. Throw off the water 
 and repeat. Mix in a salad-bowl with the 
 beets and chopped parsley. Pour French 
 dressing over it and serve. 
 
 (2.) Cut into thin slices 4 small beets ; boil 
 2 white onions, cut fine ; add to the beets, 
 and serve with a mayonnaise dressing. 
 
 BREAD SALAD 
 
 Cut into pieces about half an inch square 
 a stale loaf of bread ; chop equal parts of 
 cold boiled potatoes, tomatoes, and cucum- 
 bers ; season with a little grated onion, 1 ta- 
 blespoonful of oil, the juice of 2 lemons, pep- 
 per and salt, and chopped parsley ; mix with 
 
SALADS 61 
 
 the bread; let stand for a quarter of an 
 hour before serving. 
 
 CABBAGE SALAD 
 
 (1.) Cut a small cabbage as if for cold 
 slaw. Make a dressing of the following in- 
 gredients : 3 eggs, 6 tablespoonfuls of cream, 
 
 3 of melted butter, half a teaspoonful of pep- 
 per, salt to taste, 2 tablespoonfuls of made 
 mustard, 1 cup of cider vinegar ; stir well to- 
 gether, all but the cream, and cook over the 
 fire until they come to a boil. Set the dress- 
 ing aside to cool; when cold add the cream, 
 and pour over the cabbage. 
 
 (2.) Take a small cabbage and shred ; add 
 
 4 stalks of celery chopped fine. Place in a 
 salad-bowl and pour over it a pint of may- 
 onnaise dressing. Garnish with parsley. 
 
 (3.) Chop up the cabbage quite fine ; place 
 in a saucepan and pour boiling water over it, 
 and acid a little salt. Let stand for half an 
 hour; wash in cold water and dry thorough- 
 ly; when dry place in a salad-bowl and add 
 hard-boiled eggs and parsley chopped fine. 
 
G8 COLD DISHES FOR HOT WEATHER 
 
 Serve with plain salad dressing and add 
 some olives. 
 
 Carrot salad is made in the same manner 
 as described in the preceding receipt. 
 
 CAULIFLOWER SALAD 
 
 (1.) Boil the cauliflower ; when cold tear 
 apart, dry on a soft cloth, and put in a salad- 
 bowl. Pour over it half a pint of mayon- 
 naise dressing. Garnish with lettuce-leaves 
 and rings of hard-boiled eggs. 
 
 (2.) Boil the cauliflower until cooked, be- 
 ing careful not to overdo it. Chop it fine, 
 and add chopped hard-boiled eggs and pars- 
 ley. Garnish with olives and beets cut in 
 fancy shapes. Pour French dressing over all. 
 
 CRESS SALAD 
 
 Take equal parts of cresses and celery 
 stalks ; cut up, place in a salad-bowl, and 
 sprinkle with sweet herbs ; pour over this a 
 mayonnaise or plain dressing and serve very 
 cold. 
 
 EGO-PLANT SALAD 
 
 Boil the egg-plant until cooked ; peel and 
 
SALADS 69 
 
 cut into small pieces ; add the juice of a lem- 
 on, 1 tablespoonful of oil. Mix well and 
 serve. 
 
 GERMAN SALAD 
 
 Boil a cauliflower in well-salted water un- 
 til quite tender. When sufficiently cooked 
 place in a sieve to drain. When cold divide 
 the cauliflower into small pieces. Mask with 
 mayonnaise dressing and garnish with beets 
 cut into fancy shapes. 
 
 GRAPE-FRUIT EN MAYONNAISE 
 
 Wash and dry 2 heads of lettuce, and make 
 a nest in the salad-bowl ; sprinkle over a lit- 
 tle oil and vinegar, and season with salt and 
 pepper. Peel the grape-fruit and separate 
 into sections ; split the membrane so that 
 the pulp of the fruit can be extracted ; sep- 
 arate into small bits and toss into the pre- 
 pared nest. Mask with mayonnaise dressing 
 and set in a cool place. 
 
 JARDINIERE SALAD 
 
 Take equal quantities of cold cooked pota- 
 toes, turnips, string-beans, beets, celery, and 
 
70 COLD DISHES FOR HOT WEATHER 
 
 tomatoes. Put in a salad- bowl, and add 
 chopped pickle, hard-boiled eggs, olives, ca- 
 pers, and shred lettuce; pour over a may- 
 onnaise dressing, and garnish with lettuce- 
 leaves. 
 
 KALE SALAD 
 
 Strip the inside leaves from the kale, place 
 in a salad-bowl, and pour over the whole a 
 French dressing. Garnish with cresses. 
 
 LENTIL SALAD 
 
 Cook the lentils in salted water, and drain. 
 Put the lentils in a bowl, and add 1 chopped 
 onion ; stir in 1 tablespoonful of chopped 
 parsley ; add some chopped egg and shred 
 lettuce; season w T ith salt, pepper, oil, and 
 vinegar, and decorate with parsley. 
 
 LIMA-BEAN SALAD 
 
 Boil the Lima beans in water with a little 
 salt, a bunch of parsley, and an onion until 
 quite tender ; drain. Mix with 2 tablespoon- 
 fuls of oil, 4 tablespoonfuls of vinegar, a lit- 
 tle chopped thyme and mint. Serve quite 
 cold. 
 
SALADS 71 
 
 LETTUCE SALAD 
 
 Wash the lettuce thoroughly in cold water 
 and dry with a soft cloth. Separate the 
 leaves with the hand ; otherwise they will 
 become flabby. Place in a salad-bowl and 
 dress with French or mayonnaise dress- 
 ing. 
 
 PEA SALAD 
 
 Cook the pease in salted water ; when done 
 put aside to cool. Add to them a hard-boiled 
 egg and a boiled white onion, chopped fine. 
 Pour over them a dressing made of oil, 
 lemon- juice, and salt and pepper to taste. 
 
 PERSIAN SALAD 
 
 Cut cold boiled potatoes into slices a quar- 
 ter of an inch thick. Arrange in a salad- 
 bowl and place on the ice. Chop 2 hard- 
 boiled eggs; add 1 teaspoonful of minced 
 parsley, a little chervil, 1 teaspoonful of salt, 
 pepper, 4 tablespoonfuls of vinegar, and 8 
 tablespoonfuls of oil. Mix thoroughly and 
 pour over the potatoes; stir together, and 
 serve. 
 
72 COLD DISHES FOR HOT WEATHER 
 
 PRINCE SALAD 
 
 Cut a pint of cold boiled potatoes into 
 small squares ; add the same quantity of 
 pickled cauliflower, minced fine. Mix 4 
 tablespoonfuls of vinegar, 1 tablespoonful 
 of celery salt, 1 teaspoonf ul of made mustard, 
 and 1 ounce of butter. Heat to the boil- 
 ing-point; pour hot over the potatoes and 
 cauliflower, stir lightly, and serve very cold. 
 
 SALADE ANDALOUSE 
 
 Chop fine 1 Spanish onion and a large cu- 
 cumber; peel 3 tomatoes, cut into small 
 pieces, take out the seeds, and strain the 
 juice from them. Dress in a salad-bowl with 
 salt, pepper, oil, and vinegar, and let stand 
 for an hour. Make a mound of grated bread 
 crumbs, all white, and arrange the salad 
 above it, following the shape. Garnish with 
 laurel-leaves and olives. 
 
 SALADE DE CRESSON 
 
 Take fresh tomatoes of a bright red, re- 
 move the seeds, pass the pulp which comes 
 from the seeds through a sieve. Blend with 
 
SALADS 73 
 
 this liquor the yolks of 2 boiled eggs mixed 
 with the yolk of a raw egg, and add salt, 
 pepper, and mustard. Take the water- 
 cresses, carefully cleaned and picked ; dress 
 and season each separately ; then blend the 
 two well. Do not mix until just before 
 serving. Surround the tomatoes and cresses 
 with lettuce - leaves. Pour a mayonnaise 
 dressing in the centre. 
 
 SALADE DES HARICOTS BLANCS 
 
 Cook and strain white beans, and season 
 with oil, vinegar, salt, pepper, a tablespoon- 
 ful of cream, a tablespoonful of French 
 mustard. 
 
 SPINACH SALAD 
 
 Place a quart of spinach leaves in a salad- 
 bowl with a Spanish onion cut up fine and a 
 little mint. Pour over half a pint of plain 
 salad dressing, and garnish with hard-boiled 
 
 eggs. 
 
 STRING -BEAN SALAD 
 
 (1.) String a pint of beans; boil in salt 
 water with an onion and a sprig of parsley. 
 
74 COLD DISHES FOR HOT WEATHER 
 
 Place the beans in a salad-bowl, sprinkle 
 with minced salad herbs, pour over a plain 
 dressing, and serve very cold. 
 
 (2.) Cut the beans in four; place in a 
 saucepan with cold water, and put on the 
 lire; when the water comes to a boil the 
 beans will be cooked ; let cool. Dress with 
 a plain salad dressing. A little boiled onion 
 may be added. 
 
 SWEET -POTATO SALAD 
 
 Boil 3 large sweet - potatoes ; cut into 
 squares ; add 2 stalks of celery, cut small. 
 Pour over the following dressing ; 3 table- 
 spoonfuls of oil, 2 of vinegar, and salt and 
 pepper to taste. Garnish with olives and 
 parsley. 
 
Creams 
 
 APRICOT CREAM 
 
 Put 10 apricots in a pan with a gill of 
 water and 5 ounces of sugar; cook; when 
 done allow to cool ; beat half a pint of cream 
 very stiff, add the apricots passed through 
 a very fine sieve, and 4 ounces of sugar ; dis- 
 solve half an ounce of isinglass in a little hot 
 water, mix with the cream, stir well, and 
 pour into a mould. 
 
 BANANA CREAM 
 
 Take 5 bananas, skin and pound them to 
 a pulp together with 5 ounces of sugar ; 
 beat half a pint of cream to a stiff froth ; 
 add the bananas, half a glass of brandy, and 
 the juice of two lemons ; mix well ; add half 
 an ounce of isinglass dissolved in a little hot 
 
76 COLD DISHES FOR HOT WEATHER 
 
 water, beat for a few minutes, fill the mould, 
 and set in a cool place. 
 
 CAVALIER CREAM 
 
 Melt 2 ounces of chocolate in half a gill 
 of milk; beat three-quarters of a pint of 
 cream to a stiff froth, add 8 ounces of sugar, 
 half a glass of maraschino, the chocolate, the 
 juice of 2 lemons, and a box of gelatine dis- 
 solved in half a gill of boiling water ; mix 
 well ; pour into a mould, and stand on the 
 ice to set. 
 
 CREAM A LA CARDINAL 
 
 Pick and clean a quart of raspberries ; put 
 them in a basin, add half a pound of sugar, 
 bruise with a wooden spoon, and pass through 
 a fine sieve; mix the pulp with a pint of 
 cream, a few drops of carmine, and a box 
 of gelatine dissolved in a small quantity of 
 boiling water ; stir well, pour into a wet 
 mould, and stand on the ice till quite firm ; 
 serve with a custard poured over it. 
 
 EBONY CREAM 
 
 Stew 2 pounds of French prunes in a little 
 
CREAMS 77 
 
 water ; pass them through a sieve ; add half 
 an ounce of gelatine melted in a little water; 
 a quarter of a pound of sugar ; allow to boil ; 
 pour into a mould; when cold turn it out 
 and serve with whipped cream. 
 
 HUNGARIAN CREAM 
 
 Put 1 pint of milk, half a pound of sugar, 
 and 8 eggs into a pan ; stir over the fire a 
 few minutes; add half an ounce of isin- 
 glass ; take from the fire and stand in a pan 
 of cold water; add a glass of maraschino, 
 4 ounces of candied cherries, and half a cup 
 of cream ; stir till nearly set ; pour into a 
 mould, and stand on ice. 
 
 NORMANDY CREAM 
 
 Put half a pint of cream into a pan to- 
 gether with half a pint of milk, 1 box of 
 gelatine, sugar to the taste, and a little va- 
 nilla ; stir well ; do not allow to boil ; wet a 
 mould, and arrange candied fruits in the 
 bottom ; pour in some of the cream, and set 
 aside to cool ; when firm lay in some more 
 candied fruits and add more cream ; repeat 
 
78 COLD DISHES FOR HOT WEATHER 
 
 till the mould is quite full ; place on the ice 
 to set. 
 
 PINEAPPLE CREAM 
 
 Pour a little melted raspberry jelly in the 
 bottom of a mould and allow it to set ; soak 
 a quarter of an ounce of gelatine in a gill of 
 milk; stir it over the fire till thoroughly 
 melted ; beat a pint of cream to a froth ; 
 add a quarter of a pound of sugar and half 
 a pound of chopped preserved pineapple ; 
 stir in the gelatine ; when the raspberry jelly 
 is set, pour in the cream. 
 
 PRUSSIAN CREAM 
 
 Beat half a pint of cream to a froth ; add 
 sugar to taste, and the juice of 2 lemons ; 
 beat 4 eggs ; add to them a glass of maras- 
 chino ; mix with the cream, and beat ; stir 
 in a little isinglass melted in water; have a 
 mould standing in ice- water, pour a little of 
 the jelly around it ; sprinkle with blanched 
 pistachios and candied cherries ; when set 
 pour in the cream, allow to set, and turn 
 out on a dish. 
 
Cbarlottes 
 
 APRICOT CHARLOTTES 
 
 Butter a mould. Cut a stale loaf into fin- 
 gers, and a round the size of the bottom of 
 the mould ; fry them in butter and arrange 
 them in the mould. Pare and stone a pound 
 and a half of apricots ; boil them with one 
 pound of sugar for half an hour. Pour into 
 the mould, cover with slices of bread dipped 
 in butter, and bake in a moderate oven. 
 Turn out on a dish and sift powdered sugar 
 over it. 
 
 CHARLOTTE - RTTSSE 
 
 Dip a mould in water ; line it with small 
 sponge - cakes ; put glace cherries on the 
 bottom ; mix a tablespoonful of sugar with 
 a little lemon -juice and brandy. Add 2 
 
80 COLD DISHES FOR HOT WEATHER 
 
 tablespoonfuls of cream, and whisk to a 
 stiff froth ; stir in a little gelatine dissolved 
 in milk. Fill the mould, cover with cake, 
 and stand in a cool place to set. 
 
 CORNUCOPIAS 
 
 Mix well together 3 eggs, half a pound of 
 sugar, half a pound of flour, 2 tablespoon- 
 fuls of water, 1 teaspoonful of baking-powder. 
 Drop in tablespoonfuls on a pan, and bake 
 in a moderate oven ; when done, take out, 
 and while still hot roll in the form of a cor- 
 nucopia, and hold in shape till cold ; fill the 
 cornucopias with whipped cream. 
 
 GOOSEBERRY CHARLOTTE 
 
 Pick 2 pounds of gooseberries. Wash them 
 well, and boil with half a pound of sugar un- 
 til reduced to a pulp. Dissolve a little gela- 
 tine in half a cupful of hot water; mix it 
 with the gooseberries, and pass them through 
 a fine sieve. Line a mould with small sponge- 
 cakes and pour in the gooseberries. Stand 
 aside to set. Turn out on a dish, and serve 
 with cream. 
 
CHARLOTTES 81 
 
 ORANGE CHARTREUSE 
 
 Make a quart of calfs-foot jelly, flavor it 
 with oYange, and keep in a liquid state ; peel 
 4 oranges, and divide into small sections, be- 
 ing careful not to break the inner skin ; place 
 the oranges in a flat dish and sprinkle pow- 
 dered sugar over them, and set aside for two 
 hours. Pour about a teacupful of the jelly 
 into a plain mould ; let set, and arrange upon 
 it a layer of oranges ; pour over these some 
 jelly ; allow it to set ; then some more oranges, 
 and so on till the mould is quite full. When 
 quite firm turn out on a dish, and surround 
 the base with a border of whipped cream, and 
 sprinkle the latter with chopped pistachios. 
 
 PINEAPPLE TRIFLE 
 
 Make small holes in a stale sponge-cake, 
 and pour over it as much of the syrup of a 
 pineapple as it will absorb ; chop a few slices 
 of the pineapple, put them around the bottom 
 of the cake, and pour cream over the whole ; 
 sprinkle with blanched almonds and pista- 
 chios cut very small, and candied cherries. 
 
82 COLD DISHES FOR HOT WEATHER 
 
 PORCUPINE 
 
 Pat a pound of raspberries into a pan with 
 a pound and a half of apples, pared, cored, 
 and sliced ; acid enough powdered sugar to 
 sweeten it, and boil on a slow fire till the 
 apples are soft and pulpy ; then pass through 
 a sieve ; stir in 2 ounces of dissolved gela- 
 tine, and pour into an oval mould; when 
 firm turn out on a dish ; stick it over with 
 thinly cut almonds, to imitate the quills of 
 a porcupine ; pour over whipped cream and 
 serve. 
 
 RASPBERRY GATEAU 
 
 Cut a sponge-cake into slices half an inch 
 thick ; place them in a dish ; pour over them 
 a pound and a half of raspberries and cur- 
 rants stewed with half a pound of sugar; 
 allow to stand for half an hour; pile the 
 cake in the centre of a dish ; whip some 
 cream to a froth ; sweeten with sugar and 
 flavor with wine ; pour it over the cake, and 
 send to the table. 
 
CHARLOTTES 83 
 
 STRAWBERRY CHARLOTTE 
 
 Line a mould with lady's -fingers; cover 
 the bottom with a layer of jelly of some 
 bright color. Make a filling as follows : put 
 a pint of thick cream into a pan together 
 with an ounce of dissolved gelatine and a 
 pound of picked strawberries ; mix thorough- 
 ly and pour into the mould ; cover the top 
 with some more fingers, place on the ice to 
 set ; serve with whipped cream. 
 
3ellies 
 
 APRICOT JELLY 
 
 Place a tin of apricots in a pan with half 
 a pound of sugar and allow them to boil; 
 strain off the syrup ; take out the kernels and 
 remove the skin from the apricots ; allow to 
 cool ; add to a pint of the syrup half a box 
 of gelatine dissolved in a little water ; boil, 
 and clarify with the whites of eggs ; pour a 
 little jelly into the bottom of a mould, and 
 when it is beginning to set place over it 
 some of the apricots ; add more jelly and 
 apricots till the mould is full ; set in a cool 
 place, and serve with whipped cream. 
 
 CLARET JELLY 
 
 Mix together half a pound of powdered 
 sugar, 1 bottle of claret, the juice and rind 
 
JELLIES 85 
 
 of a lemon, a small pot of currant jelly, and 
 half a box of gelatine ; boil for ten minutes ; 
 acid a little brandy; strain, and allow to 
 cool. 
 
 CHEEKY JELLY 
 
 Soak a box of gelatine in a pint and a 
 half of water; add the juice of 4 lemons, 
 half a pound of sugar, and the whites of 2 
 eggs beaten in a little water ; stir over the 
 fire till it boils ; pass through a jelly-bag un- 
 til clear, then add half a glass of noyau, a 
 few drops of essence of almonds, and color 
 with a few drops of cochineal ; pour into a 
 mould. 
 
 MUSCAT JELLY 
 
 Soak 1 box of gelatine in water, add the 
 juice of 2 lemons, half a pound of sugar, 
 and the whites of 2 eggs beaten in a little 
 water; place the pan on the fire and stir 
 gently till it boils; take it up, and pass 
 through a sieve till quite clear; stand in 
 cold water, and when nearly set stir in a 
 little elder-flower water and half a pound of 
 
86 COLD DISHES FOR HOT WEATHER 
 
 muscatel grapes ; pour into the mould, and 
 stand aside to set. 
 
 OEANGE JELLY 
 
 Make a jelly the same as the claret jelly ; 
 free the oranges from the pith, and cut into 
 small pieces with a sharp knife ; when the 
 jelly begins to set, stir in the oranges ; place 
 on the ice to set. 
 
 SANDRINOHAM JELLY 
 
 Soak 1 box of gelatine in cold water for 
 an hour ; add the juice of 3 lemons, half a 
 pound of sugar, and the whites of eggs 
 beaten in a little water; stir over the fire 
 till it boils ; let it settle, and pass through a 
 jelly -bag till quite clear; add a glass of 
 brandy, an ounce of pistachios, and a table- 
 spoonful of boiled rice; stir the jelly till 
 nearly set, then pour into the mould. 
 
 STEAWBEEEY JELLY 
 
 Pour a little jelly into a mould, place a 
 layer of strawberries over it, pour over 
 some more jelly, and when set place over 
 it another layer of strawberries ; repeat till 
 
JELLIES 87 
 
 the mould is full, the last layer being of 
 
 jelly. 
 
 TUTTI-FRUTTI JELLY 
 
 Put half a box of gelatine to soak in half 
 a pint of cold water ; dissolve in a pint of 
 boiling water ; add the juice of 3 lemons ; 
 three-quarters of a pound of sugar ; strain ; 
 when it begins to set, put a layer of jelly 
 on the bottom of a mould, then a layer of 
 sliced bananas, then a layer of jelly, next 
 a layer of sliced oranges, another layer of 
 jelly, a layer of peaches; the last layer 
 should be of jelly. 
 
 WINE JELLY 
 
 Soak half a box of gelatine in half a pint 
 of cold water, then add a pint of boiling 
 water, and stir till dissolved ; add the juice 
 of 3 lemons ; strain ; add some sherry, and 
 when nearly set stir in a quarter of a pound 
 of grapes, skinned and stoned; pour into 
 the mould and set on the ice to harden. 
 
Uce<reams an& WLatcteccs 
 
 ALMOND CREAM 
 
 (1.) Blanch a half-pound of sweet almonds 
 and a half-dozen bitter almonds. Pound to a 
 paste in a mortar with a little water or milk 
 to prevent oiling. Boil a quart of milk, pour 
 it over the almonds and allow to stand until 
 cold, when it must be strained through a 
 cloth, squeezing it very hard to extract all 
 the taste of the almonds. To this milk of 
 almonds add a pint of cream and three-quar- 
 ters of a pound of sugar, and freeze. 
 
 (2.) Blanch 1 pound of sweet almonds and 
 roast them, being careful not to burn them. 
 Pound them to a paste in a mortar with a 
 little rose-water. Pour a quart of boiling 
 milk over them, and allow to stand until 
 
ICE-CREAMS AND WATER-ICES 89 
 
 cold, when they must be strained as in the 
 preceding receipt. Now make a caramel of 
 a half-pound of sugar, with which the cream 
 is to be sweetened. To make the caramel 
 put the sugar in a porcelain-lined saucepan 
 with just enough water to moisten it, and 
 place over a quick fire, being careful not to 
 burn it. When the sugar is melted and of 
 a delicate brown mix with a cup of boil- 
 ing milk, stirring constantly until dissolved. 
 Add this and a pint of cream to the milk of 
 almonds. Freeze. 
 
 APRICOT CREAM 
 
 Mash 18 ripe apricots with a half-pound of 
 sugar ; add a quart of cream, and rub through 
 a sieve. Add a few of the bruised kernels, 
 and freeze. 
 
 BLACKBERRY CREAM 
 
 Make a custard of the yolks of 4 eggs and 
 a quart of milk. Set aside to cool. Take a 
 quart of picked blackberries and mash them 
 with a half-pound of powdered sugar. Let 
 it stand half an hour. Then strain, and add 
 
90 COLD DISHES FOR HOT WEATHER 
 
 this juice to the custard, mixing it well. 
 Add sugar to taste. Freeze. 
 
 BISCUIT CREAM 
 
 Take half a dozen sponge biscuits and soak 
 in a quart of cream ; add the yolks of 3 eggs, 
 well beaten, and a half-pound of sugar. Put 
 it over the fire to thicken, but do not allow 
 it to boil. Take from the fire and whisk 
 until cold ; add a spoonful of maraschino, 
 and freeze. 
 
 BROWN-BREAD CREAM 
 
 Grate as fine as possible stale brown 
 bread ; take 2 tablespoonf uls and soak in a 
 quart of cream for two or three hours, and 
 sweeten to taste. Freeze. 
 
 BURNT CREAM 
 
 Take a cup of sifted sugar ; moisten and 
 stir over the fire to a fine brown ; add a pint 
 and a half of cream ; mix in the yolks of 4 
 eggs, well beaten, and 3 ounces of sugar. 
 Place over the fire to thicken ; do not allow 
 to boil. Take from the fire, whisk until cold, 
 and freeze. 
 
ICE-CREAMS AND WATER-ICES 91 
 
 CHOCOLATE CREAM 
 
 Take half a pound of chocolate and break 
 in small pieces ; melt it over the fire in a cup 
 of water ; add three ounces of sugar and a 
 pinch of salt. When it is dissolved and well 
 cooked add a quart of cream and a teaspoon- 
 ful of essence of vanilla. Withdraw from 
 the fire, whisk until cold, and freeze. 
 
 CINNAMON CREAM 
 
 Take an ounce and a half of the best pow- 
 dered cinnamon and pour a quart of boiling 
 milk over it. Let it stand for an hour, and 
 strain through a thick cloth. Add 1 ounce 
 of gum-arabic, dissolved in hot water, and 
 sweeten with half a pound of sugar. Freeze. 
 
 COFFEE CREAM 
 
 (1.) To a quart of boiling milk add the 
 yolks of 4 eggs, well beaten, and a half- 
 pound of sugar. Place over the fire to 
 thicken, but do not allow it to boil. With- 
 draw from the fire and mix with it a cupful 
 of very strong coffee. When cold, freeze. 
 
 (2.) Take 4 ounces of freshly roasted coffee- 
 
92 COLD DISHES FOR HOT WEATHER 
 
 beans and pour a quart of boiling milk over 
 them. Allow to stand until cold ; then strain 
 through a napkin ; add a half-pint of whipped 
 cream and three-quarters of a pound of sugar. 
 Freeze. 
 
 COCOANUT CEEAM 
 
 Take a fresh cocoanut and grate it. Pour 
 over it a quart of boiling milk. When cold, 
 strain through a cloth, squeezing it very hard 
 to get all the milk from the cocoanut. Add 
 to this milk a half-pint of whipped cream 
 and three-quarters of a pound of sugar. 
 Freeze. 
 
 LEMON CEEAM 
 
 (1.) Make a syrup of three-quarters of a 
 pound of sugar and a cup of water ; to this 
 add the strained juice of 2 lemons and the 
 grated rind of 1. Beat 4 yolks lightly and 
 add to the syrup, stirring over the fire until 
 it thickens. "Withdraw from the lire, and 
 when cold mix with a quart of cream. If 
 not sweet enough, add more sugar. Freeze. 
 
 (2.) Beat well the yolks of 6 eggs; mix 
 
ICE-CREAMS AND WATER-ICES 93 
 
 gradually with this a quart of boiling water 
 and the grated rind and juice of 2 lemons. 
 Sweeten to taste, and stir this one way over 
 the fire till it thickens, but do not let it boil. 
 Add half a wineglass of sherry and a spoon- 
 ful of brandy. Stir till cold, and freeze. 
 
 MELON CREAM 
 
 Take 2 good -sized rauskmelons and cut 
 the meat into small pieces. Cover with a 
 pound of powdered sugar and stand in a cool 
 place for an hour. Place over the fire, and 
 cook for five minutes, taking care it does not 
 burn. Pass through a sieve, and when cold 
 mix with a quart of cream, and freeze. 
 
 MILLE FRUITS 
 
 Take a spoonful each of preserved straw- 
 berries, raspberries, apricots, currants, green- 
 gages, ginger, gooseberries, plums, and or- 
 ange-peel cut into small pieces. Sweeten a 
 quart of cream with half a pound of sugar ; 
 add to it a glass of noyau and the fruit. 
 Freeze. 
 
94 COLD DISHES FOR HOT WEATHER 
 
 ORANGE CREAM 
 
 Scrape lightly, with a pound of lump- 
 sugar, the rinds of 6 oranges. To this sugar 
 add 3 cups of water and the strained juice 
 of the oranges. Place over the fire, and boil 
 for five minutes. Beat lightly the yolks of 
 6 eggs, and mix with the syrup. Keturn to 
 the fire, and whisk lightly until it thickens ; 
 take from the fire, and add a glass of orange- 
 flower water. When cold, freeze. 
 
 PINEAPPLE CREAM 
 
 Grate a fresh pineapple, and mix with a 
 pint of syrup made from one pound of sugar. 
 Add to this a quart of cream, and rub 
 through a sieve. Before grating the pine 
 take from it two or three slices, which must 
 be cut into small dice and added to the 
 strained cream before freezing. 
 
 PISTACHE CREAM 
 
 Beat to a paste in a mortar a half-pound 
 of pistache nuts with a spoonful of brandy. 
 Mix with a quart of cream and the yolks of 
 4 well-beaten eggs. Sweeten with half a 
 
ICE-CREAMS AND WATER-ICES 95 
 
 pound of sugar, and place the mixture over 
 the fire, stirring gently until it thickens. 
 When cold, freeze. If you wish to color this 
 cream, put to it a spoonful of spinach-juice. 
 
 RASPBERRY CREAM 
 
 Bub a quart of the fruit through a hair 
 sieve to extract the seeds; then mix with a 
 quart of cream, sweeten with half a pound 
 of sugar, and freeze. 
 
 RATAFIA CREAK 
 
 Take 4 ounces of ratafia biscuits ; pour 
 over them 2 spoonfuls of noyau, the same 
 quantity of sweet wine, the strained juice 
 of a lemon and an orange. Sweeten with 
 half a pound of powdered sugar, and beat 
 the mixture with a quart of cream. Freeze. 
 
 TEA CREAM 
 
 Pour a quart of boiling milk over an ounce 
 of tea -leaves and cover for Hive minutes. 
 Strain in a bowl over a caramel made of 2 
 ounces of sugar. Beat the yolks of 8 eggs 
 with half a pound of powdered sugar and a 
 pinch of salt. Mix with the milk and place 
 
96 COLD DISHES FOR HOT WEATHER 
 
 the whole over the fire, stirring gently until 
 it thickens. When cold, freeze. 
 
 GINGER CREAM 
 
 Take 4 ounces of preserved ginger cut 
 into small slices, 2 spoonfuls of the ginger 
 syrup, 4 yolks of eggs, and a quart of cream. 
 Place over the fire till it thickens, but do not 
 boil. Sweeten with half a pound of sugar; 
 whisk until cold, and freeze. 
 
 SPANISH CREAM 
 
 Boil 2 quarts of milk with a pound of 
 sugar, the grated rind of a lemon and of an 
 orange. "Withdraw from the fire, and when 
 cold add to it half a wineglass of orange- 
 flower water. Freeze. 
 
 APPLE ICE 
 
 Pare and core 18 juicy apples ; cut them 
 into small pieces and cook in 3 pints of 
 water with 2 slices of lemon -peel. When 
 soft, pass the pulp through a hair sieve and 
 sweeten with a pound of sugar; add the 
 strained juice of a lemon. Set aside to cool, 
 and freeze. 
 
ICE-CREAMS AND WATER-ICES 97 
 
 AURORA ICE 
 
 Beat in a mortar a half-pound of sweet 
 and half an ounce of bitter almonds ; mix 
 the same with a quart of water and strain 
 through a cloth. Make a syrup of a pound 
 of sugar and boil pretty high; mix with 
 almond water and boil until clear. Add the 
 yolks of 4 well-beaten eggs, and stir gently 
 until thoroughly mixed. When cold, freeze. 
 
 CHERRY ICE 
 
 Wash, pick, and stone two quarts of cher- 
 ries ; bruise them well ; cover with a pound 
 of powdered sugar and set aside for an hour. 
 Then pour a quart of boiling water over 
 them and strain through a cloth. Just before 
 freezing add a glass of kirsch, if liquor is not 
 objectionable, and a quarter of a pound of 
 candied cherries cut in halves. 
 
 MUSKMELON ICE 
 
 Take the pulp of three good -sized melons 
 and bruise well with a fork. Add to this a 
 half-pound of sugar and set aside for half an 
 hour. Then mix well with a quart of water 
 
98 COLD DISHES FOR HOT WEATHER 
 
 and pass through a cloth. Before freezing 
 take the pulp of another melon, cut into 
 small squares, and add to the mixture, with 
 a very little grated nutmeg. 
 
 LEMON ICE 
 
 Make a syrup of a pound of sugar and a 
 pint of water; boil in it 2 or 3 slices of lemon- 
 peel. Take from the fire and add the strained 
 juice of 6 lemons, a quart of water, and an 
 ounce of gum-arabic dissolved in water. 
 Before freezing take out the lemon-peel and 
 add the whites of 2 eggs beaten to a froth. 
 
 ORANGE ICE 
 
 Make a syrup of a pound of sugar and a 
 pint of water. Add to this the strained 
 juice of 12 oranges, a wineglass of orange- 
 flower water, and fresh water to make 2 
 quarts in all. Take 2 oranges, peel and sep- 
 arate in sections, from which take all skin 
 and seeds, cut into small pieces, and add just 
 before freezing. 
 
 PEACH ICE 
 
 Take a quart of ripe peaches, and pour 
 
ICE-CREAMS AND WATER-ICES 99 
 
 over them a quart of boiling water ; allow 
 them to stand only long enough to loosen 
 the skins. Throw off the water and rub off 
 the skins ; cut into small pieces ; cover them 
 with half a pound of powdered sugar, and set 
 aside in a cool place for half an hour. Pass 
 through a hair sieve, adding a quart of water. 
 If not sweet enough, add more sugar; if too 
 sweet, a little lemon-juice. 
 
 PINEAPPLE ICE 
 
 Grate 1 good -sized pineapple or 2 small 
 ones; add to the grated pine 3 pints of 
 water, half a pound of sugar, and if the pine 
 is very sweet the strained juice of 1 or 2 
 lemons. Strain through a cloth, and freeze. 
 
 STRAWBERRY ICE 
 
 Pick 3 pints of ripe berries ; crush them 
 with a silver fork, and cover with a pound of 
 powdered sugar. Set aside in a cool place 
 for half an hour, then add to the fruit 3 pints 
 of water. Pass through a fine hair sieve or 
 cloth, and just before freezing add a pint of 
 picked berries. 
 
100 COLD DISHES FOR HOT WEATHER 
 WATEKMELON ICE 
 
 Take the meat of a large ripe melon and 
 mash it with a fork. Add to it a pint of 
 water, a half-pound of sugar, the strained 
 juice of a lemon, and half a teaspoonful of 
 powdered cinnamon. Pass through a cloth, 
 and freeze. If not sweet enough, add more 
 sugar. 
 
Cafees an& Biscuits 
 
 ALMOND CAKE 
 
 Beat to a cream half a pound of butter; 
 add half a pound of powdered sugar, half a 
 pound of currants, 4 well-beaten eggs, and 
 sift in 4 ounces of powdered rice and 6 
 ounces of flour; butter a tin and fill Avith 
 alternate layers of the paste and of the fol- 
 lowing icing : Pound to a paste one-quarter 
 ounce of bitter and half a pound of sweet 
 almonds ; mix with the whites of 2 eggs 
 and a little powdered sugar. The last layer 
 should be of cake mixture; bake in a mod- 
 erate oven. 
 
 CHERRY CAKE 
 
 Beat 4 eggs, and add 4 ounces of sugar 
 and 6 ounces of flour ; melt 4 ounces of but- 
 
102 COLD DISHES FOR HOT WEATHER 
 
 ter over the fire, taking care that it is not 
 too hot ; acid it to the mixture, stir in 4 
 ounces of preserved cherries cut in halves, 
 and 1 teaspoonful of baking-powder; pour 
 into a buttered tin and bake for about an 
 hour. 
 
 DATE CAKE 
 
 Take 2 cupfuls of brown sugar, 1 cupful of 
 molasses, 1 cupful of butter, half a cupful of 
 sweet wine, half a cupful of milk, 3 eggs, 1 
 teaspoonful of cinnamon, 1 teaspoonful of 
 cloves, a little nutmeg, 1 teaspoonful of soda, 
 1 pound of dates stoned and chopped, and 
 enough flour to mix to a paste. Bake in a 
 moderate oven. 
 
 NUT CAKE 
 
 Take 2 tablespoonfuls of butter, 2 cups 
 of sugar, 2 beaten eggs, 1 cup of milk, 3 cups 
 of flour, 1 teaspoonful of baking-powder, 1 
 pint of mixed nuts, blanched and chopped ; 
 flavor with vanilla. Put in a buttered tin 
 and bake in a moderate oven. 
 
CAKES AND BISCUITS 103 
 
 PRINCESS CAKE 
 
 Take 6 eggs, half a pound of sugar, a 
 quarter of a pound of pounded almonds, 6 
 ounces beaten butter, 6 ounces of flour, 2 
 tablespoonfuls of cream, and 1 tablespoonful 
 of liqueur. Beat up the eggs with the sugar 
 in a porcelain pot, set over a moderate fire, 
 and continue beating; add the other ingre- 
 dients one by one ; stir in a cupful of stoned 
 cherries. Take up from the fire, beat a little 
 while, and bake in a well-buttered mould in 
 a moderate oven. 
 
 RICE CAKE 
 
 Mix half a pound. of sifted rice flour with 
 half a pound of powdered sugar; add 6 well- 
 beaten eggs ; season with a little orange- 
 flower water and a drop or two of essence of 
 lemon. Beat the whole for twenty minutes, 
 and bake in a quick oven. 
 
 SAVOY CAKE 
 
 Take 10 eggs, 1 pound of sugar, three- 
 quarters of a pound of flour, the grated rind 
 of a lemon, and a drop or two of essence of 
 
104 COLD DISHES FOR HOT WEATHER 
 
 lemon. Beat the whites and the yolks sep- 
 arately ; add to the yolks the sugar, and mix 
 with the whites ; stir in the flour, and put in 
 the mould. Bake in a moderate oven for 
 about an hour and a quarter. 
 
 SPONGE-CAKE 
 
 Beat the whites of 5 eggs to a stiff froth ; 
 beat the yolks well, and mix them with the 
 whites ; stir in half a pound of sugar and a 
 third of a pound of flour ; do not beat, as the 
 cake will become heavy. Bake in a quick 
 oven. 
 
 WHITE FRUIT CAKE 
 
 Take half a pound of flour, half a pound 
 of sugar, half a pound of butter, half a 
 pound of blanched almonds, one and one- 
 half pounds of citron, half a grated cocoa- 
 nut, the whites of 8 eggs, and 1 teaspoon ful 
 of baking-powder. Mix very carefully ; put 
 into a well-buttered mould, and bake in a 
 slow oven for about two and a half or three 
 hours. 
 
CAKES AND BISCUITS 105 
 
 ALMOND CAKES 
 
 Take 1 pound of flour, 1 pound of pow- 
 dered sugar, 3 ounces of sweet almonds, and 
 2 ounces of bitter almonds, blanched and 
 beaten; mix the ingredients well, together 
 with the yolks of 3 eggs and the white of 1 ; 
 butter the tin and place them in rough lumps. 
 
 BATH CAKES 
 
 Take 1 pound of flour, into which rub half 
 a pound of butter, half a pound of sugar, 1 
 ounce of caraway seeds, 4 tablespoonfuls of 
 brandy, 4 tablespoonfuls of sweet wine, and 
 enough rose-water to make it into a paste ; 
 make it up into thin cakes, wash them over 
 with rose-water, sift powdered sugar over 
 them, and bake on a tin. 
 
 BRISTOL CAKES 
 
 Mix half a pound of flour with a quarter 
 of a pound each of powdered sugar and 
 butter, and 4 yolks and the whites of 2 eggs ; 
 when thoroughly mixed acid half a pound of 
 dried currants, and stir them well into the 
 mixture. Butter a tin, drop the mixture 
 
106 COLD DISHES FOR HOT WEATHER 
 
 from a tablespoon to form the cakes, and 
 place in a brisk oven. 
 
 CINNAMON CAKES 
 
 Beat 6 eggs with a glass of rose-water; 
 add a pound of powdered sugar, a quarter of 
 an ounce of cinnamon, and enough flour to 
 make a paste. Koll out and cut into small 
 cakes ; bake them on paper. 
 
 CRACKNEL 
 
 Mix 8 ounces of flour and 8 ounces of 
 sugar; melt 4 ounces of butter in 2 table- 
 spoonfuls of wine; make a paste with 4 
 beaten eggs ; roll out as thin as paper, cut 
 with a glass, moisten with the white of an 
 egg, and dust with powdered sugar. 
 
 KENT DROP-CAKES 
 
 Take a pound of flour, half a pound of 
 butter, half a pound of powdered sugar, and 
 currants. Make into a paste with 2 eggs, 2 
 tablespoonfuls of orange-flower water, a glass 
 of brandy, and one of sweet wine. Mix 
 quickly, and drop the mixture through a fun- 
 nel on the tins ; bake for five or six minutes. 
 
CAKES AND BISCUITS 107 
 
 NUT CAKES 
 
 Beat 1 pound of walnuts with the whites 
 of 3 eggs, add one and one-half pounds of 
 sugar, mix well, and add the whites of 3 
 eggs ; lay them out about the size of a nut, 
 and cook in a slow oven. 
 
 QUEEN CAKES 
 
 Take 1 pound of sugar, 1 pound of flour, 
 1 pound of butter, 1 pound of currants, the 
 yolks of 10 eggs, and 4 tablespoonfuls of 
 brandy. \York it with the hand for half an 
 hour, put into buttered pans, and sift pow- 
 dered sugar over them. Place in the 
 oven. 
 
 BOLL GINGERBREAD 
 
 Hub together half a pound of flour, a 
 quarter of a pound of butter, a quarter of a 
 pound of sugar, a teaspoonful of ginger, a 
 teaspoonful of allspice, a teaspoonful of pow- 
 dered cinnamon, the grated rind of a lemon, 
 and as much syrup as will make it into a 
 paste. Spread very thin on the tins and 
 bake in a slow oven. \Yhen done cut in 
 
108 COLD DISHES FOR HOT WEATHER 
 
 squares, and while still warm roll it over a 
 stick till cold. Remove and keep in a dry 
 place. 
 
 SHORT CAKES 
 
 Eub into a pound of flour 4 ounces of but- 
 ter, 4 ounces of powdered sugar, 1 egg, and 
 a tablespoonful or two of cream, so as to 
 make it into a paste. When mixed add cur- 
 rants to half and caraway seeds to the rest ; 
 roll it thin, cut, and bake on tins. 
 
 BISCUIT DROPS 
 
 Take three eggs, 2 tablespoonfuls of rose- 
 water, a few caraway seeds ; whip well to- 
 gether till it becomes a light froth ; add half 
 a pound of flour ; mix well and drop them 
 small ; ice them with a little sugar, and bake. 
 
 CHOCOLATE BISCUITS 
 
 Add to 4 well-beaten yolks 2 ounces of 
 chocolate, scraped very fine, and 6 ounces 
 of sugar ; mix well, and add the w T hites of 6 
 eggs beaten to a froth ; when well mixed stir 
 in little by little 6 ounces of flour ; put the 
 biscuit on white paper or in small paper 
 
CAKES AND BKCl J 09 
 
 « 
 moulds; sprinkle a little powdered s 
 
 thorn, and bake in a moderate oven. 
 
 PALA19-B0YAL Bl 
 
 Take 1 pound 
 half a pound of flour; 
 
 the yolks separately; stir the yolks into the 
 whites; add the sugar, the grated rind of a 
 lemon, and the flour; drop in tins, 
 
 sift pov. igar over them, and baki 
 
 a quick oven. 
 
ZTarts an& flMes 
 
 ALMOND CAKE 
 
 Blanch and pound smooth 1 pound of sweet 
 almonds with a little rose-water; stir in 3 
 well-beaten eggs, 2 ounces of warm butter, a 
 little grated lemon -peel, a tablespoonful of 
 lemon- juice, and 3 ounces of sugar; mix well. 
 Line some patty-pans with puff-paste, put in 
 the mixture, and bake in a quick oven. 
 
 ALMOND CUPS 
 
 Blanch and pound 1 pound of sweet al- 
 monds, adding a little rose-water ; mix with 
 three-quarters of a pound of powdered sugar ; 
 stir the paste over a gentle fire; make cups 
 of the almond paste; bake them in a cool 
 oven ; when done, fill them with custard, and 
 serve. 
 
TARTS AND PIES 111 
 
 ANGELICA PIE 
 
 Take an equal quantity of peeled and cored 
 apples and of angelica stalks, also peeled and 
 cut into small pieces ; boil the apples in water 
 enough to cover them, to which add lemon- 
 peel and sugar ; boil some sugar till reduced 
 to a syrup, and strain ; place the syrup on 
 the fire together with the angelica and boil 
 for ten minutes; line a plate with puff-paste, 
 over which put a layer of apples, then one of 
 angelica, till the plate is full ; pour in some 
 syrup, put on the cover, and bake in a mod- 
 erate oven. 
 
 LEMON TARTS 
 
 Mix together half a pound of powered 
 sugar, 2 eggs, the crumbs of a sponge-cake, 
 the juice and grated rinds of 2 lemons ; beat 
 smooth and place in tins lined with puff- 
 paste ; bake a light brown. 
 
 PEACH COBBLER 
 
 Line a dish with plain pastry, and pour 
 into it freshly stewed peaches. Cover the 
 dish with pastry, and bake a nice brown. 
 
112 COLD DISHES FOR HOT WEATHER 
 PRESERVED FRUIT PUFFS 
 
 Cut into squares a good puff-paste, and lay 
 a small quantity of jam on each ; double them 
 over and pinch the edges ; lay them on sheets 
 of paper, ice them, and bake for about twenty 
 minutes. 
 
 SANDWICH PASTRY 
 
 Koll out two pieces of paste very thin; 
 spread apricot or raspberry jam over one of 
 them ; cover with the other, and bake ; cut 
 it into squares and glaze. 
 
 SMALL PASTRY 
 
 Koll out a piece of puff-paste ; brush it over 
 with egg', sprinkle over it some chopped 
 almonds and granulated sugar; cut into 
 shapes, and bake in a moderate oven. 
 
 SWEETMEAT ROLL 
 
 Koll a strip of puff-paste to an eighth of an 
 inch in thickness ; spread with jam ; roll, and 
 pinch the ends to keep the sweetmeats from 
 coming out. Glaze with egg, and bake in a 
 moderate oven. 
 
ALMOND PUDDING 
 
 Blanch and pound very fine half a pound 
 of sweet almonds. Beat up 8 eggs ; mix 1 
 pound of sugar and three-quarters of a pound 
 of butter to a cream ; stir in the almonds, 
 then the eggs ; add a little rose-water and a 
 pint of cream ; place in a pudding-dish with 
 a ring of puff-paste, and bake for three-quar- 
 ters of an hour. 
 
 AMBER PUDDING 
 
 Beat together three-quarters of a pound of 
 powdered sugar and 1 pound of butter till 
 reduced to a cream; add the well-beaten 
 yolks of 15 eggs, and enough candied orange 
 to give it a color and to flavor it ; line a dish 
 with a crust the same as for pie, pour in the 
 
114 COLD DISHES FOR HOT WEATHER 
 
 mixture, cover it with crust, and bake it in a 
 slow oven. 
 
 APRICOT PUDDING 
 
 Pass 6 ripe apricots through a sieve, and 
 add 1 pint of cream, 4 ounces of sugar, 2 
 eggs, 4 yolks, and 1 ounce of melted butter ; 
 mix well, and bake in a dish lined with puff- 
 paste, and glaze the top. 
 
 CARROT PUDDING 
 
 Grate half a pound of raw carrots and 1 
 pound of sponge-cake; mix the well-beaten 
 yolks of 8 eggs and the whites of 4, together 
 with half a pint of cream, half a pound of 
 melted butter, half a pint of wine, 3 table- 
 spoonfuls of orange-flower water, a grated 
 nutmeg, and sugar; stir well, and if too 
 thick add a little more cream. Lay a puff- 
 paste over the dish, and bake it an hour. 
 
 DUTCH PUDDING 
 
 Mix 2 pounds of flour with 1 pound of 
 butter melted in half a pint of milk ; add the 
 whites and yolks of 8 eggs beaten separate- 
 ly, half a pound of powdered sugar, a pound 
 
PUDDINGS 1 1 5 
 
 of currants, a few chopped almonds, and a 
 little candied orange-peel; add 1 cake of 
 compressed yeast; cover it, and allow to 
 stand for an hour or two ; bake in a wide 
 flat dish for an hour. 
 
 GINGER PUDDING 
 
 Soak 12 sponge biscuits in a pint of cream, 
 add the yolks of 10 eggs, 2 ounces of pre- 
 served wet ginger, cut in pieces, a spoonful 
 of the syrup, and 2 ounces of melted butter ; 
 bake in a dish lined with tart paste, or cook 
 in a bain-marie. 
 
 GOOSEBERRY PUDDING 
 
 Stew green gooseberries till they become 
 a pulp, pass them through a sieve, and when 
 cold add to them 6 ounces of butter, 4 ounces 
 of sponge biscuit, powdered sugar to taste, 4 
 well - beaten eggs, and a glass of brandy ; 
 bake in a dish with a paste border. 
 
 JAM PUDDING 
 
 Mix together equal quantities of creamed 
 butter, sugar, and raspberry jam, with 3 well- 
 beaten eggs ; nutmeg, cinnamon, and cloves 
 to taste ; bake in a paste-lined dish. 
 
116 COLD DISHES FOR HOT WEATHER 
 MACAROON PUDDING 
 
 Fill the bottom of a dish, with macaroons, 
 soak them in wine, and pour over them a 
 custard made of 6 eggs, a pint and a half of 
 cream, and a little milk ; add to it candied 
 fruits to taste ; bake in a slow oven. 
 
 NORTHUMBERLAND PUDDINGS 
 
 Make a thick batter of flour and sweetened 
 milk ; when cold and firm beat it and add to 
 it 4 ounces of melted butter, 4 ounces of cur- 
 rants, 2 ounces each of candied lemon and 
 orange-peel, and a little brandy. Butter tea- 
 cups, and bake the puddings in them ; when 
 done, turn out and allow to cool. 
 
 TRANSPARENT PUDDING 
 
 Beat up 8 eggs, place them over the fire 
 in a bain-marie, and add half a pound of 
 powdered sugar, half a pound of butter, and 
 some grated nutmeg; keep stirring till it 
 thickens ; set in a basin to cool ; place a 
 puff-paste around the edges of a dish, pour 
 in the mixture, and bake in a moderate 
 oven. 
 
PUDDINGS 117 
 
 WELSH PUDDING 
 
 Melt half a pound of butter in a bain- 
 marie, and gradually add to it the beaten 
 yolks of 8 eggs and the whites of 4 ; sweeten 
 with powdered sugar, and season with lemon 
 and nutmeg ; bake in a dish bordered with 
 paste. 
 
Sams an& fellies 
 
 APPLE MARMALADE 
 
 Pare and cut the apples into small pieces ; 
 weigh and put them into a pan, adding half 
 a pound of sugar to each pound of apples ; 
 add a stick of cinnamon and the juice of a 
 lemon ; place on a brisk fire ; when the ap- 
 ples are reduced to a pulp, stir the mixture 
 till of a proper consistence, and set aside to 
 cool. 
 
 APRICOT CHEESE 
 
 Pare and stone the apricots, and place in a 
 bain-marie ; when soft pass them through a 
 sieve ; weigh the pulp, and allow three-quar- 
 ters of a pound of sugar to each pound of 
 pulp; place in a pan and stew for three- 
 quarters of an hour. 
 
JAMS AND JELLIES HQ 
 
 APRICOT JAM 
 
 Pare and stone the apricots ; sprinkle pow- 
 dered sugar over them, in the proportion of 
 a pound of sugar to each pound and a half of 
 apricots, and allow them to stand for twelve 
 hours. Blanch the stones, and put them 
 with the fruit and sugar in a pan ; allow 
 them to simmer for an hour; take out the 
 apricots; boil the syrup a little longer; re- 
 move the scum; put the apricots into the 
 jars, and pour the syrup over them. 
 
 RASPBERRY JAM 
 
 Pick C) pounds of raspberries; place them 
 in a pan with a pint and a half of currant- 
 juice; boil for twenty minutes; skim, and 
 add 4 pounds of sugar ; boil for an hour, be- 
 ing careful to remove the scum as it rises; 
 put into jars, and cover. 
 
 STRAWBERRY JELLY 
 
 Allow 1 pound of sugar to every pint of 
 strawberry juice. The juice should be boiled 
 about twenty minutes before the sugar is 
 added, and about fifteen minutes after it is 
 added. 
 
Sanfcwicbes anfc Savory /IDorsels 
 
 Sandwiches should be very small and 
 dainty, scarcely more than a mouthful, and 
 always tastefully arranged on the dish. 
 When sandwiches are rolled they should be 
 tied with fancy ribbons and piled on the 
 plate in log-cabin style ; others may be cut 
 into fancy shapes with cutters, such as stars, 
 crescents, circles, etc. 
 
 ANCHOVY SANDWICHES 
 
 One sandwich loaf, 3 anchovies, 4 ounces 
 of butter, 1 hard-boiled egg, seasoning, and a 
 little nutmeg. Cut the loaf very thin ; bone 
 the anchovies, and pound them with the 
 butter, egg, seasoning, and nutmeg; spread 
 a little on each slice of bread, roll them, dish 
 in a pyramid, and garnish with parsley. 
 
SANDWICHES AND SAVORY MORSELS 121 
 ANCHOVY CREAM-TOAST SANDWICHES 
 
 Fry some slices of bread in boiling lard, 
 dry and spread with anchovy paste ; make a 
 thick mayonnaise sauce, add to it some 
 chopped capers, chervil, queen olives, and 
 a bit of shallot. Spread on the fried bread, 
 form into sandwiches, and serve with cresses. 
 
 AMERICAN SANDWICHES 
 
 Chop half a pound of ham very fine, to- 
 gether with 2 chopped pickles, mustard, salt 
 and pepper to taste. Beat 6 ounces of but- 
 ter to a cream, add the chopped ham, and 
 mix well. Cut thin slices of bread, spread 
 with the mixture, press together, cut into dia- 
 monds, and garnish with parsley. 
 
 CHICKEN CREAM SANDWICHES 
 
 Mix a cupful of white chicken meat and 
 celery, chopped very fine, with a cup of 
 milk. Add a boiled onion mashed, and 
 thicken with 2 tablespoonf uls of corn-starch. 
 It must be quite thick. When cooked and 
 boiling, stir carefully into it the whites of 2 
 eggs beaten very stiff ; add salt to taste. Place 
 
122 COLD DISHES FOR HOT WEATHER 
 
 in a bain-marie ; do not allow to boil. Stir 
 in the jnice of half a lemon and a tablespoon- 
 ful of butter. Mould the day before; cut 
 into slices and place between thin slices of 
 buttered bread. 
 
 ELITE SANDWICHES 
 
 Take cold beef, boiled tongue, ham, and 
 cold roast turkey in equal proportions ; chop 
 Yevy fine, and stir well together in a bowl. 
 Chop up pickled gherkins and stuffed olives. 
 Make a salad dressing and pour over the 
 whole ; mix well, and place between thin but- 
 tered slices of bread. 
 
 FRENCH SANDWICHES 
 
 Chop 1 cup of white meat of a chicken, 
 3 olives, 1 gherkin, and a tablespoonful of 
 capers ; add half a pint of mayonnaise dress- 
 ing, and thin with a tablespoonful of tarragon 
 vinegar. Spread on thin slices of bread, roll, 
 and tie with ribbons. 
 
 SAVORY SANDWICHES 
 
 Mince hard-boiled eggs very fine, spread 
 evenly upon neatly cut pieces of buttered 
 
SANDWICHES AND SAVORY MORSELS 123 
 
 bread ; grate over the egg a little prime 
 cheese, add salt and paprika to taste. 
 
 SPANISH SANDWICHES 
 
 Bone 12 oil-preserved anchovies, and cut 
 into strips about an inch long. Make into 
 a paste with 1 ounce of capers and a sprig 
 of parsley, adding a dash of paprika, half a 
 teaspoonful of mixed mustard, 1 tablespoon- 
 ful of tarragon vinegar, 1 tablespoon ful of 
 oil, the yolks of 2 hard-boiled eggs, and salt. 
 Mix smooth ; chop the whites of the eggs. 
 Butter thin slices of bread, spread with the 
 paste and sprinkle over them the chopped 
 whites. Trim and tie with narrow colored 
 ribbons. 
 
 SALMON SANDWICHES 
 
 One can of salmon, half a pint of mayon- 
 naise dressing, 1 tablespoonful of capers, and 
 a little chives. Chop the salmon, chives, and 
 capers together very fine. Mix in the dress- 
 ing, and spread on thin slices of bread. 
 
 SARDINE SANDWICHES 
 
 Chop together boned sardines, 2 hard- 
 
124 COLD DISHES FOR HOT WEATHER 
 
 boiled eggs, 5 olives. Mix well, adding some 
 of the oil of the sardines, lemon-juice, French 
 mustard, and salt. Spread on thin slices of 
 bread, and roll. 
 
 PARISIAN SANDWICHES 
 
 A quarter of a pound of cooked beef 
 tongue, a quarter of a pound of lean ham, 2 
 ounces of butter, 3 truffles, seasoning, and 
 water-cress. Pound the ham and tongue in 
 a mortar; when quite smooth add the season- 
 ing, nutmeg, and butter; mix well together. 
 Chop the truffles very fine, and add them to 
 the mixture. Spread on thin slices of bread, 
 sprinkle a few cresses over the paste, and pair. 
 
 TONGUE SANDWICHES 
 
 Half a pound of butter, 3 tablespoonfuls 
 of mixed mustard, 3 tablespoonfuls of oil, a 
 little paprika, salt, the yolk of 1 egg. Mix 
 together very smooth and set on the ice. 
 Chop some ham and tongue in equal propor- 
 tions, and blend all well together. Cut the 
 bread very thin, spread with the mixture, 
 and roll. 
 
SANDWICHES AND SAVORY MORSELS 125 
 TOOTHSOME SANDWICHES . 
 
 One pound cooked chicken, 4 ounces of 
 butter, salt and pepper to taste, 1 teaspoon- 
 f ul of ground mace, half a nutmeg, and a 
 slice of ham. Chop the chicken and the 
 ham with the butter, add the spices, and 
 pound to a paste. Spread on thin slices 
 of bread, pile on a dish, and garnish with 
 parsley. 
 
 VEAL SANDWICHES 
 
 To 1 cup of chopped veal and 1 hard- 
 boiled egg add 2 ounces of butter, 2 table- 
 spoonfuls of catsup, salt and pepper to taste. 
 Mix well, and spread on thin slices of bread. 
 
 VALENTINE SANDWICHES 
 
 Chop together 1 cup of chicken meat, 6 
 button mushrooms, add salt and pepper, and 
 half a pint of mayonnaise dressing. Spread 
 on thin slices of bread, cut into the shape of 
 hearts, and garnish with parsley. 
 
 ZEPHYKETTE SANDWICHES 
 
 Kub to a paste 1 small Neufchatel cheese, 
 1 ounce of butter, the yolks of 2 hard-boiled 
 
126 COLD DISHES FOR HOT WEATHER 
 
 eggs, and half a teaspoonful of paprika. 
 Mix with the whites of the eggs, and spread 
 on zephyrette biscuits or on thin slices of 
 bread. 
 
 THE END 
 
REFERENCE-BOOKS FOR WOMEN 
 
 THE EXPERT WAITRESS. By Anne T. Springsteen. lGmo, 
 
 Cloth, $1 00. 
 
 OUR HOME PETS: How to Keep Thera Well and Happy. By 
 Olive Thorn e Millke. Illustrated. 16mo, Cloth, $1 25. 
 
 THE TECHNIQUE OF REST. By Anna C Braokett. 16mo, 
 Cloth, To cents. 
 
 WHAT TO EAT : HOW TO SERVE IT. By Christine Terhune 
 Heruiok. lGmo, Cloth, $1 00. 
 
 HOUSEKEEPING MADE EASY. By Christine Teriidne IIhr- 
 riok. 16mo, Cloth, $1 00. 
 
 CRADLE AND NURSERY. By Christine Teruune IIerriok. 
 16mo, Cloth, $1 00. 
 
 FAMILY LIVING ON $500 A YEAR. By Juliet Corson. lGmo, 
 Cloth, $1 25. 
 
 THE HOUSE COMFORTABLE. By Agnes Bailey Ormsbee. 
 16mo, Cloth, $1 00. 
 
 CHOICE COOKERY. By Catharine Owen. lGmo, Cloth, $1 00. 
 
 MANNERS AND SOCIAL USAGES IN AMERICA. By Mrs. 
 John Sherwood. 16mo, Cloth, $1 25. 
 
 PRACTICAL COOKING AND DINNER-GIVING. By Mary F. 
 Hendeuson. Illustrated. 12mo, Water-proof Cover, $1 50. 
 
 DIET FOR THE SICK. By Mary F. Henderson. Illustrated. 
 12mo, Cloth, $1 50. 
 
 MOTHERS IN COUNCIL. 16mo, Cloth, 90 cents. 
 
 MONEY-MAKING FOR LADIES. By Ella Rodman Ciidrou. 
 16mo, Cloth, 90 cents. 
 
 Published by HARPER & BROTHERS, New York. 
 
 For sale by all booksellers, or will be sent by the publishers, postpaid, on 
 receipt of price. 
 
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