Cold dishes for hot weather

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 WEATHER BEETS Cook and peel the beets ; when cold cut into rounds, place in a deep dish, and cover with vinegar ; add a little salt. OUCUMBEES Cut large cucumbers into rounds ; place on ice ; serve with salt, pepper, oil, and vinegar. Tomatoes may be prepared in the same man- ner. omoNs 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. Soucbees ANCHOVY BUTTEB "Wash, l)one, and pound 6 anchovies, add- ing suflBcient 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 Avith 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 Kub two ounces of butter and 6 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 BOUCHfiES 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 BOUOHEES 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