Cold dishes for hot weather

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 lettuceleaves, 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 BOUCHES 41 all the butter. Spread each piece with anchovy butter, and place on each a boned anchovy; sprinkle over them finely chopped olives mixed with a little chopped chives. Pies and Patties The cost and trouble of making pattycases is such that it is far preferable to buy them at the caterers' ; especially is it desirable, 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. CHESHIRE 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 w^ith 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 pattycases. 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 nutmeg, and thyme in a saucepan ; boil for five minutes, then add a little roux and the liquor PIES AND PATTIES 45 from 1 tin of mushrooms ; boil until it becomes 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. SAVOEY E0LL8