Cold dishes for hot weather

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 tablespoonf ul 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 tablespoonf uls of cider vinegar in a 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. 66 COLD DISHES FOR HOT WEATHER and a teaspoonf ul of catsup ; mix well, and add 4 tablespoonf uls of oil, and 1 tablespoon- f ul of cider vinegar ; beat the whole to a cream. SAUCE FOB 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. SATJCE FOR FISH Pound a tablespoonful 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 vinegar. COLD SAUCES AND DRESSINGS 67 (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. VINAIGEETTE 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. Salads 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 ready 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 teaspoonf ul 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