Cold dishes for hot weather

Remove 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. CRAB SALAD Boil 25 hard-shell crabs for about twenty or twenty-five minutes. When cool remove the top shell and tail ; quarter the remainder, and pick out the meat carefully with a fork. The large claws should not be overlooked, nor the fat which adheres to the 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 saladbowl, and mask with a mayonnaise dressing ; garnish with crab claws, shrimps, and hardboiled eggs. COD SALAD Soak the cod overnight. Boil separately potatoes, carrots, and onions ; chop fine, and add to the cod, which 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, cucumber 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 with the yolk of a hard-boiled egg, salt, and half a teaspoonful of dry mustard, 2 tablespoonfuls 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 tablespoonfuls of cream and 4 of vinegar. Pour over the fish and potatoes. (3.) Place in a salad-bowl 6 stalks of celery, 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. SARDINE SALAD (1.) Take 3 heads of lettuce, 1 box sardines, 1 egg, half a cup of milk, half a teaspoonful 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 fine; finish with rings and diamonds 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 to the fish, and serve with a plain dressing. 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