Cold dishes for hot weather

Make a dressing of the yolks of 3 hardboiled eggs pounded fine, equal quantities of mustard and paprika, a pinch of powdered sugar, 4 tablespoonfuls of oil, 2 tablespoonfuls 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 lettuce, 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. RABBIT SALAD Cut up the meat of 2 roast rabbits ; place in a bowl and cover with a plain dressing; add a teaspoonful 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 teaspoonful 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 truffles, 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 teaspoonfuls 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 dressing, adding chopped parsley and fresh marjoram. Over this place rounds of onions which have been previously soaked in vinegar 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 parsley. Dress with a plain salad dressing and serve. SALPICON DE GUATIGAS 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 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 cucumbers ; season with a little grated onion, 1 tablespoonful of oil, the juice of 2 lemons, pepper and salt, and chopped parsley ; mix with the bread; let stand for a quarter of an hour before serving. CABBAGE SALAD (1.) Out a small cabbage as if for cold slaw. Make a dressing of the following ingredients : 3 eggs, 6 tablespoonfuls of cream, 3 of melted butter, half a teaspoonf ul of pepper, salt to taste, 2 tablespoonfuls of made mustard, 1 cup of cider vinegar ; stir well together, all but the cream, and cook over the fire until they come to a boil. Set the dressing 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 mayonnaise dressing. Garnish with parsley.