Cold dishes for hot weather

(3.) Chop up the cabbage quite fine ; place in a saucepan and pour boiling water over it, and add a little salt. Let stand for half an hour ; wash in cold water and dry thoroughly; when dry place in a salad-bowl and add hard-boiled eggs and parsley chopped fine. Serve with plain salad dressing and add some olives. Carrot salad is made in the same manner as described in the preceding receipt. CAULIFLOWER SALAD (1.) Boil the cauliflower; when cold tear apart, dry on a soft cloth, and put in a salad-bowl. Pour over it half a pint of mayonnaise dressing. Garnish with lettuce-leaves and rings of hard-boiled eggs. (2.) Boil the cauliflower until cooked, being careful not to overdo it. Chop it fine, and add chopped hard-boiled eggs and parsley. Garnish with olives and beets cut in fancy shapes. Pour French dressing over all. CRESS SALAD Take equal parts of cresses and celery stalks; cut up, place in a salad-bowl, and sprinkle with sweet herbs ; pour over this a mayonnaise or plain dressing and serve very cold. EGG-PLANT SALAD Boil the egg-plant until cooked ; peel and cut into small pieces ; add the juice of a lemon, 1 tablespoonful of oil. Mix well and serve. GERMAN SALAD Boil a cauliflower in well-salted water until quite tender. When sufficiently cooked place in a sieve to drain. When cold divide the cauliflower into small pieces. Mask with mayonnaise dressing and garnish with beets cut into fancy shapes. GRAPE-FRUIT EN MAYONNAISE Wash and dry 2 heads of lettuce, and make a nest in the salad-bowl ; sprinkle over a little oil and vinegar, and season with salt and pepper. Peel the grape-fruit and separate into sections; split the membrane so that the pulp of the fruit can be extracted ; separate into small bits and toss into the prepared nest. Mask with mayonnaise dressing and set in a cool place. JARDINIÉRE SALAD Take equal quantities of cold cooked potatoes, turnips, string-beans, beets, celery, and tomatoes. Put in a salad-bowl, and add chopped pickle, hard-boiled eggs, olives, capers, and shred lettuce; pour over a mayonnaise dressing, and garnish with lettuceleaves. KALE SALAD Strip the inside leaves from the kale, place in a salad-bowl, and pour over the whole a French dressing. Garnish with cresses. LENTIL SALAD Cook the lentils in salted water, and drain. Put the lentils in a bowl, and add 1 chopped onion; stir in 1 tablespoonful of chopped parsley; add some chopped egg and shred lettuce; season with salt, pepper, oil, and vinegar, and decorate with parsley. LIMA-BEAN SALAD Boil the Lima beans in water with a little salt, a bunch of parsley, and an onion until quite tender ; drain. Mix with 2 tablespoonfuls of oil, 4 tablespoonfuls of vinegar, a little chopped thyme and mint. Serve quite cold. LETTUCE SALAD Wash the lettuce thoroughly in cold water and dry with a soft cloth. Separate the leaves with the hand ; otherwise they will become flabby. Place in a salad-bowl and dress with French or mayonnaise dressing. PEA SALAD Cook the pease in salted water; when done put aside to cool. Add to them a hard-boiled egg and a boiled white onion, chopped fine. Pour over them a dressing made of oil, lemon-juice, and salt and pepper to taste. PERSIAN SALAD Cut cold boiled potatoes into slices a quarter of an inch thick. Arrange in a saladbowl and place on the ice. Chop 2 hardboiled eggs; add 1 teaspoonful of minced parsley, a little chervil, 1 teaspoonful of salt, pepper, 4 tablespoonfuls of vinegar, and 8 tablespoonfuls of oil. Mix thoroughly and pour over the potatoes; stir together, and serve. PRINCE SALAD