Cold dishes for hot weather

Cut a pint of cold boiled potatoes into small squares; add the same quantity of pickled cauliflower, minced fine. Mix 4 tablespoonfuls of vinegar, 1 tablespoonful of celery salt, 1 teaspoonful of made mustard, and 1 ounce of butter. Heat to the boiling-point; pour hot over the potatoes and cauliflower, stir lightly, and serve very cold. SALADE ANDALOUSE Chop fine 1 Spanish onion and a large cucumber; peel 3 tomatoes, cut into small pieces, take out the seeds, and strain the juice from them. Dress in a salad-bowl with salt, pepper, oil, and vinegar, and let stand for an hour. Make a mound of grated bread crumbs, all white, and arrange the salad above it, following the shape. Garnish with laurel-leaves and olives. SALADE DE CRESSON Take fresh tomatoes of a bright red, remove the seeds, pass the pulp which comes from the seeds through a sieve. Blend with this liquor the yolks of 2 boiled eggs mixed with the yolk of a raw egg, and add salt, pepper, and mustard. Take the watercresses, carefully cleaned and picked ; dress and season each separately ; then blend the two well. Do not mix until just before serving. Surround the tomatoes and cresses with lettuce -leaves. Pour a mayonnaise dressing in the centre. SALADE DES HARICOTS BLANCS Cook and strain white beans, and season with oil, vinegar, salt, pepper, a tablespoonful of cream, a tablespoonful of French mustard. SPINACH SALAD Place a quart of spinach leaves in a saladbowl with a Spanish onion cut up fine and a little mint. Pour over half a pint of plain salad dressing, and garnish with hard-boiled eggs. STRING-BEAN SALAD (1.) String a pint of beans ; boil in salt water with an onion and a sprig of parsley. Place the beans in a salad-bowl, sprinkle with minced salad herbs, pour over a plain dressing, and serve very cold. (2.) Cut the beans in four; place in a saucepan with cold water, and put on the fire; when the water comes to a boil the beans will be cooked ; let cool. Dress with a plain salad dressing. A little boiled onion may be added. SWEET-POTATO SALAD Boil 3 large sweet - potatoes ; cut into squares ; add 2 stalks of celery, cut small. . Pour over the following dressing ; 3 tablespoonfuls of oil, 2 of vinegar, and salt and pepper to taste. Garnish with olives and parsley. Creams APRICOT CREAM Put 10 apricots in a pan with a gill of water and 5 ounces of sugar; cook; when done allow to cool ; beat half a pint of cream very stiflf, add the apricots passed through a very fine sieve, and 4 ounces of sugar ; dissolve half an ounce of isinglass in a little hot water, mix with the cream, stir well, and pour into a mould. BANANA CREAM Take 5 bananas, skin and pound them to a pulp together with 5 ounces of sugar; beat half a pint of cream to a stiff froth ; add the bananas, half a glass of brandy, and the juice of two lemons ; mix well ; add half an ounce of isinglass dissolved in a little hot water, beat for a few minutes, fill the mould, and set in a cool place. CAVALIER CREAM Melt 2 ounces of chocolate in half a gill of milk; beat three-quarters of a pint of cream to a stiflf froth, add 8 ounces of sugar, half a glass of maraschino, the chocolate, the juice of 2 lemons, and a box of gelatine dissolved in half a gill of boiling water ; mix well ; pour into a mould, and stand on the ice to set. CREAM A LA CARDINAL Pick and clean a quart of raspberries ; put them in a basin, add half a pound of sugar, bruise with a wooden spoon, and pass through a fine sieve ; mix the pulp with a pint of cream, a few drops of carmine, and a box of gelatine dissolved in a small quantity of boiling water; stir well, pour into a wet mould, and stand on the ice till quite firm ; serve with a custard poured over it. EBONY CREAM