Cold dishes for hot weather

Pare and stone the apricots ; sprinkle powdered sugar over them, in the proportion of a pound of sugar to each pound and a half of apricots, and allow them to stand for twelve hours. Blanch the stones, and put them with the fruit and sugar in a pan; allow them to simmer for an hour ; take out the apricots; boil the syrup a little longer; remove the scum; put the apricots into the jars, and pour the syrup over them. RASPBERRY JAM Pick 6 pounds of raspberries ; place them in a pan with a pint and a half of currant juice; boil for twenty minutes; skim, and add 4 pounds of sugar ; boil for an hour, being careful to remove the scum as it rises ; put into jars, and cover. STRAWBERRY JELLY Allow 1 pound of sugar to every pint of strawberry juice. The juice should be boiled about twenty minutes before the sugar is added, and about fifteen minutes after it is added. Sandwiches and Savory Morsels Sandwiches should be very small and dainty, scarcely more than a mouthful, and always tastefully arranged on the dish. When sandwiches are rolled they should be tied with fancy ribbons and piled on the plate in log-cabin style ; others may be cut into fancy shapes with cutters, such as stars, crescents, circles, etc. ANCHOVY SANDWICHES One sandwich loaf, 3 anchovies, 4 ounces of butter, 1 hard-boiled egg, seasoning, and a little nutmeg. Cut the loaf very thin ; bone the anchovies, and pound them with the butter, egg, seasoning, and nutmeg; spread a little on each slice of bread, roll them, dish in a pyramid, and garnish with parsley. SANDWICHES AND SAVORY MORSELS 121 ANCHOVY CREAM-TOAST SANDWICHES Fry some slices of bread in boiling lard, dry and spread with anchovy paste; make a thick mayonnaise sauce, add to it some chopped capers, chervil, queen olives, and a bit of shallot. Spread on the fried bread, form into sandwiches, and serve with cresses. AMERICAN SANDWICHES Chop half a pound of ham very fine, together with 2 chopped pickles, mustard, salt and pepper to taste. Beat 6 ounces of butter to a cream, add the chopped ham, and mix well. Cut thin slices of bread, spread with the mixture, press together, cut into diamonds, and garnish with parsley. CHICKEN CREAM SANDWICHES Mix a cupful of white chicken meat and celery, chopped very fine, with a cup of milk. Add a boiled onion mashed, and thicken with 2 tablespoonfuls of corn-starch. It must be quite thick. When cooked and boiling, stir carefully into it the whites of 2 eggs beaten very stiff ; add salt to taste. Place in a bain-marie ; do not allow to boil. Stir in the juice of half a lemon and a tablespoonful of butter. Mould the day before; cut into slices and place between thin slices of buttered bread. PÂTÉ SANDWICHES Take cold beef, boiled tongue, ham, and cold roast turkey in equal proportions ; chop very fine, and stir well together in a bowl. Chop up pickled gherkins and stuffed olives. Make a salad dressing and pour over the whole ; mix well, and place between thin buttered slices of bread. FRENCH SANDWICHES Chop 1 cup of white meat of a chicken, 3 olives, 1 gherkin, and a tablespoonful of capers ; add half a pint of mayonnaise dressing, and thin with a tablespoonful of tarragon vinegar. Spread on thin slices of bread, roll, and tie with ribbons. SAVORY SANDWICHES Mince hard-boiled eggs very fine, spread evenly upon neatly cut pieces of buttered SANDWICHES AND SAVORY MORSELS 123 bread; grate over the egg a little prime cheese, add salt and paprika to taste. SPANISH SANDWICHES