Cold dishes for hot weather

(1.) Pick the meat out from the shells and claws of boiled crabs ; add some bread crumbs, paprika, essence of anchovy, 2 spoonfuls of vinegar, some clarified butter, and a spoonful of cider vinegar ; mix thoroughly. Clean the shells and fill them with the mixture. Pound the spawn in a mortar, pass it through a sieve, and lay it over the crabs in fancy shapes. Garnish with parsley and the claws. The meat of two crabs will fill but one shell. (2.) Pick out the meat ; mix it well with a teaspoonful of salad-oil, red pepper, and salt. Serve in the shells. COLLARED EEL Bone a large eel, whole ; lay it out flat, and season with pepper and salt, a tablespoonful of pounded mace, allspice, a tablespoonful of chopped parsley, a small onion chopped fine, thyme, and marjoram. Roll up the eel, beginning at the tail; tie in a cloth, and place in a stewpan, together with a gill of vinegar, a pint of water, an onion, and 2 bay -leaves; boil for an hour. When cold take oflf the cloth and keep it in the liquor in which it was boiled, adding to it a little salt. COLLABED EELS Mix together parsley, shallot, thyme, marjoram, pepper, mace, cloves, nutmeg, allspice, powdered mushrooms, lemon-peel, and salt. Clean and bone the eels ; lay them flat, with the inside upward ; rub the above mixture well into them. Roll them up and tie in a cloth ; boil in salt and water, with lemon-peel, a few bay- leaves, and pepper; add some vinegar. When done take the collars out, skim oflf the fat, and boil down to a jelly, which is to be poured over the eels when cold. COLLAEED MACKEREL Bone the mackerel, and sprinkle with salt, pepper, a tablespoonful of allspice, chopped onion, and parsley ; roll them up and place in a pan ; pour over them enough water and vinegar, mixed, to cover them ; let them boil gently for an hour ; keep them in the pickle, and serve cold. They may be baked instead of boiled. COLLABED SALMON Split, scale, and bone the salmon ; season with mace, cloves, pepper, and salt ; roll up in a cloth ; bake it with butter and vinegar. Serve cold. COLLARED SALMON Tie up a piece of salmon, and place in a kettle with sliced onions, carrots, salt, spices, and a pint of claret or port ; when done take from the liquor and serve cold with tartar sauce. MOCK CAVIARE Bone and pound some anchovies together with a little dried parsley, a clove of garlic, a little red pepper, salt, lemon-juice, and a little oil. Serve on toasted bread. PICKLED OYSTERS (1.) Wash the oysters ; strain the liquor, and add to every pint a glass of white wine, mace, nutmeg, white pepper-corns, and salt ; simmer the oysters for five minutes, but do not allow to boil, as they will become hard. Place them in glass jars. Add to the liquor a glass of vinegar, and boil ; skim the pickle, and pour over the oysters. When cold cover very tightly. (2.) Place the oysters in a stewpan; sprinkle with fine Lisbon sugar; add their liquor, well strained, and set on the fire for five minutes, but do not allow to boil. Draw off the liquor, and add to it double the amount of vinegar, together with some catsup, paprika, lemon-peel, and salt ; boil a quarter of an hour. Sprinkle the oysters with sugar and salt, and place them in a stone jar. When cold strain the pickle over them and cover very tightly. (3.) Put the oysters in a saucepan with their own liquor, and allow to simmer gently for ten minutes; then lay in a jar. When cold pour over them the following pickle: boil the liquor of the oysters with a bit of mace, lemon-peel, black pepper, and vinegar. Keep in small jar well covered. PICKLED SMELTS