Cold dishes for hot weather

Boil the crawfish and remove the shells. Cut 3 onions into rounds; pour boiling water over them, let stand for five minutes, and repeat two or three times. Strain the juice of bitter oranges or lemons; mix in salt and paprika; put the fish into a deep dish together with the onions, and pour over them enough of the lemon -juice to completely cover them. CEVICHE DE PESCADO (FISH) Cut the fish into half -inch cubes. Prepare the onions as in the preceding receipt ; also the lemon-juice, with the paprika and salt. Put the fish into a deep dish, with lemon- juice suflicient to cover it; allow to stand for three or four hours; stir well every ten minutes until the fish looks white and cooked. Bear in mind that the fish does not go near the fire. The best fish to use is halibut. BEEF BEEF A LA MODE (1.) Take 4 pounds of bottom round, and rub well with powdered spices and salt. Lay skewers on the bottom of the stewpan, and spread over them thin slices of bacon ; place the beef on the bacon, and lay over it a few more slices ; add a little vinegar ; cover closely and stew for two hours. Add to the gravy a seasoning of cloves, pepper, bayleaves, mushrooms, a little catsup, and a few button onions ; simmer till the meat is quite tender ; serve the meat dry ; strain the gravy and boil it slowly for an hour, when it will jelly ; glaze the meat with the jelly. (2.) Slice and fry to a nice brown 2 onions ; cut a quarter of a pound of bacon into small pieces; dip them into 3 tablespoonfuls of vinegar ; make deep holes in a nice piece of beef weighing about *4 pounds, into which put the bacon ; rub the beef well with allspice, cloves, 2 blades of mace, salt, pepper, a bunch of sweet herbs, all finely minced ; place the beef in a saucepan ; pour over it the vinegar, a small glass of currant jelly, the juice of a lemon ; add a carrot, turnip, a bead of celery, and the spices ; allow to simmer gently for four or five hours. Take up and set on a dish to cool. BEEF BOUILLI Cut cold beef into slices about half an inch thick and ^ about two inches wide ; make a dressing of finely chopped shallots, parsley, pepper, salt, mustard, egg, oil, and vinegar ; pour the mixture over the beef ; serve garnished with water-cress. COLLARED BEEF Lard a piece of corned beef ; make holes in it, and fill with a dressing of bread crumbs, suet, parsley, grated lemon -peel, sweet herbs, pepper, salt, nutmeg, and the yolk of an egg mixed well together ; bake with a little water, whole peppers, and an onion. Serve cold. DAUBE GLACÉ Take a piece of lean beef ; make holes in it, and fill them with strips of fat which have previously been rolled in powdered sage, pepper, allspice, salt, and a little minced shallot. Boil 2 calf's feet to a jelly ; strain and set aside to cool. Place the meat in a pan with the jelly ; add to it some cloves ; cover very tightly and cook for four hours. Place in a deep dish ; pour the jelly over it ; cool and put on the ice. FORCED BEEF Lard a piece of fresh corned beef ; make holes in it, and fill them with bread crumbs, suet, parsley, grated lemon-peel, sweet herbs, pepper, salt, nutmeg, and the yolk of an egg, mixed so as to make a stuffing ; bake in a pan with a little water and wine, whole pepper, 2 bay-leaves, and an onion. When done skim off the fat; put the meat in a dish and pour the liquor over it; set aside to cool. GALANTINE OF BEEF