Cold Dishes for Hot Weather was originally published in 1896.
When the hot midsummer months come, who is it that does not feel a repugnance for hot food, and whose palate does not demand something delicate yet cold? All the recipes given are for dishes to be eaten cold; many of them require no cooking, as canned and preserved goods may be used in their preparation, although fresh meats and vegetables are always preferable; and all can be prepared in the cool morning hours, before the sun’s rays make life hardly bearable.
The authors believe that the recipes given will be – for their fragrance and taste – welcome, but they leave to the artistic ability of the cook to garnish the different dishes as to make them pleasing to the sight.
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