The Creole Cookery Book

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From The Creole Cookery Book, 1885, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Some one has said, “that a well made soup is not only one of the most wholesome forms in which food can be taken, but it is also one of the most economical.” Take for example - our New Orleans Gumbo, which can be made of scraps of cold meat or fowl, a few oysters, crabs or shrimps, and, with a couple of spoonfuls of well cooked rice, is a very satisfying and economical dinner. Even a rich soup is less expensive than almost any other dish. It seems to us, that this branch of cooking has been rather neglected by our southern housekeepers, so we have given a larger number of receipts for soups than will be found in other cookery books. In colder climates, soup stock can be made and kept for several days, but in our warm, moist climate, it would become sour, so must be prepared each day. In making soup, special care should be taken of the vessels, to have them perfectly clean; the meat and vegetables well washed and carefully prepared. Soup should be boiled slowly for four or five hours; skimmed thoroughly when it first begins to boil, for it cannot be easily made clear afterwards, ‘and no grease should be left to float on the top. Add vegetables and herbs as soon as the soup has been well skimmed and the grease ceases to rise. When the meat and vegetables have been fried or browned, boiling water must be added in small quantities, but otherwise, always use cold water. For thickening soups, use arrowroot, rice flour, or corn starch, mixed with a little cold water, and stirred in about ten minutes before the soup is dished. The soup should boil quickly after the thickening isadded. Use very little salt, as the lack of it can be remedied—spices should be used whole and sparingly. - All soups must be served very hot.

From The Creole Cookery Book, 1885, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. Have ready one dozen. large crabs; separate the fat from _ the back shell and bodies; cleanse them from the dead men’s fingers; boil the claws and pick the meat from them; have ready a large stew-pan, into which put one tablespoonful of lard, two of butter, one large onion; cut up into not very small pieces; one clove of garlic; allow this to brown a little, then add one whole can of tomatoes, or 18 or 20 fresh ones; after they have stewed 10 minutes, add the meat from the crab claws, then the crabs; season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice; sift over this about one-half dozen grated soda crackers; then add boiling water to make the required quantity of soup, and allow it to boil moderately for two hours; a little while before serving, add the fat from the crabs and a little thyme, parsley and sweet marjoram. This receipt will serve soup for about 12 persons.

From The Creole Cookery Book, 1885, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equal portions of young cabbage leaves, beet leaves, turnip leaves, mustard leaves, spinach, cresses, parsley,. green onions, and place them in boiling water; when well boiled, chop them fine; make a good soup (brown gravy) in which you put beef and ham to fry a little; then add your vegetables (or herbs); stir often and let them fry about one hour, keeping the pot well covered; then add the required quantity of hot water, and let it all boil gently for about two hours. By adding hot pepper, you will have a real “Creole Gumbo.”:

From The Creole Cookery Book, 1885, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the whole of the turtle out of the shell; cut it in pieces, that it may be more easily scalded. Throw these pieces, with the fins, into the pot, and when scalded, take oft the coarse skin of the fins and lay them aside to make another dish. The thick skin of the stomach must also be taken off: under it lies the fat, or what is termed the citron. Thus prepared, it is ready for making the soup. Cut up the turtle in small pieces, throw them into a pot. But before doing this, take a leg of beef and boil it to a gravy; then put in the pieces of turtle, adding as much water as will cover the whole, ab8ut 2 inches. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when _ the soup is half done. To 2 quarts and a half of soup add 4 an ounce of mace, a dessertspoonful of allspice, 3 teaspoonful of cloves, and salt, black and cayenne pepper to your taste. Use parsley, thyme, and onions in the soup while boiling; when nearly done thicken with 2 tablespoonfuls of flour. To give it'a good color, take a tablespoonful of brown sugar and burn it; when sufficiently burnt adda wineglass of water; of this coloring use 2 tablespoonfuls in the soup. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs; add the yolk of one egg, roll it into the balls, fry them and put them into the soup; boil 4 a dozen eggs hard, slice them and put them in after adding } a pint of Madeira wine. After the wine cooks a little, the soup will be ready for table.

From The Creole Cookery Book, 1885, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equal parts of cabbage leaves, beet leaves, turnip leaves, mustard leaves, spinach, cresses, parsley and green onions; soak' them and wash them thoroughly, and trim them by taking off the coarse mid rib of the leaf; boil them for at least two hours; add to the water a teaspoonful of cooking soda, strain them and chop up as you would spinach. Take a piece of veal brisket and a slice of ham, which should be cut into small pieces, add a large onion, chopped fine, salt and pepper; fry all in a heaping spoonful of lard to a rich brown; now add the greens, stirring with a wooden spoon, and then add as much hot water as will make sufficient gumbo for the family. Serve with boiled rice.

From The Creole Cookery Book, 1885, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a large fresh water terrapin, clean and place it in adigester with 2-quarts of water, a slice of bacon; 2 dozen cloves, 3 dozen allspice, salt, black and red pepper; boil this for 3 or 4 hours; thicken and brown it, before serving it up; throw in a glass gf wine, in which has been grated half a nutmeg.

From The Creole Cookery Book, 1885, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have 5 or 6 pounds of lean beef from above the knee cut into small pieces, and the bones chopped; add a, slice of ham cut fine; put this on in about 6 quarts of cold water.. Let the soup come to a boil and skim it well; throw. in a tablespoonful of salt and a half tea cup of cold water, to help the séup to throw up the scum better, which must all be carefully taken off until it ceases to rise; now add one large or two medium sized ‘onions, two carrots, cut fine, and one or two pieces of celery; let this boil slowly from 6 to 8 hours, or until the broth is reduced to one-half the quantity; your meat should be cooked to pieces; pass all through a cullender and strain all through a coarse cloth; put this in a cold place until the next day,when it will be jellied, provided the weather is sufficiently cold; skim all the grease carefully from the top; take-the jelly, or soup as it may be, and pour it carefully into another vessel without disturbing the bottom, an@ heat it well; have a bowl of ice _. Water with a piece of ice in it to keep the water cold; have “a, clean flannel cloth, or bag, well wet, which dip in the ice - < water, and pass a small quantity of the broth at a time through the bag, constantly shaking the dregs frém the. flannel and wetting it with ice water; season highly with cayenné pepper, and salt to the taste; heat it now to serve, adding vermicelli, maccaroni or pates, as you like. If the meat is good and the soup is made properly it will be perfectly clear, but if cloudy before you strain it,,beat the whites of three eggs stiff, and pour them into the soup and let all come to a good boil; let itset about five minutes before you strain.— Mrs. R. Pritchard.

From The Creole Cookery Book, 1885, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. To2 quarts of sptit peas, put 2 gallons of water, a handful of parsley, a little cayenne pepper, salt and celery seed, to suit taste. Put the peas in soak the night before, and after boiling pass through a sieve; then add a large lump of good butter. ’

From The Creole Cookery Book, 1885, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a piece of fresh beef; put in on the night before it is wanted; boil it several hours until perfectly tender; then take it off and strain it.” In the morning separate every particle of fat from it and put it over the fire; season it with. pepper and salt, and put in a spoonful of sage ‘to celor it; then prepare the vegetables nicely: carrots, celery, and turnips, cut small and boiled i in the soup till tender. — ‘ ¢

From The Creole Cookery Book, 1885, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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_* Take young corn, and cut the ears acrosa; then grate them in water, 2 ears to a’pint; about 6 quarts will make a good tureen of soup; to this quantity put a piece of pork and seasoning to your taste: vegetables if you like. It must boil 3 hours.

From The Creole Cookery Book, 1885, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak all night, in cold water, either two quarts of yellow. split peas, or two quarts of dried white beans. Inthe morning drain them, and season them with a very little salt and cayenne, and a head of minced celery, or else a heaped tablespoonful of celery seed. Put them into a soup pot with four quarts of water, and boil them slowly till they are all dissolved. Stir them frequently. Have ready a quantity of fresh vegetables,’such ag turnips, carrots, parsnips, potatoes,. onions, also salsify, and asparagus tops. Put in first the vegetables that require the longest boiling. They should all be cut into small pieces. Enrich the whole with some bits of fresh butter rolled in flour. Boil these vegetables in the soup till they are quite tender, put itin a tureen and serve it up.

From The Creole Cookery Book, 1885, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and slice thin half a dozen fine potatoes and a small onion. Boil them in three pints of water till so soft that you can pulp them through a cullender. When returned to the pot add a very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits, and boil it 10 minutes longer. When you put it into the tureen, stir in 2 tablespoonfuls or more of sweet cream. This is a nice soup for Fridays, or for invalids.

From The Creole Cookery Book, 1885, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take eight calves’ feet that have been scalded and scraped but not skinned, and put them into a soup kettle with 6 or 7 blades of mace, and the yellow rind of a lemon grated. Pour on a gallon of water, cover the:kettle and let it boil very slowly (skimming it well) till the flesh is reduced to rags and has dropped entirely from the bones. Then strain it into a broad white-ware pan, and set it away to get cool. When it has congealed, scrape off the fat and sediment, cut up the cake of jelly (or stock) and put it into a clean porcelain kettle. Have ready half a pound of grated cocoanut (very fine), mix it with a pint of cream or rich milk, three ounces of the best fresh butter divided into three parts, each bit rolled in arrowroot or rice flour. Mix it gradually with the cocoanut, and add it to the calves’ feet stock in the kettle, seasoned with a small nutmeg grated. Set it over the fire and boil it, slowly, about a quarter of an hour; ‘stirring it well. Then put it into a tureen and serve it up. French rolls or light milk biscuits are very nice to eat with it; also powdered sugar, in case any of the company should wish to sweeten it.

From The Creole Cookery Book, 1885, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To half a pint of shelled ground nuts, well beaten up, add two spoonfuls of’ flour, and mix well. Put to them a pint of oysters, and a pint and a half of water, while boiling. Throw in a red pepper, or two, if small.

From The Creole Cookery Book, 1885, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make in the best manner, a soup of the lean of fresh beef, mutton or venison; season with cayenne pepper and a little salt, allowing rather less than a quart of water to each pound -of meat; skimming and boiling it till the meat drops from the. bone; strain it, and put it in a clean pot; have ready a quart or more of nice chestnuts, boiled and peeled; put them into the soup, with some small bits of fresh butter rolled in flour; boil the soup 10 minutes longer before it goes to the table.

From The Creole Cookery Book, 1885, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open and cleanse of the deadmen’s fingers and sand, 18 young fat crabs, (raw), cut them into 4 parts and extract the meat from the crabs and the fat from the top of the shells; scald and skin 12 fine, ripe tomatoes; squeeze the pulp from the seeds and juice; chop fine; pour boiling water over seed and juice, and after straining it off, use to make the soup, adding more water, if required; stew in soup pot, one large onion and one clove of garlic in one spoonful of butter and two of lard; then put in tomatoes; after stewing a few minutes, add the meat from the claws, then the crabs, and lastly, the fat from the top shells; sift over it grated bread or crackers; season with salt, pepper, (black or cayenne) parsley, sweet marjoram, thyme, half teaspoonful of lemon juice and the peel of a lemon; pour in water in which seeds were scalded, and boil moderately foronehour. Firmand flaky fish prepared in the same way, make delicious soup. I use twelve good sized crabs, and think more lemon juice an improvement.

From The Creole Cookery Book, 1885, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the fleshy part of a rump of beef, put it on the fire early in the morning to boil; skim all the grease off; thyme, parsley and salt, put in with the rump; after the soup is sufficiently boiled and the grease carefully taken off, put in the small white onions and a few carrots cut round; then add cloves and allspice; just before you are ready to dish the soup, put two teaspoonfuls of brown sugar, to turn it dark. No flour is used.

From The Creole Cookery Book, 1885, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* Take one hundred oysters, strain them through a cullender and set the liquor to boil; when the scum has all risen and been taken off, add two quarts of water, a tablespoonful of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt to the taste; boil these ingredients together, and just before serving up, throw in the oysters. If the soup be too thin, stir in a little wheat flour a few minutes before serving up.

From The Creole Cookery Book, 1885, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strain and drain two quarts of oysters; if you have less than a quart of liquor, make up that amount with water; add a handful of chopped ham, fat and lean, a few blades of mace, one-fourth of a large onion; salt and pepper to taste; boil one hour, then strain; make a tablespoonful of flour and a quarter pound of butter into a soft paste; set aside; put oysters into liquor, give them 8 or 10 minutes to plump up, then stir in the paste, and leave until dinner is ready; put the soup on again until it comes to a boil; add a pint | each of milk and cream; stir all the time until it boils again, then dish and serve immediately.

From The Creole Cookery Book, 1885, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 2 quarts of oysters with the liquor; put 8 quarts of 7 water, 8 slices of lean ham, and 2 onions; boil this down to half the quantity; then run it through a cullender, and put the liquor alone back into the pot and let it come just to a boil; while the oysters are boiling, beat up the yolks of 6 eggs with 4 tablepoonfuls of wheat flour and 1 pint of rich - ‘milk; stir this into the oyster liquor, after it has been strained and made boiling hot; add a quart of raw oysters and let the whole thicken a little on the fire; add then 1 teaspoonful of white pepper and a half of grated nutmeg.

From The Creole Cookery Book, 1885, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pints of large, fresh oysters, 2 tablespoonfuls of butter, rolled in flour, a bunch of sweet herbs, a saucer full of chopped celery, a quart of rich milk, pepper to your taste. As soon as the ingredients boil, take out the herbs and put in the oysters just before you send it to table. Boiling them a long time in the soup will shrivel them and destroy the flavor. The liqnor must be taken from the 3 pints of oysters, strained, and set on the fire to make the soup.

From The Creole Cookery Book, 1885, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strain the liquor from 1} pints of oysters, into a saucepan, with 4 pint of milk, 1 pint of water; add 3 soft crackers, pounded fine, a little pepper, mace, butter the size of an egg, small onion, and celery chopped fine, if you have it; boil all together a few minutes, add the oysters and let it boil up once. Serve immediately.

From The Creole Cookery Book, 1885, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 1 gallon of water, let it boil; put into it 4 handfuls of cut okra, half an hour after, put in a handful of lima beans, 3 cymblins and a small piece of fresh meat or fowl, which is better than anything else, except beef or veal; then before you take up the soup, put in 5 tomatoes cut in slices; when all are well boiled and mixed together, take butter rolled in flour, but not to make the soup too thick; season with pepper and salt. Make it in a stone vessel and stir it with a wooden spoon. Put your soup on early, that it may simtmer on the fire.

From The Creole Cookery Book, 1885, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up in small pieces a quarter of a peck of okra, skin onehalf a peck of potatoes, and put them with a shin or leg of beef, into 10 quarts of cold water; boil it gently for 7 hours, skimming if well. Season with cayenne or black pepper and salt.

From The Creole Cookery Book, 1885, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up in fine slices two soup plates of okra, and put into a soup pot with 5 quarts of water and a little salt, at 10 o'clock; at 11 o’clock put your meat into the soup pot; at 12 o’clock peel a soup plate and a half of tomatoes, and after straining them through a cullender throw them into the soup pot; then season with pepper and salt. Allow all the ingredients to boil till 8 o’clock, when it is fit to be served up. e

From The Creole Cookery Book, 1885, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a turkey or fowl, cut it up with a piece of fresh beef; put them in a pot with a little lard, an onion, and water sufficient to cook the meat; after they have become soft, add 100 oysters with their liquor; season to your taste. Just before taking up the soup, warm it until it becomes mucilaginous, and add two spoonfuls of pulverized fillet.

From The Creole Cookery Book, 1885, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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’ Clean thoroughly; remove the eyes, teeth, and nose bone, making the skin smooth and white as possible. Clean the liver, lights, feet and heart; put all these into an iron pot; cover with water and add salt enough to make the scum rise, about 2 tablespoonfuls; boil all until the meat cleaves from the scull bone, and the liver is tender to the touch of the fork; put the meat in a separate pot, cover with water and boil until the meat slips from the bone; the feet require so much more boiling than the head, that it is necessary to boil them separately. Fish out the head with a long skimmer, then pour out the liquor; wash the pot and strain the CREOLR COOKERY BOOK. 11 whole through a hair sieve into the pot; separate the head from the bone, cut it into pieces of proper size to give each person; divide the feet and liver also, and put into the strained liquor with 6 very small onions, minced very fine, $ coffee cup of very finely sifted sweet marjoram, 14 teaspoons black pepper, 14 ditto red, 2 tablespoons salt, small one of mace (powdered), 2 nutmegs, 4 tablespoon of cloves, 3 ditto of butter mixed with 8 of flour, nicely: browned, 4 pounds of crackers, 1 pint wine, and a bottle of claret for company. Let the whole simmer slowly till dinner time, 6 or 8 eggs, cut up, and put in as it goes to table, with small pieces of fresh lemon.—Mrs. Ames.

From The Creole Cookery Book, 1885, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half pound beef or veal put in chopping tray with 2 slices of salt pork an inch thick; add some of the lights and liver, 6 small onions, 1} large tablespoonfuls of sweet marjoram, 1 nutmeg, 1 teaspoon black pepper, 1 desertspoon powdered mace, same of cloves, 3 eggs, 3 sifted crackers, 4 gill of wine, butter the size of an egg, and 2 tablespoons - salt; mix all well together, rol] the balls in flour, and fry slowly in lard.

From The Creole Cookery Book, 1885, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the head, and put to it 2 quarts of water; boil it until the head becomes so tender that the bones may be taken out. Then cut it into small pieces and put them. back into the pot; cut up, also, into small pieces, half of the heart and liver, and add them; season with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot and celery; boil all together over a slow fire for several hours, skimming well. If the water boils away too much add more, which must be boiling.

From The Creole Cookery Book, 1885, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 1 large or 4 small terrapins, and after they have been opened, etc., have the meat well chopped, and add to it half a pound of butter, 6 eggs, allspice, mace, pepper, salt, and a small quantity of eschalot; also 2 or 3 slices of bread which have been soaked and mashed smooth; stir these well together. Have the shells washed, put the mixture inte them and bake a light brown.

From The Creole Cookery Book, 1885, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The steaks are taken from the thick part of the turtle fins; season them with pepper, salt and mace; flour them, and fry in butter and lard mixed together. When fried pour a little water over them and let them simmer for a quarter of an hour. Just before serving squeeze a lemon over the steaks.

From The Creole Cookery Book, 1885, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One full quart of clams after they are opened and the shells taken off, chop them quite fine, add 2 tablespoonfuls of butter and a coftee cup of cream; season with Pepper and salt and bake it in a rich paste.

From The Creole Cookery Book, 1885, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strain the clams from the juice. Cut the clams fine, beat up 3 eggs very light, stir in the clams, cut up the parsley with a little salt and pepper, grate some nutmeg, and add these to the clams; then stir in 1 pint of cream, and slowly dredge in some flour until it is of the consistency of fritters; then have the pan hot and put in half butter and half lard, as in frying oysters, let it boil and drop in a spoonful of the fritter batter. Serve hot. They are very nice for breakfast.

From The Creole Cookery Book, 1885, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into boiling water from 50 to 100 small clams, and when all their shells have opened, take them out and extract all the hard part and throw it away. Slice thin as much salt pork as will produce half a pint of liquid or gravy. Take out all the pork, leaving the liquid in the pot; add to it a layer of clams, then a layer of biscuits soaked in milk or warm water. Next another layer of clams, then another layer of soaked biscuits. Then more clams, seasoned with pepper and mace. If there is no objection to onions, add three or more, boiled and sliced. Also some nice potatoes, boiled, peeled and cut very fine. Cover the whole with a nice paste, and bake it in an iron oven.

From The Creole Cookery Book, 1885, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick the shrimps and rinse them well in salt and water; take two parts of strong vinegar and one of water, add a few allspice, and boil this pickle; pour it hot over the shrimps. If the shrimps are to be sent to a distance, the pickle should be boiled again, adding a little more vinegar with a few tablespoonfuls of sweet oil; they must be entirely covered with the pickle; a paper wet with brandy should be placed over the top. They will thus keep a long time.

From The Creole Cookery Book, 1885, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter well a deep dish, upon which place a thick layer of pounded biscuits, having picked and boiled your shrimps; put a layer of stewed tomatoes, with a little butter, pepper and salt, then add a thinner layer of beat biscuits and another of shrimps, and so on till 3 or 4 layers of both are put in the dish; the last layer must be of biscuits; bake quite brown.

From The Creole Cookery Book, 1885, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil your shrimps,-pick and put them into an a la braise dish; add two tablespoonfuls of catsup, and one of butter, to every half pint of shrimps; salt, red and black pepper to your taste.

From The Creole Cookery Book, 1885, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To every half pint of shrimps, put a tablespoonful of butter, adding a little salt, black and red pepper; when the gravy becomes of a pinkish hue, it is sufficiently cooked; stew over a slow fire till perfectly done.

From The Creole Cookery Book, 1885, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One dozen crabs, one pound bread crumbs, two tablespoons of butter, one full teaspoon of salt, half teaspoon black pepper, slice of onion, chopped very fine, half tablespoon chopped parsley, a pinch of thyme and one egg; boil the crabs five minutes, pick and chop them, adding all the ingredients, and shape in forms of mutton chops, and roll in the beaten egg; stick in a claw; put in a frying pan three tablespoons of lard; when boiling, put in the crabs to brown, which they will do in three minutes. Serve in around dish with claws in the center.

From The Creole Cookery Book, 1885, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two dozen; pick out all the meat, chop the yolks of two hard boiled eggs, some thyme, parsley and onion, (slightly fried in butter) lump of butter size of a hen’s egg, and mix well. Before putting back in shell, adda little black pepper, (also cayenne) sprinkle over with bread crumbs; put a bit of butter on top. Bake them brown.

From The Creole Cookery Book, 1885, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil for a few moments one dozen crabs, crack and pick out all of the meat; to this meat, add one-third as much grated crackers, one onien chopped fine, a little parsley, pepper and salt, four tablespoons of butter; mix well; with them, add one egg; mix again, then add the juice of one lemon, with a good sized tomato; fill the shells with the mixture; bake about half hour before serving; grate over them some toasted bread crumbs.

From The Creole Cookery Book, 1885, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 3 or 4 crabs, pick the meat out of the body and claws; take care that no spongy part be left among it, or any of the shell. Put this meat into a stew pan with a little white wine, some pepper and salt, and a little grated nutmeg; heat all this together and put in some crumbs of bread, the yolks of 2 eggs (beat up), and 1 spoonful of vinegar; stir all well together; make some toasted sippets, lay them on a plate and pour in the crabs. Serve it up hot.

From The Creole Cookery Book, 1885, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the oysters till quite done, in their own liquor, with as much mace and pepper as will season them; pour off and strain the liquor and vinegar sufficient to cover the oysters; having first stirred in salt to your taste.

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To 1 quart of oysters, after draining them, add 4 a pint of sweet cream, a tablespoonful of butter, salt and black and red pepper; place the whole in an a‘la braise dish; when nearly done, thicken it with wheat flour and serve it up hot.

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Take 100. oysters, dry them in a coarse towel; beat very light the yolk of 4 eggs; add some bread crumbs or powdered biscuit, pepper, salt and a little mace; stir these well together, and dip your oysters into the mixture; fry them in boiling butter till they become a light brown. - Corn meal may be substituted for the bread or biscuit.

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To 1 peck of oysters, put 4 pound of butter; let the oysters boil until they look plump: then add wine and thickening to your taste. When you put them in the tureen grate a little nutmeg on the top.

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Put 1 quart of oysters with their liquor into a chopping dish or stew pan; crumble in a slice of stale bread, tablespoonful of butter, pepper and salt to your taste; stew from ten to fifteen minutes. The addition of a little celery cut up is a great improvement.

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Take 3 tablespoonfuls of butter, one of strong, dry mustard; put them in a chopping dish; add pepper and salt; when they commence boiling put in one-half pint of oysters without the liquor; have a hot dish in readiness. Take out the oysters with a fork when cooked, and continue to replace them until all are done.

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Toast several slices of bread quite brown, and butter them on both sides; take a baking dish and put the toast around the sides; pour the oysters into the dish and season to your taste, with butter, pepper and salt; adding mace or cloves; erumb bread on the top of the oysters, and bake with quick heat for 15 minutes.

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Strain 8 pints of oysters through a cullender, and put in a clean saucepan 1 pint of rich cream; mix 1 teaspoonful of flour and 1 tablespoonful butter together; when mixed and the cream begins to heat, stir in the flour and butter slowly; let it simmer for a few minutes, then add the oysters; cook them ten minutes and dish hot for table.

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Chop a pint of oysters with a quarter of a pound of veal and a quarter of a pound of suet, and some bread crumbs; add one egg and a little flour; season with salt and pepper; pound them in a mortar. Fry in small cakes.

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Hard crabs should be cooked, immediately after they are caught, in ah iron pot. To 2 dozen crabs add a pint of water, a pint of vinegar, 2 tablespoonfuls of salt; after the mixture boils, put the crabs in with a cloth over them, excluding the air. Let theni boil from 12 to 15 minutes.

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Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg; butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs; over this scatter some very small bits of the best fresh butter; then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bits of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter and salt,

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Make a light batter of 3 eggs, a dessertspoonful of butter, a little wheat flourg pepper and salt to the taste; drain the oysters from the liquor, and stir them into the batter; then drop the mixture from a ladle into boiling lard; and let the fritters cook until they are of a rich brown. This batter is sufficient for a quart of oysters.

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Be careful to save the liquor when opening the oysters, and scald them in it; take them out of the liquor, and to 14 pints of it add 2 pints of vinegar, with allspice and mace; boil these ingredients together for } hour,’and when cold pour it over the oysters.

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Drain the juice from 100 first-rate oysters; pour the juice into a saucepan; let it slowly simmer; skim it very carefully; then rub the yolks of 3 hard boiled eggs and 1 large tablespoonful of flour well together, and stir this into the juice; add small pieces of butter, a teaspoonful of salt and 1 of allspice, a very little cayenne, and the juice of a large fresh lemon; let this simmer for 10 minutes, and just before dishing ‘add: the oysters.:

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Scald 1 quart of oysters in their own liquor, and drain them; butter a pan, sprinkle powdered bread crumbs or crackers well over the bottom and sides; put a layer of oysters, then of bread crumbs; next, small pieces of butter, a few whole allspice and pepper corns, a very little mace; and so on, until the pan is full; cover last with crumbs; add small glass of cooking Maderia. Bake 4 hour.

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Put a rich puff paste, and lay oysters over the bottom of the dish; boil some eggs hard, and put 2 or 3 pieces with butter, mace, salt and pepper; shake in a little flour; then more oysters and eggs, till the dish is full; cover with a crust and bake.

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Wash them clean; beat up an egg; dip each oyster into the egg, and roll it in sifted cracker; and fry in butter.

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Choose the largest and finest oysters; beat the yolks of 3° or 4 eggs; and mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt; having stirred this batter well, dip the oysters into it; and fry them in lard, till they are of a light brown color; take care not to do them too much. Serve them up hot.

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Take the oysters from their liquor; place them in the bottom of a dish or pan; cover them with bread crumbs, butter, pepper and salt; then add another layer of oysters, then the bread crumbs, etc; continue this till the dish is full; cover the top either with grated crackers or small champion biscuit. Bake about 30 minutes; and serve with slices of ham.

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Have a large plate of picked shrimp; then take 2 large slices of bread, cut off the crust, and make the crumb into a paste with 2 glasses of wine and 1 large spoonful of butter, add as much pepper, salt, nutmeg and mace, as you like; mix the shrimps with the bread, and bake in a dish or shells. The wine may be omitted and the bread grated instead. at

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Have ready a boiled fish (you can use the remains of a fish); pick all from the bones, and have ready the following sauces: Put in stewpan 1 ounce of flour, to which add, by degrees, a quart of milk, mixing it very smoothly; then add 2 small peeled onions, a little parsley, a bay leaf, a sprig of thyme, tied together, a little grated nutmeg, teaspoonful of salt, ditto of pepper; place over fire; stir in } pound fresh butter, and pass it through a sieve; lay a little on the bottom of your dish; then a layer of the fish; season lightly with white pepper and salt; then another layer of the sauce, until the fish is used up; finishing with sauce.

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Take a large fish, weighing 5 pounds, or more; scue the sides, and brown in a frying pan with a little sweet lard; pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs; fill the fish and sew up; rub over the outside with egg, and cover with remainder of dressing; put some slices of pork in the pan (if it has not been browned first); put the fish on, and set in the oven till brown; then add 4 pint of water, and bake 2 hours; basting it; 15 minutes before taking up, add 4 pint red wine. A few oys-.ters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

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Have the scales well taken from the fish, well washed and wiped dry, put the fish into the pan and half fry it; put t teaspoonful of mace, 1 of allspice, and 3 of a spoonful of cloves, 1 onion, a handful of parsley; chop them very fine together; 1 teacup of wine, and as much water as you think sufficient for the gravy; 1 large spoonful of butter, add 3 of flour to it; rub the butter and flour well together, then add warm water to thin it, then add all the ingredients. When ready to stew the fish, put it on the strainer, and then in the kettle, pour the gravy over it, stew it half an hour; then dish it for the table.

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Buy large fresh spots, clean very nicely, wash them well, sprinkle well with salt, boil them for 15 minutes; when done, send in on a drainer, with boiled parsley over them. Use melted butter and catsup as a dressing.

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Soak a No. 1 salted mackerel over night, and wipe it dry in the morning; have ready some clear, bright coals, heat and grease the gridiron, and lay the mackerel on it with the flesh side down; when cooked turn it, by placing a dish on it, then slip the skin side on the gridiron. Butter it and serve up hot.

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Cut the fresh cod into slices 1 inch in thickness, and dry it in a towel; have ready bread crumbs, and the yolk of an egg well beaten; salt and pepper the fish; dip each slice first in the egg and then in the bread crumbs; prepare boiling lard and Jay them into it and fry till a nice brown; drain off all the fat from each slice and serve hot.

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Clean very carefully, trim the tail and fins, but do not cut them off; stuff the fish with force meat, or only a piece of butter rolled in flour, with a little pepper, salt and marjoram. Tie a string around the fish, put some water in the pan, and raise the fish from it, put some pounded and sifted crackers over, salt it, and baste it often with butter; add a very little onion to the stuffing. For gravy, take what falls in the pan, add cloves and red wine. If it does not mix, put a little boiling water with it. If not rich enough, make it so by browning some flour and butter together and adding it to the gravy.

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Take a large piece of fine fresh salmon, cut from the middle of the fish, well cleaned and carefully scaled; wipe it dry in a clean coarse cloth; then dredge it with flour, put it on the spit, and place it before a clear bright fire. Baste it with fresh butter, and roast it well—seeing that it is thoroughly done to the bone. This mode of cooking salmon is very delightful. A salmon-trout may be roasted whole.

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Cut the fresh cod into slices about an inch in thickness; and dry it in a towel; have ready bread crumbs, and the yolk of an egg beaten; salt and pepper the dish; dip each alice first in the egg and then in the bread crumbs; have ready boiling lard; and lay them in to fry until a nice brown; drain off all the fat from each slice, and serve hot.

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Clean and trim the fish; dip them in a couple of eggs previously well beaten; put 6 tablespoonfuls of olive oil in a frying pan; place over the fire; when quite hot put in the fish; let itremain 5 minutes; turn over and fry the other side. This is a nice way to cook any flat fish.

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Set the cold fish away with some of the bones; put these ‘bones on to stew, with onions and parsley cut up; make a. thickening of milk, or cream, flour, the yolks of 1 or 2 eggs, pepper and salt; when the onions are done, take out the bones, and cut up the fish, as picked crabs; put it into the above gravy, and stew till quite hot; then add the above thickening; (very nice).

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Take any kind of fish, and cut off the flesh; put the heads, bones, fins, etc., on the fire, with a little water; season with herbs, a little pepper and salt, and stew for gravy; then mince the flesh of the fish fine, and mix it with a third of bread, parsley, pepper and salt; add the white of an egg, and a small quantity of melted. butter. Form it into the shape of a cake, cover it with raspings of bread, and fry it a pale brown.

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Cut off the fins, and make an incision in the back; then butter a saucepan, and put into it a teaspoonful of finely chopped onions and a wineglassful of white wine; then place the fish in the pan, pouring over it 6 tablespoonfuls of cullis (see sauces), and sprinkle fine bread crumbs over it, and stick a few small pieces of butter about it; put it now in a moderate oven for 20 minutes or $ hour; carefully lift it into the dish in which it is to be served (it should be a silver or plated dish), pouring over the following sauce: Put into the saucepan 4 tablespoonfuls of stock; let it boil 5 minutes, stirring all the time; add the juice of a lemon, a teaspoonful of chopped mushrooms, 1 of minced parsley, and 1 of Worcestershire or Sultana sauce, a little sugar, cayenne pepper, and salt; beat all together, and pour over the fish; around which put some whole mushrooms and sliced lemon. Put it into the oven for 3 of an hour; pass the salamander over it and serve very hot.—J.. A. R.

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Boil the fish with salt in the water; flake off from the bones; boil 1 quart of cream (or milk), and pour hot on the yolks of 4 well beaten eggs; add a bunch of parsley, 1 onion, and salt; let it boil up and then strain; put it on the fire again, and when boiling, throw in 3 tablespoonfuls of flour, perfectly smooth, and add 3 pound of butter; butter a deep dish, and put a layer of fish, then a layer of sauce, putting in fish and sauce, until the dish is fuil; finish off with bread crumbs. Bake } hour.

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Clean the fish well; and the best method is to put it in a dish and pour vinegar over it; this will take off the slime, and the scales come off easily; put some butter into a frying pan and make it hot; then put the fish into the pan and let it remain over the fire for 5 minutes more; then take it out and put it into the kettle in which it is to be stewed; sprinkle some flour into the pan; put it over the fire for 3 minutes and pour it over the fish; then take } pound of good butter, and roll it well in flour, and put it to the fish, adding 2 blades of mace, 10 cloves, a little cinnamon, red pepper, and salt, with water sufficient to keép it from burning; put it over a slow fire to stew; when half done, add a pint of port wine; when done, put in a dish, pour the gravy over it, and garnish with lemon or horse radish.

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Take a sheephead 18 or 20 inches long; put it into a pan; place that in a dutch oven; add 4 pint of tomato cateup, a large spoonful of butter, ¢ piht of water, salt, black and red pepper to suit the taste; cook it over the fire and serve it up with the dressing. Smaller fish may be dressed in the same manner; proportioning the quantity to the size of the fish, and using, instead of a dytch oven, an a la braise or chafing dish.

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Take a large fish, clean it, cut off the head, and draw the entrails through that part, as it must not be cut open. Then take the crumbs of stale bread, some onions and parsley (chopped), pepper and salt; with this seasoning stuff the fish. _ Put small lumps of butter all over the dish, pour in water to the depth of 2 inches, sprinkle over it a little flour, put the pan in a well heated oven, and bake an hour and a half.

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After the fish is well cleaned, take off the fins and tail; cut it into 4 or 5 parts; lay in a deep dish some lumps of butter, parsley and onions; chop all very fine with a little allspice, then a layer of fish, well seasoned with pepper and salt, flour it, and continue this until the dish is full. Bake. 1 hour. TURBOT, HALIBUT AND OTHER FISH,

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Boil with salt and separate from bones; boil 1 quart of cream, or milk, with the yolks of 4 eggs beaten in; add 1 onion and a bunch of parsley, and when boiled, strain the cream, heat again, and when boiling stir in 3 tablespoonfuls of flour, perfectly smooth; add 4 1b. clarified butter (and a little more; if not made with cream); butter a deep dish and place first a layer of fish, then of sauce, until it is full, haying a layer of sauce on top; cover with bread crumbs, and bake } hour. ‘

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Sliced red fish of from 2 to 3 or 4 lbs. is best. Rub the fish well with butter and roll in flour; pour over it a large wineglass of boiling vinegar. Place the fish in a stewpan with wine enough to cover it; to which add salt, pepper, a laurel 4 S leaf or two, 2 slices of lemon. Let all simmer gently, remove the fish, strain the liquor and pour it over the fish, and serve with dish garnished with slices of lemon. For * simple courtbouillon, use water instead of wine.

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One pint of water, 1 pint of white wine, 2 ounces of butter, a large bunch of parsley, 3 leeks, 1 clove of garlic, a bunch of thyme, 2 bay leaves, a little basil, all tied together; some slices of onion and carrots, salt and pepper, Boil the fish, or rather let it simmer in the courtbouillon until done; then remove the fish, strain the liquor, place fish in the dish and pour liquor over it. Garnish the sides of dish with slices of lemon.

From The Creole Cookery Book, 1885, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Perch, 14 ounces of butter, a little flour, 2 or 3 small onions, a small bunch of sweet herbs, and a } pint of wine. Scale and clean the fish, place them in a stewpan, with the butter rolled in flour, the sweet herbs minced fine, and the small onions; pour over them the white wine and let them simmer until cooked enough. Garnish sides of dish with thin slices of lemon.

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.Cut some slices (about 1 inch thick), season with pepper and salt; wrap each piece in half a sheet of white paper, well buttered; twist the ends of the paper and broil them over a fire of bright coals for 10 minutes. Serve in the butter, with drawn butter or anchovy sauce.

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Put into a saucepan a tablespoonful of butter and a sliced onion; let it simmer; then put in the fish, sliced about an inch thick, add boiling water enough to cover the fish. Make a sauce of six eggs, four lemons, and a teaspoonful of flour; add this mixture to the stew when cool.

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. Take 1 tablespoonful of salt, 1 of black pepper, and 1 of allspice, mix them together and rub the fish, after being well cleaned. Put them in a deep dish of a size to suit the. ’ fish, as the bottom should be covered; butter the dish before putting the fish in, with a bit of butter on the top of each fish. Mix walnut pickle vinegar, and if it is very sharp, add a little water after the dish is filled. Bake it in a slow oven.

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Fry the souse of a light brown; make in another vessel a gravy of a large lump of butter rolled in flqur, with a little boiling water; add to it beaten cloves and allspice, with 1 glass of Madeira wine. A dozen or two of oysters dressed with the souse adds much to its excellence.

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Take 1, dozen onions, boil them till quite tender, with a little salt in the water; take them out and chop them fine, then stew them in a small quantity of sweet cream.

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Mash a bunch of celery; boil it soft in water; cut the sticks into pieces 2 inches long; make asauce with a pint of milk, a spoonful of butter, flour, and salt to the’ taste; put the celery in, let it boil up’ once, and serve.

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Melt 8 tablespoonfuls of butter and stir into it the yolks of 4 or 5 eggs, hard boiled, mashed very smooth, with a little cayenne pepper and salt.

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Take } apint of milk, thicken it with flour, a small piece of butter, a blade of mace, and grated nutmeg.;

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‘ Mix in a stewpan ¢ of a pint of vinegar, a very little pepper and thyme; boil away to half the quantity; add 5 tablespoonfuls of broth or clear gravy; let that again boil away to half, and add a little salt.

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. Scald the tomatoes and rub them through the sieve; to 1 pint of juice, add a spoonful of butter, a little salt and pepper, 2 eggs, well beaten, a small handful of bread crumbs, soaked in a teacup of milk, and 1 onion thinly sliced; stew over a slow fire for 1 or 2 hours.

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The yolk of 1 raw egg, a teaspoonful of made mustard, and $ a teaspoonful of salt; the mustard and salt to be well rubbed together; then add the egg; pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as is wanted; then add a tablespoonful of vinegar; when these ingredients are mixed, they should look perfectly smooth; if it curdles, add a little more mustard or a little vinegar. With shrimps or oysters, a little red pepper rubbed in is an improvement. o~

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Take 1 pound of anchovies, 1 pint of port wine, $ pint of strong Vinegar, 1 onion, a few cloves, a little allspice and whole pepper, a few blades of mace, a handful of thyme, green or dried, 1 large lemon, sliced with the skin; put all these ingredients into a saucepan, cover close, and stew gently until the anchovies.are dissolved; then strain and bottle for use.

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Take 4a pint of milk; thicken it with a little flour, a piece of butter, a blade of mace, and grated nutmeg.

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Melt, in a teacupful of milk, 1 large spoonful of butter kneaded in flour; beat up the yolk of an egg with a teaspoonful of cream; stir it into the butter and heat it over the fire, stirring it constantly. Chopped parsley improves the sauce.

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Put into a stewpan, with their liquor, 2 dozen large oysters and a little water; when it boils, take out the oysters with a‘silver spoon, and drain them on a hair sieve; let the liquor settle, and pour it off from the sediment; put it into a stewpan with 1 or 2 spoonfuls of flour, and 2 ounces of fresh butter; let it stand until the flour is a little fried, and then add the liquor, which must be made quite hot.

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Melt 3 tablespoonfuls of butter, and stir into it the yolks of 5 hard boiled eggs; mash very smooth; add, also, a little cayenne pepper and salt..

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Just before serving the chickens, take $ a pint of the chicken water; stew into it a dessertspoonful of butter, a tablespoonful of flour, and a little salt; set it on the fire and let it thicken; stirring all the time; then add 4 or 6 hard boiled eggs, chopped fine.

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When the oysters are opened, take care of all the liquor, and boil them in it; then take the oysters out and put to the liquor 3 or 4 blades of mace; add to it some melted butter, with thick cream, or rich milk; put in the oysters and give them a boil; when that is done take them off the fire.

From The Creole Cookery Book, 1885, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour a can of mushrooms through a cullender, to drain them well; put them in a clean wooden bowl, and with a vegetable mincer, mince them as fine as you can; add a small box of truffles, well drained and minced; drain the juice of 4 of a small lemon over them; put 2 large tablespoonfuls of butter in a saucepan; when quite hot, stir in 1 large tablespoon of fleur; have a small teaspoon of eschallot _ or onion, minced extremely fine, which stir in the butterand. flour; stir it all the time to keep from burning, and let it remain long enough on the fire to take a golden color; then pour slowly in # of a teacup of rich sweet milk; let this mix thoroughly, stirring all the time, for about 5 minutes, to prevent lumping; add to the sauce the minced mushrooms and truffles, and let all simmer together for a few minutes; season this highly with cayenne pepper and galt; the sauce should be quite pasty before the mushrooms are added. This sauce should be made quite thick, and can be made early in the day; and when wanted, place the vessel in one of boiling water, to get well heated. Last of all, add the juice of the other 4 of the lemon.—Mrs. R. Pritchard.

From The Creole Cookery Book, 1885, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt some butter very slowly; stir into it browned flour till it is a fine, even brown; add as much to the butter as will make it the thickness of paste, stirring well with a wooden spoon for fifteen or twenty minutes, till itis of a yellowish brown color. Great care must be taken, for if the fire is too hot, it will become bitter and unfit for use. When cold it should be thick enough to cut with a knife.

From The Creole Cookery Book, 1885, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt some good butter slowly, and stir into it sifted flour till it is like thin, firm paste; stir it well over a slow fire for a quarter of.an hour, (but do not let it brown). Pour into a jar and keep for use.

From The Creole Cookery Book, 1885, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice 12 tomatoes, picking out the seed; add 3 pounded crackers, and pepper and salt to your taste; stew twenty ‘minutes.

From The Creole Cookery Book, 1885, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put 4 yolks of eggs beaten, juice of 4a lemon, a little grated nutmeg (to season, not enough to be detected), a ta- -blespoonful ‘of vinegar, and a good sized piece of butter, into a saucepan; set it on a gentle fire, stir well, but do not let it boil.

From The Creole Cookery Book, 1885, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mash the yolk of a hard boiled egg; add the yolks of 2 raw ones, with salt and pepper; mix with a wooden spoon, dropping slowly a pint of oil, and moisten with tarragon vinegar (to taste), but keep it thick; then add a tablespoonful of chopped gherkins, 4 ditto of chopped capers, ditto of eschallots and parsley, 2 of French mustard, a. very little cayenne pepper, and sugar, and more salt, if required.

From The Creole Cookery Book, 1885, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The trimmings of the venison (4 lb. of meat) to 4 pint of water; boil, with a tablespoonful of whole cloves, down to 1 pint; strain, and add 4 tumbler of currant jelly, ditto of claret, 4 1b. of butter and flour rubbed together, 4 tablespoon of ground cinnamon, or mace, a little black pepper, and salt, if your taste requires.

From The Creole Cookery Book, 1885, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into the saucepan 1 tablespoonful of butter, stirring in 2 tablespoonfuls of flour, letting it melt without browning; add a cup of soup broth, 2 whole leeks, carrots, a little thyme and parsley, pepper and salt. Let it boil for half an hour; withdraw the vegetables, put in the pieces of game, and let simmer until done; then adda cup of claret wine,. and juice of $a lemon. Have ready, some fried pieces of bread cut into diamonds, lay them around the dish, put in the game in the middle, pour the sauce over the whole. Garnish the dish with slices of lemon. This amount of sauce will answer for two ducks.

From The Creole Cookery Book, 1885, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil 1} pints of rich cream with 4 tablespoonfuls of powdered sugar, some powdered nutmeg, and a dozen bitter almonds, slightly broken up, or a dozen peach leaves; when boiled, take it off the fire and strain it. If it is to be eaten with boiled pudding or with dumplings, send it to table hot. But let it get cold, if you intend it as an accompaniment to fruit pies or tarts.

From The Creole Cookery Book, 1885, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core, and slice some fine apples; put them intoa saucepan, with enough water to keep them from. burning; stew them till quite soft and tender; mash them to a paste; make them very sweet, adding butter 4nd nutmeg. Be careful not to have the sauce thin and watery.

From The Creole Cookery Book, 1885, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take an onion of medium size, peel and slice it intoa saucepan, in which some butter is boiling (just sufficient in which to fry the onion); let the onion fry till it is of a nice light brown color. Next, add a little more than a teaspoonful of curry powder, and let this fry with the onions about half a minute, stirring all the time. Have a breakfast cupful of gravy, or good stock, and mix upon-a plate about a teaspoonful of flour, with a small piece of butter; when quite smooth, incorporate this with the gravy or stock. Add this to the onion and curry powder, stirring all the time. Then add one clove, a little Harvy or Worcestershire sauce, a little lemon peel (chopped fine) and juice, about a teaspoonful of chutney and } teaspoonful of anchovy sauce, a pinch of ground mace, and salt to taste. Let this sauce simmer on the fire for about two hours or longer, and then add about a dessertspoonful of milk or cream (after this is added it must not boil, or it will curdle). Have the meat, chicken, or vegetable that is to be curried, ready cooked and cut into convenient pieces, put it into the curry sauce for about five minutes, heat thoroughly, but do not boil, and serve with rice, boiled, in a separate dish, and handed around before the curry. Chutney may be -taken with the curry.

From The Creole Cookery Book, 1885, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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You must be particular in not roasting these birds too much; a duck, about 15 minutes with a good fire; baste them very frequently. A teal will, of course, take less time, but the fire and motion of the spit must be attended to; and when you dish it, draw the knife four times down the breast; have ready, a little hot butter, the juice of a lemon, cayenne pepper, a little dust of sugar, a glass of port wine; pour it hot over the ducks.

From The Creole Cookery Book, 1885, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If nicely trussed, make a stuffing of butter and some. pepper; dry up the butter with a few bread crumbs; baste it well; add flour and salt before you take it from the fire. It is very nice to stuff the fowl with good sausage meat, truffles, or chestnuts.

From The Creole Cookery Book, 1885, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the fowl thoroughly; roast it 20 minutes, unless a very fine one; it will then take 3 quarters of an hour; serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it. If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.

From The Creole Cookery Book, 1885, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After trussing the partridges, stuff them with force meat; then rub a lump of butter in pepper, salt, and powdered mace, and put it into the: bodies; sew them up, and after dredging them with fine flour, fry them in butter, of a light. ’ —_ brown; then put them in a stewpan with gravy sufficient to cover them; 2 spoonfuls of lemon pickle or anchovy, quarter of a lemon sliced, and a sprig of sweet marjoram; cover them closely, and stew them for about 4 hour. If necessary, thicken the gravy.

From The Creole Cookery Book, 1885, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The beef or veal is to be chopped very fine; take out all the stringy parts; season it with pepper, salt and a little ginger; beat up 4 eggs very light; a large plateful of stale bread; make them in balls; roll them in flour and fry them; then take 2 tablespoonfuls of flour, mixed with cold water; put some seasoning and hot water into the frving pan; after it has boiled throw it over the balls and let it stew about 15 minutes before dishing them in tomato or walnut catsup. To the 4 eggs, take 5 lbs. of veal and full } of bread.

From The Creole Cookery Book, 1885, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Truss the ducks and stuff them with bread, butter and onions; place then with lard in a frying pan; have prepared in an iron pot slips of bacon, giblets, water, pepper, salt, a little mace or cloves, if you like it; put in the ducks and let them stew gently, but constantly, for 2 hours; then add lemon juice or lemon pickle. Flour the ducks each time that you turn them in the pot. Thicken with butter rolled in flour. This receipt is for large ducks; those not grown require less time.

From The Creole Cookery Book, 1885, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Season the pigeons with salt, pepper, cloves, mace and sweet herbs; wrap thie seasoning up in a piece of butter and put in and stuff them; tie up the neck and vent, and half roast them; then put them in the saucepan, with 1 quart of good gravy, a little white wine, some picked mushrooms, pepper corns, a slice of onion, and some pickled oysters; stew all together till sufficiently done; then thicken it with butter and the yolk of 1 egg; garnish with lemons.

From The Creole Cookery Book, 1885, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 2 rabbits, put 2 or 3 onions, 1 bunch of parsley, in with them, and half boil them and cut them in pieces, as for a fricasee; take the onions, parsley and the liver, cut it small; take 6 spoonfuls-of claret wine, 3 of vinegar, and dissolve 2 or 3 anchovies into it; put all this in the stewpan with } lb. of fresh butter worked up with flour; thicken it and serve it up. Ducks done in the same way are very nice.

From The Creole Cookery Book, 1885, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 2 fine ducks, cut them into quarters, fry them in butter a little brown; pour off all the fat and throw a little flour over them; add } pint of good gravy, 3 of a pint of red wine, 2 eschallots, 1 anchovy and a few sweet herbs; cover them close; let them stew 15 minutes; take out the herbs; skim off the grease and let the sauce be as thick as cream; send it to table; garnish it with lemon.

From The Creole Cookery Book, 1885, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ducks should be well plucked without tearing the skin, all the plugs being removed, clean the inside thoroughly with a little warm water, and stuff them with bread and butter, onion, sage, pepper and salt; roast them before a brisk fire, but not too close; baste very frequently; they will take from 4 hour to 1 hour, much depends on the age and size; when the breast plumps, they will be done; serve them with a rich brown gravy.

From The Creole Cookery Book, 1885, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and pluck them, let the skin be preserved from rents; salt them for 30 hours previous to cooking; flour a clean white cloth and boil them in it. A moderate sized duck will take about 1 hour’s boiling; make a rich onion sauce with milk, and send it to table with theduck. When the duck is boiled fresh it may be staffed as for roasting and served with the same description of gravy. ¢

From The Creole Cookery Book, 1885, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There is a difference between a stewed duck and stewed duck, and it is not the a alone; in the one case the duck is stewed whole, and in the other in pieces. To stew a duck, or ducks, they should be roasted for 20 minutes, and then placed in a stewpan with an onion, cut in slices, a little Sage and mint and sweet herbs chopped fine, and about a pint of good beef gravy, seasoned with pepper and salt; let it stew gently for 20 minutes; take out the duck carefully and keep it warm; strain the gravy; pour it into a clean stewpan, and add to it, when well heated, the duck anda quart of green peas; let it simmer for a half hour; then add a little flour and: butter, a glass of port wine, and send to table, with the peas in the same dish as the duck.

From The Creole Cookery Book, 1885, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The ducks should be cut into joints and laid into a stewpan with a pint of good gravy; let it come to a boil; as the scum rises, remove it; season with salt and cayenne; let it stew gently three-quarters of an hour; mix smoothly 2 teaspoonfuls of fine ground rice with a glass of port wine; stir it into the gravy; let it have 7 or 8 minutes to amalgamate with the gravy; dish and send it to table very hot.

From The Creole Cookery Book, 1885, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a light batter with 3 eggs, a small tablespoonful of butter, a little wheat flour, and salt to the taste; joint the chicken, and put them into the batter; grease the frying pan, throw the mixture of chicken and batter into it and fry a good brown. This quantity of batter will suffice for - one pair of chickens. e ee = —

From The Creole Cookery Book, 1885, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Having cut up a pair of young chickens, lay them ina pan of cold water to extract the blood; wipe them dry; season with pepper and salt, dredge them with flour, and fry them in lard; both sides should be of a rich brown; take them out of the pan and keep them near the fire; skim carefully the gravy in which the chickens have been fried, mix it with 4 pint of cream; season with a little mace, pepper and salt, adding some parsley.

From The Creole Cookery Book, 1885, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a pair of fowls; when done, take them out and put the rice in the same water, first taking out some of the liquor; when the rice is done, butter it well, cover the bottom of the dish with 4 of it, then put the fowls on it and add the remainder of the liquor; cover the fowls with the other 4 of the rice, make it smooth, and spread over it the yolks of 2 eggs, well beaten; bake in a moderate oven.

From The Creole Cookery Book, 1885, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare 1 or 2 chickens for boiling; cover well with water and put in a small piece of pork; boil until the chicken falls from the bone; select the white meat, and mince or mash in a mortar until it becomes paste; put in a skillet; place this where it will keep warm, and add nearly as much butter as you have chicken, a little salt, pepper, mace and celery seed, if you choose; boil a small, delicate onion, chopped fine; and mix through it when simmered; let it.become quite firm and cold before pressing into jelly jars; it will keep some days in a cool place, and is a good relish for lunch or tea.

From The Creole Cookery Book, 1885, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a pair of chickens, wash the pieces through 2 or 3 waters; lay them in a large pan; sprinkle slightly with salt and fill the pan with boiling water; cover and let the = chicken stand in it half an hour; then put them into a stewpan; add a few blades of mace, and pepper corns (whole), a handful of celery, split thin and chopped fing, and a small onion sliced; pour on cold water and milk in equal quantities to cover the chicken; cover the pan and let them stew until quite done and tender; prepare gravy in a small saucepan by mixing 2 teaspoons of flour with enough cold water to make a batter, stir it quite smooth; add gradually } pint boiling milk, } 1b. fresh butter cut in pieces; set on the fire until it comes to a boil and the butter is perfectly mixed; then take off, and while hot, stir in a glass of madeira or sherry, a little nutmeg (very little), 4 tablespoons of rich cream; lastly, take chickens out of saucepan, pour off the liquor, return the chickens and pour the gravy over them; cover the pan closely and set it over a kettle of boiling water for 10 minutes; serve very hot.

From The Creole Cookery Book, 1885, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Flour a white cloth and ‘put the fowls in’ cold water; let them simmer for 3 of an hour; serve with parsley and butter, or oysters or celery sauce.

From The Creole Cookery Book, 1885, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When cold fowl is cut up and served for the table, let it be done with a short knife, and with precision; the slices from the breast should be well cut and the whole arranged tastefully in the center of the dish, a layer of ham and tongue in alternate pieces may be laid around the dish, and handsome sprigs of parsley may garnish the dish.

From The Creole Cookery Book, 1885, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First, wash them. For dressing, bread crumbs, plenty of sweet marjoram, a little salt, pepper, 1 egg, and either chopped pork, or piece of butter (very little); stuff and lay on their back’s it\% pan, put pork about an inch in size on breast of each; throw over them a very little salt, and powdered cloves; cover all thick with flour from dredging box; pour boiling water over the breasts, and cook about 2 hours, basting frequently.

From The Creole Cookery Book, 1885, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat 2 eggs until very light; add a pint of cold water, and stir in flour until you have a stiff batter; when quite smooth add salt and pepper to taste, 2 good sized onions, sage, cloves, 2 tablespoons of thyme, chopped fine; put a large spoonful of lard and one of butter into pan, and when boiling stir in the batter, and continue to stir until it becomes dry and light. After stuffing, put the goose in oven with a slice of fat bacon, and pint of water; baste with flour as it cooks, adding some water (boiling is best) when necessary. If not a mere gosling, it should be first parboiled, mere or less, a8 may be necessary.

From The Creole Cookery Book, 1885, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split a pair of chickens down the back; wipe the inside, season with pepper and salt; prepare some beaten yolks of eggs and bread: crumbs; dip the outside of the chickens in the batter; put them on a gridiron (nicely washed) on a bed of bright coals. Lay the chickens on the gridiron, with the inside down, broiling them 20 minutes; just before taking them from the fire, add bits of butter. None but fine plump chickens are worth broiling.

From The Creole Cookery Book, 1885, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a good full grown chicken, which you boil until tender. Pull the meat from the chicken in flakes after skinning it; with a sharp knife cut the meat in square pieces about the size of the end of yourthumb. Take one full cup of the liquor in which the chicken was boiled, mince a green onion or a piece of an old one very fine, enough to make about a teaspoonful, also a teaspoonful of parsley minced very fine. Put the broth on to boil, and putin the onion and parsley. When the broth comes to a boil, have a large tablespoon of flour rubbed in 2 tablespoons of butter. Put a little of the boiling broth on the flour and butter and stir in the broth, and gradually 4 pint of rich sweet milk, or what is better, sweet cream. ‘To the chicken add a box of mushrooms sliced thin; and, if you do not care for the expense, a small box of truffles cut up. Season with cayenne pepper and salt; stir this in the sauce long enough to heat well. Take from the fire, and when cold adda } cup of sweet cream, another tablespoon of butter, and a claret glass of best sherry wine.. This preparation of chicken should be highly seasoned. Fill the shells, and bake ina hot oven 15 or 20 minutes, and serve immediately.

From The Creole Cookery Book, 1885, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For one chicken, medium size (which makes a small quantity). Boil the chicken; cut in little pieces, hash up with the chicken $ can of mushrooms, } can of truffles (if preferred, one or the other of these can be omitted), season with salt, black and red pepper. Ina saucepan, throw a tablespoonful of flour, and one of butter, and stir together until they are thoroughly mixed. Pour in one cupful of milk, stirring all the while. This sauce is then poured on the chicken, and the water in which the chicken was boiled added, until the whole is of the proper consistency. It is then put in the shells, brown bread crumbs grated over each, and a small lump of butter the size of a pecan in the middle of each. Put in the oven for a little while, and serve while hot.

From The Creole Cookery Book, 1885, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a large fowl till tender; when cold, cut into small pieces. Set that aside. Mix well a heaping tablespoonful of butter with 2 of four. When well mixed, put into a stewpan. Stir into ita tumblerful of the broth in which the chicken has been boiled. Season well with chopped al parsley, salt, cayenne pepper, a little eschallot, and a very little onion. Add atumblerful of cream, a box of mushrooms, and a small can of truffles; then put in the chicken, and stir all well, and allow it to cook a little. Now adda wineglass of sherry. Put the mixture into shell, sprinkle bread crumbs over the top, and set in the oven to brown.

From The Creole Cookery Book, 1885, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a chicken tenderly; when cold, chop fine, put some of its liquor in pan with butter the size of a hen’s egg, mix in a little flour, salt, red and black pepper, parsley, and small onion; add the minced chicken; and, when cold, shape, dip in egg with grated bread, and fry in lard:

From The Creole Cookery Book, 1885, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Of turkey, beef, chicken, or sweet bread, chop the meat very fine; add grated bread crumbs; season with a little grated lemon peel, salt, pepper, a very little nutmeg, and yolk of a hard boiled egg; moisten the whole with enough milk to make the ingredients adhere; form into cones, or pear-shaped balls; dip each into a batter of eggs, well beaten, and roll in bread crumbs, fry brown in butter, and serve with fried parsley. Croquettes are improved by adding chopped mushrooms or truffles.

From The Creole Cookery Book, 1885, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil ten minutes to blanch, then throw them into cold water, skim and lard them; roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender; lay them in adish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoonful of flour.

From The Creole Cookery Book, 1885, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the turkey nicely; prepare the stuffing with bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, and s: beaten yolk of egg, with sufficient butter to moisten it, and a little old ham, cut very fine. Stuff the craw of the turkey with the force meat, of which there will be enough made to form into balls for frying, to garnish the dish, dredge it with flour, and roast it before a clear, brisk fire, basting it with cold lard; towards the last, put the turkey nearer the fire and dredge it lightly with flour, and baste it with butter. The time for roasting depends on the size of the turkey. Make the gravy of the giblets cut in pieces, seasoned and stewed for one hour, in very little water; thicken it with a spoonful of brown flour, and stir into it the native gravy, after having skimmed the grease from it.

From The Creole Cookery Book, 1885, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the slices medium size; thickly butter them, sprinkle with black pepper and a little salt, place the slices on a gridiron and broil themina hurry. In this way you-will preserve the flavor of the venison without drying, which is frequently done by allowing the meat to remain too long on the fire; send it to the table very hot, with a little melted butter over it. This is a palatable dish for breakfast or tea. Mutton or veal dressed in the same way is very nice.

From The Creole Cookery Book, 1885, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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‘Have the chafing dish ready; the slices of venison nicely cut, proper thickness, and between the slices, as you place them in the dish, put bits of good butter, pepper, mustard, salt, a little cayenne pepper and claret wine; let it stew 10 or 15 minutes. Mutton or cold roast beef cooked in this way is very nice. Put sufficient currant jelly to make it palatably sweet.

From The Creole Cookery Book, 1885, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is a delicious appetizer for breakfast. Cook it as beefsteak, washing it nicely, draining the water from it; butter it very thoroughly, sprinkle with pepper and salt, and cook it in a hurry; serve it very hot.

From The Creole Cookery Book, 1885, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Venison should always hang a considerable length of time; the delicacy of its flavor is obtained by hanging only. If it be cooked while fresh it will not equal, in any respect, a haunch of mutton. The haunch of venison when about to be roasted, should be washed in warm milk and water, and dried with a clean cloth; if it has hung very long, and the skin smells musty, it will be the safest plan to remove the b) - brown; then put them in a stewpan with gravy sufficient to cover them; 2 spoonfuls of lemon pickle or anchovy, a quarter of a lemon sliced, and a sprig of sweet marjoram; cover them closely, and stew them for about 3 hour. If necessary, thicken the gravy.

From The Creole Cookery Book, 1885, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a square, thick piece of beef from the round or sirloin, and trim off the fat. Put it into a stewpan with - water enough to cover it, and season it slightly with salt and pepper; let it stew slowly till tender all through; then add potatoes, being first pared and cut into quarters.

From The Creole Cookery Book, 1885, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chip it very thin; put it into a skillet, with fresh butter, pepper, and 2 or 3 beaten yolks of eggs. Let it stew till the beef is crisp and curled up.

From The Creole Cookery Book, 1885, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A nice way of disposing of underdone roast beef is to mince all the lean, and a very little of the fat; season it with cayenne and powdered nutmeg, or mace, or else chopped sweet herbs; if you have a fancy for mushroom gravy, moisten the meat with that; make a nice paste and cut it into small circular sheets, rolled out not very thin; covét 4 of each sheet of paste with the minced beef (not too near the edge), and fold over the other 4 so as to form a halfmoon; then crimp them with a sharp knife; lay the patties in square baking pans, prick them with a fork and bake them brown. Cold veal minced with cold ham or tongue, makes very nice patties, also cold chicken or turkey made in balls, and fried in lard.

From The Creole Cookery Book, 1885, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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‘ Boil some potatoes till well done all through; peel them, put them into a large pan, and mash them smoothly, adding, as you proceed, some milk and 1 or more beaten eggs, well mixed, to the potatoes; rub the bottom of a white pudding dish with nice butter, or some drippings of cold beef, and cover it with a thick layer of mashed potatoes; next, put in thin slices of béef (without the fat), enough to cover the potatoes; then a layer of mashed potatoes, then beef, then potatoes, till the dish is full, heaping them up in the centre; bake it in an oven.

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Cut brisket from the bones, wash and lay in a large dish; cover well with salt, pepper and alittle saltpetre; then cover to stand several days, as the weather will permit; next, wipe off the dressing, place on a clean dish, powder mace and cloves, and allspice together, and spread thickly over the _ beef; then roll it over and over and tie up well; lastly, sew up tightly in a cloth and boil slowly all day; serve cold.

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A round of beef of 10 pounds, 1 teaspoonful of saltpetre, 1 tablespoonful of brown sugar to stand in it about 2 days, then rub in a slop-bowl full of salt, and let stand 10 days, turning it every day; sprinkle over about a spoonful of allspice; cut salt pork in strips size of your finger, and have them well dipped in ground allspice; gash the beef with a Wwoife and stuff in thick as you please on both sides; put in a large kettle, cover well with water and the juices from the meat; boil slowly about 6 hours, when cold turn and trim.

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8 pounds of veal cutlets, chopped fine, with a ‘good alice of salt pork, 2 eggs, broken in, after meat is well mixed, 6 crackers, (powdered fine), butter to size of a hen’s egg, rubbed in a tablespoonful of salt, cayenne pepper, and sweet herbs to your taste; mix the whole thoroughly; make up like a loaf of bread; smooth over the top with butter melted in water, and bake in a moderate oven; when cold, cut in thin slices and serve.

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Salt a brisket of beef with salt and saltpetre, 5 days, then boil it gently till extremely tender; put it under a large weight, or in a cheese press, till perfectly cold. It is very nice for sandwiches.

From The Creole Cookery Book, 1885, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four Ibs. round of ‘beef; season well with salt, pepper, a little garlic, 1 bay leaf, and 1clove. Lard well through and through; sprinkle with a tablespoonful of vinegar, and " let it stand for 24 hours. Put the daube in a pot with a small piece of lard; cover with heavy cover on a slow fire, and let it smother for about 4 hours, until thoroughly done; then take off the cover, let it fry a light brown, then remove from the fire. In a separate pot, have 3 pigs feet and 8 calves feet boiling steadily till they leave the bone; (to be skimmed well at the first boil); add one carrot to boil about 4 hour, then slice in length and place at bottom of bowl when the daube is to be served. Break 2 eggs, whites and shells to be beaten together and boiled with jelly briskly, then strain through thick flannel or cloth. Mix the daube gravy with jelly; ‘let it rest about 4.an hour, then pour slowly over the daube. Set it in a cold place, and when cold, take the lard from the top with a spoon, and with® found edge knife detach carefully the daube and turn into around plate. To avoid breaking the jelly, place the plate on top of the bow] and turn it over.

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Four Ibs. round of beef to be larded, put in a pot with s tablespoonful of lard; smother on a slow fire; when ready to fry, sprinkle with a little flour; fry brown; add onions, salt, and pepper to taste, and water enough to cook thoroughly; about 3 an hour before done, put in ¢ pound of dry mushrooms. This daube is made for its gravy to the raviolés.. \

From The Creole Cookery Book, 1885, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil 2 bunches of spinach, chop fine with the white meat of a roast or boiled chicken; add 1 calf’s brain, previously boiled and cleaned; stir the whole well'in a bowl with 6 raw éggs, + bottle of sweet oil, and season with salt and pepper to taste; now take a pint of flour, add 2 eggs, with a little water, making the paste as stift as possible; roll out flat and thin, put in 4 layer of the stuffing all the length of the paste; double the paste over and cut lengthways with a paste wheel, and also cut crossways, making small squares; put squares of paste in a pot of boiling water, and boil steadily for ¢ hour; strain and put 1 layer of squares in bottom of deep dish; sprinkle grated parmesan cheese; pour some of the daube gravy with mushrooms, previously made thin, another layer of squares, cheese and gravy, and so on; serve hot.

From The Creole Cookery Book, 1885, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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You may take any kind of boiled or roasted meat and mix them together, so that it is clear of bones; make a hash of if, and mix it with:a piquante sauce; the mixture must. be very thick; if it be too thin, put a little bread with it; add capers, mushrooms, salt, spices and fine herbs, boiled tegether; let it get cold on a chopping board or dish; make balls of it and press them flat; roll them in egg and grated bread, and fry them in butter, brown on both sides.

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Take 1 lb. of raw veal, and shred it very fine; add + Ib. of marrow or beef suet, and season it with pepper and salt; beat it very fine in a marble mortar, and make it the shape of sweet breads; beat well the yolk of an egg and dip these into it; fry them in a good deal of butter, and lay crumbs of bread between them; pour a little melted butter on them. Some put in the white of an egg, also, which makes them lighter. They must not be fried of a dark color.

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Cut a loin of lamb into thin slices, beat them and lay them in water to take out the blood; then fry them in butter; make the sauce with butter, anchovies and lemon.

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Slice pieces of the fillet of veal 4 an inch thick and 8 or 10 inches wide and long; put them in a dish; sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded; roll tightly and tie them up separately; put them into a stewpan with a little water and butter, and simmer down to a brown gravy; when they are to be served, have ready sonie pounded biscuit or bread crumbs, which sprin_Kle over them after they are put into the dish; stew them 1 hour. Beef may be prepared in the same way.

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Rub well on both sides of the round with 1 ounce of saltpetre, then rub in one pound of brown sugar, after which, rub all with salt, into which you will mix a tablespoonful of allspice, 2 of black pepper, 2 teaspoonfuls of cloves and 1 of mace; let it stand 30 days, turning it every other day, and bathing it with the liquor that runs from it.

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Take a beef’s tongue, rub it with 1 pound of white salt, 1 ounce of saltpetre, 4 pound of coarse salt; rub it well and turn it every day in the pickle for 2 weeks; this pickle will do several tongues, only adding a little more white salt.

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To have it very tender it should pe boiled slowly, and the pot well skimmed; the meat should be well covered with water, so that the skim may be removed easily; when beef is very salt it should boil Zof an hour; then take it up, throw away the water it has boiled in, fill up the pot with fresh water, replace the beef and let it boil gently for 3 hours; the round is the most choice piece to boil, next, the H bone. Observe to take off all the scum as it rises.:

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A round of fresh beef weighing from 18 to 20 lbs., 1 lb. of the fat of bacon or corned pork, the marrow from the bone of the beef, a + lb. of beef suet, chopped to gether, 2 bundles of herbs, parsley, thyme, small onions, etc., chopped fine, 2 large bunches of sweet marjoram, 2 bunches of sweet basil, 2 large nutmegs, } ounce of cloves beaten to a powder, $ ounce of mate, 1 tablespoonful of salt, 2 glasses of Madeira wine. If the a la mode beef is to be eaten cold, prepare it 3 days before it is wanted. Take out the bone, fasten up the opening with skewers, and tie the meat all round with tape; rub it all over on both sides with salt; (a large round of beef will be more tender than a small one); chop the marrow and suet together; pound the spice; chop the herbs very fine; pick the pot marjoram and sweet basil clean from the stalks, and rub the leaves to a powder, making 4 tablespoonfuls of each; add the pepper and salt, and mix all together—all the ingredients that compose the seasoning; cut the fat of the bacon into pieces 2 inches long, with a sharp knife make deep incisions all over the round of beef and very near each other, put a little of the seasoning into each hole and a slip of bacon pressed down hard, covered with more seasoning, with a little winefin each hole; stuff both sides alike, put it in a deep baking dish, pour over it some wine, cover it, and let it stand till next morning; next day puta little water in the dish, set it in a covered oven, and bake or stew it for 12 hours, at least; let it remain all night in the oven, and it must be eaten hot at dinner the next day; when cold, ornament with parsley.

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Cut a hard boiled egg in thin slices, and place it in the middle of a bowl; put a layer of raw veal cut in thin slices, and sprinkled with a mixture of pepper, salt and herbs (such as parsley, thyme and eage). Place next very thin slices of bacon, and continue to put alternate layers of veal, seasoned with a little mace and of bacon, until the bowl is filled. Mash it down and tie a floured cloth over it very tight. Turn it down in a pot of hot water, and let it boil 2 hours. It is eaten cold.,

From The Creole Cookery Book, 1885, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate some lean ham; mix with it the yolk of an egg, pepper it, and fry it in butter; pour on square bits of toast, and brown it with a salamander.

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. Mince’ very fine a piece of tender beef, fat and lean; mince also an onion, with some boiled parsley; add grated crumbs of bread, and season with pepper, salt, and nutmeg; mix the whole together; moisten with a beaten egg, roll it into balls, flour, and fry them.

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Butter a deep dish, spread a thin paste over the bottom, sides and edges. Cut away from the beef all the bone, fat and gristle; cut the beef in thin pieces the size of the palm of your hand; beat it well with a rollingpin; put a layer of the beef, seasoned with pepper, salt, nutmeg, allspice, a little catsup and onion. Slice boiled Irish potatoes, and put a layer on the meat until the dish is filled; pour in a little water and butter. Bake 1 hour.

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The most choice part for this purpose is the round. Wash the meat and-dry well with a cloth. Grind to powder an equal quantity of cloves and mace, and having mixed them together, rub them well into the beef with your hand. The spice will be found a great improvement, both to the taste and smell of the meat. To 50 Ibs. of meat allow 3 lbs. of fine salt, 14 ounces of saltpetre, 2 lbs. of good brown sugar, and 2 quarts of molasses; mix these well together, boil and skim it for 20 minutes, and when no more scum rises, take it from the fire. Have the beef ready in a tub or barrel; pour the brine upon it; cover well with a thick cloth, looking at it frequently, and skimming off whatever may be floating on the top. Keep the beef in this pickle about 2 weeks, when it may be used as spiced beef. Take the meat from the pickle at the expiration of the above mentioned time; hang in a hogshead or smokehouse, and with a constant smoking for 6 days, yo will have something nice.

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Wash the beef, rub salt over it, and put it in a pot, and just cover it with water, set it over a slow fire, and after it 8: has stewed an hour, put in some potatoes, pared and cut in half, and some parsnips, scraped and split; let them stew with the beef till quite tender. Turn the meat several times in the pot. When all is done, serve up the meat and vegetables together, and the gravy in a boat, having first skimmed it.

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Salt the beef with the usual quantity of saltpetre and salt, and let it remain 2 days in the tub to drain off the bloody brine. Then puta brine made as follows: To 20 quarts of cold water, made salty enough to bear an egg,with common salt, put 3 lbs. of brown sugar, to 1 lb. of saltpetre, and 2 Ibs. alum salt; spice them well together, and put in the beef; let it remain 4 or 5 weeks, accordthg to size. Then hang it up to dry in.a cool place, frequently rubbing it with wheat bran. It is then ready to dmoke. Or you may head it in small barrels, where it will keep any length of time, if covered with brine, and kept close from the air. The latter way is preferable, as the meat is more juicy, and not exposed to the bug or worm, to which it is always liable if the fly can approach it. To guard it, a tub in which beef is salted, should always be covered with a coarse cloth tied closely around it.

From The Creole Cookery Book, 1885, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub a little common salt over a piece of beef of 20 Ibs. weight; take out the bone, and in 1 or 2 days, rub well into the beef the following ingredients: 2 ounces of saltpetre, 4 ounces of brown sugar, 6 ounces of bag salt, 1 ounce of white pepper, 1 of cloves and nutmeg; strew over it 4 lb. of common salt; let it remain 15 days, turning it daily; it is then hung up, or boiled, and allowed to stand till cold in the water in which it was boiled. ‘

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To each ham, or piece of meat, use 1 tablespoonful of saltpetre; rub it in thoroughly. Then rub with the common salt, in which pack it away; letting it remain for 6 weeks. Then take it out and wipe it very dry with a coarse towel, and rub the thick part and bone with black pepper; and smoke it for 6 or 8 weeks.

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To every bushel of salt add 1 Ib. of saltpetre, 1 Ib. of brown sugar, and 2 ounces of common red pepper, coarsely beaten; this isa sufficient quantity for every 100 lbs. of meat, and in rubbing over the hams and shoulders, have mixed an additional quantity of saltpetre and pepper (say a handful of each), to stuff around the hocks. The meat must be very well rubbed with something harder than the hand; and in packing it away, niust be completely covered with the former preparation. Let the hams remain in salt 4 weeks, the jowls and shoulders 3, and the middlings a fortnight. When they are ready to hang up, have them washed, and the hams and shoulders hung by the large end; the next day begin to smoke them, and make 1 good smoke every day, until the weather becomes mild, or about the last of March; afterwards it must be occasionally examined, and the most indifferent used first.

From The Creole Cookery Book, 1885, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 10 gallons of water, add 10 quarts of salt, 1 Ib. of brown sugar, and 1 of saltpetre; boil it until the froth is done rising, then take it off, and let it remain to get quite cold; pack the beef down close in a barrel, and cover it with brine, weight it down with rocks, but it must not be covered. This quantity of brine is sufficient for 1 quarter of beef.

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Remove, with a sharp bladed knife, every particle of the sinewy ekin which covers the fillet, then lard it if you choose, (a thing the French never omit, though others geniS erally dislike the mixture of pork and beef); place in an oblong tin pan, well buttered, lay the trimmings all around, with 2 bay leaves, 3 carrots, a little celery, faggot of parsley, a little thyme, 2 blades of mace, a couple of onions, with 2 cloves stuck in each, and 2 green ones, or eschallots; moisten with a4 pint of broth, and a 4 bottle of wine (white), cover the whole with a piece of buttered paper, set in oven, and let it braize gently, moistening frequently with its own liquor, for about 4 of an hour, then strain the gravy; have ready a nice brown sauce, into which you have cut some truffles and mushrooms, and put a wineglass of madeira; add the strained gravy, place the fillet on a dish, pour the sauce nicely all around, and serve.—N. B: A pound and a half of nice fillet makes a very uice family dish, if cut into small steaks, simply broiled, and placed in straight lines on dish, with this same sauce, made of the trimmings, poured around.

From The Creole Cookery Book, 1885, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take cold boiled beef, removing all bones and gristle, with a good proportion of cold boiled potatoes; chop them middling fine; fry 3 slices of salt pork ina spider; when the pork is brown, take it up, and put in the minced meat and potatoes. Let it cook 20 minutes. Take it upin a covered dish, with the slices of pork placed on the top of the dish. >

From The Creole Cookery Book, 1885, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To each green ham of 18 Ibs. 1 dessertspoonful of saltpetre and } pound of brown sugar, applied to the fleshy side of the ham and about the hock; cover the fleshy side with fine salt 4 inch thick and pack away in tubs, to remain from 3 to 6 weeks, according to size; before smoking, rub off all the salt from the ham, and cover well with ground black pepper, particularly about the bone and hock; hang up and drain for 2 weeks; smoke with green wood 8 weeks, till the rind is brown.

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This preparation of apples for fresh pork is a great improvement. Take a fillet of pork, rub it over with a little salt and pepper; score the outside skin; take out the bone, and fill it with nice stewed apples, free of paring and cores, nicely seasoned with nutmeg and sugar, with bits of the rind of a lemon; then have ready some 2 dozen apples, pared, cored and cut in slices or quarters, sweetened well with sugar, and flavored with lemon (a little of the juice added will be an improvement); put the pork into a large pot or iron bake oven; fill up with the cut apples the space all around, adding just sufficient water to keep it from burning; stew or bake it for 3 hours; when done, serve iton a clean dish and send it very hot to the table.

From The Creole Cookery Book, 1885, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A ham, if dry, should be soaked 12 hours in warm water; then put it on in cold water, and let it simmer and boil 5 or 6 hours, according to size.

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Sprinkle the beef with salt and let it steam 24 hours, where the bloody brine can run off; then pack into a barrel and cover with a pickle made as fallows: to 16 gallons water, add 24 lbs. salt, 6 lbs. brown sugar, and 8 ounces. saltpetre; let it stand till cold, then pour over; every 4 or 5 minutes boil over again and add a little of each ingredient.

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Three pounds of veal, 2 slices of salt pork, both chopped fine, 2 eggs, well beaten, 2 Boston crackers, rolled fine, 1 teaspoonful of salt, 2 teaspoonfuls of pepper, nutmeg; mix well; bake from 24 to 3 hours; bake well and serve cold sliced.

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Corn a fresh tongue 2 days, with salt and a little saltpetre mixed; then lay it on one side and bore holes with a steel used for knives, and stuff these with the following mixture: 1 tablespoonful each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoonful ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste; place in a dish and undera heavy press for 24 hours; then add water to its own brine, and boil until it will skin; cut off its roots even, or nicely; begin at the small end to roll; bandage very tightly; stuff the paste into the middle, then boil 3 hours, and when done put under heavy press again.

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Three Ibs, of lean beef or veal, 4 lb. of salt pork, } teaspoon of cayenne pepper, } teaspoon of black pepper, 4 teaspoon of cloves, allspice and mace, teacupful of bread crumbs, tablespoonful of butter, 3 eggs, + teaspoon of salt; chop the meat very fine; mix all of the ingredients thoroughly and steam in a mould for 3 hours.

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To each 1 Ib. of beef, a cup of water; put in at the same time a carrot, a turnip and other greens; let simmer slowly; add salt to suit taste. This is for invalids.

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One Ib. veal, 1 lb. lean beef, 4 Ib. pork, 4 loaf bread, chopped fine, wet it and squeeze the water out; 1 chopped onion; then spice to taste; beat well into the mixture, 3 eggs; form into a roll, and bake 14 hours, basting all the while with beef stock, the shin of veal, or calves’ feet; set it away to cool, then cut in slices and serve.

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Boil a chicken until it is tender; take out all the bones; chop the meat fine; season with butter, pepper and salt; pour in enough of the liquid, the chicken was boiled in, to make it moist; simmer for a few moments; then put it ina mould to cool. It is excellent when sliced nicely.

From The Creole Cookery Book, 1885, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The easiest way to cook potatoes is to put them in just water enough to cover them, with the skins on, and to boil them constantly till done, then squeeze them in a dry cloth and send them, to the. table very hot. Potatoes should not remain soaking in the water without boiling, if you wish them mealy. (Irish.)

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After boiled tender, drain off the water, and let the potatoes steam till they break to pieces; then mix them with the yolk of an egg, a small piece of butter, bread crumbs, with salt to the taste; fry them in good lard, (after forming them into balls) or brown them in an oven.

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Take potatoes of the same size, wash and dry them, put them in the oven of the stove or some convenient toaster; do not burn the outside before they are warmed through; roast large ones about 2 hours. They will roast quicker, if first parboiled.

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Boil soft 8 good sized Irish potatoes; mash them, and add 2 tablespoonfuls of butter, while hot; mix with it 1 pint of milk, add salt; put in a dish and bake } hour.

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Put into a stewpan a good sized piece of butter, a dessertspoonful of flour, some salt, pepper and parsley, (chopped) to which add } pint of cream; put this sauce on the fire, stir it till it boils, slice the potatoes and throw into the sauce.

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Use potatoes that are white, mealy and smooth; boil them carefully, and when done, peel them, pour off the water and set them on a trivet before the fire until they are quite dry and powdery;.then rub them through a coarse wire sieve into _ the dish on which they are to go to table.

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Wash them, but do not pare them; put them in a pot with water enough to cover them an inch, and do not put on the lid; when the water is near boiling, pour it off and replace it with cold water, with a good portion of salt. The cold water sends the heat from the surface to the heart, and makes the potato mealy. Potatoes of a moderate size require 4 hour’s boiling; large ones 1 hour; try them with a fork. When done pour off the water, cover the pot with a folded napkin and let them stand by the fire about } hour to dry. Potatoes served with the skins on have a negligée appearance for the table.

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Use cold potatées that have been boiled, mash them, make them into flat cakes, and fry them in butter.’ Very nice for breakfast. POTATO BALLS, Mix mashed potatoes with the yolk of an egg, roll them into balls in a little flour, with egg and bread crumbs; fry them in very nice lard, or brown them. in a hot oven.

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Three ozs. butter, 4 oz. of flour and 4 pint of water; stir over the fire until it is melted into a sauce; put the boiled potatoes into the sauce; dish it very hot, seasoning it with salt, nutmeg and pepper. (You may also mix fine chopped parsley with it). German receipt.

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Boil the potatoes, peel and mash them into small cakes, fry them in lard, of a rich brown on both sides.

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Boil the potatoes and mash them in a mortar with butter; to a tablespoonful of butter use 8 or 10 common sized potatoes; salt to the taste.

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Pare and boil dry the potatoes as directed, then put them into a hot pan and mash with a lump of butter and a little salt; beat this well and make it into little cakes or roll it into balls and dip them into egg, and sprinkle with bread crumbs; fry a nice brown.

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Among the various ways of dressing sweet potatoes, that which appears most popular is to bake them twice. You may put 2 or 3 platefuls at once into the oven; bake them till soft; peel and put them on a tin sheet, and bake them again for 4 an hour; serve them up hot.

From The Creole Cookery Book, 1885, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweet potatoes may be dressed, either cut in long slices and fried in lard, or half boiled, peeled, cut round, and fried quickly. In the latter case they must be drained, and served up as dry as possible.

From The Creole Cookery Book, 1885, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the peas in a covered vessel with a little salt; place this in another vessel filled with water, which must be boiled until the peas are tender. -

From The Creole Cookery Book, 1885, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash 1} pints of green peas, put them into a stewpan, with fresh butter, parsley, lettuce cut in fours, and a little sugar. Let these boil in their own juice over a slow fire. When all the liquid is boiled away, add a thickening made of the yolk of 2 eggs and a little cream; let the whole remain a few minutes on the fire.

From The Creole Cookery Book, 1885, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green peas should be young and freshly shelled; wash them clean; put them in a bag and the bag into plenty of boiling water, with a little salt and a teaspoonful of pounded loaf sugar; boil them till tender. It takes from 4 to 1 hour to boil them. Never let them stand in the water after they are done. Season them with butter, salt and pepper.

From The Creole Cookery Book, 1885, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil good Irish potatoes very dry; let them cool thoroughly; slice and pour a dressing over them, made of the yolks of 8 eggs, oil, vinegar, pepper, salt and parsley.

From The Creole Cookery Book, 1885, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash 1 Ib. of rice, and soak it an hour; cut up a cold roast chicken or the remnants of a turkey and a slice of - ham, which fry in a tablespoonful of lard; stir in the rice, and add slowly, while stirring in a pint of hot water; cover your pot, and set where it can cook slowly. Jumballaya is very nice made with oysters or shrimp.

From The Creole Cookery Book, 1885, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the tomatoes, when perfectly ripe, and scald them in hot water, in order to take off the skin easily. When skinned, boit them well in a little sugar or salt, but no water. Then spread them in cakes about an inch thick, and place the cakes in the sun; they will be ready in 3 or 4days to pack away in bags, which should be hung.in a dry place.

From The Creole Cookery Book, 1885, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil 2 onions; while this is doing, peel a sufficient quantity of tomatoes to make 3 pints when cooked (this is easily done when hot water has been poured over them); cut them up, and add the onions, also 1} teaspoonfuls of crumbs of bread, 1 tablespoonful of salt, 1 heaping teaspoonful of black pepper, and 4 tablespoonfuls of butter; beat these, thoroughly together and set them over a slow fire, gradually to stew; they should cook never less than 3 hours, but the longer the better; about 15 minutes before they are to be served up, beat 6 eggs, and stir them in; put them ona hot fire, and let them boil, stirring them all the time.

From The Creole Cookery Book, 1885, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel the tomatoes, cut them in half, and squeeze out the seeds; then put them into a stewpan, without any water; add to them salt and cayenne pepper to your taste, 1 teaspoonful of brown sugar, some grated bread, or cracker, butter and mace (powdered); stew them slowly, till perfectly done; send them to table very hot.—A very nice appendage to beefsteak, and other tasteless dishes.

From The Creole Cookery Book, 1885, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 12 large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form; chop up the pulp, and add to it salt, pepper, thyme, to the taste, with 1 tablespoonful of butter; form this into a stuffing with crumbs of bread, and put back into the skins, bake them in a pan very nicely in a moderate oven.

From The Creole Cookery Book, 1885, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select 1 quart of fine, ripe tomatoes, pour over them boiling water to remove the skin, then chop them finely, put them into a saucepan without any water; chop 2 onions very finely, cover closely, and let them ‘simmer slowly, an hour} then add alittle salt and cayenne pepper, a large spoonful of bread crumbs, and cover tightly; beat up 5 eggs to a stiff froth; have ready a heated pan, and a small piece of butter and grease it; stir the eggs into the tomatoes; mix all together, and pour it into the pan; brown it on one side, fold it over, and serve up on a hot dish.

From The Creole Cookery Book, 1885, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and peel about a dozen or more fine, ripe tomatoes, butter a shallow baking dish, and put in the finest, without breaking them, and not quite touching; fill up the space between with stale bread, buttered; the rest of the tomatoes mash, and strain out all the hard parts; then mix with a spoonful of butter, pepper and salt; pour it over the dish; strew bread crumbs on the top; bake about 4 hour; sprinkle sugar between each layer of tomatoes.

From The Creole Cookery Book, 1885, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil 1 quart milk; thicken with 1 tableepoonful £ flour / season with salt, pepper and a little butter; stew 1 dozen fine tomatoes; drain partially, strain through cullender, pour the boiling milk to it; boil up once, and serve.

From The Creole Cookery Book, 1885, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel 1 dozen ripe tomatoes, and fry them in a little fresh butter, together with 2 or 3 sliced green peppers; sprinkle on them a little salt, then add 1 or 2 onions sliced, and let the whole cook thoroughly. ( Spanish.) an

From The Creole Cookery Book, 1885, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and peel 1 dozen or more fine, ripe tomatoes; butter ashallow baking dish, and put in the finest without breaking them; fill up the space between with small pieces of bread well buttered; the rest of the tomatoes mash, and strain out all the hard parts; then mix with a spoonful of butter, pepper and salt; pour it over the dish, and strew bread crumbs on thetop; bake about 4 an hour.

From The Creole Cookery Book, 1885, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and peel them; stuff with bread, parsley, salt, pepper and butter, well mixed together; place in pan and bake.

From The Creole Cookery Book, 1885, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and pick 1 pint of rice; add to it 3 pints of water, and 1 tablespoonful of salt; boil over a quick fire for 10 minutes, stirring occasionally; then pour off all, or nearly all the water (as the rice will be soft or grainy, according to the quantity of water left on it when put to steam, and the length of time allowed in the steaming; the larger the quantity of water, and the shorter the steaming, the softer will be the rice). Cover the vessel for 15 minutes on a very slow fire, stirring it occasjonally. ‘

From The Creole Cookery Book, 1885, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour upon it water enough to cover it; stirit round briskly with the hand for several seconds; pour off the water, and add fresh; stir as before, and repeat this several times. The whiteness of the rice depends, in a great degree, upon the washing being thorough.

From The Creole Cookery Book, 1885, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in half, take out the centre, boil the inside; when soft, chop fine, and season with fried onions, parsley, egg, salt, - butter, pepper and bread, then stuff the outsides; cover with bread crumbs, and add the insides of fresh tomatoes, if you choose.

From The Creole Cookery Book, 1885, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice 1, and just brown it in a frying pan, chop 2 lbs. cold beef, mutton or veal, very fine, season with one fine chopped onion, 6 whole peppers, § teaspoon cloves, ditto allspice, celery seed, white pepper and salt, put in baking dish a layer of egg plant, then of beef, and so on until it is filled, having layer of egg plant on top; pour cold gravy or water on the whole; cover with another dish when set in oven, but remove it in time to let.the top brown a little before done.

From The Creole Cookery Book, 1885, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil salsify, or vegetable oysters, till the skin comes off easily; when taken off, cut the roots in pieces, about the size of an oyster; put into a deep vegetable dish a layer of crumbs of bread or crackers, a little salt, pepper and nutmeg, and a covering of butter as thin as you can cut it, then a layot “of salsify; these layers must be put alternately, until the dish is filled, having crumbs of bread on the top; pour in them as much water as the dish will hold, and bake brown.

From The Creole Cookery Book, 1885, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape and boil the salsify, then beat fine in a mortar; season with salt and red pepper; mix them in a batter of eggs, and a very little flour, drop the size of an oyster and fry a light brown.

From The Creole Cookery Book, 1885, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape the salsify and lay it in water to prevent its becoming black; boil it quick, and mash it fine, mix it in a batter prepared with 5 eggs, beaten very light, yolk and white separate; add 1 pint of milk, a large spoonful of butter, and thicken the whole with flour, to the consistency of fritter batter; then stir in the salsify and fry them nicely; season with pepper and salt to the taste. It requires a very large bunch of salsify for this batter.

From The Creole Cookery Book, 1885, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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’ Pick your rice clean, and wash it in two cold waters, not draining off the last water, till you are ready to put the rice on the fire. Prepare a saucepan with water and a little salt in it,and when it boils, sprinkle in the rice; boil it hard twenty minutes, keeping it covered; then take it from the fire and. pour off the water, afterwards set the saucepan on the back of the stove, with the lid off, to allow the rice to dry and the grains to separate. Rice, when properly boiled, should be soft and white, every grain separate and alone. It is a nice embellishment to either roasted or boiled chickens..

From The Creole Cookery Book, 1885, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour on just enough cold water to prevent the rice from burning to the pot, (which has a close fitting cover), and set it on a moderate fire; the rice is steamed rather than boiled, until it is nearly done, then take off the cover of the pot, and allow the surplus steam and water to escape; do not forget to add the necessary salt before boiling.:

From The Creole Cookery Book, 1885, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gut sweet corn from the ear, add plenty of milk, season with salt, pepper and butter, turn into a baking dish; beat an egg and spread over the top; bake 20 minutes.

From The Creole Cookery Book, 1885, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate from uncooked ears. For batter, 1 cup flour, 1 egg, milk enough to soften the whole sufficiently, add salt and pepper; fry brown in thin cakes. Salsify boiled, mashed, and prepared in the same way, is an excellent substitute for oyster fritters.

From The Creole Cookery Book, 1885, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve ears of corn, I cup of flour, a teaspoonful of salt, ditto of pepper, 1 egg’; stir well and fry in butter. CORN OYSTERS., Grate the corn while green and tender, with a coarse grater, into a deep dish. To 2 ears of corn allow 1 egg; beat the whites and yolks separately, and add them to the corn, with 1 tablespoonful of wheat flour, and 1 of butter, salt and pepper to the taste; lay them in hot butter with a spoon and fry them on both sides.

From The Creole Cookery Book, 1885, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a nice, fresh, white cabbage, wash and drain it, and cut off the stalk; shave it in small and very even shreds, with a cabbage cutter, or a sharp knife; put it into a deep china dish, and prepare the following dressing for it: take 4 pint of best cider vinegar, and mix it with } lb. of’ fresh butter, divided into 4 bits, and rolled in flour; a small saltspoon of salt, and the same quantity of cayenne; stir this all well together, and boil it ina saucepan. Have ready the yolks of. 4 eggs nicely beaten; as soon as the mixture has boiled, take it oft the fire, and stir in the beaten egg; then pour it boiling hot over the shred cabbage, and mix it well all through with a spoon; set it to cool on ice, orin the open air.” It must be perfectly cold before it is placed on the table.

From The Creole Cookery Book, 1885, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a large, red cabbage, wash, drain, and shred it finely; put it in a deep dish, cover it closely and set it on the top. of a stove, or in a bake oven, till it is warm all through, then make a dressing as for cold slaw; pour it boiling over the cabbage; cover the dish, and send it to the table warm ~ as possible.

From The Creole Cookery Book, 1885, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let it lie a short time in salt and water, then put it into boiling water, with a handful of salt; keep the pot uncovered, and skim the water well. A small cauliflower will require 15 minutes, a large one 20, to boil; dress with drawn butter.

From The Creole Cookery Book, 1885, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the spinach is nicely picked and boiled, press it well in a cullender; then add some pepper and salt, a spoonful of fresh butter, and put it back in the skillet, and let it stew gently a little longer, adding a small cup of sweet cream.

From The Creole Cookery Book, 1885, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash'and scrape the artichokes; parboil them in the water, then boil in milk, salt to the taste; 15 minutes will boil them sufficiently long in the water, and in the milk, until they are 80 soft that a straw may be passed through them.

From The Creole Cookery Book, 1885, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a chicken until the meat separates from the bones, pound the meat, and add 1 egg whole, and the yolks of 2 others, a little cinnamon, pepper, salt, and a cupful of Parmesan cheese, finely grated. After the ingredients are well mixed, stuff the macaroni and put it to boil in the broth or water in which the chicken wag boiled.

From The Creole Cookery Book, 1885, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil as much macaroni as will fill the dish, in milk and ~ water, till quite tender, drain it on a sieve, sprinkle a little salt over it, put a layer in the dish, and one of grated cheese, with butter, pepper and mustard, unt you fill the dish; bake it in a quick oven, some 20 or 30 minutes.

From The Creole Cookery Book, 1885, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the white part of a boiled cauliflower after it is cold; chop it very small and mix with it a sufficient quantity of “ well-beaten egg, to make a very thick batter; then fry itin fresh butter in a small pan, and send it hot to table.

From The Creole Cookery Book, 1885, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half boil the carrots, scrape them nicely, and cut them into thick slices; put them into a stewpan with as much milk as will barely cover them, a very little salt and pepper, and a sprig or two of chopped parsley; simmer them till perfectly tender; when nearly done, add a piece of fresh butter rolled in flour. Send them to table hot.

From The Creole Cookery Book, 1885, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and.peel 4 dozen parsnips, then split and cut them in pieces. ani batter, allowing 4 beaten eggs to 1 pint of milk and ¥*%ablespoonfuls of flour. Have ready over the fire a frying pan with boiling lard; putina large spoonful of batter upon évery piece of parsnip, and cover with another spoonful of batter. Proceed thus till you have used up the parsnips; when done, drain them from the lard, and serve thei hot at breakfast or dinuer.

From The Creole Cookery Book, 1885, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For boiling, the okra should be small and tender. Wash them, and cut off a small piece from each end; boil them till very tender throughout; then drain well, and transfer them to a deep dish. Lay among them some bits of fresh butter, and season with pepper; cover the dish, that the butter may melt the sooner; or you may make a sauce of 4 pint of milk boiled, then add 3 lb. of good fresh butter, divided into 4 pieces, each piece rolled in a little flour; the butter to be stirred in gradually and smoothly as the milk is taken off the fire; pour this sauce over the dish of okra, and keep it covered till it has gone to table.

From The Creole Cookery Book, 1885, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice 8 middle sized cucumbers, flour them slightly and fry a light brown in a little lard; pour off the lard and add to the cucumbers 4 tablespoonfuls of hot water, 2 of wine, 2 of walnut catsup, pepper, salt, and sliced onion, (if you like it) a lump of butter dipped in flour; stew about 15 minutes. A teaspoonful of mustard is better than the onion.

From The Creole Cookery Book, 1885, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The plantains should be perfectly ripe and yellow all over. Peel them, split them in long slips, and dredge slightly with flour. Have ready a frying pan filled with boiling lard; put in the plantains and fry them well; when done, take them up on a perforated skimmer and drain back the lard into the frying pan; dish, and send them to table with powdered sugar to eat with them.

From The Creole Cookery Book, 1885, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice 10 or 12 mild onions, and fry them in fresh butter, draining them well when you take them up; then mince them as fine as possible; beat 4 eggs until very thick and light, and stir them gradually into 1 pint of milk in turn with the minced onions; season the whole with plenty of grated nutmeg, and stir it very hard; then put into a deep white dish, and bake it about } hour; send it to table as a side dish, to be eaten with poultry. It is a French preparation, and will be found very nice by those who have no dislike to onions.

From The Creole Cookery Book, 1885, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take some asparagus, break them in pieces, and then boil them soft and drain the water off; take @ little sweet oil, water and vinegar; let it boil, season it with pepper and salt, and'pour it over the asparagus.

From The Creole Cookery Book, 1885, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix with 3 ounces of cheese, finely grdted, 4 ounces of grated bread crumbs, 24 ounces of fresh butter, the yolks of 2 eggs well beaten, 1 tablespoonful of cream, 1 teaspoonful of mustard, and a little salt and pepper; putit into a saucepan, and stir it over the fire till heated; then lay it thick upon toasted bread, and brown it, or put it covered with a dish into a Dutch oven, till thoroughly heated; let the cheese be just brown.

From The Creole Cookery Book, 1885, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil them first; then scrape and slice them; put them into a stewpan, with a piece of butter, rolled in flour, with finely chopped parsley, a little vinegar, salt and pepper; set the pan on hot coals and let the beets stew for } hour.

From The Creole Cookery Book, 1885, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shave cabbage into shreds; mix 1 well beaten raw egg in $ teacup condensed milk, 1 cup vinegar; boil till it thickens; pour this over the cabbage; sprinkle with salt.

From The Creole Cookery Book, 1885, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get the very best French artichokes in cans; then prepare a stuffing as follows: Boil a chicken in very little water; when done, chop it as fine as possible; beat the yolks of 3 eggs and stir them into the chicken water; put 4 spoonful of butter in a frying pan; thicken it with a little flour; fry some onion minced very fine in it; then pour in seme of the chicken broth; stir it until it is like a rich cream; then stir in the chicken; chop some mushrooms very fine, also 2 or 3 truffles, and add to it; season with salt, pepper, and parsley, a little lemon juice; let it get cold; then put it in the artichokes in pyramid shape; cover each one with very finely sifted bread crumbs; put them in a pan; pour over them the balance of the chicken broth, and let them simmer slowly, taking great care to preserve their shape; put a few mushrooms or truffles sliced into the gravy; serve them upon 4 dish dressed with sprigs of parsley or sliced lemons, and the sauce in a boat., ad

From The Creole Cookery Book, 1885, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 2} quarts of flour, 2 eggs, 2 or 3 tablespoonfuls of sugar, 1 pint of water, 1 gill of yeast, salt; beat the eggs with the sugar, and 4 tablespoonfuls of the flour; stir the yeast and water with the salt well together, and add gradually to the egg; sprinkle some of the flour in the bottom of the breadpan; pour in the batter; sprinkle some of the flour on the top, and set itin acool place to rise; when risen enough, work in the remainder of the flour; make the batter at 12 o’clock in winter, and 4 in summer.

From The Creole Cookery Book, 1885, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two lbs. of flour, 1 pint of sugar, 1 pint of raisins, 4 Ib. of butter, 5 eggs, 4 pint of yeast, 4 pint of milk, 1 nutmeg; mix a part of the flour, milk and yeastat night to rise, and work in the other materials in the morning.

From The Creole Cookery Book, 1885, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift 1 lb. of flour into a pan, with a teaspoonful of salt, warm together a gill of water and one of milk, 1 gill of good yeast; mix into the liquid enough flour to make a thin batter; stirring it till quite smooth and free from lumps; then put a handful of flour over the top, and set it in a warm place to rise, for 2 hours or more; when it is quite light, - make it into a dough, with some more milk and water; knead it well for 10 minutes; then mould it into rolls, or round balls, and bake it.

From The Creole Cookery Book, 1885, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift 1 quart of good flour, a pinch of salt, 1 spoonful of yeast, 2 eggs well beaten, 4 pint of milk; knead it and set it to rise; next morning work in 1 ounce of butter; make the dough into small rolls,‘and;bake them; the top crust should not be hard.

From The Creole Cookery Book, 1885, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of lukewarm milk to 1 quart of flour; melt 2 ounces of butter; add to it 2 eggs and a teaspoonful of salt; when cool, stir in 6 spoonfuls of yeast, and flour sufficient to mould it; set it in a warm place; when light, mould it into small rolls, lay them on flat buttered tins, and let them remain 20 minutes before baking.

From The Creole Cookery Book, 1885, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 4 loaves of bread, 3 quarts of wheat flour, 3 quarts of boiling water, mix them thoroughly and let the mixture remain until lukewarm, then add 12 spoonfuls of family yeast (or six of brewers), put it in a warm place to rise; when light, knead in flour to make it sufficiently stiff, to mould off, let it stand for a minute rising, and then bake it.

From The Creole Cookery Book, 1885, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 1 peck of sifted flour, } pint of family yeast, and wet with new or skim milk, adding a little shortening and a teaspoonfal of salt; knead it well. Be particular to have the dough soft, if wheat flour, and stiff, if made of rye.

From The Creole Cookery Book, 1885, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equal quantities of Indian meal and rye flour, scald | | the meal; when lukewarm, mix in the flour, adding yeast and salt, kneading as for other bread; bake from 2 to3 hours.

From The Creole Cookery Book, 1885, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of flour, 1 tablespoonful of yeast, as much new mitk as will make a slack dough, add a little salt and set itto rise. In the morning work it up with very little flour. Bake in a brisk oven.

From The Creole Cookery Book, 1885, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Nine eggs, 1 pound of sugar and 14 ozs. of flour; beat the yolks with a whisk till quite thick, then mix the sugar with them, and beat till light; beat the whites well, and add them by degrees; put the flour in gradually; bake in a quick oven,;

From The Creole Cookery Book, 1885, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift 1 1b. of flour, 1 lb. of sugar, a little mace, grated nutmeg and a little rose water; stir this well together; beat 6 eggs very light, add a pinch of salt; after all the ingredients are well mixed, bake it slowly in a pan.

From The Creole Cookery Book, 1885, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put to an unbaked loaf of bread as much new milk as will make a batter; beat it well; let it stand one hour, and bake it in small ones on the hoe, thick enough to split.

From The Creole Cookery Book, 1885, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat 2 eggs well, 2 spoonfuls of yeast, 1 pint of flour, as much cold water as will make a stiff batter; when light, bake them in hoops for breakfast.

From The Creole Cookery Book, 1885, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir into 1 quart of boiling water as much cornmeal as will make a nice batter; when warm, putin as much flour as will make a stiff batter; add 4a teaspoonful of salt, and 4a wine glass of yeast; set it to rise, and when risen, pour into the muffin rings, and bake slowly in an oven; serve them with nice fresh butter.

From The Creole Cookery Book, 1885, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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‘Put 4 tablespoonfuls of good yeast into 1 pint of lukewarm water, add a little salt, stir in gradually as much sifted flour, as will make a thick batter, cover the pan, and set it in a warm place to rise. When it is quite light, and the middle is hot, grease and set your muffin rings on it, having first buttered them round the inside; put a ladleful of the batter for each ring; bake them over a quick fire. When sent to table do not cut them; split them by pulling them open withthe hands.

From The Creole Cookery Book, 1885, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups of cornmeal, 4 cup of sifted wheat flour, 3 eggs, well beaten, 2 large spoonfuls of butter, and 1 teaspoonful of soda, dissolved in 1 pint of buttermilk, a large pinch of salt, pour into rings and bake a nice brownin the oven.

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One pint of wheat flour, 1 pint of milk, 1 dessertspoonful of butter, 2 eggs and a little salt; beat the eggs light, and add the other ingredients, stirring them well together; put into patties and bake in rather a quick oven. The muffins are equally good without the butter.

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Make a stiff batter with flour, yeast and warm water, at night; in the morning, have a little warm milk and 4 eggs, and flour to make it sufficiently stiff to bake.’

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Half a pint of-milk and the same of water, t egg, 1 teacupful of yeast, 2 large lumps of loaf sugar; mix with flour to the consistency of pound cake; make the milk lukewarm, and rise over night. Very nice.

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Take 1 cup of cornmeal, 1 cup of ‘breakfast hominy, (boiled ) 1 egg, a pinch of salt, 1 teaspoonful of yeast powder, and sufficient sweet milk to make a soft batter; bake quickly in a slightly larded hot pan, and serve instantly.

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Make a thick slice of very nice toast, evenly browned on both’ sides, but not the least burnt; lay it in a pint bowl, and pour over it a small 4 pint of the best West India molasses, having stirred into the molasses a heaped tablespoonful of ground ginger; mix the molasses with 4 pint of hot water, and pour the-whole over the toast; cover it | with a plate for a few minutes, and eat it while warm, previous to going to bed.

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Stir together 2 large spoonfuls of brown sugar, and 2 large spoonfuls of good butter; beat the yolks of 3 eggs and add it to the sugar and butter; then grate 4 nutmeg; add an equal proportion of cornmeal and flour to knead it; then spread it on a board, and glaize it with the white’ of an egg; bake before the fire as other journey cake.

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‘Two teacups of risen dough, 4 teacup of sugar, 4 cup of butter, 2 eggs and a few raisins, stoned and cut; mix these; adding a mite of soda and cream of tartar; mix the cream of tartar with the dough, and dissolve the soda in a little milk and add lastly. (Very nice.)

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Take six cupfuls of cornmeal, 4 of wheat flour, 2 of molasses, 2 teaspoonfuls of: soda, and a little salt; mix this well together; knead it into dough; then make 2 cakes of it, and pour into tin or iron pans, and bake 1 hour..

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Thicken 14 pintg of rich buttermilk with cornmeal‘ to the consistency of batter; dissolve 1 teaspoonful of sodain acup of new milk, add a little salt and beat very light; pour this into buttered pans, and bake two hours; serve hot.

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Thicken 1 quart of sour milk with sifted cornmeal, 1 teaspoonful of salt, 4 teaspoonful of soda dissolved in a cup of milk, 1 teacup of good molasses, 1 large spoonful of lard, or butter; beat these ingredients well together; pour it into a well greased iron baking pan; with an iron cover; put it in the fire-place when the fire is raked for the night, and put fire and hot ashes over and around it. In the morning you will have a nice brown loaf for breakfast.

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One quart of meal, } pint of wheat flour, 14 pints of milk, 2 eggs, and a tablespoonful of butter, or lard; mix all well together, and bake either in cups or a tinpan.

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One quart of fine cornmeal, 4 pint of milk, 4 lb. of sweet potatoes, 3 Ib. of butter, 1 lb. of brown sugar, and 8 eggs; boil, and mash smooth the potatoes; beat the eggs, and stir them into the butter; then add the milk, and lastly the meal; beat the whole well together, and bake in a pan.

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A pint of cornmeal, 4 pint of milk, 4 pint of molasses, 1 tablespoonful of butter, 1 tablespoonful of powdered ginger, and 2 eggs; beat the. eggs light, and add the other ingredients—the meal last; bake in a pan.

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One pint of meal, 1 gill of milk, 1 gill of water, 1 dessert-. spoonful of butter and a pinch of salt; bake a light brown.

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Three spoonfuls of hominy, 2 of rice flour, a little butter, and milk sufficient to make it soft; bake on a griddle or on a hoe.

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Rub into 1 Ib. of flour perfectly dry a teaspoonful of tartari¢ acid, dry; then make a batter of milk or buttermilk, as you please; add.a little saleratus or soda.

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Half a pint of warm water, the same of yeast, 6 moderate sized potatoes, 1 dessertspoonful of salt, and 3 pints of flour stirred in lightly..

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Take 6 spoonfuls of flour and 3 of cornmeal, with a little salt, sift them, and make a thin batter with flour, eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven—the yolks and whites of the eggs to be beaten separately.

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' Take 6 cups of cornmeal, 4 of flour, 2 cups of molasses, 2 teaspoonfuls of saleratus; mix all well together, knead it into dough; then make into 2 cakes; bake them as you would pone, for # hour. Very nice.

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Pour 1 pint of scalding milk on 1 quart of sifted cornmeal and when cool stir in a spoonful of good lard, 3 well beaten eggs, 1 teaspoonful of salt; stir this with 2 tablespoonfuls of yeast; beat all together, and set itto rise; when risen, bake in tins.

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Take a piece of butter the size of a hen’s egg; rub it into 1 pint of cornmeal; make it a batter, with 2 eggs and some new milk; add a spoonful of yeast, and set it by the fire 1 hour to rise; butter little pans, and bake it.

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One quart of thick, sour cream, 1 spoonful of fresh butter, 1 teaspoonful of soda dissolved in hot water, 1 tablespoonful of sifted flour; white cornmeal to form a soft dough; work well with the hands and bake in a buttered pan; serve very hot.:

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Rub a piece of butter the size of an egg into a pint of cornmeal; make a batter with 2 eggs and some new milk, 1 spoonful of yeast; set it by the fire 1 hour to rise; butter small pans and bake it.

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Three pints of flour, 4 lb. of butter, 5 eggs (whites and yolks beaten separately); work the butter well in the flour; put in the eggs; beat all very light; add 3 tablespoonfuls of good yeast; bake it in a pan; oven rather quick at the bottom, and clear at the top, until it begins to bake; then - quicken the fire by degrees.

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- Take warm hominy, seasoned with salt, butter, cream and 1 or 2 eggs; add a little flour to stiffen it; fry on a griddle; serve hot.

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One quart of thick gruel, 1 large tablespoonful of butter, 9 eggs, a little salt, 2 spoonfuls of flour and cornmeal, to form a batter; cook the butter in the gruel, remove from the fire, pour into a wooden bowl and stir until almost cool; then add the eggs and meal, and lastly one small teaspoonful of soda dissolved in warm water; the cornmeal should be white and fresh..

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Dissolve 1 tablespoonful of butter in 14 pints of boiling milk; into this scald 1 quart of Indian meal; when cool, add 4 pint of wheat flour, a tablespoonful of sugar, a little salt, 2 eggs well beaten; bake in 2 cakes. Very_nice. ‘

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Equal quantities of flour and meal, well sifted together; 4 eggs to a quart, 1 teacup of good yeast; make it up with water and salt.

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Beat 5 eggs very light with 1 pint of new cream; then beat in well 14 pints of flour; bake in tins or cups ona quick fire.

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Thicken 1 quart of buttermilk with wheat flour, a large tablespoonful of butter, add a little salt, and 2 teaspoonfuls of carbonate of soda; pour on a griddle iron or in rings. This is beautifully light and spongy, and much nicer without the butter.

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Half a pint of soft-boiled rice, a teacup of cream, a teacup of sugar, 3 eggs, 1 tablespoonful of yeast, or 1 teaspoonful of pearl ash; let the rice cool, and add the other ingredients, rubbing them well together; bake ona griddle. Very nice for tea.

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One quart of new milk, thicken with flour to the consistency of fritter batter, 2 eggs well beaten, 1 large spoonful of yeast, and a little salt; mix this all well together, set it to rise at night for breakfast; it must not be stirred in the morning; bake on the griddle as buckwheat cakes.

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To each pint of flour allow 2 ounces of butter; work in a small part of the butter with flour; mix it up with a little salt and milk to consistency of paste; roll it out and spread on the butter as for paste, (twice dividing the butter); put the paste into as many pieces as you wish cakes, and roll. them out round; 1 pint of flour will make 2 cakes the size of large plate; bake them on a griddle, and: let each cake remain on the griddle a short time off the fire after being done, to make them crisp; then tear open each, and butter quickly.

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_ Take as much warm water as you will require for the size of the family; thicken this with good buckwheat to a fritter batter, add a teaspoonful of salt, if 2 quarts is made, 2 handfuls of cornmeal, and 1 wineglassful of good yeast. Warm milk in the place of warm water.is a great improvement, but be particular not to scald the yeast, or the cakes will be heavy. CREAM CAKE, Beat very lightly 2 eggs; stir them into 1 pint, of sour cream; sift in as much flour as will make a stiff batter; dissolve 1 teaspoonful of soda in a cup of new milk; add this, and a little salt, mix them well, and pour into rather a shallow pan; bake quickly a nice brown; serve hot.

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Pick and wash 4 pint of rice; boil it very soft; then drain it and let it get cold; sift 14 pints of flour over the pan of rice, and mix in } lb. of butter that has been warmed by the fire, and a salt spoonful of salt; add 5 eggs, beat very light, and stir them gradually into a quart of milk; beat all together very light, and bake it in muffin rings, or waffle irons; send them to the table very hot, and eat them with butter, honey or molasses.

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Warm a quart of milk, and cut up in it } lb. of the best fresh butter, and stir it about to soften in the warm milk; beat 8 eggs till very thick and smooth, and stir them gradually into the milk and butter, in turn with 4 lb. of sifted flour; then add 2 tablespoonfuls of strong, fresh yeast; "cover the pan with a clean cloth and set it in a warm place to rise; when the batter has risen nearly to the top, and is covered with bubbles, it is time to bake, first stirring in a wineglass of rose water. Having heated your waffle iron in a good fire, grease its inside with the fresh butter used for the waffle mixture; fill it and shut the iron closely; turn it on the fire, so that both sides of the cakes may be equally well done; take them out of the iron by slipping a knife underneath; then grease and prepare the iron for another waffle; butter them and send them to the tea table very hot; and you should have a glass dish of sugar, flavored with powdered cinnamon, to eat with them.

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‘Two tablespoonfuls of mashed sweet potato, 1 of butter, 1 of sugar, 1 pint of milk, 4 tablespoonfuls of wheat flour; mix all well together, and bake in a waffle iron.

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Boil 2 cups of rice till quite soft; make it into a thick batter with 2 eggs, 1 spoonful of butter, 4 pint of milk; beat it till quite light, and bake in a waffle iron.

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Stir into 2 pints of well boiled rice, 1 large spoonful of butter and a pinch of salt; when cool, add 2 eggs well beaten, 1 pint of milk, 1 pint of sifted flour, 1 teaspoonful of yeast; let it stand 2 hours before baking.

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One quart of fiour, 1 egg, and a spoonful of good yeast; make these into a thin batter with milk; then put in 2 ounces of butter. In summer this should be done early in the morning; in winter, the night before.

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One Ib. of potatoes, 1 lb. of flour, 4 eggs,.and as much milk as will make it the consistency of fritters; add 1 cup of yeast.

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Make up a loaf of bread with milk and yeast; next morning add to it 5 eggs, 1 lb. of sugar, 4 1b. of butter and 1 nutmeg; beat it well, set it in a mould to rise until evening. Very nice for tea.

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One pint of rice, 1 pint of flour, 2 spoonfuls of the butter, the yolks of 3 eggs, whites of 2; make up with milk, not too stiff.

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Two lbs. of flour sifted, 4 eggs, 3 tablespoonfuls of yeast, 1 pint of milk; mix a teaspoonful of salt with the flour, and set the pan before the fire to rise; then warm the milk and stir it into the flour, so as to make a stiff batter; beat the eggs very light and stir them into the yeast; add the eggs and yeast to the batter, and beat all well together; if it is too stiff, add a little more warm milk; cover the pan closely and set it to rise near the fire; bake it when quite light; have the baking irons hot, grease them, pour on a ladleful of batter, let it slowly bake, and when done on one side, turn it to the other; butter them and send them to the table hot.

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Take 1 Ib. of sifted flour, } lb. of good butter, cut in small pieces, $ pint of new milk, warmed, and a little salt; stir this into the flour, mix well, and add a wineglass of good yeast, 3 eggs beaten, and grated nutmeg; set it to rise, and when risen, sift on the,board 4 lb. of flour; mix all together, make it into cakes, and bake quickly.

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Two quarts of flour, } 1b. of butter rubbed in, 5 eggs beat up and mixed with it, 4 pint of yeast, well mixed together as other bread and covered up to lighten; then bake in rolls.

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Three eggs to 1 quart of milk, made into stiff batter, as for pancakes; add yeast; make over night in cool weather, and set to rise. ‘; PANCAKES. Break 5 yolks of eggs in 4 lb. of flour well sifted; mix it well with cream until the batter is very thin; beat up the whites of 3 eggs very light-and mix it with the batter; have ready fresh butter creamed, and to each pancake put 2 tablespoonfuls in the pan, which must be made hot; fry them a light brown; turn a plate up in the dish, and lay them on one another, powdering each with white sugar.

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Take 6 spoonfuls of white sugar, 6 of flour, 3 of butter, 6 eggs, and milk enough to make it into a thin batter. e

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Three lbs. of flour, 4 lb. of brown sugar, 4 glasses of wine, 8 of sweet cream, 1 lb. of butter, 2 ounces of allspice, or 4 ounce of cinnamon, nutmeg or mace, is still better; cut out the biscuits and bake on tin sheets; the above quantity makes 146 biscuits.

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Take dough early in the morning and make it into a thin batter with cream or new milk; set it to rise; put it thin on a hoe and bake it quickly; have ready melted butter to put over it.

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One quart of wheat flour, 1 dessertspoonful (not heaped) of super-carbonate of soda, 1 tablespoonful of butter, 4 1b. of powdered sugar, 14 tumblers of buttermilk; mix these ingredients, and knead them into soft dough, which place in a greased pan, and set it to rise in a slightly warm oven; when risen, bake. This bread keeps a long time, and makes excellent toast.

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Boil 6 ounces of rice in a quart of water till dry and soft; put it into 2 lbs. of flour; mix it well, add 2 teaspoonfuls of salt, 2 of yeast, and enough milk or water to make it a proper consistency; bake it in moulds, when well risen.

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Boil thoroughly and mash fine, mealy potatoes; add salt and a very little butter; rub them with twice their quantity of flour; stir in the yeast, moisten with lukewarm water or milk, till stiff enough to mould; it will rise quicker than common wheat bread, and should be baked as soon as risen, as it quickly sours.

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Mix 2 teaspoonfuls of cream of tartar into 1 quart of flour, (add lard or butter, if you wish, but it is very good without); dissolve 1 teaspoonful of soda in water or milk; mix all together, roll it out, cut it into cakes, and bake it as s00n as you please.

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One pint of flour, 3 eggs, cream enough to make a batter, and a little salt; bake in cups for breakfast.

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Two Ibs. of sifted flour, 4 lb. of butter, 4 pint of milk, 2 wineglasses of the best brewers’ yeast, 2 eggs; mix all well together; set it to rise; bake in a moderate oven.

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Two lbs. of sifted flour, 4 lb. of butter, 4 pint of milk or cold water, a pinch of salt, put the batter in buttered pans, and bake a light brown in a slow oven.

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Warm 2 ounces of butter in as much skimmed milk as will make 1 lb. of flour into a stiff paste; beat it with a rolling pin, and work it smooth; roll it thin, and cut it into round biscuits, prick them full of holes with a fork; about 6 minutes will bake them.

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Boil and mash 2 nice potatoes; rub in as much flour as will make it like bread; add nutmeg and sugar to your taste, with 1 tablespoonful of good yeast; when it has risen, work in 2 tablespoonfuls of butter, cut finely, then form it into small rolls, and bake on tins a nice brown; serve hot; break open and butter; either good for tea or breakfast.

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Sift into a pan 2 lbs. of flour; warm 1 pint of new milk, lb. of butter; stir this, if not too warm, into the flour; 8 eggs beaten very light, separating the yolks from the whites, 1} grated nutmegs, 1 teaspoonful of cinnamon; beat these well together, adding the whites of the eggs lastly, 14 wineglafsfuls of yeast; set it to rise; when risen, stir in 1 1b. of white sugar, to be sifted in and mixed through; set to rise in the pans in which they are to be baked.

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Sift 2 lbs. of flour; warm 1} pints of new milk and 2 large spoonfuls of butter; stir into the flour, beat 3 eggs very lightly, a little salt; beat all well together till thoroughly mixed; then add 3 spoonfuls of good yeast; set it to rise, and when risen, bake in muffin rings in an oven.

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Take any quantity of flour the family may require, put in salt and lump of butter, or lard, rub it well in the flour; then moisten it with new milk, work it well, and beat it with a rolling pin until perfectly light; bake rather slowly a light brown. On the lightness depends the goodness of the biscuits.

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Eight eggs, 2 cups of butter, 2 of sugar, 1 pint of milk, 4 pint of yeast, the juice and rind of 1 lemon, with flour to make it as stiff as pound cake; make it early in the morning in winter, and about 12 o’clock in the summer; bake it for tea, and eat it with fresh butter.

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One‘ tumblerful of good rice flour, 1 teacupful of wheat flour, 1 teaspoonful of cream of tartar stirred in, 1 large spoonful of butter, cut up very finely, 1 egg well beaten, a pinch of salt, 1 teaspoonful of soda, dissolved in a cup of new milk; mix these well together, and bake in a pan like pound cake; serve hot for tea or breakfast.

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Pour on { lb. of sifted cornmeal 1 pint of boiling hot new milk, stir well together; then beat the whites and yolks of 8 eggs separately, reserving the whites for the last Snigredi ent added, a pinch of salt, and 1 spoonful of lard; the whole to be beaten quite light; grease the pan, pour in the above, and bake 1 hour.

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Cut up in warm milk 1 spoonful of good butter; when cool, stir in 14 lbs. of sifted flour, 2 eggs well beaten, a pinch of salt, and a large spoonful of good yeast; mix these well together, put it into buttered tins to rise; when risen, bake 3 hour.

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Mix 1 teaspoonful of cream of tartar into 1 quart of flour, 1 quart of buttermilk, with 1 large spoonful of soda dissolved in it; stir it well and quickly, a little salt added | lastly; pour into tins, or make into rolls; bake quickly.

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One pint of milk, 4 potatoes, a piece of butter the size of an egg, a little salt; pass the potatoes through a cullender with the milk, and then mix enough flour in it to make it the thickness of muffins, 1 small teacup of home made yeast; let it stand 4 hours; then add sufficient flour to make it as stiff as bread dough; mould it off, put it in pans, let it remain for 3 hours; bake in a quick oven 20 minutes.

From The Creole Cookery Book, 1885, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt as much butter in a pint of milk as will make it as rich as cream; make the flour into a paste with this; knead it well, ‘roll it out frequently, cut in squares, and bake on a griddle.

From The Creole Cookery Book, 1885, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 1 quart of milk add 3 quart of good yeast; put in as much flour as will make a stiff batter; let it stand 6 or 8 hours; th&n add 4 lb. of butter melted in sweet milk, 4 eggs to Z Ib. of loaf sugar; work in sufficient flour to make it the consistency of dough; let it stand 1 hour, then work it off, forming it into buns, or else in a large mould; let it stand 4 hour, then bake it in a quick oven.

From The Creole Cookery Book, 1885, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One Ib. of flour, 1 lb. of sugar, 12 whites and 10 yolks of eggs, 2 glasses of wine; these should gradually harden in the oven till quite crisp, though frequently turned in the tins.

From The Creole Cookery Book, 1885, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three lbs. of flour, 8 ounces of sugar, 6 ounces of butter, 5 spoonfuls of yeast, 1 pintjof milk tepid heat; the butter must be rubbed into the flour, then the sugar, then the yeast; if the milk is not sufficient, add a little warm water; the dough must be made stiff; make them after breakfast, ‘-and bake for tea on tin sheets.

From The Creole Cookery Book, 1885, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The weight of 10 eggs in sugar, and of 6 in flour; beat the whites and yolks separately; when the whites are sufficiently light to adhere to the side of the dish, add the yolks and the sugar; add the flour and the juice and rind of 1 lemon; bake in cups, or deep tins half full; the bottom of the oven should be warmer than the top.

From The Creole Cookery Book, 1885, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A pint and a half of good flour, } pint of white sugar, a heaped tablespoon of butter, a teacup of milk, 2 teaspoonfuls of yeast, mixed with the dry flour; rub the sugar, butter, and yolks of 4 eggs (as in pound. cake); beat the whites to a stiff froth; add the milk just before you put in the beaten whites; the flour should be added last; bake immediately.

From The Creole Cookery Book, 1885, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a thick batter of milk and wheat flour, add 4 eggs, beat light, a gill of yeast, and a spoonful of butter; let it rise some hours; as you take them out of the iron, butter and sprinkle them.

From The Creole Cookery Book, 1885, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix (as for a thick gruel) Indian meal and cold water; stir the mixture into boiling water, let it boil 4 hour; stir in a little salt; take it from the fire; let it remain until lukewarm, then stir in yeast and Indian meal, making it the consistency of common dough; when light, take it out and put into buttered pans; let it remain a few minutes, then bake it about 2} hours.

From The Creole Cookery Book, 1885, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint bow] of Indian meal, 1 of flour, 1 quart of milk, a little salt, a good sized cup of yeast.

From The Creole Cookery Book, 1885, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One heaping quart of dyspepsia flour, and one handful over 2 teaspoonfuls of yeast, 1 teacupful of molasses, 14 teaspoonfuls of saleratus, salt; mix this with 1 pint of water; the saleratus must be dissolved in a part of the pint, as no more than that quantity must be used; beat well together and put immediately into the oven; the yeast must be put into the flour dry, and it must be made up with cold water.

From The Creole Cookery Book, 1885, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put 1 gill of molasses and 1 gill of yeast Snto 1 quart of lukewarm water, a teaspoonfyl of saleratus or not, as you please, and a little salt; then stir in dyspepsia flour, until two-thirds as stiff as flour bread. Excellent.

From The Creole Cookery Book, 1885, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six ounces of butter, the same quantity of sugar, 2 lb. of flour, a couple of eggs, and a teaspoonful of rose water; stir to a cream the butter and sugar, then add the eggs, flour and spice; roll it out thin, and cut it into small cakes.

From The Creole Cookery Book, 1885, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a glass of thick cream, a cup of white sugar, 3 macaroons pounded, with a few almonds, a little grated lemon; let it boil; then add the yolks of 8, and whites of 3 eggs; beat the whole up over a slow fire, and lay on very thin slices of fried bread and butter; sprinkle sugar, and serve for tea.

From The Creole Cookery Book, 1885, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a lump of light bread dough; roll it out; spread it with butter; dredge a little flour over it; roll it up and pound it well; roll out very thin; cut in small cakes and bake quickly. «

From The Creole Cookery Book, 1885, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two eggs, 1 cup white sugar, 4 cup butter, 1 teaspoonful salt, 1 pint milk, warm, 4 yeast cake dissolved in } cup water; beat hard; add flour thoroughly until thick; set in warm place; cover close to rise; knead well; add flour to keep from sticking only; roll out and cut like biscuit; when risen light, bake.

From The Creole Cookery Book, 1885, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups cornmeal, 1 cup flour, 1} pints milk, 2 egg, 2 tablespoonfuls of butter and molasses, 1 tablespoonful yeast powder, little salt; bake in pans, in a not very hot oven.

From The Creole Cookery Book, 1885, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half pints corn meal, 14 pints graham flour, 14 cups molasses, 2 teaspoons soda dissolved in a little boiling water and mixed with the molasses; 1 pint of milk, 1 pint of water, a little salt; pour into a well greased 3-quart tinpail; steam 3 hours and bake one hour.

From The Creole Cookery Book, 1885, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart flour, 3 eggs, ¢ lb. butter, 2 spoonfuls of yeast, about 4 pint of water; beat light at night, and bake in rings.

From The Creole Cookery Book, 1885, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half yeast cake dissolved in 4 cup cold water (whole cake in cold weather), 1 quart lukewarm water, 1 tablespoon white sugar, } cup lard; 1 tablespoon salt; beat hard with hand; add flour to make thick dough; (use gallon tin bucket, with tight fitting cover) when risen to top, add flour to make dough stiff, in bucket; knead on board 15 minutes, use as little flour as possible, keeping dough soft; make in loaves; cover to rise; when to the top of pans, bake in moderately hot oven.;

From The Creole Cookery Book, 1885, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This requires care and good materials; the flour must be dried and sifted before using it; the butter which is employed washed, and all the water worked out; the best paste is made with beef suet. Render 6 lbs. of beef suet; strain it through a hair sieve into a clean pan; to this add a bottle of the best olive oil; stir it well and then put into jars, each containing about 3 lbs.; cover tightly, and keep in a very cool place. Not more than 2 jars should be prepared at a time for family use, as the suet is liable to become musty and will not keep long. In making the pastry for pies, when you require it flaky and particularly good, sift 1 Ib. of best flour into a pan, then % lb. of the prepared suet; be careful to use the hands as little as possible, and the less worked the better; when all the required suet is cut up, add salt to the taste; moisten it with cold water (in summer, ice water) then flour paste board, which must be very clean and never used twice without scouring; roll it as little as possible, and add another } lb. of the suet in thin slices; between each rolling, add the slices of suet,and dust it with flour; the thinner it is rolled, the lighter the paste. Have ready the pie plates or pudding; be careful in rolling that you always roll from you, and make it as quickly as possible. For meat pies, the nicest paste is made by sifting into a pan 1 1b. of flour; make a hole in the centre of the dry flour and put into it 2 lb. of suet (not prepared) but strip off all the skin; then pour over this suet 4 pint of boiling water, sprinkle some flour over it, and let it stand for 1 hour to become cold; add a little salt; stir the whole with a knife; turn it out on the board; dust it well with flour.

From The Creole Cookery Book, 1885, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out some nicely prepared puff paste, an inch in thickness, and cut the paste into any shape you may fancy; make each smaller until the top one is not larger than a cent; between each piece of paste spread some nice preserve or jam; then ‘turn up the edges of the paste, and brush the sides and top with the yolk of an egg well beaten; lay the pyramid on a baking tin, and bake a nice brown; serve hot.

From The Creole Cookery Book, 1885, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift 4 lb. of flour and 4 1b. of loaf sugar together; mix them well with a knife; then stir in as many yolks of eggs as will make it into a stiff paste; this must be well stirred; then roll it on a flour board, and cut into shape of leaves with a cutter; they are a very pretty ornament for tarts or puddings; bake a light brown, as other paste.

From The Creole Cookery Book, 1885, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is best for apple, peach or berry dumplings; and a. a very good pudding is made by rolling out, and spreading it very thickly with any kind of jam or preserves; then roll it over carefully, and tie up in a nicely floured square stout cloth; have ready a pot of boiling water, and drop in the pudding; keep it boiling briskly 3 hour; keep a kettle of water on the fire, to renew the water as it evaporates, as the lightness of the pudding depends much on the pot being kept full and boiling, until served.

From The Creole Cookery Book, 1885, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pulverize 6 lbs. of flour; mix 5 teaspoonfuls of dry soda all through it, then 6 teaspoonfuls of cream of tartar, and 6 of salt; incorporate all these, and you have risen cakes at hand to which add milk and flour, a little shortening; make into a soft dough; bake in tins.

From The Creole Cookery Book, 1885, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 8 lbs. of flour, add 2% lbs. of butter and 4 lb. of lard; add to the flour 2 well beaten eggs; wash the butter nicely, and then salt the crust; this makes it flaky. Paste must be rolled lightly, as much depends on it. Wet it with water enough to make it roll easily; after having rolled it out once, divide the paste and put rather morg butter in 1 part for the top; if possible, get it all in 3 times rolling it. Paste requires a moderate heat; if the oven is too slow, it will be solid; if too hot, it will not rise; therefore, great care is necessary.

From The Creole Cookery Book, 1885, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil mealy potatoes soft; rub them through a sieve while hot; put them in a stewpan over the fire with as much water as will make them the consistency of mush; sift 1 quart of flour in, and make into a paste; knead it till very light.:

From The Creole Cookery Book, 1885, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 1 quart of flour add 4 lb. of butter, 2 eggs, a pinch of salt; mix with water.

From The Creole Cookery Book, 1885, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub 3 ounces of butter well into $ lb. of ground rice; moisten it with water, and roll it out with a little flour.

From The Creole Cookery Book, 1885, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lb. of butter, 1 1b. 2 ounces of flour; divide the flour in half and put one half into a tin pan; divide the butter into 4 parts, and put 1 part into the pan with the flour;. mix it all with water, then roll it out and flour it, adding another part of the butter, fold it up, roll it out again, and add another part of the butter; and so on, until it is all used; in mixing it, use only a knife.

From The Creole Cookery Book, 1885, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a handful of hops, take 3 pints of water, and boil strong; also 3 or 4 potatoes, put them in a crock and mash very fine; put the flour on top, then pour the hop water on boiling hot, mixing well with the potatoes and flour; let it stand until milkwarm, and add some yeast to make it rise; when it gets light, add 1 teacup of warm wator, 1 of brown sugar, 1 teaspoon of ginger, 1 tablespoon of salt; stir it down well, when you put in the ingredients; let it rise and fall several times, and put away for use.

From The Creole Cookery Book, 1885, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 1 pint of. potatoes put 4 pint of water, and boil it until reduced to 1 teaspoonful of water; then peel the potatoes and mash them into a light teacupful of flour with the boiling water in which they were boiled; after mixing well, add 1 pint of cold water in small quantity at a time, also } pint Go hop tea, and set it to rise.

From The Creole Cookery Book, 1885, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and boil soft a large Irish potato; rub it through a sieve, add an equal quantity of flour; make it liquid with hop tea; when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered ina small pitcher.

From The Creole Cookery Book, 1885, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil 2 ounces or more of hops into a vessel with 3 pints of water; as it decreases, carefully stir all the time; strain the liquor and mix it with well with 2 lbs. of malt; cover, and let it stand for 8 hours, or until it is milkwarm; then stir in 4 pint of good yeast; when mixed well together, let it work for 10 hours; strain it through a sieve, or it may be strained before it is set aside to ferment.

From The Creole Cookery Book, 1885, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a large handful of hops into a vessel with 3 pints of water, and boil half an hour, or until the strength is extracted; and then strain it through a sieve on to 8 or 10 spoonfuls of flour, and stir until all the dry flour is moistened, or as thick as griddle cakes; add a heaping teaspoonful of salt, and when about blood-warm, stir in a. large teacupful of lively yeast.

From The Creole Cookery Book, 1885, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have ready 2 quarts of boiling water; put into it a large handful of hops and let them boil 20 minutes; sift into a pan 14 lbs. of flour, strain the liquor from the hops, and pour half of it over the hops; let the other half of the liquid stand till it is cool, and then pour it gradually into the pan of flour, mixing it well; stir into it a large teacupful of good yeast (brewers’ yeast, if you can get it); put it in bottles, and cork tightly; in each bottle pat a teaspoonful of pearl ash.

From The Creole Cookery Book, 1885, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is very nice for biscuits. Take half the milk needed for the biscuits, put it in a warm place adding a little flour and salt; when light, mix it with the rest of the milk, and use it directly for the biscuits; 1 pint of this yeast is sufficient for 5 or 6 loaves of bread; it makes sweeter bread than any other yeast, but it will not keep.

From The Creole Cookery Book, 1885, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into sufficient water 2 quarts of wheat bran, 1 pint of Indian bran, a handful of hops, and a teacup of parched corn; boil all together; strain it when all but cold; stir in a teacup of molasses, and add sufficient old yeast to make it ferment; then turn off the white scum, and bottle it. Mix some of the yeast, with a little flour, in a teacup, adding a little sugar, and set it near the fire, about 1 hour before wanted for use. Take off from the dough a piece for use, any time during the day.

From The Creole Cookery Book, 1885, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put 1 cup of water on the fire, and when hot, melt in 4 cup of the best butter; when it boils, beat in 1 cup of sifted flour; if lumpy, stir till perfectly smooth; set it aside to cool; when cold, stir in, one at a time, three eggs without first beating them; drop the batter on tins in small spoonfuls, and bake } hour in a quick oven. For the cream: put 4 cup of milk to boil; beat the yolks of 2 eggs very stiff, add 4 tablespoonfuls of powdered sugar; when the milk boils, pour it on the eggs, stirring all the time; wet 2 tablespoonfuls of cornstarch, or fine flour, with a little cold milk, add it to the custard, and return it to the fire; stir until quite thick; when cold, flavor with vanilla. The cream is put in the puff by lifting the top with a knife and dropping in the cream with a spoon.

From The Creole Cookery Book, 1885, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 3 or 4 cochineals, and soak in a wineglass of water, adding a small pinch of soda; pour the cake into tho pan for baking, and at the same time pour with it this water, mixing it well with the cake; this will marble a sponge cake made with 10 eggs; any white cake will do.

From The Creole Cookery Book, 1885, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 12 eggs and their weight of good crushed sugar, also the weight of 7 eggs of flour; beat the yolks and whites separate; add the flour and sugar, stir them lightly with the juice of 2 nice lemons, and the rind of 1, or 4 spoonfuls of rose water; stir all well together, and bake on tins in a moderately hot oven.

From The Creole Cookery Book, 1885, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat to a cream 4 lb. of fresh butter, and mix it with the same quantity of pounded and sifted loaf sugar, 4 well beaten eggs; add flour till thick enough to roll out; cut the paste into oblong pieces, 4 or 5 inches in length, with a paste cutter; divide the centre into 3 or 4 strips, wet, the edges, and plait one bar over the other, so as to meet in the centre; throw them into boiling lard, or clarified suet; when fried a light brown, drain them before the fire, and cover them with pounded sugar. Very nice for tea.

From The Creole Cookery Book, 1885, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 1 Ib. of sifted flour, allow 4 lb. of fresh butter washed in rose water, 1 lb. of treacle, 1 nutmeg grated, a little pounded mace.and cinnamon, 1 ounce of pounded ginger, 4 ounce of blanched sweet almonds, 2 well beaten eggs; melt the butter with the treacle, and when nearly cold, stir in the eggs and the rest of the ingredients; mix all well together, make it into round cakes, and bake them upon tins.

From The Creole Cookery Book, 1885, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take rice and flour, 6 ounces of each, the yolks and whites of 9 eggs, 4 lb. of lump sugar pounded and sifted, 4 ounce of carraway seeds; beat this 1 hour, and bake it for the the same length of time ina quick oven. This is a very light cake; for delicate persons.

From The Creole Cookery Book, 1885, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A moderate sized cup of grated cocoanut, an equal quantity of pounded sugar, the whites of 2 eggs well beaten; to each cup of the grated nut, add a little of the cocoanut milk.

From The Creole Cookery Book, 1885, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 3 eggs, separately beaten, 1 common sized teacup of brown sugar, 2 of molasses, 1 of beaten ginger, 2 of butter, 1 of cream or milk, with a small piece of soda dissolved in it,3 cups of flour; make it the consistency of pound cake, and flavor with orange or lemon peel; bake it either in a large size or small tins.

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Mix } Ib. of sifted loaf sugar with 1 lb. of flour and $ lb. of butter; add some carraway seeds; make it into a stiff paste with 3 well beaten eggs and a little rose water; roll it out thin, cut it into round cakes, prick them with a fork, and bake them upon floured tins in a quick oven.

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Beat the yolks of 8 eggs and the whites of 5, add 4 lb. of pounded loaf sugar, + lb. of sifted flour, and the grated peel of a small lemon; beat all well together, and bake it in a floured tin.

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Pat 1 Ib. of flour upon a pie-board; make a hole in the middle, put in 4 pint of clotted cream, and a little salt; mix the paste lightly, let it stand for 4 hour, then add } lb. of butter, roll it out 5 times, the same as puff paste, form it into small cakes, gild them with the yolk of egg, and bake in an oven.

From The Creole Cookery Book, 1885, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the weight of 3 eggs in sugar, and the weight of 2 in flour; when the 5 are well beaten, gradually add the sugar, and then the flour, with a little orange flower water; beat all well together, and bake it in a floured tin.

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Six ounces of sweet almonds, 3 ounces of bitter almonds, 3 ounces of sifted flour, dried near the fire, 14 eggs, 1 1b. of powdered sugar; flavor it with vanilla or orange flower water.

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One Ib. of sugar, 2 lbs. of flour, 1 lb. of butter, the yolks of 5 eggs, 8 spoonfuls of cream; 1 wineglass of brandy; spice to the taste.

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To 4 quarts of flour, add 1 lb. of brown sugar, 2 ounces of beaten ginger, a little allspice, 1 lb. of butter rubbed in very fine, 4 eggs beaten up light, 1 quart of molasses is necessary to make it up; then roll it in thin cakes, and bake them.

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To 1 lb. of butter and 1 Ib. of crushed sugar, beaten to a cream, stir in 12 eggs whipped to a froth; sift in 1 lb. of flour, and add 8 lbs. of stoned raisins, 3 lbs. of cleaned currants, 5 grated nutmegs, 4 ounce of pounded cinnamon, 1 teaspoonful of ground cloves, sifted; 1 1b. of citron cut into thin slices; mix all well together; bake in a buttered pan, in rather a moderate oven.

From The Creole Cookery Book, 1885, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two quarts of flour, 1 quart of sugar, 8 spoonfuls of milk, butter sufficient to knead them; season with the rind of 3 lemons and the juice of 1.

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Fifteen eggs, the weight of 14 in sugar, and 7 in flour, the rind and juice of 2 lemons.

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Take 3 eggs, 5 spoonfuls of white sugar, 4 teaspoonful of soda dissolved in 2 teaspoonfuls of cold water, 1 tablespoonful of butter, and flour enough to roll; cut the sheet ‘in slips, tie them in love knots, and fry in pure white lard.

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Rub, till quite fine and smooth, 1 1b. of butter with 2 Ibs. of flour; add 1 Ib. of good brown sugar; roll fine; mix all together with 4 well beaten eggs; break the paste into small bits, and bake upon floured tins.

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Take 4 lb. of dry sifted flour, the same quantity of fresh butter washed in rose water, and 3 lb. of sifted loaf sugar; then mix together the flour and sugar; rub in the butter, and add the yolk of an egg beaten with a tablespoonful of cream; make it into a paste roll, and cutit into small round cakes; bake upon a floured tin.

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One quart of flour, 2 large or 3 small eggs, 4 1b. of butter, 1 quart of good brown sugar, 2 nutmegs, and orange peel to the taste.

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The weight of 14 eggs in sugar, 8in flour and 6 or7 in butter; cream the butter and flour together; then beat the eggs and sugar light; then add the rind and juice of a lemon; bake in cups.

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The weight of 10 eggs in very fine sugar, 6 in flour; beat the yolks with the flour, and the whites alone; then, by degrees, mix the whites and flour with the other ingredients; bake in a quick oven. oo

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Six Ibs. of flour, 3 lbs. of sugar, 3 lbs of butter, 6 eggs, 1 quart of milk, 1 pint of wine, 1 pint of yeast, 4 lbs. of fruit,1 ounce of citron, 1 ounce of nutmeg, mace to the taste; this quantity must be divided, and baked in moulds, which hold about 2 lbs.

From The Creole Cookery Book, 1885, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half Ibs. of flour, 1 lb. of sugar, 12 ounces of butter, 10 eggs, 1 glass of orange or lemon brandy, a few cloves, mace, or nutmeg; beat as pound cake; bake in small tins.

From The Creole Cookery Book, 1885, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub into 1 lb. of flour 6 ounces of butter and 3 spoonfuls of yeast; make into a paste with new milk; make into biscuits, and prick them with a clean fork.

From The Creole Cookery Book, 1885, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 4 ripe oranges; roll them under your hand on the table till quite soft; break up 1 lb. of the best loaf sugar, and on some of the pieces, rub off the yellow rind of the oranges; then cut the oranges, and squeeze the juice through a _ strainer; powder the sugar and mix the orange juice with it; wash and squeeze in a pan of cold water, 1 lb.-of good butter, till you have extracted all the salt and milk. Cut up the butter in the pan of sugar and orange, and stir it hard till perfectly light; sift into a pan 14 ounces of flour; beat 10 eggs véry light and thick; then stir them by degrees, into the butter and sugar, alternately with the flour, a little of each at a time; beat the whole very hard for some time, after all the ingredients are in; have a large, shallow, square pan, well buttered; put in the mixture, and set immediately into a brisk oven; when properly baked, it is delicious.

From The Creole Cookery Book, 1885, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub £ Ib. of butter into 1 lb. of sifted flour; mix in tf Ib.. of powdered sugar, 1 tablespoonful of powdered cinnamon, 3 well beaten eggs; mix allinto a dough; roll it out; cut it into round cakes, and bake in a quick oven.

From The Creole Cookery Book, 1885, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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«One Ib. of flour, $ lb. sugar, 4 lb. butter, 5 eggs, mace and nutmeg to the taste, drop them on tin sheets and bake them ina quick oven.

From The Creole Cookery Book, 1885, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Halfa lb. of butter, 1 lb. of flour, 4 lb. of sugar, 3 eggs, leaving out the yolk of one; mix all together in a stiff paste; roll it out and cut it into strips; mix the yolk of 1 egg with rose water, and spread it on the top of the cakes, with mace, pounded almonds and fine sugar; bake them on tin sheets.

From The Creole Cookery Book, 1885, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir to a cream } cup of butter with 2 of sugar; add the yolks of 6 eggs beaten very stiff; then add 4 cup of milk with 4 teaspoonful of soda in it; mix 1 teaspoonful of cream of tartar with flour enough to make it as thick as cup cake; flavor as for silver cake, or with 1 teaspoonful of cinnamon, $ nutmeg; currants and raisins are considered an*improvement by some.

From The Creole Cookery Book, 1885, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve eggs, the yolks and whites beaten well and separately, 1 1b. of pounded and sifted loaf sugar, the grated peel of a lemon, } Ib. of sifted flour, the same weight of sifted, dried-ground rice, 4 ounces of sweet, and 1 of bitter almonds, pounded in a mortar together with a tablespoonful of orange flower water; mix all these ingredients gradually, and beat them well; paper the pan, and bake the cake for one hour.

From The Creole Cookery Book, 1885, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One Ib. of butter beaten to a cream, Ib. of finely pounded white sugar, 4 lb. dried and sifted flour, and the same quantity of blanched sweet almonds cut into small thin pieces, one well beaten egg, and a little rose water; mix all well together, and with a spoon drop the batter upon wafer paper, or tins, and then bake.

From The Creole Cookery Book, 1885, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half lb. of butter, 1 Ib. of flour, $ Ib. of sugar, 3 eggs, leaving out the yolk ofone; mix all together in a stiff paste; roll it out; cut it in strips; mix the yolk of 1 egg with rose water, and spread it on the top of the cakes; strew mace with pounded sugar and almonds on the top of the cakes also, and bake them on tin sheets. *

From The Creole Cookery Book, 1885, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whip the whites of 10 eggs; grate 2 nuts and add them; 1 Ib. of white sugar, 41b. of sifted flour; stir this well, flavor with rose water; pour into pans, and bake # of an hour.

From The Creole Cookery Book, 1885, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two lbs. of flour, 2 lbs. of butter, 2 lbs of sugar, the yolks of 4 eggs, with the whites of 8, a glass of wine, and 1 of rose water; mix all well together; ldy them on tin sheets in small lumps and bake in a quick oven.

From The Creole Cookery Book, 1885, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two lbs. of flour, 1 lb. of butter, 3 ounces of ginger, 5eggs, 14 lbs. of white sugar; season with nutmeg or orange peel; mix all well together and bake them in a slow oven.

From The Creole Cookery Book, 1885, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 6 eggs,’ lb. of white sugar, 4 lb. of butter creamed with 2 lb. of yeast dough; flavor with lemon or bitter almond to suit the taste; bake as you would light bread.

From The Creole Cookery Book, 1885, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 24 lbs. of flour, $ lb. of butter, 1 lb. of sugar, 8 eggs, 1 glass of wine, 1 nutmeg, 1 pint of milk; put in as much yeast as will rise them.

From The Creole Cookery Book, 1885, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 1 lb. of flour, 1 lb. of butter, 1 lb. of white sugar, 12 eggs, 2 Ibs. of raisins, 2 lbs. of currants, 1 lb. of citron, 2 tablespoonfuls of mixed spice (mace and cinnamon), 2 nutmegs powdered, a large glass of wine, 1 of brandy, 4 glass of rose water; this cake will require 4 or 5 hours to bake. Ice it next day.

From The Creole Cookery Book, 1885, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two ounces of blanched bitter almonds, beat very fine, 7 ounces of finely sifted flour, well dried, 10 eggs, 1 lb. of loaf sugar, pounded and sifted, 2 tablespoonfuls of rose water; iced with the whites of eggs and 24 teaspoonfuls of loaf sugar; season with lemon, rose water, or vanilla.

From The Creole Cookery Book, 1885, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 8 lbs. of sifted flour, 1 lb, of butter, 14 lbs. of powdered sugar, } pint of milk, 2 tablespoonfuls of brandy, 1 small teaspoonful of soda dissolved in water, 4 tablespoonfuls of carraway seed.

From The Creole Cookery Book, 1885, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three lbs. of sifted flour, 1 lb. of powdered sugar, 3 Ibs. of butter, 4 eggs, 4 cup of.the best brewers’ yeas€, 1} pints of milk, 1 teaspoonful of powdered cinnamon, 1 grated nutmeg, a tablespoonful of rose water; fry them in lard, and grate fine loaf sugar over them.

From The Creole Cookery Book, 1885, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups of sugar, 1 of butter, 3 eggs, 1 pint of milk, 1 teaspoonful of soda, a pinch of salt, mace to the taste, flour _ enough to make-a soft dough; roll and cut into small cakes; then throw them into boiling lard, turn them over, and take them out with a fork, dripping all the lard from them; sift sugar over each one whilst hot.

From The Creole Cookery Book, 1885, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 2 quarts of flour, add 2 tablespoonfuls of butter, 1 large cup of brown sugar; mix it with molasses enough to roll thin, after seasoning with a great deal of orange peel, well powdered; these cakes being made without eggs, are very nice and very economical.

From The Creole Cookery Book, 1885, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 2 quarts of flour, add 6 eggs, 2 tablespoonfuls of brown sugar to each egg, 1 of butter, and 2 of lard; dissolve 1 teaspoonful of soda in 4 wineglass of wine; season it with orange peel or cinnamon, to the taste, and after rolling thin, bake in a quick oven.

From The Creole Cookery Book, 1885, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three lbs. of flour, 6 ounces of butter, 1 ounce of the best powdered ginger, 1 ounce of carraway seeds ground, 4 ounce of sweet pepper, 2 lbs. of treacle, + lb. of sugar, a large teaspoonful of soda, mixed in boiling water; butter and treacle both melted; bake in a slow oven for 2 hours.

From The Creole Cookery Book, 1885, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One Ib. ‘and a quarter of flour, # lb. of sugar, $ lb. of butter, lemon to taste; bake 20 minutes in rather a slow oven:

From The Creole Cookery Book, 1885, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up 8 eggs, put them into a. stewpan with 4 lb. of sugar, the same of butter, and some grated nutmeg; put it on the fire, stirring it till it thickens; then pour it into a bowl to cool; set a rich paste around the edge of the dish, pour in the pudding, and bake it in a moderate oven.

From The Creole Cookery Book, 1885, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups of loaf sugar, 1 of butter; rub the butter and sugar to a cream; then stir in the yolks of 5 eggs well beaten; dissolve a teaspoonful of soda in a cup of milk, add the.milk, beat the whites of the eggs to a froth, add them; sift in 4 cups of flour as light as possible; lastly, add the juice and peel of one lemon—the peel grated.

From The Creole Cookery Book, 1885, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One Ib. of flour, 1 Ib. of sugar, # lb. of butter, 6 eggs, 1 small spoonful of cinnamon, the same of cloves, and 1 wineglass of brandy; beat the butter and sugar together until smth, add the flour and eggs by degrees, the brandy and spice alternately, and immediately before cooking, dissolve @ teaspoonful of soda in a cup of sour cream; stir it all well, and put in the mould to bake. One lb. of pulverized sugar, # lb. of flour, 7 ounces of butter, the whites of 14 eggs, 3 teaspoonful of baking powder; put the powder in the flour before sifting; cream the butter and sugar, then add the eggs; lastly, add the flour; put 2 or 8 thicknesses of paper around the pan, and an iron lid over the top until the cake is pretty well cooked through, so as not to have it cook too rapidly on the outside.

From The Creole Cookery Book, 1885, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 6 eggs add 1 Ib. of sugar, # Ib. of flour, 4 Ib. of butter, 2 winglasses of wine, and a grated nutmeg; bake in wafer irons. Lo

From The Creole Cookery Book, 1885, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 14 Ibs. of white sugar add 2 eggs, 1 teaspoonful of soda, 4 pint of milk, } lb. of butter, some mace, a little wine; these ingredients to be well beaten with a sufficient quantity of flour to roll out; makes very nice small cakes; cut into pretty shapes.

From The Creole Cookery Book, 1885, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups of sugar, 3 eggs, 1 cup of milk, 1 cup of butter, 2 cups of flour, a teaspoonful of soda; roll out, and bake in small cakes.

From The Creole Cookery Book, 1885, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The yolks of 8 eggs, 8 spoonfuls of sugar, flour enough to roll out, a small lump of butter (melted), 1 spoonful of ~ powdered ginger and mace; roll in sugar, and bake in shapes.

From The Creole Cookery Book, 1885, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 12 eggs, leave out the whites of 2, 1 lb. of sugar, a good Ib. of butter, 1 Ib. of flour, with 2 tablespoonfuls taken out, a glass of wine, and mace to your taste.

From The Creole Cookery Book, 1885, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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’ The above baked in jelly pans, or whole and sliced, makes a delicious cake spread with the following: to1 pint of fresh milk, boiling hot, add 2 tablespoons of cornstarch dissolved in a little cold milk; stir continually until as thick as blanc mange; put on a layer of this and grated cocoanut.

From The Creole Cookery Book, 1885, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lemon jelly cake is made by using this same cake, and a jelly made by the following receipt: the juice and rind of 8 lemons, # lb. of butter, 1 lb. of white sugar, yolks of 6 eggs; beat the eggs and sugar very light; melt the butter and pour it on the eggs and sugar; pour boiling water over the lemons, then grate the outside, first pressing out the juice; add rind aud juice; boil slowly and stir constantly, until of the consistency of blanc mange.

From The Creole Cookery Book, 1885, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The whites of 11 eggs, 1} tumblers of sifted powdered sugar, 1 tumbler of sifted flour, 1 teaspoonful of cream of tartar; sift the flour 4 times, leaving the,tumbler even full; then add the cream of tartar and sift again; beat the eggs to a stiff froth on a dish, and on the same dish add sugar lightly, then flour gently, then vanilla, and do not stop beating until you put it in the oven to bake; bake 40 minutes in a moderately heated oven, and if then too soft, let it remain a few minutes longer; do not open the oven until it has been in 15 minutes; turn the pan upside down to cool, and when cold, take out the cake by loosening it with a knife; then ice; the pan must never have been used, that is to say, greased. The tumbler must be of dimensions of 24 gills.:

From The Creole Cookery Book, 1885, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One 1b. flour, 1 1b. sugar, 12 whites and 10 yolks of eggs, 2 glasses of Madeira wine, 1 teaspoonful of mace; drop on pans, and let them harden gradually in the stove until quite crisp, turning frequently.

From The Creole Cookery Book, 1885, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two eggs, 1 cup of sugar, 4 cup of butter, 1 cup of milk or water, 24 cups of flour, 1 spoon of yeast powder; flavor to taste. For sauce: 2 eggs, 1 cup of sugar, 1 tablespoon of butter; stir in 1 pint of boiling water, a little salt, and season; let it thicken, but not turn.

From The Creole Cookery Book, 1885, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of sugar, 1 cup of butter, 1 cup of molasses, 1 egg, well mixed together; then add 1 cup of warm coffee, with 1 teaspoonfal of soda, 4 cups of flour, 1 lb. of raisins or currants, 1 tablespoonful, eath, of cloves, cinnamon and nutmeg.

From The Creole Cookery Book, 1885, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four cups of sifted flour, 1 of butter, 1 of sugar, 1 of molasses, 4 cup of sour milk,-1 teaspoon of soda, 3 eggs, 1 teaspoon of ginger, 1 of spice, 1 of cinnamon, 1 of cloves, 1 of mace. Very nice fruit cake can be made by doubling above quantities, and adding all kinds of fruit; it also makes excellent Christmas cake.

From The Creole Cookery Book, 1885, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One Ib. of butter, 1 of flour, 1 of sugar, 10 eggs, 2 teaspoonfuls of mace, 2 of nutmeg, 1 large wineglass of brandy, 1 of wine, 1 lb. of citron, 1 1b. of almonds, blanch them and beat fine with rose water; separate the whites of the eggs from the yolks; mix the yolks and sugar together; the whites should be beaten to a very light froth, then added to the yolks and sugar; cream the butter light and mix in by degrees; beat all together very light, then mix in the flour, beat it till quite smooth, add the mace and nutmeg, then the wine and brandy, and lastly the raisins; then the citron and almonds; stir all well together, butter the cups, fill them nearly full, and bakejin a quick oven.;

From The Creole Cookery Book, 1885, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 1 pint of milk and boil it; melt 2 1b. of butter in the same quantity of sugar, 4 eggs, 1 teaspoonful of soda, spice to the taste, and sufficient flour to make it as stiff as pound cake.

From The Creole Cookery Book, 1885, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups of sugar, 1 cup of butter, 3 eggs, 1 cup of milk, 1 teaspoonful of soda dissolved, 4 cups of flour well beaten; if it is too stiff, add a little more milk; season with nutmeg and mgce; roll out thin, and bake in a moderate oven.

From The Creole Cookery Book, 1885, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two Ibs. of sugar, 3 lbs. of flour, 1 Ib. of butter, 7 eggs, nutmeg and orange peel to the taste.

From The Creole Cookery Book, 1885, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir together till very light and white, } lb. of butter, # Ib. of sugar; beat the yolks and whites of 7 eggs, separately, to a froth; stir them into the cake, and put in a wineglass of brandy, a grated nutmeg, and 1} Ibs. of sifted flour; just before it is baked, add 4 pint of thick cream and 1 lb. of seeded raisins.

From The Creole Cookery Book, 1885, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs, 3 cups brown sugar, 1 nutmeg, 1 tablespoonful » butter, 1 cup water, 1 teaspoonful yeast powder, and flour to roll; cut out with a biscuit cutter, then cut from the centre with an apple corer; twist into fanciful shapes, and fry in a potato fryer in plenty of boiling lard.

From The Creole Cookery Book, 1885, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lb. powdered sugar, 2 lb. butter, $ lb. of flour, lb. corn starch, whites of 15 eggs; wash the butter free of salt; cream it well, and add the sugar, using a porcelain potato masher instead of a spoon; add gradually the flour and cornstarch, and lastly the well beaten whites; flavor with almond to taste, and bake as pound cake.’

From The Creole Cookery Book, 1885, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a pound of almonds blanched and pounded very fine, with as much rose or orange flower water as will prevent their oiling, the yolks of 8 and the whites of 4 eggs, beaten until very light, and added to the almonds; then beat in 2 Ib. of loaf sugar; continue to beat while the oven is heating; when ready, add 3 ounces of wheat flour, which must be stirred in and not beaten; butter the pang and fill them half full; sprinkle a little sugar over them, as you put them in the oven, which must be a moderate one.

From The Creole Cookery Book, 1885, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lb. of nut kernels, 1 lb. of sugar, the whites of 6 eggs beaten to a stiff froth, 2 tablespoonfuls of flour.

From The Creole Cookery Book, 1885, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fourteen eggs, whites only, 1 1b. of sugar, 2 lb. of flour, 3 Ib. of butter, whisky and lemon to taste.

From The Creole Cookery Book, 1885, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate 1 cocoanut, and set aside, the whites of 7 eggs, beat very light, 3 teacups of sifted flour, 2 teacups of sifted white sugar, $ cup of butter, and 4 cup of milk or water; beat well together, and add 2 teaspoons yeast powder; bake in 4 jelly cake pans; make an icing of 3 whites of eggs and 1 Ib. of ‘sugar beaten together until stiff enough to stand as you drop it from the beater; flavor to taste; spread the icing on one of the cakes, then sprinkle cocoanut over, and lightly press with palm of the hand; place another cake upon the first, and continue the process until all are used. I think it is prettier to use icing only on the top of the last cake, but some prefer to reserve enough of the grated cocoanut to spread of it as over the others; the yellows can be well made _ into gold cake or custard.

From The Creole Cookery Book, 1885, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat 6 eggs, yolks and whites together, 2 minutes; add3. cups of sugar and beat 5 minutes; 2 cups of flour with 2 teaspoons cream of tartar and beat 2 minutes; 1 cup of cold water with 1 teaspoon of soda dissolved in it, and beat 1 minute; flavor; add a little salt, and 8 more cups of flour (without cream of tartar) and beat t minute. Observe time exactly. TEA CAKES, To 8 pints of flour add 3 eggs, 1 pint of sugar, 4 teaspoonful of soda to a teacup of milk, anda large spoonful of butter..

From The Creole Cookery Book, 1885, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One box of gelatine, 1 quart of milk, 1 1b. of powdered sugar, 10 eggs; pour over the gelatine 1 pint of cold water, allow it to soak at least 10 minutes; then pour over a pint of boiling water; beat the yolks of the eggs with the sugar, boil the milk in a porcelain or brass kettle; when it comes to a boil, pour in the gelatine, and let the mixture come to a boil again, stirring all the time; as soon as it boils, pour over the beaten eggs and sugar, stirring briskly to mix it well; have the kettle thoroughly scraped at the bottom; then pour the whole back into it, and put it over a moderate fire to thicken; be careful not to let it curdle; the moment it begins to simmer; take it off and pour out, stirring occasionally until it cools; when cool, add the beaten whites, and flavor with vanilla; line a pan with lady fingers or sponge cake, and pour in the mixture; then set it in the coolest «| place possible to congeal; to prevent the lady fingers floating out of their places, pour a little of the mixture in and let it congeal so as to fix them at the bottom and sides of the pan; when that is done, pour in the rest of the mixture and it will congeal, as it should, within the cake.

From The Creole Cookery Book, 1885, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lb. of flour; rub into it } lb. of butter, } 1b. of white powdered sugar, 1 ounce of grated ginger, and the peel of a lemon; bake in a slow oven.

From The Creole Cookery Book, 1885, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break 3 eggs ina bowl, beat them well, add 4 pint of sweet cream, which must be beaten with them, and the whole put into a saucepan over the fire; stir till it gets warm; then add 1 1b. of butter, and 4 lb. of loaf sugar, and 2} ounces of ginger, both powdered; stir the whole carefully over the fire, just to melt the butter; then pour it on to 2 lbs. of flour, and form it all intoa paste; roll it or break itinto pieces, as you think proper, and bake it.

From The Creole Cookery Book, 1885, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three lbs. of flour, 1 lb. of sugar, 1 lb. of butter, mixed well together with 4 pint of molasses, 1 gill of cream, 1 cup of ginger; roll out, and bake in a slack oven..

From The Creole Cookery Book, 1885, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five cups of flour, 2 of molasses, 1 of sugar, 1 of butter, 8 eggs, 1 teacup of allspice and ginger mixed; bake ina pan or small cups.

From The Creole Cookery Book, 1885, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of flour, 1 of sugar, 4 eggs, the whites beaten separately, 4 teaspoonful of soda, 4 a lemon; bake it thin in square pans; spread thebottom with jelly, and rollin as « goon as taken from the oven.

From The Creole Cookery Book, 1885, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two lbs. of flour, 1 lb. of butter, $ lb. of sugar, 1 pint of molasses, 6 eggs; dissolve a teaspoonful of soda in the juice of a lemon, add the rind, and bake it in cake pans; raisins and citron are a great improvement.

From The Creole Cookery Book, 1885, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take-6 cups of flour, 3 cups of molasses, 1 cup of sour milk, 1 cup of butter, 1 tablespoonful of soda dissolved in water, 1 tablespoonful of ginger, alittle salt and 4 eggs.

From The Creole Cookery Book, 1885, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two lbs. of sifted flour, 2 quarts of molasses, # lb. of sugar, 4 lb. of candied orange peel, cut small, 1 ounce of strong ginger (ground), 1 ounce of allspice, ? lb. of butter oiled; mix all well together, and set it by for some time; then roll it out in-pieces the size of a walnut, put them in rows on a baking plate, press them flat with the hand, and bake them in a slow oven for 10 minutes. Very nice.

From The Creole Cookery Book, 1885, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 2 lbs. of flour, 1 Ib. of butter, 4 lb. of sugar, 1 pint of molasses, 6 eggs, dissolve 1 teaspoonful of soda in the juice of a lemon, add the rind, and bake in cake pans; citron and raisins are a great improvement.

From The Creole Cookery Book, 1885, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 4 eggs add 2 cups of brown sugar, 4 cups of flour, 2 of butter, 1 of cream, 2 of molasses, 1 teaspoonful of soda, 4 cup of ginger; beat very light, and bake in eups or a pan.

From The Creole Cookery Book, 1885, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 6 eggs, 1 Ib. of flour, # lb. of brown sugar, $ Ib. of butter, ginger and mace to the taste; put in small cups or tins, and bake in a slow oven.

From The Creole Cookery Book, 1885, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 4 eggs, 2 teacups of brown sugar, 4 cups of flour, 2 cups of butter, 1 cup of cream, 2 cups of molasses, 1 teaspoonful of soda, 4 cup of ginger; beat very light, and bake very light.

From The Creole Cookery Book, 1885, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five cups of flour, 2 cups of molasses, 1 cup of sugar, 1 cup of butter, 8 eggs, 1 teacup of allspice and ginger, mixed; bake quickly.

From The Creole Cookery Book, 1885, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four lbs. of flour, 1 lb. of brown sugar, 1 lb. butter, 2 ounces of ginger, 1 gill of cream, warmed, 1 quart of molasses; knead them well together, roll them out and bake quickly...

From The Creole Cookery Book, 1885, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Warm 1 pint of molasses; stir in while warm a piece of butter the size of an egg, 1 tablespoonful of white ginger, 1 teaspoonful of soda dissolved in milk; strain this into the mixture; when cool, sift in as much flour as will make it: stiff; roll it out in cake, and bake on tins.

From The Creole Cookery Book, 1885, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two lbs. of flour, 14 lbs. of brown sugar, 1 lb. of butter, 9; eggs, 1 cup of powdered ginger, 1 cup of wine; rub the butter and sugar to a cream, beat the eggs and add them, stir in the flour, ginger and wine; bake in a quick oven.

From The Creole Cookery Book, 1885, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six. eggs, well beaten separately, to 1 lb. of flour, good weight, # lb. of sugar, 4 lb. of butter; mix them as you would beaten cake, except that the batter must be stiff enough to roll in cakes; have 4 lb. of white sugar beaten to roll them in; mace and orange peel to the taste; 2 grains of soda

From The Creole Cookery Book, 1885, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, 1 lb. of flour, 3 lb. of sugar, $ lb. of butter, 1 tablespoonful of cream, the rind of 3 lemons, and the juice of 1, all made into a paste, and rolled in the form of rings, before baking.

From The Creole Cookery Book, 1885, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate a large cocoanut, rub 4 lb. of butter into 1 lb. of flour, 3 eggs; add the nut to form a stiff dough; make the jumbles with the hands, grate cocoanut and sugar over them, and then bake them.

From The Creole Cookery Book, 1885, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs, 4 lb. flour sifted, } lb. butter, } 1b. pounded loaf sugar, a tablespoonful of rose water, a grated nutmeg, mixed mace and cinnamon; stir the sugar and butter to a cream, beat the eggs very light, put them all at once into the pan of flour, butter and sugar; then add the spice and rose water; stir the whole with a knife; when this is done, take a portion of the dough and lay it on the board; roll it lightly with the hands into long thin rolls, which must be cut into equal lengths, curled up into rings, and laid into an iron or tin pan, buttered; bake them in a quick oven for 5 minutes; grate loaf sugar over them.

From The Creole Cookery Book, 1885, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One coffee cup of butter, 14 of sugar, 1 of milk, 8 of flour, 4 eggs, 1 teaspoonful of soda, all well mixed together.

From The Creole Cookery Book, 1885, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 14 lbs. of flour; 3 1b. of sugar, a very large spoonful of butter, 4 1b. of almonds, 1 nutmeg and 4 eggs.; TEA CAKE. One Ib. of flour, 1 lb. of sugar, 4 lb. of butter, 6 eggs, 2 teaspoonfuls of cream of tartar, and 1 teaspoonful of soda, mixed with the flour; seasoned with mace; salt to the taste.

From The Creole Cookery Book, 1885, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ight eggs, 6 cups of flour, 4 cups of sugar, 2 cups of butter, 1 cup of cream, 1 teaspoonful of soda, and 1 nutmeg; it is very nice eaten with fresh butter. ‘

From The Creole Cookery Book, 1885, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lb. and a half of flour, 1 lb. of good brown sugar, 8 well beaten eggs, and 1 ounce of carraway seeds are to be mixed together; then add of fresh yeast, milk, and of water, 1 tablespoonful each, let it stand a short time, and bake it in a floured tin. Very good.

From The Creole Cookery Book, 1885, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of curds, 8 eggs, leaving out 4 whites, 4 tablespoonfuls of sugar, grated nutmeg, and a little flour; mix all well together; heat butter in a frying-pan; drop them in and fry like fritters.

From The Creole Cookery Book, 1885, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir together # 1b. of sugar, $ lb. of butter; when white, add 5 beaten eggs, 1 teaspoonful of rose water, or a nutmeg, and 1 Jb. of flour; drop it with a large spoon on flat tins that have been buttered; sift sugar over them.

From The Creole Cookery Book, 1885, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of butter, 3 cups of sugar, 1 pint of sour cream, 1} pints of flour, 1 lb. of chopped raisins, 1 spoonful of soda, spice to the taste; bake about 1 hour.

From The Creole Cookery Book, 1885, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 1 lb. of fresh butter, 1 lb. of powdered white sugar, and 2 lbs. of sifted flour, and rub the butter into it, crumbled fine; add a heaping tablespoonful of mixed nutmeg and cinnamon; put no water, but moisten it entirely with butter; a small glass of brandy is an improvement; roll it out into a large, thick sheet, and cut it into round cakes about the size of saucers; bake them on flat tins, slightly buttered. This cake is very crumbly, but very good, and keeps very well; it may be taken to camp packed in boxes.

From The Creole Cookery Book, 1885, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape down, very. fine, 4 lb. of the best prepared cocoa; beat to a stiff froth the whites of 4 eggs, and beat into the white of egg 1 lb. of powdered sugar, in turn with the chocolate, adding a little sifted flour, if the mixture appears too thin; grease the bottom of some oblong tin pans, very slightly, with sweet oil or good butter; having formed the mixture into small, thick cakes, lay them (not close) in the pan, and bake them a few minutes; sift sugar over them while warm.

From The Creole Cookery Book, 1885, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, 1 lb. of flour, $ Ib. of sugar, 4 lb. of butter, 1 tablespoonful of cream, the rind of3 lemons and juice of 1; mix all well together in a thick parte; roll out, and bake quickly. -

From The Creole Cookery Book, 1885, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four cups of flour, 1 cup of sugar, 1 cup of cold water, 8 eggs and a little soda dissolved in vinegar.

From The Creole Cookery Book, 1885, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take ripe peaches and add sugar to taste; boil until they will spread smoothly over a dish; dry chiefly in the stove and then in the sun, covering with a net; when sufficiently dry, warm slightly; cut in strips; roll in sugar and eat, say, Christmas.:

From The Creole Cookery Book, 1885, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One teacup of sugar, 1 egg, 1 spoonful soda, 1 spoonful ginger, 1 spoonful vinegar; mix all with 7 cups of flour.

From The Creole Cookery Book, 1885, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five tablespoonfuls of grated chocolate with enough cream or milk to wet it, 1 cupful sugar, and 1 egg well beaten; stir the ingredients over the fire until thoroughly mixed; then flavor with vanilla.

From The Creole Cookery Book, 1885, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two quarts of flour, 1 lb. of butter, 4 lb. of sugar, 9 eggs, 1 pint of molasses, 1 cup of ginger, 2 teaspoonfuls of soda.

From The Creole Cookery Book, 1885, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- Take 2 ounces of blanched almonds or peach kernels, the latter must, be thrown in cold water to take off the bitter taste, then drained and pounded in a mortar till they become a stiff paste; then take the white of an egg, beat it to a stiff froth and mix it with the almonds; sift in as 17: much refined sugar as will turn it to a stiff dough; form it into small cakes and put them on sheets of tin, which must be greased, and bake them in a very moderate oven; the whites of 2 eggs to 1 Ib. of sugar.

From The Creole Cookery Book, 1885, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs to 3 pints of flour, 1 lb. of sugar, $ lb. of butter, 1 tablespoonful of beaten cinnamon; roll them in flour, and mould them thin; bake in a moderate oven.

From The Creole Cookery Book, 1885, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs, 1 cup of sugar, 1 cup of flour, yeast powder; beat the eggs well, add the sugar, then the flour; bake in a shallow square pan; when done, take it out, spread on the jelly, and roll at once.

From The Creole Cookery Book, 1885, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Nearly 3 cups of flour, 2 cups of powdered sugar, $ cup of sweet milk, whites of 6 eggs, } cup of butter, yeast powder; flavor with lemon.

From The Creole Cookery Book, 1885, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three tablespoons of flour to 1 egg, 1 spoonful of sugar, 4 spoonful of butter; beat well and cook in wafer irons; roll up with a fork, while warm.

From The Creole Cookery Book, 1885, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six eggs, 2 cups white sugar, 34 cups of flour, 4 cup of milk, 1 tablespoon of yeast powder.

From The Creole Cookery Book, 1885, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put 1 cup of water on the fire, and when hot melt in 4 cup of best butter; when it boils beatin 1 cup of sifted flour; if lumpy, stir until perfectly smooth; place it aside'to cool; when cool, stir in 1 at a time 3 eggs without first beating them; drop the batter on tins in small spoonfuls, and bake 4 hour in quick oven. For the cream put 14 cups of milk to boil; beat yolks of 2 eggs very light, with 4 tablespoonfuls of powdered sugar; when the milk boils, pour it on the eggs, stirring all the while; wet 2 tablespoonfuls of cornstarch in fine flour, with a little cold milk; add it to the custard and replace on the fire; stir until quite thick; flavor when cold with vanilla. The cream is placed in the puff by lifting up the top with a knife and dropping in the cream with a small spoon.

From The Creole Cookery Book, 1885, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak 1 box gelatine in 1 quart of milk 1 hour; then let it come to a boil; beat together yolks of 3 eggs, # cup of white sugar, 4 cup sherry wine, 1 teaspoon of vanilla; add to milk and gelatine, and let it boil; then add whites of the eggs, beaten with 2} cups of sugar; let it simmer.

From The Creole Cookery Book, 1885, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half Ib. of almonds, blanched and pounded very fine, with as much rose or orange flower water as will prevent their oiling, the yolks of 8 and the whites of 4 eggs, beaten until very light and added to the almonds; then beat in 2 Ib. of loaf sugar; continue to beat while the oven is heating; when ready, add 3 ounces of flour, which must be stirred in and not beaten; butter the pan and fill 4 full; dust a little sugar over, as you put them in the oven.

From The Creole Cookery Book, 1885, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two quarts of flour, 1 lb. of sugar, 1 large spoonful of butter, 3 yolks and 2 whites of eggs, 2 tablespoonfuls of yeast, and 2 of spice. One Ib: sugar, # Ib. sifted flour, 6 ounces butter, whites of 14 eggs; beat the sugar and butter toa cream; add the eggs « beaten to a stiff froth, and then the flour.

From The Creole Cookery Book, 1885, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yolks of 8 eggs, and whites of 4; beat very light and add 1 Ib. of brown sugar; rub 2 Ibs. of flour and 6 ounces of butter well together; add a teaspoonful of soda dissolved in a little milk, and any kind of spice you like; pour the beaten eggs and sugar on the flour and butter; knead well; roll and bake in a quick oven. 1} Ibs. of ‘flour, yeast powder, whites of 28 eggs, 2 Ibs. of sugar, 12 ounces of butter; flavor to taste.

From The Creole Cookery Book, 1885, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two lbs. of sugar, yolks of 28 eggs, 2 Ibs. of flour, 14 lbs. of butter, yeast powder.

From The Creole Cookery Book, 1885, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yolks of 11 eggs, 2 cups of sugar, 1 cup of butter, 1 cup of milk, 1 teaspoonful of cream of tartar, 4 teaspoonful of soda, 3 cups of flour; flavor with extract of vanilla.

From The Creole Cookery Book, 1885, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of molasses, 2 cups of brown sugar, 1 cup of butter, yolks of 7 eggs, 2 tablespoons of cinnamon, 1 tablespoon of allspice, 1 nutmeg, 2 teaspoons of cream of tartar, 1 teaspoon of soda, 4 cups of flour.

From The Creole Cookery Book, 1885, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups of white sugar, 1 cup of butter, 1 cup of cream, either sweet or sour; 2 teaspoons of cream of tartar, 1 teaspoon of soda, 34 cups of flour, whites of 7 eggs; alternate layers of light and dark, and draw a knife through 2 or 3 times; then bake.

From The Creole Cookery Book, 1885, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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“One cup of powdered sugar, 1 tablespoonful of butter -rubbed into. the’ sugar, 8 eggs, 1 heaping cup of flour, 2 tablespoonfuls of sweet cream, 2 teaspoonfuls of yeast powder; bake in three jelly cake pans, and when cold, lay between them nearly a quart of strawberries, sprinkling sugar over each layer, and over the top cake.

From The Creole Cookery Book, 1885, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of 11 eggs, 10 ounces of granulated sugar, 5 ounces of flour, 1 teaspoonful of cream of tartar, 1 of extract of vanilla; sift the mixture 4 times, beat the eggs, and add the sugar and flour; bake.40 minutes.

From The Creole Cookery Book, 1885, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A light lb. of flour, and 4 of the small measures of yeast powder, 1 lb. of white sugar, # lb. of butter, the whites of 20 eggs, 1 teaspoonful essence of lemon, 14 of vanilla; cover - the pan, and keep the stove hot enough to make the cake rise nicely, adding a little more fuel, if necessary; it takes about 2 hours to bake this cake.

From The Creole Cookery Book, 1885, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of 20 eggs, 1 lbs. of flour, 1} lbs. of sugar, 15 ounces of butter, a little more than 1 teaspoon of almond extract, 1 level teaspoon of soda, 1 good teaspoon of cream of tartar; wash thoroughly and cream butter, roll sugar and add to it; beat the whites of eggs very stiff, and add to this; sift in the flour, and beat mixture well 10 or 15 minutes; put in the extract; last of all, pulverize soda and cream of tartar in a little flour, and sift into the mixture, beating as little as possible to mix well; bake 1} hours, the first 15 minutes in a very moderate oven, increasing heat gradually until the time is consumed, also covering the pan the first 4 or 3 of the hour; this makes a good large cake, or 2 small ones.

From The Creole Cookery Book, 1885, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lb. of white sugar, 1 lb. of flour, 12 eggs beaten separately, # lb. of butter, creamed and stirred with the sugar, | 2 Ibs. of citron cut small, 2 lbs. almonds blanched and cut into strips, 2 cocoanuts grated; beat all a long time, pour into a mould and bake; ice either with almond paste, or icing into which you have stirred a grated cocoanut.

From The Creole Cookery Book, 1885, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lb. and 4 ounces of flour, 1 Ib. and 2 ounces of butter, 1 lb. of sugar, the whites of 24 eggs, 2 teaspoonfuls of cream of tartar sifted in with the flour; stir the butter and flour to a cream; beat the whites very lightly, then add the sugar, and again beat well; mix all the ingredients together, and at the last add 1 teaspoonful of soda mixed with a little white of egg; season with almo&d essence; pour into a mould and bake; ice the cake when cold.

From The Creole Cookery Book, 1885, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five lbs. of flour, 5 lbs. of sugar, 5 Ibs. of butter, 10 Ibs. of currants, 5 lbs. of raisins, stoned and cut, 37 eggs, 2 ounces of cloves, 2 ounces of nutmeg, 1 ounce of cinnamon, 1 ounce of mace, 2 lbs. of citron, 4 pint of brandy, 4 pint of wine, 4 pint of rose water; bake 5 hours or more.

From The Creole Cookery Book, 1885, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ten eggs, } Ib. of sugar, 2 tumblerfuls of molasses, 3 lb. of butter, 1 Ib. of flour, 1 tablespoon of ground ginger, 1 of allspice, 1 of cinnamon, 2 teaspoonfuls of yeast powder.

From The Creole Cookery Book, 1885, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour 1 cup of boiling water over 2 cups of sugar; separate whites and yokes of 4 eggs, and beat well the whites to a stiff froth; add the yolks to the sugar and hot water, beating quickly; then 2 cups of flour in which 2 teaspoons of yeast powder have been mixed; it requires 2 full cups of flour measured before sifting; add a small pinch of salt and flavoring preferred; lastly, add the whites, mixing them as quickly and as lightly as possible, and bake at once in a quick oven.

From The Creole Cookery Book, 1885, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak 3 cups of dried apples over night in cold water, chop them in the morning, and put them on the fire with 3 cups of molasses; stew until soft, but not pulpy; when cold, mix with 3 cups of flour, 1 cup of butter, 3 eggs and a teapoon of soda; bake in a steady oven; this will make 2 good sized loaves; the apples will cook like citron; raisins may be added, which will improve the cake; season with plenty of spice, not forgetting a little salt.

From The Creole Cookery Book, 1885, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two const sugar, } cup of butter, # cup of sweet milk, 2 cups of flour, 2 teaspoons of yeast powder, the whites of 9 eggs; bake in jelly pans.

From The Creole Cookery Book, 1885, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the icing, make a thick syrup of 1 lb. of sugar, and pour over the whites of 3 eggs, which have been beaten toa stiff froth, stirring well all the time; then add } Ib. of citron, cut in small pieces, } lb. dried figs, 4 lb. of raisins cut and stoned, 1 lb. blanched almonds cut fine; mix the fruit together; add gradually to the icing, aud beat hard for some time; then spread between the layers of cake, and cover the top with grated coconut.

From The Creole Cookery Book, 1885, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six eggs beaten separate, very light, 3 lb. of sugar, } Ib. of butter, 6 ounces of flour; cream the flour and butter; beat the sugar and yolks together, and add to flour and butter; beat well, and last add the beaten whites; bake in shallow tin pans; when cool spread on the jelly; pile up; trim off the edges, and sift sugar over the top; if accustomed to using yeast powder, add 1 teaspoonful.

From The Creole Cookery Book, 1885, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1} teacups of flour, 4 cup of molasses, 4 cup of brown sugar, cup of hot water, 2 eggs, 1 teaspoon of soda, 1 heaped tablespoon of butter; mix molasses and sugar, into which put the butter, adding also hot water; beat yolks and add, also, 1 teaspoon ofcinnamon, 1 of ginger, and } of cloves; to this add whites well beaten, and add flour last of all; dissolve the soda in a little water; place immediately in a moderate oven; about ? of an hour will bake it. Very simple, but good.

From The Creole Cookery Book, 1885, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The whites of 11 eggs, 14 tumblers sifted, powdered sugar, 1 tumbler of sifted flour, 1 teaspoonful of cream of tartar; sift the flour four times, leaving the tumbler ever full; then add the cream of tartar, and sift again; beat the eggs to a stiff froth on a dish, and on same dish add sugar lightly, then flour gently, then vanilla; do not stop beating until you put it in the oven to bake; bake 40 minutes in a moderately heated oven, and if too soft let it remain a few minand utes longer; do not open the oven until it has been in 15 minutes; turn the pan upside down to cool, and when cold take out by loosening cake with a knife; then ice. The pan must never have been used, that is to say, greased; tumbler must be of dimensions of 2} gills.

From The Creole Cookery Book, 1885, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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‘* tablespoonful to the quart; sweeten and let it boil; when cold, add a quart of cold milk, or cream if,you have it; “aavor to your taste; when the cream is put Mto the freezer vatis just beginning to thicken, whip up very light the whités of 4 to 6 eggs, and add this to the cream; (6 eggs add nearly 3 to the quantity), so you allow for it in: MILK,SHERBET. One quart of fresh milk, 2 cups of white sugan, whites of it begins to congeal, add the juice of 3 lemons.

From The Creole Cookery Book, 1885, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quart of milk; when boiling, stir into it the yolks of 6 eggs, 6 tablespoonfuls of sugar, 1 spoonful of flour, which has been well beaten together; when boiled, turn 4edo a dish, and pour over it the whites beaten to a stiff froth, and mixed with 6 tablespgonfuls of powdered sugar, ‘ and brown slightly; flavor the top with vanilla and the j ’ bottom with lemon.

From The Creole Cookery Book, 1885, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One gallon of sweet milk, 1 pint of sweet cream, yolks of 8 eggs, 4 teacap of English arrowroot, sugar and vanilla te, Boil in 1 quart of milk éfis e pe 2 lemons; squeeze the Juice into a tumbtrful of at sugar, being careful to "remove, the seed; when the cream is cold, stir well into the sugar, aad freare immediately. Ye -.: 8 CREOLE COOKERY BOOK. vo. “389

From The Creole Cookery Book, 1885, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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_ « One teacup of pearl tapioca, soak over night, in cold”: water, pour hot water on the soaked tapioca, and boil until: a clear jelly; when cold, add the whites of 3 eggs, 1 Ib. of « sugar, 1 quart of cream; whip well, strain and flayor, and ° thep freeze. Delicious. e

From The Creole Cookery Book, 1885, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half b@& of gelatine soaked i in a little cold water; an? * when soaked, dissolve in 4 pint of boiling water; me am sweet custard with 14 pints of milk and the yolks of 6 eggs; flavor with vanilla, add gelatine to the custard, and set ina cool: place to congeal; when it begins to harden, add the whites of the eggs beaten to a stiff froth, and deat.well through the custard; pour into a dish lined with sponge cake.

From The Creole Cookery Book, 1885, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six eggs, the yolks only, 24 dozen ladies’ “fingers, 6 ounces of granulated sugar, + ounce of gelatine, 1 pint of pure sweet milk, 1 pint of thick sweet cream; put the gela tine in the milk cold, and put on to boil in a bain Mari¢ (or double kettle), stirring it now and then; beat the yolks - of the eggs with the eugdt; and when the milk comes to a boil, add the eggs and sugar’ to the milk; ‘Stir this con- * stantly, to let the custard thicken well and to prevent curd-* — ling; now straig it through a swis¥ muslin cloth, and set it aside in a cool place to get cold and to thickep; in the meantime, flave your cream put ina pan, and put thisina, * larger pan which has been filled with ice and salt; after * ‘your cream gets very dt” whip. it up with a fork or‘egg.~ beater until it is ve7¥ fegh-k: wow line your mould. with - ladies’ fingers; graduahy Badp he cream into the cuétatd, which must be quite thick, until you have used it ail and the custard is free from lumps; flavor with a tablespoonfal ’ Ci; rn we. 7 \ —_—, of extract of vanilla, and pour the mixture into the mould; have a cover to fit the mould, and pack this in ice and salt to stand for not less than 2 hours.

From The Creole Cookery Book, 1885, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eight eggs to 1 box of Eagle Brand condensed milk; beat the yolks and the milk together; flavor to suit the taste; beat the whites to a froth, and sweeten to the taste; beat all the above together, and put in water enough to fill a } gallon freezer.

From The Creole Cookery Book, 1885, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three-ounces of isinglass, put it in 1 quart of water with vanilla sufficient to flavor it; boil it down to a pint, or sufficient to make a strong jelly; when done, strain it through a sieve; take the yolks of 3 eggs, and the white of 1; beat them well, and stir them in the jelly; while hot, sweeten to your taste, and put it to cool; then take 3 pints of cream, and beat it to ahigh froth, and let it drain on asieve; when, the jelly is cold, stir in the froth; have the moulds buttered, have a nice sponge cake, ready to cut, and lay it round so as to fit close; cut the same in narrow pieces, and lay in the bottom, so as not move them; then pour in the froth and put it on the ice to cool; 3 hours is sufficient to let it stand; when you take it out have a cloth dipped in hot water and wipe over your mould, so as to warm the latter; then turn the mould, bottom upwards on your dish, and take it off; be careful not to make it too warm, or the shape will be spoiled.

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Beat the whites of 4 eggs to a stiff froth; boil 3 pints of milk down to a quart, and pour it. on-the eggs, stirring it very slowly; sweeten it to the taste; after this has cooled, - grate a cocoanut in it, and set it to freeze.

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Mix together 1 gill of rich milk and a wineglass of rose water, and 4 ounces of powdered white sugar; then add the yolks of.2 eggs well beaten; stir all into 1 quart of good, sweet cream; set it over hot coals; let it boil, stirring it all the time; then take it off, and when cool enough, pour it into a glass bowl; when cool, eat with it any sort of preserves.

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Two eggs, 1 pint of milk, 2 teacups of sugar, 1 scant cup of flour, and 1 quart of cream; beat the eggs and 1 ‘cup of sugar together; addthe flour; have the milk boiling; put into the mixture and stir over the fire until it is as thick as mush; put the other cup of sugar dry into a pan and stir over the fire until itis melted; add this tothe mush, and set it away to cool; when cold, strain into the cream and freeze.

From The Creole Cookery Book, 1885, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pints of milk, 8 ounces of cream, 12 ounces of sugar, 4 grains of vanilla, beat it with a little sugar in a marble mortar till. it becomes powdered; put it in a stewpan or skillet with the milk, cream and sugar; let them boil until the whole is sufficiently thick; then strain it through a. cloth, and pour it into a bowl to cool.

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Have 6 yolks of eggs, and 2 lb. of sugar well strained together as for cake; roll out } lb. of chocolate, pour a teacupful of boiling water on it, a little at a time, until it is well mixed; boil 1 quart of cream and milk together; when it boils, mix it with the chocolate, a little at a time; then put it on the fire, and when it boils, pour it on the eggs, mixing it all the time; put it again on the fire, and stir it until it becomes thick; it must not boil; when cold, freeze it.

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Three lbs. of strawberries, 8 ounces of red currants, 1 pint of water; crush the strawberries and currants in a sieve and let the juice run into a’ deep dish or bowl; pour the water over the strawberries remaining in the sieve, melt the sugar in a little water over the fire, and add to the juice, and pour it into the mould; the taste must be the guide for the quantity of sugar. e

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Boil 1 pint of milk, well sweetened, and moisten a dessertspoonfil of flour with a little of the hot milk; put the milk on the fire and stir with a wooden spoon; pour in the juice of crushed strawberries till the cream becomes a pretty color; strain the whole through a sieve.

From The Creole Cookery Book, 1885, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and cut finely $ peck of very ripe peaches; stir-in well 2 lbs. of the best white sugar, let it stand for 2 or3 hours; then stir them well together, and put into a preserving kettle to simmer for 20 minutes, stirring all the time to prevent scorching; then pour them into a pan, and when quite cold, add 1 quart of cream and 1 quart of milk; stir them together, and put instantly in the freezer to prevent curdling. This is delicious.

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Take 4 ounce of “ Carrigean Moss ” (the white), put it into 1 quart of new milk; reduce it, by simmering, to 1 pint; flavor it with a few drops of essence of bitter almonds; add 1 glass of white wine; sweeten it to the taste; pour itinto a mould, until cold and firm;- serve in a glass dish.

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Infuse 3 lb. of ground Mocha coffee in a glass of boiling water; when the coffee is precipitated, pour it off clear; boil } 1b. sugar to a rich syrup; pour the coffee to it; then set it on a slow fire, that the sugar may dissolve gently, and when it is perfectly melted, stirin gently the yolks of 8 eggs, 4 glasses of boiling milk, and 6 ounces of sugar; after which, put it on’a moderate fire, stirring with a wooden spoon; when it begins to simmer, pass it through a fine sieve, and let it stand till lukewarm; then mix into it 1 ounce of clarified isinglass, and finish it by dissolving the isinglass; pour into moulds to cool.

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Boil 2 ounces of French isinglass in 3 pints of water, 20 minutes; strain this into 1 pint of good cream; and let it simmer 5 minutes; add 1 glass of pure peach water; sweeten, and strain through a sieve into a mould.

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Twelve large apples, quartered, cored, and boiled in as little water as possible, and pass through a sieve; when cold, add 2 whites of eggs beaten; sweeten to the taste; beat all up with a spoon till quite stiff; have made previously a soft custard, with the 2 yolks; flavor and sweeten slightly.

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Strain the juice of 6 or 8 oranges, sweetened to taste; dissolve 4 box of gelatine; put the orange juice to it, and allow it to jelly slightly; beat the whites of 2 or 3 eggs to a froth, and mix all well together; fill moulds, and set on ice.

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To the whites of 6 eggs put 4 tablespoonfuls of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg; beat till.quite light; season with milk, which is prepared like boiled custard, with the apple; pour it in a dish, and put the island on it.

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Put a teacupful of the best rice into 4 pint of cold water; let it stand until the rice cracks, and looks perfectly white; then add 1 pint of new milk, and 1 tablespoonful of white sugar; stir it, and let it gently simmer until all the milk is ec, absorbed, stirring frequently; then pour it into a mould*to cool; eaten with preserves it is very nice; the rice may be flavored with vanilla, and eaten with cream.

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Put on 1 quart of milk, with as much vanilla as will highly flavor it, the yolks of 8 eggs, beaten with a small tablespeonful of flour; mix these together as for boiled custard; put 3 ounces of white sugar into a clean frying pan; let it boil up clear; as soon as it is brown, add a little of the custard to prevent the sugar from getting in lumps; pour the whole into the custard, and sweeten it to the taste.

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The juice of 6 lemons to 2 quarts of water; steep the rinds for some time in water and strain it; then add 2 lbs. of white " sugar and the whites of 24 eggs; beat until they will adhere to the bowl; the freezer must be kept in motion until the cream be of the consistency of snow.

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To 1 quart of milk add 3 an ounce of moss; boil it till thick; strain it, and pour it into moulds; flavor it with anything you prefer.

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Set 1 quart of cream on the fire, and when it boils, stir in very slowly 6 tablespoonfuls of white wine, taking care that the cream does not curdle; then season with nutmeg and orange flower water, and sweeten to the taste; let it stand until it is cold..

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One and one-half lbs. of loaf sugar, boiled in 3 pint of water until it ropes; beat the whites of 7 eggs to a stiff froth; put the syrup on to boil, and stir it until it is milkwarm; then put in the eggs, and beat the whole 1 hour.

From The Creole Cookery Book, 1885, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make your custard, allowing 5. eggs to a quart of milk, and much more sugar than for ordinary custard; flaver with whatever essence may be preferred, and freeze.

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To 3 lbs. of sugar allow the white of 1 egg, and 1} pints of water; break the sugar into small lumps, put it into a saucepan, and pour the water over it; let it stand some time before it is put on the fire; then add the beaten white of the egg, stir it until the sugar is entirely dissolved, and when it boils up, pour in a pint of cold water; let it boil up a second time, then take it off the fire; let it settle for 15 minutes, remove the scum, put it on the fire again, sad boil it till thick enough.

From The Creole Cookery Book, 1885, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One dozen large green apples boiled in as little water - as possible, and passed through a fine hair sieve; when cold, sweeten to the taste; add the whites of 2 eggs well beaten, and then beat the whole with a spoon until it is quite stiff; when ready for table, grate nutmeg over it; it must be eaten with cream.

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Three quarts of sweet milk, 1 quart of cream, yolks of 6 eggs, 4 teacup of starch, 2 teacups of powdered sugar; put the milk in a porcelain or granite vessel to boil; beat the eggs and sugar till very light and free of lumps; dissolve the starch in a little cold milk and add to the -19 sugar and eggs; when the milk boils, pour it slowly into the sugar, eggs and starch, beating all the time; wash the vessel in hot water, slightly butter with the fingers, and return to the fire to thicken; stir constantly till thick, and set away to cool; when ready to freeze, add the cream whipped, and flavor to taste with vanilla.

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Wake 1 quart of new cream, boil it with 4 nutmeg grated, a blade of mace, a bit of lemon peel, and sweeten to the taste; then blanch 3 lb. of almonds; beat them very fine with a spoonful of rose or orange flower water; take the whites of 9 eggs well beaten and strain them to the almonds; beat them together; rub them very well ‘through a coarse hair sieve; mix all together with the cream and set on the fire; stir it one way all the time till it boils; pour it into cups or dishes, and when cold serve it up.

From The Creole Cookery Book, 1885, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the juice of 4 oranges, and the rinds of 2, grated, the yolks of 8 eggs; mix it well together and stir it over a chafing dish of coals; add }a pint of cream, and stir it all one way. Excellent.

From The Creole Cookery Book, 1885, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Milk thickened with the flour of rice, and seasoned with rose water; then put into cups.

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One ounce of isinglass to 1 pint of water; boil it-till dissolved; beat up the yolks of 8 eggs, the juice of 2 large lemons, and the rind of 1, 3 Ib. of sugar; add all these to pe:. - a the isinglass, stirring it over the fire till it boils; add to it1 quart of good Maderia wine; strain it through a sieve; keep stirring it till nearly cold, and then pour it into moulds. In “serving it for table, you will find preserves quite an improvement.

From The Creole Cookery Book, 1885, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put in the dish you intend sending to table, 3 spoonfuls of the lemon juice with a little of the peel gratedyto apricot jam; boil together 1 pint of cream, 4 ounce of isinglass, and some sugar; when nearly cold, pour it on the sweetmeat. A few macaroons at the bottom of the dish is an improvement; to be made a few hours before using,

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Three ounces of isinglass dissolved in 1 pint of water, the juice of 12 large oranges and 3 lemons, well pressed; boil 3 Ibs. of sugar in 1 pint of water to a syrup; strain the juice - and isinglass into the boiling syrup, and stir it a little while; when nearly cold, to be poured into moulds,

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Half pint of milk, 6 eggs, 6 ounces of sugar; flavor with vanilla, or any other essence; beat till very light, and let it simmer on the fire without boiling for 15 minutes; when it becomes tepid, mix in 4 pint of whipped cream; pour it into a mould, and surround it with ice; whip up some cream and ’ pour it into the dish after the form is turned out.

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One pint of cream, 4 lb. of almonds, blanched and pounded fine, with 2 tablespoonfuls of rose water; sweeten to the taste; beat up the yolks of 4 eggs; strain all the ingredients together over the fire until the mixture is thick; then pour it into cups.

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Add to 1 pint of rich cream 4 teaspoonfuls of white wine; sweeten it with pounded loaf sugar; whisk it well and as the froth rises, lay it upon a sieve placed over a deep dish; as it drains, pour the cream into the pan in which it is whisked, till it is done.

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One nut grated into 1 pint of milk and 3 eggs; sugar to the taste, butter the size of a walnut, the rind of 1 lemon, and a little nutmeg.

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Boil 3 pints of rich milk with vanilla, and let it cool; beat the yolks of 14 eggs and the whites of 4; sweeten the milk and eggs; fill the custard cups and set them in a Dutch oven, with as much water as will reach nearly to the tops of the cups; put over the fire and make the water boil, until you perceive a scum forming on the top of the custards; put them in the stove, brown them quickly, and take them out of the water.

From The Creole Cookery Book, 1885, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make 1 quart of milk lukewarm, add 3 tablespoonfuls of rennet wine; after having seasoned the milk to the taste, set it by a short time, when it will be fit for use.

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Three pints of cream, 15 eggs, 4 1b. of blanched almonds, sugar, salt and mace, or rose water, to the taste.

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Fill a dish with apple compote; then whip the whites of 8 eggs to a stiff froth; sprinkle in the eggs 1 teacup of sugar, working them well together; spread this over the apple; next beat some white of eggs without sugar, and pile it high in pyramidical form, and brown it of a light fawn color.

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. Scald as many apples as will make, when pulped, a thick layer at the bottom of a dish; mix the rind of 4a lemon, grated fine, and as much sugar as will sweeten to the taste; mix 4 pint of milk, the same of sweet cream, and the yolk of 1 egg; scald it over the fire, and stir it all the time; do not let it boil; add a little sugar, if required, and let it stand to cool; lay over it the apples with a spoon, and then put on a whip made the day before, as for other Trifles.

From The Creole Cookery Book, 1885, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the fruit in a sufficient quantity of water to cover it; strain the pulp through a very coarse sieve; to each lb. add 4 ounces of sugar; boil it till it begins to candy on the sides, then pour it into tin moulds; other kinds of plums may be treated in the same way; also cherries, and other kinds of fruit.

From The Creole Cookery Book, 1885, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. Whip 2 ounces of isinglass, pour a pint of boiling water over it to dissolve it; next day, break it up, add to it some bitter and sweet almonds blanched, beat them with rose water and sugar; put it on the fire and let it boil up 5 or 6 times; then take it off and strain it through a muslin bag; put 24 quarts of cream, or a mixture of cream and milk, on the fire to simmer; stir in the,isinglass which has been prepared, let them simmer together for a short time; then take it off, pour into a pitcher, and when it is sufficiently cool, fill the moulds with it; you will find it particularly nice to use sweet almonds coarsely beaten, and after the blanc mange is put into the moulds, throw them over the top, or mix the almonds (if you prefer doing so) with the blanc mange before it is poured into the moulds, but it will be necessary to stir it all the time, to prevent the almonds from settling.

From The Creole Cookery Book, 1885, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together in a deep bowl or tin pail, 1 pint of rich cream, } cup of sugar, 1 teaspoon of vanilla; put this mixture in a pan of ice water, and whip to a stiff froth; stir it down, and whip again; then skim the froth into a deep dish; when all the cream has been whipped to a froth, fill paper cases with it, and place these in a tin box (or a freezer will do), that is nearly buried in ice and salt, 2 quarts of salt to 6 of ice, and is wholly covered after the cases are put in; let them remain 2 hours; make 1 pint of strawberry sherbet; put a thin layer of it on each, and return to the freezer for 4 hour longer, and serve. Easily made.

From The Creole Cookery Book, 1885, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of cream whipped to a froth, 14 dozen macaroons, 3 eggs, 4 cupful water, # cup of sugar, 1 teaspoon of vanilla extract; boil the sugar and water together for 4 hour; beat the eggs well, and stir into the boiling syrup; place the saucepan containing the mixture in another of boiling water, and beat for 8 minutes; take it from the fire; place the saucepan in a pan of cold water, and beat the mixture until it is cold; then add the flavor and whipped cream; stir well and fill paper cases; have the macaroons browned, and rolled fine; put a layer of the crumbs on the cream in the cases, and freeze as directed in the other recipe.

From The Creole Cookery Book, 1885, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of sweet milk, 1 of sour, 1 ofsugar, 1 lemon, the yellows of 4 eggs, a little salt; put all the milk intoa ' double boiler, and cook until it curds; then strain, and rub the curd through a sieve; beat the sugar and ‘eggs together, and add the rind and juice of the lemon and the curd; line little paté pans with a puff paste rolled thin; put a spoonful of the mixture in each, and bake 15 or 20 minutes. in a moderate oven. Nice for lunches, suppers, or dessert.

From The Creole Cookery Book, 1885, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cupful of grated chocolate, 1 cup of water, boiled together, then 1 cupful of sweet milk, and let it boil again, add 1 heaping tablespooriful of cornstarch, dissolved in a little milk; sweeten to the taste, and flavor with vanilla.

From The Creole Cookery Book, 1885, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twelve eggs, 3 quarts of milk; beat the eggs separately, and very light; sweeten to the taste, stirring the sugar into the yolks; then stir in the milk, and lastly the whites; flavor to the taste, and freeze.

From The Creole Cookery Book, 1885, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Warm 3 gallon of new milk, and stir into it a tablespoonfal of wine, in which prepared rennet has been steeped for a, week; before the milk is heated, sweeten to the taste, and while warm, stir the wine round several times in the bowl in which it is to be served; then let it stand for 3 hours on ice, ifthe weather is very warm; season a pint ofcream with wine, sugar and nutmeg, so as to make a rich syllabub; this is used with the slip.

From The Creole Cookery Book, 1885, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put 3 or 4 tablespoonfuls of stiff raspberry jelly intoa large bowl; in another bowl froth the cream, having seasoned it withsugar and wine, as you would for a Trifle; skim the froth as it rises and add it to the jelly, which must be beaten and stirred until you add frothed cream enough to make it of a handsome color, and not too sweet to the taste.

From The Creole Cookery Book, 1885, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To 1 dessertspoonful of arrowroot add as much cold water as will make it into a soft paste; then pour on 4 pint of boiling water; stir it briskly for a few minutes, when it will become:a clean, siffooth jelly; sweeten to the taste, and season with port or sherry wine.

From The Creole Cookery Book, 1885, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The peel of 3 sweet oranges in 3 pints of cold water, to be boiled down to1 quart, 4 1b. of loaf sugar added, and boiled together. Very nice.

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Dissolve } ounce of isinglass in a cup of sweet milk; have ready a pint of rich cream, into which stir powdered loaf. Sugar, until it is very sweet, as the freezing destroys the taste; flavor with vanilla, rose or ary other essence; beat up the whites of 7 eggs very light; stir the (dissolved isinglass into the bowl of cream, after it is sweetened and flavored; then set the bowl into a tub of ice, and stir until it thickens; then add last the whites of eggs; put the mixture into a mould lined with sponge cake, and place the mould on ice; the cake can be joined with a little isinglass to make it stick; the charlotte may be made in the morning for a late dinner, or in winter over night; turn the mould after cutting it round, and the charlotte will come out.

From The Creole Cookery Book, 1885, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put 8 quarts of cream into 2 bowls; sweeten one sweet enough for the two; add the juice of 2 lemons, and 3 glasses of white wine; then add the other quart of cream, and stir the whole very hard; boil 14 ounces of isinglass with 4 small teacupfuls of hot water, till reduced to 4; then strain the isinglass, lukewarm, into the other ingredients, and put it into moulds.

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Dissolve 1 ounce of isinglass in a quart of water; let it boil down to 1 pint; add to this the yolks of 8 eggs, well beaten and seasoned highly with wine and sugar to the taste; put it in a shape, and turn it out when cold.

From The Creole Cookery Book, 1885, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare off the rinds of 4 large lenions, and put it in the bottom of a deep dish; press the juice into a bowl containing 1 pint of wine and 4 Ib. loaf sugar; then, by degrees, mix in 1 quart of cream; pour the whole into the dish with the lemon peel, and let the mixture remain untouched 3 hours; then beat it with rods to a stiff froth (first taking out the peel), and having putin each of the glasses a tablespébnful-of preserved fruit; heap upon it the syllabub so ag to stand high on the top of the glass.

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Pare the rind very thin from 4 fresh lemons; squeeze the juice and strain it; pour them both into 1 quart of water; sweeten to. your taste; add the whites of 6 eggs beaten to a froth; put it on the fire, and keep stirring it until it thickens, but do not let it boil; pour it into a bowl; when cold, strain it through a sieve; put it on the fire again, and add the yolks of the eggs; stir until quite thick; when cold, serve up in small glasses, and on each glass lay a nice macaroon.

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Melt six ounces of scraped chocolate and 4 ounces of white sugar, in 1 pint of boiling milk; stir in 1 ounce of dissolved isinglass; when the whole has boiled, pour it into a mould.

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Put 2 pints of cream into 2 bowls; with 1 bowl mix 6 ounces of powdered loaf sugar, the juice of two large lemons, 20: and 2 glasses of white wine; then add the other pint of cream, and stir the whole very hard; boil 2 ounces of isinglass with four small teacupfuls of water, till: it is reduced to $; then stir the isinglass, lukewarm, into the other ingredients, and put them into a glass dish to congeal.

From The Creole Cookery Book, 1885, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eight eggs, the yolks only, 8 ounces of granulated sugar, 1 pint of sweet milk, 3 pints of double sweet cream, } vanilla bean, or 1 tablespoonful of Burnett’s extract; break in a bow] the yolks of the eggs; stir in them the 8 ounces of sugar until they bubble (do not beat); put the milk to boil in a bain Marie; when it comes to a boil, stir in the eggs and sugar; do not letit boil after you put the eggs in, only simmer to let it thicken well; now strain this custard through a piece of Swiss muslin, and set aside to get cold; have 3 pints of sweet cream packed in ice and salt to get very cold; now whip it well, until it is quite thick; gradually whip the cream into the cold custard; (if vanilla bean is used, boil in the milk; if the extract, stir in the custard when cold); now freeze this until it is quite stiff, and then put in moulds and pack in ice; if you wish, youcan add crystalized fruit, cut into quarters, and after the cream is partly frozen, stir the fruit in, and pack in mould.

From The Creole Cookery Book, 1885, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew nice apples; strain them; sweeten with white sugar; mix 4 whites of eggs; add the stewed apples and eggs beaten to a stiff froth; make a rich boiled custard; pour it intoa glass dish, and drop on the custard the beaten apples and eggs.

From The Creole Cookery Book, 1885, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select 8 or 9 good sized apples; core them; put them into a pan and cover them with cold water; whilst they are cooking slowly, make a nice boiled custard of the yolks of 4 eggs and 1 quart of milk; set it aside to cool; when the apples are quite soft, lay them carefully on a sieve, and-remove the skin; then put the pulp into a bowl, and whip to a stiff froth 4 whites of eggs and 3 large spoonfuls of pulverized sugar; then beat the apple pulp to a stiff froth, and add to it the whipped eggs (whites); beat them until they resemble snow; when done, pour the cold custard into a glass bow! and heap on the whipped snow; finish by sprinkling on colored nonpareils. This is a beautiful and very nice dessert.

From The Creole Cookery Book, 1885, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the whites of eggs; beat them very light, and mix with them enough sifted sugar tomake them very stiff; then drop them on white paper 4 the size you want them; let them remain in a slow oven 20 minutes; 4 eggs will make a cake basket full.

From The Creole Cookery Book, 1885, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pints of milk, 8 ounces of cream, 2 ounces of orange flower water, 8 ounces of sweet almonds, 4 ounces of bitter almonds; pound all in a marble mortar, pouring in, from time to time, a few drops of water; when thoroughly pounded, add the orange flower water and 4 the milk; pass this, tightly squeezed, through a cloth; boil the rest of the milk with the cream, and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it 1 boiling, take it off, and let it cool in a bowl or pitcher, before pouring it into the mould for freezing.

From The Creole Cookery Book, 1885, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a quart of milk with 8 well beaten eggs; strain the mixture, and add to it 5 or 6 spoonfuls of beaten sugar, a pinch of salt, with a small piece of gelatine; pour the custard into a deep dish, grate nutmeg or lemon rind over the top; bake in a moderate oven; serve it cold.

From The Creole Cookery Book, 1885, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three ounces of French isinglass, dissolved in a very little cold water; put on a quart of new milk to boil; grate 4 cake of vanilla chocolate and stir in the milk; then let it simmer, and add the dissolved isinglass; let all simmer 5 minutes; then pour into a mould, and when cold and stiff, turn out and serve with cream.

From The Creole Cookery Book, 1885, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of cream, 1 quart of water, ¢ lb. of powdered sugar, and the juice of 4 lemons; whisk it to a strong froth; take the froth off as it rises, with a skimmer, and lay it on a sieve to drain; continue doing so as long as you can obtain any; it must be made and kept in a cool place 4 or 5 hours before it is wanted.

From The Creole Cookery Book, 1885, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil 4 Ib. of loaf sugar in a pint of spring water till it be- “comes sugar again; then pound and core 2 lbs. of apples; put all together in a stewpan, grate.in the pulp of a large lemon, and stew it till it becomes a stiff jelly; putit into a mould; it will turn out when cold; if the apples are flat, you may add a little lemon juice; a custard put in the dish is an improvement; if not stiff enough, add a little isinglass; some think it better to leave out 4 Ib. of sugar and reduce the water.

From The Creole Cookery Book, 1885, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate the peel of 2 or 3 lemons into a dish; squeeze the juice of 3 upon it; sweeten it well; dissolve 4 ounce of isinglass in a very little water, and strain it in a quart of cream, which you will boil; put it into a jug, and pour it as slowly as possible, that the mixture may froth; do not move the dish until the contents are quite cold; the cream should be poured in as hot as the safety of the dish will permit.

From The Creole Cookery Book, 1885, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put some thin slices of sponge cake in the bottom of a dish; pour in wine enough to soak it; beat up the whites of 3 eggs very hard; add to it 2 tablespoonfuls of finely powdered sugar, a glass of sweet wine, 1 pint of cream; beat well and pour over the cake.

From The Creole Cookery Book, 1885, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil in } pint of sweet milk, until perfectly dissolved, 2 ounces of grated chocolate, 2 ounces of white sugar, } 1b. of macaroons, which must be first broken into small pieces; in another $ pint of milk, mix 4 ounces ‘of blanched almonds finely pounded and very sweet, 1. dozen blanched bitter almonds, 4 ounces of pounded citron, and 4 ounces of white sugar; let this mixture also boil a few minutes; then set them both away to cool; cut a sponge cake into slices } an inch thick; wet them well with wine and spread them alternately with the chocolate and almond mixtures; put them one upon another, until the dish is filled; then pour a rich custard over them, and, when they are well soaked, cover the whole with a floating island, made with white of egg, whipped to a froth, and sweetened and flavored with fine sugar and raspberry or other jelly; instead of the custard and floating island, you may cover the cake thickly with icing, such as is used for pound cake; the polonaise must not be put into the oven that the icing may be dried, but should be prepared an hour or two before it is wanted that the icing may become glossy.

From The Creole Cookery Book, 1885, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break 5 eggs; beat the yolks with some cream and a large spoonful of finely powdered sugar; put into a saucepan 1 quart of thick cream, with a few bitter almonds, and set it on the fire; when it has once boiled, take out the almonds, and add the beaten eggs; stir all together, and keep it hot for some time, without allowing it to boil, observing ‘to stir always the same way; when thick enough, pour it into cups for the table.

From The Creole Cookery Book, 1885, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 5 large lemons; pare them as thin as possible, and steep the parings with the juice of the lemons in 20 spoonfuls of spring water; then strain into a silver saucepan through a jelly bag, and add. the whites well beaten of 6 eggs, and 10 ounces of loaf sugar; set the saucepan over & very slow fire, stirring all the time one way; skim it, and when scalding hot, pour it into glasses.

From The Creole Cookery Book, 1885, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take about 3 tablespoonfuls of some good preserve; rub it through a sieve with as much cream as will fill a quart mould; dissolve # ounce of isinglass in 4 pint of water; when almost cold, mix it well with the cream; put it into a mould; set it in a cool place, and turn out the next day.

From The Creole Cookery Book, 1885, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make some strong chocolate, allowing } lb. of the best, which is Baker’s prepared cocoa, to a quart of rich milk, first fixing the milk, and scrape the chocolate to a smooth paste; boil them together } hour; while warm, stir in 2 or3 tablespoons of loaf sugar; then set it away to cool; have ready 8 well beaten eggs, and stir them gradually into the chocolate; bake the mixture in cups, and serve them up with a chocolate macaroon laid on the top of each.

From The Creole Cookery Book, 1885, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil in } pint of rich milk a handful of bitter almonds, blanched and broken up; when highly flavered, strain that milk and set aside; boil 1 quart of milk by itself, and when cold, stir in slowly 8 well beaten eggs, adding the flavored milk, and } pint of powdered sugar; stir the whole very hard at the last; bake it in cups, and when done and quite cold, put on the top of each a macaroon with 4 others placed around it.

From The Creole Cookery Book, 1885, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut into 4 pieces 2 large, ripe pineapples; stand them up successively in a déep dish, and grate them from the rind; when all is grated, transfer it to a large glass bowl, and make it very sweet by mixing it with powdered loaf sugar; whip to a stiff froth a sufficiency of rich cream, adding to it some sugar, and heap it high upon the grated pineapple.

From The Creole Cookery Book, 1885, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take fine, large, ripe strawberries; hull, or stem them, and set them on ice till just before they are wanted; then put a large quantity of powdered sugar in a bowl with a layer of strawberries and sugar, until the bowl is full; then have ready a whipped cream, which must be placed on the top of the fruit.

From The Creole Cookery Book, 1885, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two ounces of isinglass, 3 quarts of water, 13 lbs. of powdered sugar, 4 lemons, 1 pint of good wine, 3 eggs, mace td the taste.

From The Creole Cookery Book, 1885, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six large, smooth potatoes, 1 cup of milk, 1 tablespoonful of butter, whites of 4 eggs, salt and pepper to taste; wash the potatoes very clean and bake them; then cut lengthwise, scrape out the insides carefully, so as not to break the skins; mash smoothly, adding the boiling milk, butter, seasoning and 4 the beaten whites of the eggs; put into potato skins, place in a pan; cover with remainder of whites, and bake a light brown.

From The Creole Cookery Book, 1885, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cocoanuts, } lb. of best white sugar and 2 quarts of water; after taking the milk from the nuts, break and take off the dark rind; grate the white meat, and pour over it 2 quarts of water; let it stand awhile; strain through a strong piece of muslin, or use a fruit press, so that you abstract all the richness; then add the milk taken from the nuts, and the sugar; it is then ready for the freezer.

From The Creole Cookery Book, 1885, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of milk, 6 eggs, 4 lb. sugar, 3 lb. of butter, and 1 large cocoanut grated; put this, with the butter and sugar, over the fire; melt and cream together; next add the eggs, well beaten, then the milk; eat cold.

From The Creole Cookery Book, 1885, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak } Ib. each of macaroons, ratifees, sponge cake, and sugar, in a light custard made with 4 pint of milk and 1 or 2 eggs; when ready to freeze, add 1 lb. of fruit cut small (dried cherries, angelica and raisins); place in freezer; stir until partially congealed; then add a pint of whipped cream, and freeze hard. Observe the same proportions for custard and other ingredients, when increasing the quantity.

From The Creole Cookery Book, 1885, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay a nice puff paste on plate, then an inch of nice preserve or jam; then mix, like pound cake, 4 lb. of butter, beaten to cream, 4 Ib. of well boiled potatoes, pressed through a sieve; 4 ditto of sugar, 4 ounce each of sweet and bitter almonds, both blanched and pounded; when beaten well together, add 5 eggs well frothed, 1 tablespoon of brandy; pour over the layer of preserves and bake; 41b. of ground tice may be substituted for potatoes.

From The Creole Cookery Book, 1885, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil until tender, 1 orange or lemon, with 4 lb. of apples; beat until they can be passed through a wire sieve; then add the yolks of 8 eggs, 1b. of sugar, 3 lb. of butter; mix all well; fill the dish; put nice puff paste on the rim, and bake hour. *

From The Creole Cookery Book, 1885, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six ounces of suet, 6 ounces of bread crumbs, 6 ounces of sugar, } lb. of figs chopped, 3 eggs, 1 cup milk, 1 nutmeg, } glass brandy, 1 teaspoonful of yeast powder; steam 3 hours, and serve with a wine sauce.

From The Creole Cookery Book, 1885, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- Thicken 1 pint of milk with 2 tablespoonfuls of flour; boil “and let it stand till cold; add 4 or6 eggs, a piece of butter, lounce of almonds (half bitter), a little lemon peel, the juice of 1 lemon and { lb. of loaf sugar; bake in cups.

From The Creole Cookery Book, 1885, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half lbs. of raisins, § 1b. of currants, $ 1b. of bread crumbs, $ 1b. of flour, ? 1b. of beef suet, 4 lb. of citron and orange peel, { nutmeg, 9 eggs, 1 wineglass of brandy, a little ground ginger; chop the suet as fine as possible, and mix it with the bread crumbs and flour; add the currants, washed and dried; the citron and orange peel cut in thin slices, and the raisins stoned and divided; mix all together with the grated nutmeg and ginger; then stir in the 9 eggs well beaten, and the brandy, and again mix, so that all the ingredients may be moistened; put it into a buttered mould or cloth; tie it tightly, and boil it for six hours.

From The Creole Cookery Book, 1885, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and core 8 or 10 apples; place in deep flat dish; 2 eggs, 1} cups of white sugar, 1 tablespoon of butter, 4 cups of milk, 2 cups of flour; mix well; 1 teaspoon yeast powder last; (scald apples with $ cup of sugar); pour over the apples the above and bake.

From The Creole Cookery Book, 1885, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add to 7 ounces of good grated cheese, 2 ounces of flour, the yolks of 3 eggs, well beaten, and a little salt and pepper, all of which mix together in a pan; add 3 pint of milk; place this mixture on the fire, taking care not to let it burn, *: and when it has been cooking for a short time, add a little more milk and a large tablespoonful of butter; take it from the fire and allow it to cool; beat up the whites of 6 eggs, very stiff, and add it gradually to the rest; when the whole is well mixed together, put it ina dish or deep plate, and place it in a cooking stove moderately heated; as soon as the mixture has risen well, and is of a good color, serve it, and you will find it very nice—particularly for a Friday dish.

From The Creole Cookery Book, 1885, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One half package of Coxe’s gelatine;. pour over it 1 cup of cold water, and add 14 cups of sugar; when soft, add 1 cup of boiling water, juice of 1 lemon and the whites of 4 well beaten eggs; beat all together until very light; put in glass dish, and pour over it custard made as follows: 1 pint of milk, yolks of 4 eggs and grated rind of 1 lemon; boil.

From The Creole Cookery Book, 1885, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve 4 box of gelatine in 1 pint of boiling water; add 2 cupfuls of sugar and the juice of 2 lemons; after this has become cool (not cold), break into it the whites of 3 eggs; beat all to a stiff froth; pour into moulds and when ready for use, turn out, pouring over the following custard: make a soft custard with 3 eggs added to the yolks of the other eggs and a quart of milk.

From The Creole Cookery Book, 1885, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 1 lb. of best white sugar, 8 eggs, 8 ounces of butter, a soup plate of cornmeal mush, and the juice and rind of 2 lemons; mix all well together till very light, and bake in a moderate oven. This is a delightful pudding, with‘or without paste.

From The Creole Cookery Book, 1885, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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