National viands à la mode

Take some fresh and freshly shelled peas, rinse them in a colander with fresh running water, drain, and throw them into very slightly salted boiling water ; add a very small lump of sugar, and the pods well washed and tied loosely in a bag of coarse netting. Boil from ten to twenty-five minutes, or rather till tender. Drain and put into a very hot dish. Stick little bits of butter among the peas, and turn them lightly over until the peas are thoroughly buttered, then serve. Jambolaya. (Creole) ( ' La Cuisine Creole ') Cut a fowl into joints and stew it. When half cooked add to it a cupful of raw rice, a slice of ham minced fine, salt, and pepper. Let all cook together till the rice swells and has absorbed all the gravy from the fowl ; then serve it in a deep dish, garnished with boiled or braised tomatoes. West Indian Pepperpot Take a good-sized duck, divide it into neat pieces, also two ounces of ham ; put this into a large stone jar which has a lid, cover with water, add a teacupful of cassareepe and moist sugar, and set on the stove to stew. When it begins to boil add salt and red pepper to taste. It must be boiled up each day, and a little more water and seasoning added as it wastes. Slaw. (Creole) Soak a large cabbage for about an hour in cold water, drain it, and then slice it, and pour over it a mixture made with a teaspoonful of raw mustard, a saltspoonful of salt, an ounce of butter, and one and a half ounce of powdered sugar, to which half a pint of vinegar is added, and all stirred well. Then bring to the boil ; add the yolks of two eggs stirred in quickly. WEST INDIAN, ETC. l^olasses Pie Take one cup of molasses, one cup of sugar, four whole eggs and four teaspoonfuls of butter. Mix together the sugar, butter and eggs, stir in the molasses, and bake in a rich crust. Squash Stewed Peel the squashes and steam them till tender, and season with milk and cream. Add a little butter and salt, also add an onion cut fine and a slice of ham. They should stew till as thick as mashed potatoes. / INDEX Agraz, 67 Alpistera, 67 Apicianmacedoine of chicken, 52 Arab cakes, 52 Arroz doce, 67 Aubergines a la Turque, 81 Banana cream, 86 Bananas, 86 Bean dish, 13 Beaten biscuit, 3 Bernoise, 78 Bigos, 59 Blinis, 59 Bobotee, 52 Boiled Pillau of Lamb, 36 Braciuole di vitello alia Veronese, 40 Bratenfiille, 22 Broccoli and eggs, 23 Cabbage farci, 18 Cabbage and meat soup, 90 Camalitos, 68 Camaran a I'Espagnole, 68 Canvas-back ducks, roasted, 13 Carciofi alia Genovese, 40 Carapulca, 68 Caucasian pates, 59 Cauliflower a la Creole, 87 Cazuela de Chili, 13 Chervil tart, I Chicken cutlets a la Poskari, 61 - Neapolitan, 41 Chop sin, 53 I Chowder clam, 3 — cod, 4 Chutnies, i Clam fritters, 4 Cocoanut kisses, 4 Cookies, 5 Corn rolls, 17 Corned beef hash, 5 Cream flawn a la Russe, 60 Croquettes de carottes, 18 Cucumber sambal, 2 Danish cream, 23 Dates, 53 Dhal curry, 53 Dolmas, 81 — a la Cyprus, 82 Eels, kabobed, 83 — matelote of, 7 — mouillie, 53 — smoked, 77 Egg plant, fried, 82 stuffed, 39 Enchiladis, 14 Englander, 23 Escudella, 68 Estofado, 69 Filbert ice cream, 5 Fillet a I'Estremadura, 69 Fondu a la Bernoise, 78 Fowl fricassee with chestnuts, 23 Frijoles, 15 Frittura mista, 41 Fromage des ceufs, 24 INDEX