La cuisine creole

Cut up all kinds of vegetables, such as carrots, turnips, snap beans, etc., boil them in water with salt and butter, then drain and season lightly with salt, black pepper and vinegar; add a few cooked green peas, mashed and well drained. Put all in a salad dish in the form of a pyramid, and lightly cover it over with mayonnaise. If you have the hearts of artichokes put them around the dish as a wreath, with a little asparagus mixed in. Keep as cool as possible until servcd. | BISCUIT GLACE FOR TWENTY. Ten yolks of eggs, one and a half pounds pulverized sugar, half a gallon of cream, vanilla extract, white of eggs well beaten if the cream is too light To be frozen in a square box and cut in small pieces. A coat ot strawberry sherbet on top of the cream, before cutting, to give nice appearance. A tin box three inches wide and six inches long, which is enclosed in a box three inches larger ail around. The inside box has a tight-fitting top, and is packed in the outside box, which has a perforated bottom to allow water or melted ice to escape. Place inside box within the outer, and stuff ice and sait and let it freeze ; when f rozen, place red sherbet on top of biscuit to give pretty appearance. ■1 HINT3 ON COOKING. When salt hams or tongues are cooked they should be instantly thrown înto cold water, as the change from the boiling water they were cooked in, to the cold water, instantly loosens the skin from the flesh, and it peels off without trouble. Fresh vinegar should be added to chopped capers, because it brings out their flavor, and makes the sauce more appetizing. Butter sauce should never be boiled, as ît becomes oily if boiled in making. The whites and yolks of eggs should be beaten separately, because the tissues of both can be better separated; and a tablespoonful of water beaten with each is an improvement, and should never be omitted. Onions, turnips and carrots should be cut across the fibre, as it makes them more tender when cooked. Plenty of fast-boiling water should be used in cooking vegetables, as the greater the volume of water the greater the beat. If only a little water is used the whole affair soon cools, the vegetables become tough, and no length of time will render them tender. In boiling greens, it is best to throw into them soda with the salt, as the soda extracts the oil in them which is injurious to the digestion ; from one-half to a whole teaspoonful of soda for a pot of greens is the right quantity. Parsley should never be boiled in soda, but in boiling water and salt ; boil from one to two minutes, and then chop fine. Use plenty of water to boil parsley, as a little water toughens it and turns it brown. Never soak dried beans in cold water as it extracts the nutritious portion of the bean. They should be washed first in warm water, then in cold, tied in a cloth and dropped into boiling water, with a little salt in it and be kept boiling for four hours. Then they are nice baked around pork, or served with gravy, To make a purée of them you throw them when boiled, into cold water, when the skins will drop off easily, and you can mash them through a sieve or colander, and season with butter, pepper, and salt. Open the oven door, when baking méat, to let off the burnt, scorched air. The oven should be very hot, and the méat well larded, or covered with fat, or dripping, then well floured; this keeps in the juices and renders the meat tender. HINTS ON HOUSE-CLEANING. SOAP BOILING, ETC. House cleaning should commence at the top of the house and work downwards. In this case it may be undertaken by spells, with intervening rests. After the floors are cleaned, the wallB and ceilings claim attention.