La cuisine creole

"It may also be stated that the room decorated with îvy should not be kept too warm, but at a moderate température; such as is most healthful for a person îs the best. No one need to fear to make the room un- 260 LA CUISINE CREOLE. bealthy by introducing the ivy in abundance ; for plante pupify the air, and it is only when we introduce those emitting strong odors that anything but bénéficiai ef- f ects reBult. As ail ivies succeed well in the shade, they are more suitable for the purpose herein designated than almost any other kind of plant. "There is also another plant largely used for this pur- pose, which is not a trne ivy, although known as Ger- man ivy ( Senecio acandens ) . It grows even more rap- idly than any of the true ivies (Hedera), and we hâve seen a small plant grow so f ast that it encircled quite a large room in a f ew weeks. It thrives well in the shade, and the leaves resemble somewhat the common English ivy, but are of a lighter and more cheerful greeii coloi This and a great variety of ivies are grown for sale bj our florists." PAGE. Introduction iii SOUPS^ BROTHS^ ETC. Baked lo Beef, Plain 5 Bisque, Crayfish 22 Bouilli, Soup et. • 5 Broth in Haste. 6 " Chicken 6 " Crayfish 7 " Scotch Barley 8 Cheap White 11 Chicken 7 Ciear Pea 13 Consomme, Beef and Fowl 8 of Fowl, White 9 Dried Split Pea 13 Egg Balls for Mock Turtle 17 Green Pea, without Méat 10 " " Queen Victoria's 12 " " wîlh Egg Dumpling. . 12 " Corn 13 Gombos, Chicken with Oysters. . . 20 " Crab or Shrimp 19 " with Okra 21 " OkraorFilee 18 " " 19 " Oyster, with Filée, No. i 19 2 20 " " Maigre 21 " Shrimp " 21 Maigre, without Méat 7 Oxtail 17 Oyster 14 Rabbit 18 Stock for Soup 3 to Qarify 4 for Gravies 4 Tomato, with Vegetables 11 Turtle No. i 14 N0.2 15 PAGE. Turtle, Mock 15 " N0.2 15 " N0.3 16 Veal Grayy 8 Vermicelli No. i 9 N0.2 9 " or Macaroni 10 FISH, ETC Codfish, Baked and Stewed 26 " au Beurre Roux 27 " Cakes 27 Crabs, Fricassée of 31 Soft-shell, Fried 31 Croakers and Mullets, Fried 23 Fillets or Sliced Fish, Fried 24 Flounder, Broiled 25 and Mullet, Fried 25 Fish, Fricassée of 23 Fish, to Fry 23 Frogs, Fried 32 Grenouilles Frites 32 Mackerel, Spanish, Broiled 25 Oyster Pickle 30 " and Beef steak Pie 30 " " Sweetbread Pie 30 Oysters, Fried 29 " Scalloped, No. i 20 " . " 2 29 " Stewed with Champagne ^ " " Milk 28 " on Toast 28 " Stuflfîng 27 " on Toast 28 Red Fish, or Snapper, Boiled. . . 25 a la Provençale 26 Stuff and Bake, to 23 Terrapin 33 Trout, Stuffed and Baked 24 a la Vénitienne ? Turtle, to Dress COLD USAT, ETC. Cold Ueat, to serve 34 Forcemcat, Liver and Ham. ... 36 for Stufling 37 Glaiing for Tongues, etc 34 Oysters, Piekkd, to serve 34 Pies. Méat or Chieken, to serve. 34 " " Spices for 36 Sausage Méat, Seasoning for... 35 Tangue, Braised, with Aspic Jelly 35 Trufiles and Chestnut Stu&ing... 3^ ■' - Liver " ... 37 Veal, Pig or Turkey, Seasoning foi-.. 35 SAUtXS FOR UEATS AND GAME. A l'Aurore, for Fish 41 Apple 46 " Fried 47 Brown Onion 38 Butter and Flour 40 Caper, for Mutton, etc 40 Celerj. Whitc, for Poultry 41 Qiestnut, for Turkey, etc 41 Cranberry 39, 46 Creara 46 Cucuniber, White, for Méats. ... 43 Dudc 38 Eggs and Butter 42 Egg, with Lemon 45 Froide 41 Hard 47 Horseradish 4S To Keep 45, 48 Jelly, Savory, for CoM Turkey, «c 43 Lemon, for Fish 40 " Rich, for Puddings 47 Mint 38 Mushroom 38 Onion, Brown 38 '■ White 39 Oyster, Brown 43 " White 44 " for Turkey 44 ParsJey and Butter 40 Peachea, Fried 47 Piquante, for Cold Méat 39. 44 Purée, CeJery, for Turkey 42 Robert 4S Salad. for Lettuee » Savory, for Roast uoose 47 Stock, for Gravies, etc 44 Tomato 3ft« " Piquant 45 Vinegar, Cheap 49 To Make, No. i 4»