La cuisine creole

Feaches and Cream, Frozen 180 Fies or Fuddinir. Cocoanut 177 Pudding, AU-the- Year-Round ... 171 " Batter 174 ** Cabinet, Steamed 175 " Custard Cocoanut 178 " Delicious 177 " Francatelli's Lemon... 173 " Gélatine Snow 172 " Maccaroon, Iced 175 " Meringue 176 " Prince Albert's 177 Roll, of Fruit 175 Suet 175 " Transparent 171 Queen*s Drops 168 Sherbet, Lemon 179 Sicilian Biscuit 167 Tart, Lemon 174 Trifle, Apple 172 " Delicious 172 PUDDINGS, PIES AND MINCE MEATS, Apple Dumplings, Baked 206 " Meringue 203 " Pot Fie 208 " Tarts, Marlborough 206 Blackberry Fie 194 Cranberry Fie or Tarts 192 " Tart, with Apples... 192 Cream, Tapioca 2p7 " Flain 206 Directions for Making, etc 186 Dumpling Crust 188 Huckle Or Whortleberry Pie. ... 193 Lemon Pie 191, 192 Mince-meat 190 " for Christmas 190 Mince Fie Méat 189 Mixture i^ 189 " Mock 191 " To fin, etc 189 " without Méat igt Molasses Pie ^93 Orange Pie Jgi Pie-crust J°7 " Buttermilk I05 " Family, Short i8û Pork and Apple Pie I93 Pudding, Baked Suet 198 " BirdVNest 201 " Cheap and Délicate 203 " Cheap Gingerbread 205 " Cottage 202 " Country Batter 202 " CrowVNest 202 " Delicious Bread 204 French Fried 205 ** Lemon 198 " Marlborough 205 My Own 20.; Parisian 200 " Plain, without eggs or wine 197 Plum, Boiled 194 Pudding, Plum, Cheap I97 " Christmas I95 " Cottage 196 " Plain, for Children I97 " " Six-Ounce 194 " " without Flour. . 196 " Quicklv Made 204 " Rice Meringue 203 " Soufflée 199 " " Omelette 200 Sweet Potato 198 " Tempérance Cabinet, Iced 199 " Very Rich 200 Puff-Paste 187. Rîce Miîk, for Children 207. " Custard 207 Supper Dish 207 PRESERVES, SYRUPS AND FRUIT JELLIES. Apple Compote for Dessert 213 Apples, Crab, To Preserve Green 213 Citron, Preserved 211 Fig Préserves 214 PA6E. Fruit, To Candy 220 " To Green, for Prescrvmg etc 210 Hints on Preserving 209 Huckleberries, Preserved 214 Jam 218 " Tomato 219 Jellies, Apple, without Water... 218 Blackberry 218 Crab Apple 217 " Fruit, To Make 216 Lemon 217 Limes, Home-made 214 Marmalade 220 " Orange 219 " " with Honey. 219 Orange, Myrtle, Preserve 214 Peach Compote for Dessert 213 Peaches, To Préserve 210, 211 Pears, To Préserve 212 Pineapple Preserves 212 Plum Préserves 214 Préserves, To Make 209 Pumpkin, Candied 220 Syrup Orange 221 " Orgeat, without Orange Flowers 221 Watermelon Preserves 215 BRANDIED FRUITS, WINES AND CORDIALS. Apricots in Brandy 222 " and Peach Wine 223 Blackberry Cordial 225, 226 Wine 225 Champagne Punch 227 Fruit, Mixed, Wine 225 Orange, Sour, Wine 224 " and Lemon Wine 224 Peaches in Brandy 222 " and Apricots in Brandy. 223 Raisin Wine, with Elder Flowers 224 Raspberry Cordial 226 Tempérance Beverage 227 Tomato Wine 227 DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT. Almond Custard 234 Apple Tea, or Water off Apples, Baked 229 Arrowroot Blancmange 229, 230 " Gruel 230 Barley Water 228 Becf Tca 229 Carrigcen Moss 232 Chocolaté Caramels 235 Dimples 235 Jaune Mange 232 Jelly, Lemon, without Lemons.. 233 " Wine 232 Ladies' Fingers, German 234 Milk Punch as a Restorative. .. . 229 " Porridge 230 Prunes, Stewed 232 Rusks, for Convalescents 235 Sangaree, Wine 231 Sherbet, Orange 233 " Strawberry 233 Sponge Cake Pudding 234 Syllabub 231 White Wine 231 Tapioca Milk 230 " Pudding 231 Tartaric Acid Instead of Lemons 233 Toast Water 228 Water Gruel, of Corn Meal or Oat Meal 228 CX)FFEE, TEA, CHOCOLATE, ETC. Chocolaté, to make 236 Coff ee 237 " Cream 237 Tea, Green and Black 236 CANDIES AND CREAM DROPS. Almonds, to Blanch 240 Candy, Cream 238 " Cocoanut 241 " Molasses , 239 " Pop-Corn 238 " Sugar 240