La cuisine creole

The sweetbread of veal is the most délicate part of the animal. Boil it tender, season with pepper, sait and butter; put in two dozen oysters; thicken their juice with a cup of cream, a tablespoonful of butter, the yolks of two hard-boiled eggs, and a tablespoonful of flour. Pour ail in a deep pan, and cover with paste and bake. If there is too much liquid, keep it to serve with the pie, if necessary, when baked. After baking, the pie is sometimes too dry. BEEFSTEAK AND OYSTER PIE. Cut three pounds of lean beef steak. Sait, pepper and fry quickly so as to brown without cooking through; then place in a deep dish. Get four dozen oysters, beard them, and lay them in the pan over the beef ; season with sait and pepper. Take the gravy in which the steaks were fried, pour ont some of the grease; dredge in a tablespoonful of flour, let it brown and add to it a pint of good beef broth, then put in a wine-glassful of mushroom catsup, some of Harvey's or Worcestershire sauce ; beat it, and let it boil up a few times, then pour it over the oysters and steak. When the gravy has become cool, cover the pîe with a good puff paste, and bake it for an hour and a half . FRICASSEE OF CRABS. Take six nice fat crabs, wash them, and while alive chop off the claws; then clean the rest of the crabs carefully and lay them in a dish. Chop up two onions fine, fry them in a tablespoonful of butter and lard mixed ; when brown and soft stir in a large spoonful of flour, which must also brown nicely; throw in some chopped parsley and a little green onion, and when they are cooked pour on a quart of boiling water — ^this is the gravy. Now put in the crabs without parboiling. Let them simmer in the gravy for half an hour, and serve with boiled rice. Parboiling crabs destroys their flavor ; they should be alive to the last moment. SOFT-SHELLED CRABS, FRIED. Clean the crabs properly, dip them into rolled cracker, and fry them in hot lard salted. They must be dried carefully before frying, or they will not brown well. Serve with any favorite sauce. TO DRESS A TURTLE. Cut oflf the head and let it bleed well. Separate the bottom shell from the top with care, for fear of breaking the gall bag. Throw the liver and eggs, if any, into a bowl of water. Slice oflf all the meat from the undershell and put in water also; break the shell in pieces, wash carefully and place it in a pot; cover it with water, and add one pound of middling or flitch of bacon with four chopped onions. Set this on the flre to boil. (If preferred, open and clean the chitterlings or intestines also — some use them.) Let this boil gently for four hours ; keep the liver to f ry. While the undershell is boiling, wash the top-shell neatly, cut all the meat out, cover it up and set it by. Parboil the fins, clean them perfectly ; take off the black skin and throw them into water. Now cut the flesh removed from both shells, into small pièces; cut the fins up; sprinkle with sait, cover and set them by. When the pot containing the shells, etc., has boiled four hours, take out the bacon, scrape the shell, clean and strain the liquor, pour back in the pot about one quart, and put the rest by for the soup ( Turtle Soup No. 2 ) . Pick out the nice pieces strained out, and put with the fins in the gravy. Add to the meat one bottle of wine, one gill mushroom catsup, one gill of lemon pickle, cloves, nutmeg, sait, pepper, and one pound fresh butter rolled in flour. Stew together; take out the herbs, thicken with flour and put in the shell to bake with a puff paste around it. Trim with eggs. "GRENOUILLES FRITES," OR FRIED FROGS.