La cuisine creole

slow oven, three eggs, a quarter of a pound of butter or suet, and a cup of finely chopped parsley. LIVER AND HAM FORCEMEAT FOR STUFFING. Take a calf's liver, or the livers of three or four turkeys, or geese; lay them in cold water, till ready to use them ; eut with them the same quantity of fat ham or bacon; throw them into a saucepan, and let them fry a good brown; season with salt, pepper, spices, chopped mushrooms, parsley and three shallots. When soft, chop them fine, or else pass them through a sausage grinder. This receipt can be used for raised pies, or, as an addition to turkey stuffing. AROMATIC SPICES FOR SEASONING MEAT PIES^ ETC. Take an ounce each of mace and nutmeg, two ounces of cloves, two of pepper corns (whole pepper will do), marjoram and thyme, each one ounce, bay leaves half an ounce. Dry the herbs well first; put the spices and herbs in a paper closely folded, to keep in the aroma, and place them in a slow oven to dry for an hour, or two; then pound and sift them, through a sieve. Cork tightly. TRUFFLES AND CHESTNUT STUFFING FOR A PIG. Many persons like truffles for stuffing for a roast pig ; they should be mixed with fat bacon, livers of veal or fowl, sweet herbs, pepper, sait and butter. Chestnut stuffing is prepared by roasting sixty chestnuts. Remove their hulls while hot, and pound them fine, add four ounces of butter, run this through a sieve, and add to it a few green onions, of chives, sweet basil, parsley and thyme; grate in a nutmeg, put in pepper and sait, and bind it, with three eggs. Stuff the pig with it and serve with tomato sauce. LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY. Pare and cut into small pieces a pound of truffles, put them into a stewpan with a large spoonful of butter, one-half pound of fat bacon, chopped very fine; add a spoonful of black pepper, a clove of garlic, a little sait, a bunch of sweet basil and thyme, dried and powdered ; add also half a pound of nice veal liver, boiled and grated. Set this ail on the fire, let it cook until the truffles are soft, then mash with a wooden spoon; take it off to cool it, and stuff the pig with the forcemeat. Baste the pig with sweet oil, which is better than butter. It is supposed the pig comes from the butchers ail ready for stuffing and baking. If the stuffing is desired for a turkey, add a quarter of a pound of bread crumbs and two beaten eggs, and baste the turkey with butter, instead of oil. NICE FORCEMEAT^ FOR STUFFINGS^ ETC. Take equal quantities of cold chicken, veal and beef ; shred small and mix together ; season with pepper, sait, sweet herbs, and a little nutmeg, i. e.^ if intended for white meat or anything delicately flavored, but if meant for a savory dish add a little minced ham, and garlic; pound or chop this very fine (it is well, and saves trouble, to run it through a sausage chopper), and make it in a paste with two raw eggs, some butter, marrow or drippings; stuff your joint, or poultry, and if there is some not used, roU it round the balls, fiour them and fry in boiling lard. This is a nice garnish for a side dish. SAUCES FOR MEATS AND GAME. NO. 1. — DUCK SAUCE. Boil six large onions ; change the water two or three times while it is boiling, whîch takes away the strong taste. When soft, chop and put them in a saucepan with two large spoonsful of butter, a little pepper and sait; now add either mushroom catsup, a cup of vinegar or a cup of wine, whichever is preferred. NO. 2. — BROWN ONION SAUCE FOR POULTEY, ETC.