La cuisine creole

Mince quite fine, some parsley, chervil, tarragon, chives and burnet; mix them in flve or six tablespoonfuls of oil, or three yolks of hard-boiled eggs rubbed down smooth ; add two tablespoonfuls of vinegar, some made mustard, sait and pepper ; beat altogether until it is smooth and thick, and serve in a sauce-boat. A good sauce for fish. NO. 16. — CHESTNUT SAUCE FOR TURKEY OR FOWLS. Take half a pint of veal stock ; half a pound of chestnuts ; peel of half a lemon ; a cupful of cream or milk ; a very little cayenne and sait. Remove the dark shell of the chestnuts, and scald them until the inner skin can be taken off. Then put them into the saucepan with the stock, the lemon peel cut very thin, some cayenne and sait. Let it simmer till the chestnuts are quite soft. Rub it through a sieve; add the seasoning and cream,* and let it simmer for a few minutes, taking care it does not boil, and stirring constantly. NO. 17. — WHITE CELERY SAUCE FOR BOILED POULTRY. Take six heads of celery, eut oflP the green tops, slice the remainder into small bits and boil in half a pint of water until it is tender ; mix three teaspoonfuls of flour smoothly, with a little milk. Add six spoonfuls more of milk, stir it in ; add a little sait and a small piece of butter. On boiling take oflf. NO. 17 1-2. — CELERY PUREE FOR TURKEY. Chop up six or eight heads of celery, boil them a few minutes; drain and put them in a saucepan, with half a pound of butter, some white soup stock, a little sugar, pepper and sait; cook till soft, then straiu it through a sieve, beat it again and add a cup of milk or cream. NO. 18. — WHITE CUCUMBER SAUCE FOR MEATS. Take four or five cucumbers ; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper and sait. Peel and take ont the seeds from the cucumbers, cut them into very small pieces and put them into a saucepan with the stock and seasoning, and simmer it slowly until they are tender. Then stir in the yolks of the eggs well beaten. Make it very bot, but do not let it boil ; and serve it up quickly. NO. 19. — EGGS AND BUTTER SAUCE. Boil six eggs hard; when cold, peel them and put them into a cup of butter, melted; mix with a little flour, make it hot, stir in pepper and sait. Some people like lemon, and many require walnut catsup. This is left to Personal taste. NO. 20. — WINE SAUCE FOR VENISON OR MUTTON. Take from the stock pot a pint of the soup ; let it boil down to half a pint; season with a dozen cloves a teaspoon of sait, and a little pepper ; then stir in a cup of wine, or of currant jelly. NO. 21. — SAVORY JELLY FOR COLD TURKEY OR MEAT. Put in the pot two pounds of beef ; if you have veal or beef bones, break them and throw them in also, but they require longer boiling to dissolve the gelatine. Put in half a pound of sweet ham or bacon; add ail the sweet herbs, such as thyme, basil, parsley and marjoram; last of ail, sait and pepper to taste. Boil for three or four hours. When it is sufficiently boiled, take off, strain, and put away to cool. Take oflf ail the fat and sediment, and clarify by throwing into it the whites and shells of three eggs; add three blades of mace and a eup of wine or lemon juice. Place it again on the fire, let it boil a few times, and strain it through a jelly-bag. When well made it is delicious with cold turkey, and under the name of "aspic jelly," figures in the finest French cooking. NO. 22. — TOMATO SAUCE, RICH AND VERY FINE.