Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flower, a teaspoonf ul of chopped parsley, and the same of young onions, or escha- lots, chopped fine; add a saltspoonful of sait, and the same of pepper, and a grated nutmeg. Mix thèse well together, then add a glass of cream, or rich milk✪ Cream Sauce, set it over the fire, and stir it wîth a silver spoon until it is ready to boil; if it is too thîck, add more milk. This sauce shouid be stirred for fifteen minutes. Extract of celery improves it. Serve with boiled rabbîts, méat or poultry. No. 34. — ^APPLB SAUCE. Peel, quarter, and core some rich, tart apples ; add a very little water✪ Apple Sauce, cover and set them over the fire ; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross méat. No. 35.^ — CRANBERRY SAUCE. Wash and pick a quart of cranberries ; put them into a stew-pan, with a teacupful of water, and the same of brown sugar✪ Cranberry Sauce ; cover the pan and let them stew gently for one hour ; then mash them smooth with a silver spoon ; dip a quart-bowl in cold water, pour in the stewed cran- berries, and leave till cold. Serve with roast pork, ham, turkey or goose. LA CUISINE CREOLE. 47 No. 36. — SAVORT SAUCE FOB A BOAST GOOSB. A tablespoonful of mode mustard^ half a teaspoonful of cayenne pepper, and three spoonfuls of port wînc✪ Savory Sauce for a Roast Goose. When mîxed, pour thîs (hot) into the body of the goose before sendîng ît up. It wonderfully împpoves the sage and onions. No. 37. — ^PRIBD PEACHES FOB SAUCE. « Take peaches, not fuUy ripe, wash and wîpe them; then eut them in slîces a quarter of an inch thîek, and fpy în the pan, after pork. Serve wîth the méat. Thîs is a Sonth Garolina dish. No. 38. — ^FBIED APPLBS, AS A BELISH. Wash fine, faîr apples wîthout parîng; eut them în slîces an eîghth of an înch thîck, and fry în hot lard, or i)ork fat. Serve wîth frîed pork. No. 39. — ^BICH LEMON SAUCE^ FOB PUDDINGS. Boîl a fresh lemon în plenty of water, untîl a straw wîU penetrate ît, then eut ît în slîces, and each slîce in quarters; add a teacupful of sugar, and the same of butter, wîth a large teaspoonful of wheat flour worked into ît; put ail together into a stew-pan, and stîr in gradually half a pînt of boilîng water✪ Rich Lemon Sauce for Puddings ; keep ît over the fire for ten minutes, stirring ît ail the time, then serve wîth half a nutmeg grated over. No. 40. — HABD SAUCE. Beat a quarter of a i)ound of butter to a cream, then stîr into ît half a pound of pulverîzed whîte sugar, and 48 LA CUISINE CREOLE. beat it nntil it is light. A wineglass of wine or brandy may be added. Grate nutmeg over it.✪ Hard Sauce Put it on ice if the weather is warm. No. 41. — TO KEBP HOBSE-BADISH FOB SAUCE. Grate a quantity in season^ and keep it in bottles fiUed with ôtrong vinegar. A clove of garlic added td each bottle is an improvement. No. 42. — TO MAKB GOOD vinegab; No. 1. Mix a quart of molasses in three gallons of rain water ; add to this, one pint of sharp yeast. Let it ferment and stand four weeks ; you wîU then hâve good vinegar. No 43. — ^ANOTHEB WAY TO MAKB VINEGAB ; No. 2. To make good pickles or sauces of several kinds^ good vinegar is required. To a gallon of water put two pounds of coarse brown sugar ; boil and skim it for half an hour. Put it in a tub or jar to ferment ; add to it in the tub a slice of raised wheat-bread soaked in yeast. It can be bottled oflf or put in a cask in a week or two, but must be left unstopped, and the bung covered with muslin to keep out insects. No. 44. — TO MAKE GOOD VINEGAB FOB PICKLES. To a gallon of whisky add four pounds of brown sugar, a cup of yeast, and seven gallons of water. Put it into a demijohn or keg. If you set the vinegar in April, it will be good in November to pickle with. Cover the mouth of the vessel with muslin, to keep out Aies or insects, which trouble and sometimes ruin vine- gar while making. When sharp and clear, bottle it.

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Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flower, a teaspoonf ul of chopped parsley, and the same of young onions, or escha- lots, chopped fine; add a saltspoonful of sait, and the same of pepper, and a grated nutmeg. Mix thèse well together, then add a glass of cream, or rich milk, set it over the fire, and stir it wîth a silver spoon until it is ready to boil; if it is too thîck, add more milk. This sauce shouid be stirred for fifteen minutes. Extract of celery improves it. Serve with boiled rabbîts, méat or poultry. No. 34. — ^APPLB SAUCE. Peel, quarter, and core some rich, tart apples ; add a very little water, cover and set them over the fire ; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross méat. No. 35.^ — CRANBERRY SAUCE. Wash and pick a quart of cranberries ; put them into a stew-pan, with a teacupful of water, and the same of brown sugar ; cover the pan and let them stew gently for one hour ; then mash them smooth with a silver spoon ; dip a quart-bowl in cold water, pour in the stewed cran- berries, and leave till cold. Serve with roast pork, ham, turkey or goose. LA CUISINE CREOLE. 47 No. 36. — SAVORT SAUCE FOB A BOAST GOOSB. A tablespoonful of mode mustard^ half a teaspoonful of cayenne pepper, and three spoonfuls of port wînc. When mîxed, pour thîs (hot) into the body of the goose before sendîng ît up. It wonderfully împpoves the sage and onions. No. 37. — ^PRIBD PEACHES FOB SAUCE. « Take peaches, not fuUy ripe, wash and wîpe them; then eut them in slîces a quarter of an inch thîek, and fpy în the pan, after pork. Serve wîth the méat. Thîs is a Sonth Garolina dish. No. 38. — ^FBIED APPLBS, AS A BELISH. Wash fine, faîr apples wîthout parîng; eut them în slîces an eîghth of an înch thîck, and fry în hot lard, or i)ork fat. Serve wîth frîed pork. No. 39. — ^BICH LEMON SAUCE^ FOB PUDDINGS. Boîl a fresh lemon în plenty of water, untîl a straw wîU penetrate ît, then eut ît în slîces, and each slîce in quarters; add a teacupful of sugar, and the same of butter, wîth a large teaspoonful of wheat flour worked into ît; put ail together into a stew-pan, and stîr in gradually half a pînt of boilîng water ; keep ît over the fire for ten minutes, stirring ît ail the time, then serve wîth half a nutmeg grated over. No. 40. — HABD SAUCE. Beat a quarter of a i)ound of butter to a cream, then stîr into ît half a pound of pulverîzed whîte sugar, and 48 LA CUISINE CREOLE. beat it nntil it is light. A wineglass of wine or brandy may be added. Grate nutmeg over it. Put it on ice if the weather is warm. No. 41. — TO KEBP HOBSE-BADISH FOB SAUCE. Grate a quantity in season^ and keep it in bottles fiUed with ôtrong vinegar. A clove of garlic added td each bottle is an improvement. No. 42. — TO MAKB GOOD vinegab; No. 1. Mix a quart of molasses in three gallons of rain water ; add to this, one pint of sharp yeast. Let it ferment and stand four weeks ; you wîU then hâve good vinegar. No 43. — ^ANOTHEB WAY TO MAKB VINEGAB ; No. 2. To make good pickles or sauces of several kinds^ good vinegar is required. To a gallon of water put two pounds of coarse brown sugar ; boil and skim it for half an hour. Put it in a tub or jar to ferment ; add to it in the tub a slice of raised wheat-bread soaked in yeast. It can be bottled oflf or put in a cask in a week or two, but must be left unstopped, and the bung covered with muslin to keep out insects. No. 44. — TO MAKE GOOD VINEGAB FOB PICKLES. To a gallon of whisky add four pounds of brown sugar, a cup of yeast, and seven gallons of water. Put it into a demijohn or keg. If you set the vinegar in April, it will be good in November to pickle with. Cover the mouth of the vessel with muslin, to keep out Aies or insects, which trouble and sometimes ruin vine- gar while making. When sharp and clear, bottle it.

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