La cuisine creole

No. 45. — TO MAKE GOOD AND CHEAP VINEGAR. Take three quarts of molasses, add to it eight gallons of rain water ; turn the mixture into a clean cask, shake it well two or three times, throw in a few spoonfuls of good yeast, or two yeast cakes; place the cask in a warm place, and in ten days throw in it a sheet of common brown paper, smeared with molasses ; it should be torn into narrow strips. This paper seems necessary to form mother, in making vinegar, unless you use whisky to commence the fermentation; then paper is not necessary. ENTREES. KIDNBY AND MUSHROOM STEW. Cut the kidneys înto slices, wash and dry them carefully ; pepper and sait them, roll them in flour, and fry in butter till of a delicate brown color. Pour some plain beef stock, or beef gravy, in the pan ; add a chopped onion, and stew for half an hour ; then put în a cupful of mushrooms, and cook for fifteen minutes. Mushroom catsup will serve as a substitute. Use one-half the quantity of catsup. STEWBD LAMB CHOPS WITH GEEEN PEAS. Season the chops with pepper and sait; roll in flour and fry to a pale brown. When done, if the chops are very fat, pour some of it into the stock-pot and cover the chops with boiling water. Parboil a pint of green peas ; add them to the chops, together with a large spoonful of sweet butter. Dredge in a spoonful of flour, and let ail stew gently for half an hour. IRISH STEW. Take from one to three pounds of loin of mutton, or ribs of beef ; cut it into chops ; add by weight as many white potatoes, sliced, as there is beef. Throw in from two to six chopped onions, according to size, some pepper and sait, and a large spoonful of butter to each pound of meat. Let ail stew gently for two hours and serve with boiled rice or macaroni. PIGEON STEW. Pick and wash the pigeons, stuff them with bread crumbs, parsley, pepper, sait and butter mixed; dust with flour, and put into a pan to brown. Add butter and a little soup-stock or gravy. Stew gently until tender. Before dishing add a glass of wine if approved, if not, a little more stock, if the gravy has become too thick. TRIPE WITH MUSHROOMS. Clean and parboil tripe before cooking. When it is white and tender, cut it into pieces suitable to fry; pepper and sait it, and dip it in flour or rolled cracker, then drop it into hot bacon fat. When browned on both sides, take up and make a gravy of some of the fat in which it was fried, a little flour, and a wineglass of good vinegar. Pour this around the tripe and serve with mushrooms. STEWED TRIPB^ PLAIN. Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and add a cup of milk, or milk and water, a pièce of butter as large as a hen's egg, a tablespoonful of flour sif ted in, a bunch of parsley, and a green onion, if desired. Cook slowly for nearly two hours. TO FEY TEIPE BROWN. It must be thoroughly boiled and tender, or no frying will make it good. Let it be perfectly cold, cut it in pieces, roll each piece in sait, pepper and flour, and fry brown in bacon grease. Frying tripe in lard makes it tasteless. When nicely brown take it up, dredge a little flour in the gravy, and put in a half cup of vinegar. Serve in a sauceboat, or pour over the tripe as preferred. SCALLOPS OF MUTTON^ WITH MUSHROOMS. " Sautez/' or fry the scallops brown, then pour off the fat; add a glass of wine, a dozen button mushrooms, three ounces of truffles cut in pieces, and a cup of broth, or the stock of plain soup without vegetables. Simmer gently, and finish by adding the juice of a lemon. HASHED BEEF^ PLAIN.