La cuisine creole

Slice some beef in very thin pieces, season with pepper and salt, and shake a little flour over it. Next, chop a medium sized onion and put it (without the beef) into a stew-pan with a tablespoonful of mushroom or tomato catsup. Boil for a few minutes, then add a pint of broth, stock, or gravy-soup; boil it down to half the quantity. Five minutes before serving, throw in the cold sliced beef ; let it boil five minutes and serve on toasted bread. SANDWICHES. VERY FINE. Take half a pound of nice sweet butter, three tablespoonfuls of mixed mustard, the same of sweet oil, a little salt, pepper and the yolk of an egg. Put it over the fire and stir till it thickens ; set it by to cool and chop fine some tongue or boiled ham. Cut the bread thin, then spread on the dressing and over it put a layer of ham or tongue. Press the slices of bread hard together, trim the edges and garnish with curled parsley. SANDWICHES OF VARIOUS KINDS. FOR PIC-NICS. Home-made bread cuts better for sandwiches than baker's bread, so if you wish the sandwiches very nice, it is better to make a loaf at home. For bread and butter sandwiches, cut the bread very thin, spread it evenly with sweet butter, and lay the buttered sides together. Lay them in circles on a plate and put parsley on top of them. Sandwiches may be made with cheese sliced and placed between the buttered bread, or with hard-boiled eggs sliced or chopped, and put between. The best are made with boiled smoked tongue or ham, with French mustard spread over the butter. TO MAKE FRENCH MUSTARD. Put on a plate an ounce of the best mustard, add to it salt, a clove of garlic or a few tarragon leaves. Mince the garlic, stir it in, and pour on vinegar till it is of the proper thickness for use. VEAL HASH FOR BREAKFAST. VERY NICE. Take a pint cup of cold veal cut small, dredge it with a spoonful of flour, and add a piece of butter the size of a hen's egg. Put all in a stew-pan with half a pint of water; cover up and put it on the stove; let it simmer for an hour at least, stir it occasionally and add to it some parsley and sweet herbs. Just before serving add a teacup of milk, and serve on toasted bread. PLAIN VEAL AND HAM PIE. EASILY MADE. Cut a pound of veal and a pound of ham into slices, salt them slightly ; chop a cupful of mushrooms, a bunch of parsley some eschalots, and fry them lightly ; add to them a pint of soup stock, boil it together for five minutes and pour it into the piepan where you hâve placed your ham and veal. Put a dozen hard-boiled yolks of eggs in among the contents of the pie, cover it with a nice paste and bake it one hour and a half. FRIGANDELLOS OF COLD VEAL OR MUTTON. Mince the meat very fine, soak a thick slice of bread in boiling milk, mash it, and mix it with the cold meat ; add a beaten egg ( or two if you hâve more than a quarter of a pound of meat), some chopped parsley and thyme, a little grated lemon peel, pepper and sait ; make this into cakes, and fry in butter or lard. Serve them dry on a serviette, accompanied with a gravy made from the bones of the minced meat which niust be cooked with an onion, a little butter and flour, and milk; when brown it is ready. VEAL AND HAM BRAISED PIE. OR TIMBALE.