La cuisine creole

Boil a calf's head or half a beef's head with a cowheel until very tender. When done, pick out ail the bones and chop the méat and tendons very fine; strain the liquor they were boiled in, and set it away to cool ; skim oflf the fat and pour the jelly over the méat. Season with a teaspoonful of black pepper, sait, and thyme, powdered; boil ail together for a few minutes, and pour into bowls or jelly moulds. Serve with parsley. Add a little garlic if the flavor is liked. COLLARED CALF'S HEAD WITH BRAINS. COLD DISH. , Boil half, or the whole calf's head, as you require. Cover it with water and let it simmer for two hours; take it up, remove the bones, and put them back into the broth; let it continue to stew, adding to it sage leaves, and an onion. Cut the meat of head and brains into a stew-pan, adding to it some slices of ham, pepper and sait, the chopped tongue and an eschalot ; let these cook two hours. The brains should be beaten up with two eggs, before putting them in, which should be tho last thing. Then pour ail in a mould and fill up with the liquor from the head, which should be boiled to a jelly. CURRY OF COLD ROAST FOWL. Take two large onions, two apples, two ounces of butter, a dessert spoonf ul of curry powder or paste, half pint of gravy or soup-stock, one spoonful of lemon juice and two tomatoes. Fry the fowl and the onions in butter to a light brown color; stew the apples, or fry them also. Put ail, onions, apples, gravy and fowl, with the tomatoes and lemon juice into a stewing pan and let it stew thirty minutes; then serve with boiled rice. If curry paste is used instead of curry powder, no lemon is required. WELSH BABEBIT. Cut a pound of cheese in slices a quarter of an inch thick, fry them together five minutes in butter, then add two well-beaten eggs, a little mustard and pepper; stir it up and send it to table hot, on slices of buttered bread. HAM TOAST FOR LUNCHEON. Beat the yolk of an egg with a tablespoonful of sweet milk; set it on the fire to warm, and thicken it with grated or finely chopped ham; let it simmer a few moments and pour it on buttered toast. This is for one person. WINTER DISH OF BAKED BEANS AND PORK. This is a very heavy dish, but nourishing, and it is well to know how to cook it, as it is economical. Pick the beans, wash them, and put them to soak over night in plenty of water. In the morning pour this water off and put the beans in a kettle of cold water; place them on the fire and let them simmer till quite tender. Take them up and drain them; when thoroughly drained, put them in a baking pan with a large piece of salt pork; score the pork and lay it deep in among the beans, not upon them. Pour boiling water over them and bake till brown. If in a range, leave them in ail night. This constant change of water improves the beans, very much, and makes them less flatulent. MUTTON, BEEF AND HAMS. REMARKS ON BOILING MEATS. Meat, whether fresh or salted, smoked or dried, should always be put on the fire in cold water. Dried meats should be soaked before boiling. The delicacy of meat and fowls is preserved by carefully skimming while they are boiling. STUFFED HAM. Smoked hams are much liked stuffed with spices and sweet herbs, which the only kind of stuffing a salt ham will admit, as bread, crackers or oysters would sour before the ham could be used. If you wish to stuff a ham, look at the receipt for "Aromatic Spices for seasoning Meat, Pies, etc." Soak your ham all night, scrape it nicely, and boil it half an hour to make the skin tender; then take it from the pot, gash it all over, introduce as much of the pounded spices as the incisions will hold, and then close the skin over the gashes and boil in the same manner, with vegetables thrown in, as in receipt for boiled ham. BAKED HAM.