La cuisine creole

Soak and clean your ham, boil it with onions, cloves, parsley and sweet herbs until it is nearly done, then let it cool in its own liquor ; when cold, pull off the skin and place the ham in the oven gate, with a little sugar and bread crumbs over it till ît is brown. If ît îs to be eaten hot, serve wîth vegetables and some acid or piquant sauce; if cold, send up savory jelly. No. 21. TO BOIIi A HAM. Run a knife, or skewer, into the thickest part of the ham next the bone ; if the knife comes out clean the ham is good, if it smells rank and smears the knife the ham is not good. Select your ham, then, according to this rule, and when good lay it in cold water; scrape and wash it carefully, and let it remain in the water all night. In the morning, when the water — enough to cover the ham — ^is nearly boiling lay the ham in, and keep the water in a simmer. When it has boiled about an hour throw in two carrots, four onions, two heads of celery, a sprig of parsley, two or three blades of mace and four cloves. If the ham is very sait, it is well to change the water before putting in the seasoning. To obtain tenderness and mellowness the ham must not be allowed to boil hard, only simmer. Too much heat hardens all meat, especially sait méat. When the ham is done set it off in its own water, let it cool in it ; by this means it will retain its moisture. When cool take it out, skin it, and dredge sngar over it, set it in the oven till it browns, or hold a hot shovel over it. DAUBE GLACEE OF BEEF FOR COLD SUPPERS. Take a thick round of beef — from four to six inches is the best size — make holes in it and stuff them with salted pork or bacon ; roU each piece, before it is drawn through the beef, in pepper, sait, sugar, and vinegar, with minced parsley, and a very little minced garlic. If the weather is cold it will be better to keep the méat till the next day before cooking it. Boil two calf s feet or four pig's feet until they drop to pieces ; pick out the bones and strain the liquor ; set it away to jelly, or put it on ice to make it jelly. The next morning, put one half the jelly in a large stew pan, then add the beef, and cover it with the remainder of the jelly. Paste the pan over very tight or cover it extremely well, so that none of the flavor can escape. Cook this about four hours; when done, take out, cover with the liquor, and set it aside till it is jellied. This is delicious to eat cold, for suppers and collations. BOILED BRISKET OF BEEF^ STUFFED. m A piece weighing about eight pounds requires five or six hours to boil. Before boiling the beef make a dressing of bread crumbs, pepper, butter, sait, sweet herbs, mace, and an onion, ail chopped fine and mixed with a beaten egg. Put the dressing between the fat and the lean of the beef ; sew it up to keep the dressing in. Flour a cloth, tie the beef up tight in it, and let it boil five or six hours. ROUND OF BEEF STEW^ED BROWN. Make incisions in the beef and stuff with chopped onions, sait, pepper, and sweet basil, thyme and parsley. Dredge the meat with flour, lay some slices of bacon over it, and put it to brown in a close oven. Slice two tumips, four carrots, four salsifies, three stalks of celery and two onions ; add a quarter of a cup of tomato catsup or two large tomatoes ; season with salt and put all in the oven to cook with the meat. After it has been cooking in the oven two hours and is brown, add a cup of water with the vegetables. Cover again closely, and let this stew for one or two hours more, or until the meat and vegetables are tender. TO FRY A STEAK TO TASTE AS IF BROILBD.