La cuisine creole

In selecting a pig for the table, one four weeks old is to be preferred. Let the pig be prepared in the usual way by the butcher, that is scalded, drawn, etc. Stuff it with a mixture of two or three onions, say half a pint when sliced and chopped, and a dozen leaves of sage, pepper and sait; set this to simmer on the fire, then throw in half a pint of bread crumbs if the pig is small — if a large one, put a pint of crumbs — a quarter of a pound of butter, and the yolks of four eggs. Cook this and stuff the pig with it ; sew the pig up and put it in the oven to roast ; baste it often with a brusli or swab dipped in olive oil, dust a little sugar over it, and brown it evenly. Take oflf the head before serving, take ont the brains, put them in a stew pan; add to them some chopped parsley, pepper, and sait, a cup of the gravy from the pîg, and the juice of a lemon. Stir this over the flre, and send it to the table hot in a separate boat. VEGETABLES IRISH POTATOES, MASHED AND BROWNED. Boil them without peeling ; peel them while hot, mash them up with sweet butter, a little milk, pepper and sait. Many like them better when mashed and smoothed over with a knife blade, and slightly browned in the oven. They can be kept hot in this way if the meal is kept back for a guest, which is convenient on some occasions. STEWED IRISH POTATOES. A NICE BREAKFAST DISH. Wash, peel, and slice six potatoes; throw them for a few moments into cold, salted water, take them ont in five minutes and place them in a stew pan on the flre; cover them with cold water ; when tender, throw off all the water, pour over them half a cup of sweet milk, a little sait, pepper, and chopped parsley, and thicken them with a spoonf ul of butter, rolled in flour, or a teaspoonful of flour, beaten in carefuUy to prevent it from lumping; stew a few moments and serve in a covered dish. PUFFS. Very nice potato puflfs may be made by mashing seven or eight potatoes smoothly, and mixing in with them two well-beaten eggs, two tablespoonfuls of melted butter, also well-beaten, and a cup of milk. Pour it into a pan and bake in a hot stove. FRIED POTATOES. Wash and pare a sufficient quantity for the meal. Slice them in the machine, taking care to bear down lightly, so as to have the slices very thin. x Have ready a vessel of very hot lard, and drop the sliced potatoes into ît, letting them remain till they begin to brown. Take them ont with a wire ladle, scatter a little fine sait over them, and serve while hot. Success depends almost entirely upon having the lard sufficiently hot. If the potatoes do not brown, but absorb fat, and are limp and greasy, be snre the lard must be made hotter. Properly fried, they may be eaten with relish when cold, as they are crisp and palatable. FRIED POTATOES. Pare and cut the potatoes in thin slices ; throw them as you eut them into salted water to cool, and make them crisp. Put them piece by piece on a dry towel and wipe dry, then drop them into boiling fat, enough to float them. As they brown dip them ont with a skimmer, and sait them a little. POTATO CROQUETS. Take six boiled potatoes (cold mashed potatoes will do), add three tablespoonfuls of grated ham, a little pepper, sait, and chopped parsley, also, the yolks of three eggs; form into balls, dip in egg and roll in bread crumbs ; f ry in hot lard ; garnish with parsley. SWEET POTATOES Are good baked plain in their skins ; or boiled, peeled and sliced, served with butter ; or boiled, and then sliced in a pan, butter and sugar thrown over them, and baked in the stove. Some persons like them boiled and mashed with butter, and browned in the oven like Irish potatoes. TURNIPS, TO COOK.