La cuisine creole

Take five large tomatoes, slice off that part whieh joins the stalk, cut out a little of their pulp, take out the seeds, and strain them ; chop up the pulp with a handful of parsley, a slice of fat bacon, a slîce of ham, and a cup of bread crumbs ; fry all these, and season with butter, pepper, sait, thyme, and the yolks of two eggs ; take it oflf the fire as soon as the eggs are beaten in, and stuff the tomatoes. Bake them for half an hour, pour some brown sauce or gravy over them and serve. TOMATOES TO BROIL. Take ripe, red tomatoes, place them on the gridiron, broil, and turn until done through; then serve them whole, so -that they can be seasoned at the table. STEWED TOMATOES, WITH OR WITHOUT SUGAR. Pour boiling water over six or eight large, ripe tomatoes, let them remain in it a few minutes to scald the skins, then take them out and skin them. Chop them up and put them to stew with a little sait, pepper, and a small piece of butter; then add a spoonful of rolled cracker or toasted bread, and a tablespoonful of sugar, if liked ; if not, omit the sugar, and let them stew gently, for half an hour longer. TO COOK SPINACH. Wash in two or three waters, as the grit adhères very closely to spinach; when well-washed, boil it one half hour in clear water ; add a little soda, if it does not look a nice green. When soft, drain it well and chop very fine — ^it cannot be too fine; add butter, sait if needed, and pepper to taste; garnish with hard-boiled eggs cut in fancy shapes ; or, in early spring, it is nice to poach two or three eggs, and lay on the f reshly cooked spinach. ASPARAGUS ON TOAST. The fresher this vegetable is the better ; and in picking and mashing it, ail stalks not crisp and tender should be thrown aside. Cut off nearly ail the horny white parts, tîe the rest in neat bunches, and boil in salted water for twenty minutes or half an hour ; then take it ont, let it drain a minute and lay on buttered toast, the heads ail one way; cover with rich drawn butter sauce. ASPARAGUS WITH CREAM. Wlien cream is plentiful, cut the asparagus in inch pieces, boil, and then throw it into rich hot cream, with seasoning of pepper and sait. STBWED MUSHROOMS ON TOAST. Pull out the stems of the mushrooms, and peel them ; melt a tablespoonful of butter in a stew pan, throw into tlie butter a little sait, pepper, and powdered mace (if liked), lay the mushrooms in this, upper side down, and stew till they are tender, which will be in about twenty minutes. Fry a slice of bread until it is a light brown, and then arrange the mushrooms over it. Serve hot. EGG PLANT. Parboil egg plant, slice it and dip each piece in beaten egg and roll it in pounded cracker ; then drop it in hot lard and fry brown. Season with sait and pepper. They are delicious cooked this way, and taste like soft-shell crabs. Another way is to parboil them, mash them up and season with eggs, onions, pepper, sait and butter; then place the mixture back in the shell, and bake. Serve in their shells. ANOTHER WAY TO COOK EGG PLANT. Parboil, slice them, and without roUing them in anything drop them into boîling lard ; season with salt and pepper. Some like them mashed and added to a batter of eggs, flour and milk^ seasoned with pepper and sait, and then dropped like fritters into hot lard. BUBB AETICHOKES. Get them young or they are not tender, wash them in salted water, and put them to boil. Boil until you can pull off a leaf easily; sait them and serve with drawn butter sauce, with vinegar in it, or mustard and oil, as preferred. SNAP BEANS, STEWED AND BOILED.