La cuisine creole

Wash the beets clean, but do not trim the roots, or they will bleed and lose their sweetness. If the beets are young and tender, they are nice cooked whole, and then stewed in a little butter, with sugar, sait and vinegar added. Let them simmer in this butter for twenty minutes, and serve. If the beets are large, boil, and slice them when cooked, and season with vinegar, pepper and sait, or slice them, and serve with butter. PARSNIP FRITTERS. Boil the parsnips in salted water until they are done; make a batter of an egg, a spoonful of milk and flour, pepper and sait, and when the parsnips are cool enough to handle eut them in rounds, dip them in the batter and drop them into hot lard; fry a light brown, turn them and fry the other side. When brown on both sides, drain them from the grease. They are good, mashed like turnips. MACARONI IN A MOULD. Boil macaroni till it is tender, Une a mould with it, fitting it in closely. Make a mince of any kind of meat, raw or cooked ; season with sweet herbs, butter, pepper, chopped eschalot, and a couple of eggs; flll the mould with this and boil for twenty minutes. Serve with white sauce No. 10 put around the macaroni. MACARONI AND GRATED CHEESE. Take a quarter of a pound of macaroni, break into lengths, and throw ît into cold water to soak, an hour or so after breakfast Boil it an hour, take it ont of the pot and put in the bottom of the pan a layer of the boiled macaroni and then a layer of grated cheese; strew over the top a teaspoonful of sait and some lumps of butter as big as a nutmeg. Then fill up the pan with new milk and bake until browned on top, but never let it get dry; it is better to put water in, if your milk has given out, than to let it get the least dry. This is a rich dish when well made, but a poor one if badly made, and served dry. EGGS, OMELETTES, etc. In choosing eggs hold each one up to the light; if fresh, the white will be clear and the yolk distinct; if they are not good, they will have a clouded appearance. Eggs for hoiling must be as fresh as possible; they may be kept fresh for several weeks by packing them in bran. Lay the small end of the egg downward in the box. You may also keep them for months by greasing them with melted lard, or beef fat, or in a weak brine of lime water and sait ; strong lime water will eat the shell, and if very strong will cook the eggs. Add to a common bucket of water a pint of sait and a pint of lime; stir it well, and it is ready to receive the eggs. Omelets require a thick-bottomed pan, as an ordinary pan is too thin and would seoreh the eggs before they could be properly cooked. For turning omelets, eggs, fried parsley, etc., have a skimmer spoon with a flat, thin blade, with holes to let the fat f rom the f ry. TO BOIL EGGS IN THEIR SHELLS^ SOFT OB HARD. Wash the eggs clean, drop them as wanted in a stewpan of boiling water; if you désire them soft, let them boil just three minutes by the watch ; if only the yolk is to be soft five minutes will do it; but if wanted very hard for salad, sandwiches, etc., let them boil ten or fifteen minutes. Then put them in cold water, to make them peel easily. If soft-boiled eggs are kept in the shell before eating them, they will harden very much from the beat of the shell. EGGS, AU GRATIN^ FOE LENT. Boil the eggs hard, peel and eut them in slices, and lay them in a deep dish in close circular rows. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese and half a cup of sweet milk. Stir this over the fire until it thickens, pour it over the eggs, strew some bread crumbs on the top, and bake for about ten minutes; then send to table hot. POACHED EGGS WITII TOAST AND ANCHOVY PASTE.