La cuisine creole

Cut the meat from a knuckle of veal, and put it, with a pound of lean beef, into two quarts of water; add one table-spoonful of salt and a teaspoonful of pepper; cover it close, and let it stew until the méat is very tender ; then strain it and keep it for rich soups or gravies, as thinning them with water spoils them. Always keep a pot or stewpan in which to throw all nice pieces of meat left from dinner, also any steak, bones, chicken wings, etc., etc. This makes a reserve of stock with very little f resh méat. It is useful and economical, and, being without vegetables, never sours. In making oyster soup use a pint or so of this stock to the nsual quart of oysters and a pint of milk. PLAIN BEBF SOUP. Five pounds of the leg or shin of beef ; one gallon of water; a teaspoonful of sait; two heads of celery; five carrots; three onions; four turnips; two tomatoes, and a bunch of sweet herbs. Boil four hours and a half . Cut the meat in two or three pieces, and put them into a pot with a gallon of cold water, which gradually soaks out the juices of the meat before coming to the boil. Salt well, then skim as the soup beats. Boil slowly with a regular beat for about four hours; then add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied up in muslin. The turnips should be added half an hour before serving. If any portion of the meat is required for the table, take it from the soup about two hours before dinner. Let the remainder be left in the soup, which must be strained through a hair sieve before it is served. SOUP ET BOUILLI. Six or eight pounds of a brisket of beef ; three carrots ; four turnips; two onions; six cloves; two heads of celery; one clove of garlic; a bunch of sweet herbs; a little sait; a piece of butter; a little flour; one French roll; a tablespoonful of French mustard. Put the beef into a pot and cover it with water, and when it boils take off the scum as it rises ; then draw it to the side of the fire to stew slowly for five or six hours, with the carrots, turnips, celery, garlic, bunch of sweet herbs, and the onions stuck with cloves. When done lay the bouilli on a hot dish, and strew over it some carrots, turnips and the stalks of celery, previously boiled and eut into shapes. Add to it a sauce made of a little of the soup, thickened with flour fried in butter, and seasoned with pepper and sait. Strain the soup over a French roll placed at the bottom of the tureen and serve. The bouilli may have a spoonful of French mustard added to the soup sauce. BEOTH IN HASTB. Cut some rare roast meat or broiled steak very fine. To a teacupful of the cut meat put a pint and a half of boiling water; cover it, and set it on the fire for ten minutes; season to taste. Boil a cracker fine, and put in with the meat. This broth is both excellent and convenient for invalids or children. PLAIN CHICKBN-BROTH FOB AN INVALID. Cut a young fowl into four parts, wash well in cold water, put the pieces in a stewpan with one quart of cold water and a little salt; let it boil gently, skim it well; add the white heart of a head of lettuce and a handful of chervil. Boil the broth for an hour, then strain it into a bowl. Two tablespoonfuls of pearl barley added to the broth when first put on makes it quite nourishing for an invalid. CBAYFISH-BBOTH FOR PUBIFYING THE BLOOD.