La cuisine creole

Boast one or two nice chickens, season them well, and when cooked, put them by to cool. Just before serving the dish, carve the fowls in small pieces, taking out all the large bones. Make a dressing of the yolks of six hard-boiled eggs to each fowl, mash the yolks very smooth with a wooden spoon and pour gently on them in a little stream a cup of olive oil; beat the eggs all one way till they are creamed. Add now a cup of vinegar to two fowls, a half cup to one, pepper, sait, and drop a little vinegar on the fowl, then pour on the dressing. Arrange on the dish cool fresh lettuce heads quartered, and slice six more hard-boiled eggs over ail as a garnish. A few red beets are a handsome addition, mixed with the green lettuce and yellow eggs. CHICKEN SALAD FOR A SMALL COMPANY. Boil four eggs hard, throw them in cold water ; when cool, take the yolks of two in a bowl, pour over them a spoonful of mixed mustard, an ounce of sweet oil, a saltspooonful of salt, and a little blaek pepper ; mix this carefuUy, pouring in the oil a little at a time; when it is smooth, pour in four tablespoonfuls of good vinegar, and one-half a teaspoonful of sugar. This is the dressing for your salad. The chicken is supposed to be already boiled or baked. When cold, pick all the flesh from the bones and pile it in the centre of a glass bowl, or dish; mix with it three heads of celery, eut up fine, and season it with pepper and salt. About the time you wish it served, take six or seven heads of white-heart lettuce, split them, and place them closely around the cut-up chicken, and pour over it all the dressing. This is a plain and economical way, but if wanted richer, it is easy to add more eggs, and trîm the salad with sliced hard-boiled eggs, over the top. A NICE CHICKEN SALAD. Out up the white parts of four or five heads of celery, reserving the green leaves. Pick all the meat from a fine baked chicken, chop this up, and mix it with the cut-up celery; lay it in a glass or china dish, where it will be cool. To make the dressing, rub the yolks of six hardboiled eggs to a paste, with two spoonfuls of mixed mustard, a teaspoonful of white sugar, and enough oil to make it perfectly smooth; put this in slowly, a little at a time, and finish the dressing by pouring in half a cup of vinegar. Pour this over the celery and chicken and garnish with white heads of split lettuce, also the reserved celery leaves, and four sliced hardboiled eggs. POTATO SALAD. Slice a pint of cold potatoes, put them in a dish, chop over them six eschalots, pepper and sait them, and pour over them a dressing of two tablespoonfuls of oil, one of made mustard, and half a cup of vinegar ; it is better without eggs. POTATO SALAD. Slice cold potatoes, add to them chopped eschalots, and season with pepper, sait, mustard, oil, tomato catsup and vinegar. Garnish with sprigs of parsley. TOMATO SALAD^ WITH OR WITHOUT SHRIMP. Slice a dozen large tomatoes, slice with them three or four sweet peppers, then pepper and sait the tomatoes; lay slices of tomato and a little sweet pepper until the dish is full. Pour over all a dressing of oil, mustard and vinegar. A pint of shelled shrimp is a great improvement to this salad, but it is good without JAMBALAYA OF POWLS AND BICE. Cut up and stew a fowl; when half done, add a cup of raw rice, a slice of ham minced, and pepper and sait; let ail cook together until the rice swells and absorbs all the gravy of the stewed chicken, but it must not be allowed to get hard or dry. Serve in a deep dish. Southern children are very fond of this; it is said to be an Indian dish, and very wholesome as well as palatable ; it can be made of many things. COLD SLAW], WITH HOT SAUCE.