La cuisine creole

Chop fine a firm white head of cabbage, or better than that, slice it with a patent slicer; lay it in very cold water for an hour, then take it ont, drain it, and when drained thoroughly, place it in the dish it is to be served in and pour over it the foUowing sauce: Take two cups of strong vinegar to a quart of cut cabbage, stir in it one teaspoonful of mustard and sait, a tablespoonful of butter, and three teaspoons of white sugar. Make this ail hot, and at the last moment stir in the yolks of two or three eggs ; stir rapidly and pour on to the chopped cabbage in the dish. It should be served instantly or the sauce will harden. PLAIN COLD SLAW WITH VINEGAR. This is made by chopping or slicing the cabbage as in the above receipt. When it is soaked, and is cool and firm, dust pepper on it, throw in a little salt and pour over it a cup of cold, sharp vinegar. Sliced hardboiled eggs are a great improvement if put over the cabbage when sent to table. Sliced onions also make a good salad when seasoned with salt, pepper and vinegar. Mix a little sweet, sliced vegetable pepper with the onions. PICKLES. HINÏS ON THEIE MANAGEMENT. Pickles should always have vinegar enough to eover them; those intended for immédiate use, should be kept in wide-top stone-ware jars. Keep a cloth folded upon the pickles, and the jar covered with a plate or wooden vessel ; they should occasionally be looked over; and the softest and least likely to keep, used first. Pickles intended for use the foUowing summer, should be assorted from the remainder when first made; choose those most firm, and of equal size; put them into stone, or glass-ware, with fresh vinegar to cover them; cover the vessel close, with several thicknesses of paper, or a tin cover, or if wide-mouthed bottles are used; cork them tightly. Cucumbers may be put down in a strong sait and water brine, to be greened and pickled as they ara wanted. Keep them under the brine. When wanted, freshen them in two or three changes of waier, for two or three days, until by cutting one open, you find it but little salt; then pour scalding vinegar over them three times, and keep them covered; add spices and seasoning to the vinegar, to suit the taste. The vessels in which pickles hâve been, whether of glass, wood, or stone, will never be fit for preserved fruit; they will surely spoil if put in them. After pickles are used, throw ont the vinegar, wash the vessels first in cold water, then pour hot water intô them, cover and let it remain until cold, then wash, wipe, and dry them near the fire or in the sun, and set them away for future use. Wooden ware will require to be wet occasîonally, or to be kept in a damp place, that it may not become leaky. Should satsups seem frothy or foamy, put them in a bright brass, or porcelain kettle, over the fire; boil slowly, and skim until no more scum rises, then tum into an eartheû vessel to cool, after which, put in bottles and stop them tight. TO PICKLB CUCUMBERS PLAIN WITHOUT SPICES. Take one hundred small cucumbers, or more, if yom wish, sait them freely, and let them remain eight or ten hours; then drain them, put them into boiling vinegar enough to cover them, and place vine leaves among and over them to green them; let them scald a few minutes in the vinegar, and take them from the fire, but place them near it to keep warm and become green; if the leaves turn yellow, put fresh ones among them. When green you can pack them away in jars; season them at any time you may désire, as they will keep well if scalded thoroughly with the boiling vinegar. OUCUMBBR PICKLES IN WHISKEY.