La cuisine creole

Steep some large free-stone peaches in brine for two days, then wipe each peach carefully, and eut a hole in it just sufficient to allow the seed to come out; then throw them into cold vinegar until you make the stuffing, which is to fill up the cavity occupied by the seed. Take fresh white mustard seed which has been wet with vinegar, and allowed to swell a few hours, scraped horse radish, powdered ginger, a few pods of red pepper, a few small onions, or, better still, a clove of garlic. Mix all with vinegar, and add half as much chopped peach. Stuff the peaches hard with this mixture, replace the piece eut out, and tie it up tight with pack-thread. Boil a quart of vinegar for each dozen peaches ; season it with the same spices as the stuffing. Boil the spices in a small bag, and then put in the peaches and let them scald ten or fifteen minutes, just long enough to be thoroughly hot ail through. Place the peaches in jars, and pour scalding vinegar well spiced over them — the vinegar must cover them ; add at the top a tablespoonful of salad oil. Cover the jar tight by tying leather over it [illustration: LA CUISINE CREOLE. 119] MELON MANGOES. Qet the late, small, smooth, green melons, they should not be larger than a teacup; eut out a pièce from the stem end large enough to allow you to take the seeds from the inside ; scrape out ail the soft part, and when done, cover with the pièce eut out and lay them in rows in a stone or wooden vessel as you do them. Make a strong brine of sait and water, pour it over the melond and let them remain in it twenty-four hours. Prepare the f oUowing stuffing: sliced horse-radish, very small cucumbers, nasturtiums, small white onions, mustard seed, whole pepper, cloves and allspice ; scald the pickles and cool them. Rinse the melons in cold water, then wipe each one dry and fill it. Put a cucumber, one or two small onions, with sliced horse-radish and mustard seed, into each melon ; put on the pièce belonging to it and sew it with a coarse needle and thread ; lay them in a stone pot or wooden vessel, the cut side up ; when ail are in, strew over them cloves and pepper, make the vinegar (enough to cover them) boiling hot, and put it over them, then cover with a folded towel ; let them stand one night, then drain off the vinegar, make it hot again and pour it on, covering as before. Repeat this scalding four or five times, until the mangoes are a fine green ; three times is generally enough. Be sure the melons are green and freshly gathered. The proper sort are the last on the vines, green and firm. If you wish to keep them till the next summer, choose the most firm, put in a jar and cover with cold fresh vinegar ; tie thick paper over them. BREAD AND YEAST. BEMABKS ON YEAST. Without good yeast to start with it is impossible to make good bread, therefore I devote a few moments to this important considération. There are several kinds of yeast used for raising bread and rolls. Brewers' yeast is given to start with, though too strong for a family bread. Bakers' is better, but not always to be had. A housekeeper should get a little of any good yeast to commence with, and when she flnds it is good, and is well risen and sweet, instead of pouring it into flour, and baking it, it is better to thicken it with cornmeal, eut the cakes out, dry in a cool place, and keep the cakes always on hand for any purpose to which they are suited, i. e., in the making of bread, rolls, pocketbooks, loaf-cake, sally lunn, or any kind of light biscuit. TO MAKE EISING WITH YEAST CAKE.