La cuisine creole

Take two pounds, or pint cups, full of light risen dough; add to it half a pound of butter, one half pound of sugar, one half pint of milk, three eggs, a little cinnamon and nutmeg. Cover it and set it to rise ; when light, cut it into shapes and fry in boiling lard. Add a little flour to stiffen the dough. CREAM DOUGHNUTS WITHOUT YEAST. A quart of cream, sweet or sour, five eggs, and a cup of sugar. If the cream be sour, add sodar to sweeten it ; if sweet, put in two tablespoonfuls of yeast powder, or any good baking powder, and flour to mix, then roll ont and fry in boiling lard. WAFFLES. ECONOMICAL WAY. Take two eggs, a cup of sweet milk, one cup of water and three cups of flour, with two tablespoonfuls of yeast powder mixed in it before sifting ; add a tablespoonful of melted lard or butter, and a teaspoonful of sugar. Mix ail well, and bake in waffle irons. This is a nice cheap waffle. CRULLERS. Two cups of sugar, one cup of butter, three eggs, one cup of sour milk, one teaspoonful of soda. Flavor to taste, and fry in boiling lard, or bake lightly in the stove. CRULLERS. One cup of butter, two cups of sugar, three eggs, half a pint of sour milk, one teaspoonful of soda, half a nutmeg, flour to roll thin. Cut in fancy shapes. Sprinkle sugar over them when doue. Put two pounds of lard in a deep skillet, and when it is very hot, begin to fry the crullers. You will have to replenish once or twice with lard, as it will become brown and scorched if you do not.* The crullers should be a light brown, of uniform color. One-half this quantity makes a large dishf ul of crullers. CAKE AND CONFECTIONS ICING. Take one pound of powdered or flour sugar (not the common pulverized) and the whites of four eggs. Put the sugar to the eggs before you beat it at ail ; then beat till it is stiff. Spread it on the cake with a wet knife; wetting it in cold water each time you use it. Set it in front of the stove to dry, or in an oven with the least particle of heat. The cake must be nearly cold. You can flavor the icing with rose, orange, or lemon; if the latter, add a very small portion of grated rind. It is much nicer to add sugar to eggs before beating than afterward. CHOCOLATE ICING. To one pound of fine loaf sugar add half a pint of cold water ; boil over a brisk fire until the sugar, when pressed with the fingers, présents the appearance of strong glue ; add six ounces of grated chocolate ; flavor with vanilla. TO MAKE ICING FOR CAKES. Beat the whites of two eggs to a froth, then add to them a quarter of a pound of white sugar, ground fine like flour; flavor with extract of lemon or vanilla; beat it until it is light and very white, the longer it is beaten the firmer it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. This quantity will ice quite a large cake over the top and the sides. FROSTING FOR CAKE. To each egg used take ten teaspoonfuls of finest powdered sugar, and a teaspoonful of lemon extract. Beat quickly, and allow at least five minutes for each spoonful of sugar. The excellence of icing depends on the purity of the powdered sugar and the rapidity of beating given the eggs; it is much to be regretted that the most of powdered sugar îs adulterated with foreign materials, especially with the white earth called "Terra Alba", whîch causes the sugar to harden like stone, and prevents the cake and frosting from being, as it should be, light and good. BOILED ICING. VERY NICE.