La cuisine creole

Boil a cup of butter with a half pint of water; while it is boiling, stir in two cups of sifted flour ; let it cool, and when cool, add five eggs well beaten, and a quarter of a spoonful of soda dry. Drop this mixture with a teaspoon on tins and bake in a quick oven. FOR THE INSIDE OF THE CAKES. Take a pint of milk, one half a cup of flour, one cup of sugar and two eggs. Boil the milk and flour together, add the eggs and sugar ; flavor the custard with lemon. Now, you mast take the first or outside cakes, and split each one gently, so as to place in it the cream or custard which must be cold before you introduce it. Put into each cake a bout a teaspoonful of the cream. These are delicious. One half this quantity makes a large dishf ul of cake. ANOTHER CREAM CAKE WITH CRUST AND CREAM. Crust. — Three-quarter pint of water, half a pint of butter, three-quarters of a pound of flour, eight eggs. boil the water and butter together, and while boiling stir in the flour, take it off and let it cool, then add your eggs (beaten separately), and a teaspoonful of dry soda. Use about a spoonful of the crust for each puff ; bake on tins for about twenty minutes. When done cut the crust open and put in the cream. Cream. — Two pints of milk, one cup of flour, two cups of sugar, four eggs; while the milk is boiling add your flour, sugar and eggs (previously well beaten together), let it cook until it begins to thicken, take it off, and flavor with rose water. TIPSY CAKE. Place a sponge cake weighing about a pound in a glass bowl, pour over it half a pint of sherry and Madeira (mixed). Make a riih custard of six eggs and a quart of milk, sweeten to taste, flavor and let it cool. Blanch half a pound of almonds, stick them in the top of the sponge cake and pour over it the custard. PLAIN TEA CAKES. Half a cup of butter, or a large spoonful of lard, one and a half cups of sugar, one teacupful of milk, one teaspoonful of soda, seven cupfuls of sifted flour. RoU thin. EASY CAKE FOR YOUNG COOKS. Take two cups of flour, sift it and to each cup put a teaspoonful of yeast powder. Beat the yolks of three eggs and one cup of fine white sugar, together with half a cup of water mixed with extract or wine; beat this well in the yolks and ^ugar (only half a cup) ; froth up the whites of the eggs, add them, and last of ail, beat in the flour with the powder in it. Bake quickly in square or jelly cake pans. YOUNG COOKS' JELLY ROLL. Make the sponge for your jelly roll by taking a cup of white sugar, one cup of flour, and three eggs. Mix, etc.; add baking powder with the flour. Bake in a stewpan with a quick fire ; turn the cake ont on a towel when done; spread the jelly while it is still warm and soft, and roll it carefully. Cut it in slices when cold; a spoonful of water beaten with the eggs makes the cake lighter,, as it breaks the tissue of the eggs if it is added to them when beaten up. ALMOND DROPS. Blanch and pound five ounces of sweet and three ounces of bitter almonds (or peach kernels), with a little white of egg. Put half a pound of sifted flour on your dough board, make a hole in the middle of the flour, in which put the almonds, with a pound of sugar, four yolks of eggs, and a little salt. Make into a paste. Cut in pièces the size of a nut, lay them half an inch apart, on sheets of paper, in a baking-pan, and bake in a moderate oven for flf teen or twenty minutes. ALMOND MAOCAROONS. Blanch and pound with a little rose-water half a pound of almonds; add half a pound of sifted sugar, the whites of two eggs (not beaten), form into a paste. Dip your hand în water, and roll the préparation into balls the size of a nutmeg; lay them an ineh apart, on buttered paper, in a baking tin. Bake in a slow oven until a light brown. ALMOND MACAROONS.