La cuisine creole

Beat the whites of two eggs with a quarter of a pound of powdered sugar and a quarter of a pound of blanched and cut almonds. Form them into rings on letter paper, put the paper on tin, and place them in the stove oven, to harden and brown lightly. APPLE COMPOTE. Make a syrup of three-quarters of a pound of sugar and a cup of water ; let it boil while you are paring and taking ont the cores of six nice sour apples. Throw them into the syrup and let them boil for half an hour, or until transparent. Pour into a glass or china dish, and serve for a lunch or tea. They are nice when served warm. MAIZENA BLANO MANGE. This can be made with maizena, corn starch, or potato flour, but maizena is preferable. Take a quarter of a pound of maizena and three pints of milk. Put two and a half pints of the milk on to boil, and wet the corn starch or maizena with the remaining half pint. When the milk boils add to it (or better before it boils), h quarter of a pound of white sugar and some lemon rind, sliced or grated. Let this boil a little, and then stir in the mixed maizena or corn starch. When cooked five minutes, pour it into moulds or bowls ; wet the bowls first with cold water to prevent the jelly sticking to the sides. When firm and cold, eat it with cream or any kind of stewed fruit you may hava GELATINE BLANC MANGE. To one quart of milk add an ounce of Nelson's or Coxe's gelatine, which has been soaked an hour in a cup of cold water. Add to this half a pound of fine white sugar ; let it simmer very gently on the fire in a stewpan until ail the gelatine is dissolved. Strain it, and pour it in a mould; when it begins to thicken, put it on ice and serve it with cream. GELATINE BLANC MANGE. Take a quart of new milk, set it on to boil; stir into the boiling milk, half a box of gelatine, which should have been soaked in cold water ten or fifteen minutes. When the gélatine is dissolved, stir into the milk a cup of sugar; take the jelly from the fire, and last of ail while the mixture is very hot, stir in four eggs ; season with vanilla or lemon extract, and pour into moulds. Eat with cream. This is very nourishing for invalids. CHOCOLATE MANGE. Made the same as gelatine blanc-mange above described, except seasoning the jelly with six ounces of grated chocolate in the boiling milk. Eat with cream or wine sauce. ISINGLASS JELLY. Boil in one pint of water, one ounce of isinglass, and when well dissolved, add to it one pound of sugar, and a cup of pale wine When the water is boiling, add to it 170 LA CUISINE CREOLE. the rind of a lemon, and when taken off the fire, add the juice and grated rind of lemon. Strain this mixture and whisk it till it begins to thicken, then pour it into the vessel you wish to mould it in, and set in a cool place, or on ice to harden. LEMON CUSTABD. Boil a cup of water, and stir into it a tablespoonful of flour, or corn-starch. Beat the yolks of three eggs with a cup of brown sugar. Add the juice of a lemon strained; beat it up with the yolks and sugar. Pour this in a paste, and bake it. While the custard is baking, take the whites of the three eggs and beat them up with a cup of pulverized sugar. Spread this icing on the baked custard, and brown it slightly. NICE BOILBD CUSTARD. To every quart of milk, allow six eggs and a cup of white sugar. Set the milk to boil ; beat the whites of the eggs with a half cup of sugar, and drop into the boiling milk for two minutes ; then with a skimmer remove the boiled whites, and put on a dish to cool. When the whites are taken off, stir into the milk the yolks and sugar, previously well beaten up together. Add rose, lemon, or peach-leaf flavoring. Run this through a sieve into the bowl you expect to serve it in ; then pile up the whites on the custard. The whites can be boiled without beating them with sugar. APPLE CUSTARD. A NICE DISH.