La cuisine creole

Take two quarts of green peas, a double-handful of parsley, four stalks of green mînt, and a good handf ul of green onions. Hâve ready two quarts of veal or beef stock, place it on the fire, throw in the abeve peas, mînt and onions. Let them ail boil ; when they are thoroughly done take them out, drain them and pound them well together. Put them in the stewpan again with the liquor ; warm it and run it through a sieve. Add at the last moment a half pound of butter and a spoonf ul of sugar. Serve with fried bread. EGONOMIGAL GREEN PEA FAMILY SOUP WITH EGG DUMPLINGS. Take a quart of shelled English peas for a large family, but if for a small family a pint will do. Put on the fire a veal bone or half a chicken ; if a pint only of peas is used add any broiled steak, bones, nice scraps, or a small beef marrow bone; set it on the fire with a gallon of water and let it boil two hours. Then tie up in a muslin bag, one coffeecupf ul of the green peas ; let the others stand in a cool place until wanted. Put this bag of peas into the pot with the beef and chicken stock, and let them boil until the peas are perf ectly done. Skim out the peas, méat and bones, and add the rest of the peas, and let them boil gently. While thèse are cooking pour the peas in the bag into a pan and mash them smoothly; then add to them a batter made with two eggs, a spoonful of milk and flour. Add to the boiling peas a spoonful of butter and a little eschalot, if the flavor of onion is liked ; then drop the batter in gently, a little at a time, in small round dumplings, and when LA CVISINïE CREOLE. 13 they boîl up your soup îs ready to serve. This iB an excellent spring soup^ and is împroved by adding lettuce heads, but they must be taken ont before the dumplingB are put in, as they give a dark eolor if lef t in too long. CLEAB PEA SOUP. Take two quarts of good beef or veal soup stock — whîch is better for being boiled the day before ; into this put a quart of young green peas, heads of lettuce, and a sprig of mint; add sait and pepper to taste. DRIED SPLIT-PEA SOUP. Take a good beef .marrow-bone of one or two pounds weight, or the remains of roast beef-bones and gravy; add a slîce of ham. Put thèse in a pot with a gallon of cold water; throw in the pot two cups of split peas or small white beans, two carrots, two turnips, two large onions or three small ones, a stalk of celery eut in pièces, a bunch of thyme, and a teaspoonf ul of mixed black and red pepper, When the vegetables are quite soft, which will be in about two hours, take the soup f pom the fire, strain it through a sieve or coarse cloth ; add sait, and put on the fire again and boil for a few moments ; then pour it over toasted bread. GREBN CORN SOUP. VEEY DELICATE. Cut corn f rom the cob until you hâve at least a pint ; cover it with a quart of sweet milk. Let it boil half an hour, add a teaspoonful of sait, skim it carefully, then throw into it a pièce of butter the size of a hen^s-egg and pepper to suit your taste. Serve with rolls or toasted bread. 14 L'A CVI8INE CREOLE. OYSTEB SOUP. DELICATE. Take the oysters from theîr lîqnor. To every quart of the lîqnor add a pînt of water or mîlk (milk îs pré- férable) ; season with sait, pepper, butter, and toasted bread-crumbs that bave been toasted and pounded. When thîs bas boiled, put in a quart of oysters to two quarts of liquor. Let ail boîl a few minutes, and serve. ANOTHER OYSTEE SOUP. VERY STRENGTHENING.