La cuisine creole

Take ten or a dozen oranges, remove the peel, ail the white part and the seeds. Do this caref uUy by quarter- ing them, retaining the transparent pulp and juiee. Do not break the skins of the sections. Boil a pound of loaf sugar in half a glass of water until the syrup strings when lif ted on a f ork, then take it from the fire and dip each section of orange in this candy while it is hot ; you can do this by placing each one on a little stick eut for the purpose. As the pièces are dipped, arrange them in some pretty f orm on a dish or bowl, and fill up the hoUow with whipi)ed cream, sweetened and seasoned with a glass of maraschino. FRANCATELLI^S LEMON PUDDING. The juice and grated rind of six lemons, a pint of milk or cream, six ounces of sponge cake or macaroons, eight yolks, and the whites of four eggs (whipped to a froth), one pound of sugar, and a little sait. Mix in a basin, and work ail thèse materials together for at least ten minutes. Put a border of puflf paste around a pie-dish, then pour in the batter; strew cut-up almonds over it, and baka Sift powdered sugar over it, and serve. 174 LA CUISINE CREOLE. WHIPPED CRBAM WITH WINB. To the whites of three eggs, beaten to a f roth, add a pint of cream^ four tablespoonf uls of sweet wine, and four spoonfuls of sugar. Put bright jelly, or lîght- colored marmalade in spots among the cream, and serve sponge cake with it. BATTEE PUDDING. One quart of milk, six eggs beaten separatély, and seven tablespoonf uls of flour. Boîl the milk, stir in the eggs and flour, while the milk is nearly hot enough to boU ; do not let it boil when you stir in the flour, but take it off the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it with wine or lemon sauce. You should sait the milk slightly before boiling. When well and quickly made, this is a delightf ul pudding, but it should be eaten hot. A SUPEEIOE LEMON TAET. Squeeze the juice f rom six lemons, wash the rinds and boil them ; if too strong of the lemon oil, it is better to change the water. You must grate or pound the rinds, and when tender and cold, add to them one pound of sugar, one-f ourth of a pound of butter, and the yolks and whites of flve eggs. Stir in the juice of the lemons, and cook the batter gently until it is thick as honey; then bake it in puflF paste without tops. Ornament with f ancy strips of paste. LA CUISINE CREOLE. 175 SUBT PUDDING. Take a cupf ul of chopped suet^ half a cup of molasses^ one cup of raisins chopped, a teaspoonful of powdered cloyes and cinnamon, one-half cup of sugar, two eggs well beaten, half a cup of sweet milk, a little sait, and two teaspoonfuls of yeastpowder. Stir in flour until it is a thick batter ; flour a cloth, and pour in the mixture, leaving room to swell. Boil two hours. EOLL PUDDING OF ANY KIND OF FRUIT. Make a light paste, roU out lengthwise, spread any kind of fruit over the paste, and roU it up in the dough ; wrap it up in a cloth, tie it caref ully, and boil it one hour. Tou will flnd this delicious if made of either blackberries, strawberries, peaches, or any kind of dried fruit stewed and sugared ; if f resh fruit is used, it needs no stewing. A DESSEET FOB A DELIGATB PEBSON. Boil one cup of rice until perfectly soft, then add a teacup of rich sweet cream, and half a teacup of any acid jelly — currant is the best, but plum, strawberry or lemon will do. Put it over the flre a f ew minutes, turn it into a mould. Eat with sweetened cream. MAOOABOON PUDDING lOBD. Line a mould with maccaroons, as described for Iced Cabinet Pudding. Pill the mould with dried cherries, seedless raisins and macaroons, in layers; then pour a little Madeira or sherry wine over them, and finish by pouring over ail a custard of a pint of milk, two eggs and 176 LA CUISINE CREOLE.