La cuisine creole

flavoring to suit ; sweeten it with half a pound of white sugar, and in summer cover the mould up in ice and sait until wanted. In winter steam it and serve with butter and sugar sauce. STEAMED CABINET PUDDING, VERY FINE. Butter a pudding mould, and Line it with brioche, or any kind of cold sweet roU, or Sally Lunn, that has been lef t over. Fill the mould with layers of sponge cake, or maccaroons, alternately with currants, or seedless raisins, chopped citron, or other dried fruit ; then make a boiled custard of six yolks of eggs ( for a moderate size mould), a pint of milk or cream, six ounces of sugar, a glass of brandy, and the grated rind of a lemon. Moisten the maccaroons with extract of lemon, and then pour over the custard, which need not be previously boiled, as the pudding is to be steamed, and boiling the custard is unnecessary, except when it is to be iced. Serve with wine or hard butter sauce beaten up with a little wine. MERINGUE PUDDING. VERY NICE. Take a pint of bread crumbs, a quart of milk and four eggs. Make one pint of milk boiling hot, pour it /over the bread crumbs, and beat it smooth ; when cool, add a cup of sugar, and the yolks of the four eggs ; also a lump of butter (the size of an egg). Beat all well together, thin it by adding the rest of the milk, flavor it with peach or nutmeg, and set it in the oven to bake. You must only bake it long enough to cook the eggs, for, if you leave it to stew and simmer in the stove, it loses its jelly-like consistence, and the milk turns to whey. When slightly brown on top, take the pudding out of the stove, and set it to cooL. When cool, spread over it a layer of acid préserve or jelly, such as plums, apples, grapes, or currants. Then finish it by making an icing or meringue of the whites of the eggs, beaten up with a f uU eup of white sugar ; flavor this with lemon extract, and then put the pudding again in the stove and brown. If for a small family, use a pint of milk and half of ail the materials mentioned. This is considered an elegant dish for any occasion. A DELICIOUS PUDDING, VERY EASILY MADE. Butter some thin slices of rolls ; lay them in a pudding dish with currants and citron eut up fine, and strewed between the slices. Then pour over the rolls, a custard made of a quart of milk, four eggs and half a pound ot sugar; flavor this and bake lightly. PRINCE ALBERT'S PUDDING. Take one-half pound of butter, one-half pound of grated bread crumbs, one-half pound of sugar, the juice of two lemons with the rinds grated in ; add six eggs well beaten, a glass of brandy and four tablespoonfuls of marmalade. Steam this pudding in a mould and serve with wine sauce. COCOANUT PUDDING OB PIES. Break a cocoanut and save the milk ; peel oflp the brown skin, then throw each piece into cold water, and let it stay a few minutes to cool; take the pieces out, wipe dry and grate ; add their own weight of white sugar and half the weight of butter ; rub the butter and sugar to a cream, add five well-beaten eggs, and a cup of milk 178 LA OVIBINE CREOLE. last of ail, throw into the mixture the milk of the cocoannt and the grated rind of a lemon. Bake in a puddingdish, or make it into pies with a bottom crust. ornament the top of the pies with fancy twists of paste. CUSTARD COCOANUT PUDDING. Grate one cocoanut ; take a quart of milk, four eggs, and a cup of sugar. Beat sugar and eggs light, then stir in the milk, and last the cocoanut and such flavoring as you may prefer. Pour this into a deep pan lined with paste; put fancy strips of paste across it, and bake lightly. A NICE ICE CREAM.