La cuisine creole

Put on the fire a stew-pan containing a quart of nice fresh milk, and while it is coming to the boil beat the yolks of eight eggs and a pound of fine white sugar ; when these are well beaten, take off the boiling milk, let it stand to cool five minutes, and pour it very hot over the eggs and sugar; strain this mixture, and add for flavoring any favorite extract, either of lemon, orange, peach or vanilla. Let it stand to get cool, and pour it into the freezer and surround it with layers of ice, pounded fine, and coarse dairy sait, well beaten down, and fill up till within a few inches of the top of the freezer. Now, if you have it you may pour in one quart of pure cream, and beat it with a wooden spoon into the mixture in the freezer. Turn the crank of your freezer briskly if you have a five-minute freezer ; if not, turn the can with your hand for fifteen minutes, and then pack round again with ice and sait. Draw off the melted ice and sait water, and fill up again and set away to harden before serving. Two tablespoonfuls of the extract are enough. LEMON SHERBET. If a gallon is wanted, take ten fine lemons, or more, if small ones. Place to them three quarts of cold water sweetened, with two and one-half pounds of loaf sugar. Just before placing in the freezer, beat up the whites of three eggs with a lîttle sugar and stir in. Then place the mixture of lemons, sugar, water and eggs in the freezer, and pack ice and sait around it. It freezes easîly, with less trouble than ice cream. Pineapple or orange sherbet is also very nice made the same way. BISCUIT CREAM IN MOULDS. On quart of firm clabber and one quart of sweet cream, make it very sweet with white sugar ; flavor with vanilla bean boiled in half a cup of sweet milk. Churn all together ten minutes, then freeze in moulds, or in any ordinary freezer. ORANGE CREAM. Squeeze the juice of four oranges, and put it with the peel of one into a sauce-pan ; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick ; strain it through a gauze sieve, and add to it, when cold, the yolks of five eggs, and a cup of cream or sweet milk. Set it on the fire until hot enough to cook the eggs, or nearly ready to boil them, take it oflF, stir until cold, and set it on ice, or freeze it as y ou choose. This is a delicious cream, with or without freezing, and one much used by familles in Louisiana. STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN. Make a quart of rich custard, with eggs, and sugar and milk ; when cold, pour it on a quart of ripe fruit, mash and pass it through a seive. Add more sugar if required by the fruit, and freeze it. PEACHES AND CREAM FROZEN. Peel and stone a quart of nice yellow peaches; put them in a bowl, sweeten them well, and chop very fine. If you have sweet cream, put to the fruit a quart of it , if you have not, take a quart of milk, sweeten it with half a pound of sugar, let it boil, and when boiling, pour it on the beaten yolks of four eggs. When this custard cools, you may add the chopped peaches, which should be well sweetened. Pour ail in the freezer and set it where it can be frozen. BARLEY OR SAGE CREAM FOR INVALIDS. Wash the sage or barley clean ; take a cup of either ; put it on the fire with water to cover it ; boil it gently until it is soft. While boiling, put in a stick of cinnamon, or any seasoning that is agreeable. When the barley has boiled soft and thick, take it off and strain it; then add to it a rich boiled custard, sweeten it to taste ; add a glass of wine, if liked, and serve it frozen, or not, as is liked best by the sick. FROZEN PEACHES AND CREAM.