La cuisine creole

Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them to make them very sweet; chop them up fine until they are a pulp, and add to them as much cream as you have peaches; put them into the freezer and turn it briskly until the cream is well frozen. Figs and other fruits are good served in the same way. ANOTHER ICE CREAM WITHOUT CREAM. When cream can not be procured, a custard made as directed, is a good substitute. To a quart of milk, add sugar until it is very sweet, for in freezing it loses some of its sweetness; let this boil on the fire, when it boils gently, take it ofif and pour it scalding hot to the beaten yolks of eight eggs ; stir it constantly, but never boil it as the scalding milk will cook the eggs sufficiently; it should also be stirred while cooking. Flavor with vanilla, or lemon or almond. If with a vanilla bean it is better to boil it in the milk before putting in the sugar. When the custard is cold, put it in the form or freezer. If you hâve no freezer you can make one, by using a tin kettle with a tight cover. Set this in the centre of a tub that is large enough to leave a space of four or flve inches around it; fiU the space with layers of cracked ice and coarse sait, a layer of ice last, and cover the whole with a woolen cover for half an hour. Then shake the kettle constantly, after that, until frozen: Cover up till wanted. ICED CHOCOLATE CREAM. Grate half a pound of vanilla chocolate, put it in a stew-pan with half a pound of sugar, the yolks of eight eggs, and one pint of rich, sweet milk. Stir over the fire until it begins to thicken, strain through a sieve into a basin, add half a pint of whipped cream, and one and a half ounces of isinglass. Mix well and pour into a mould. Set it on ice if the weather is warm. , COFFEE CUSTARD. Boil one quart of milk with five spoonfuls of white BUgar. Beat four eggs separately, throw the whites into the boiling milk for two minutes and dip them out with a skimmer as soon as they are cooked. Beat the four yolks of the eggs with half a cup of corn starch wet with a little cold milk; set it aside until you can put into the hot milk a cup of hot strong coff ee ; then pour in the mixed corn starch and eggs, give it a little boil and take it off. Last of ail, place the pure white boiled eggs on the rich brown custard, and you hâve a beautiful and appetizing dessert Serve with sponge cake. Some boil the coarsely ground coffee in the milk first and then strain it, proceeding after that as in other custards. LEMON CHEESE-CAKES. Boil the peel of two lemons until tender, and pound them. Take half a pound of sugar, the yolk of six eggs, and one-half pound of butter. Stir ail well together, and add the juice of the lemons last. Lay pujff paste in your pans, flll them half full of the mixture, and bake lightly. ORANGE CHEESE-CAKES. ' Boil the peel of four oranges in two waters, to take out the bitter taste. When tender, pound up with half a pound of sugar, one-quarter of a pound of butter, and the yolks of six eggs. I make these confections to use up the yolks when I hâve been using the whites of eggs for icing or white cake. Beat the mixture well and add the juice of the oranges; if the oranges are large the juice of two will be sufficient to make two pies. Put puflf paste in your pans, fill them half full of the confection, and bake lightly. WINE JELLY FROM SPARKLING GELATINE.