La cuisine creole

Take the yolks of ten eggs; add to them ten tablespoonfuls of pulverized sugar, three pints of new milk. and one pint of the best brandy ( whiskey will do) . Beat up the whites the last thing, and stir in, af ter the liquor is poured in. PUDDINGS, PIES AND MINCEMEAT. DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC. The delicacy of pastry depends as much upon the baking as the making, therefore strict attention should be paid to the following directions: Puff paste requires a quick, even heat; a hot oven will curl the paste and scorch it. Tart paste or short paste requires a degree less of heat. For raised or light crust, the oven may be heated as for puflf paste. When baking with coal, if the fire is not brisk enough do not put on more coal, but add a stick or two of hard wood; or if nearly done, put in a stick of pine wood. FAMILY PIE CRUST, SHORT. Put a pound of sifted flour into a bowl, work into it half a pound of sweet lard or beef drippings, with a dessertspoonful of salt. When it is thoroughly mixed put to it enough cold water to bind together. Flour the paste slab, or table, and roUing pin. Take a part of the paste and roU it to less than a quarter of an inch in thickness. This will be quite rich enough for health or taste. A bit of volatile salts, the size of a small nutmeg, dissolved in a little hot water and put to the paste, will make it more light and delicate. FINEST PUFF PASTE, FOR PUFFS. Heap one pound of flour in the centre of the bread board, or slab; make a hollow in the centre; break one egg into it, then add a teaspoonful of salt and a piece of butter the size of an egg. Mix these lightly together with a little cold water, adding the water a little at a time, until the flour is made a nice paste; work it together, and roll it out to half an inch in thickness. Then divide a pound of butter in six parts, spread one part over the paste, then fold it and roll it out again, until you can perceive the butter through; then spread over another part, fold it up, and roll out again, and so continue until all the butter is used, and the paste has been worked over six times. It is now ready for making into pies, pnflfs or any other pnrpose. Flour the slab and rolling-pin, and roll it out to a quarter of an inch in thickness. A marble slab and rolling-pin are best for pastry, and much more durable than wood. After using them, scrape them clean, wash them first with cold water, then pour scalding water over them, and wipe them dry. Have a sieve ready to sift any flour you may wish to use; this is but little trouble or delay and it is always best to sift flour. To gild pastry, wet it over when nearly done, with the yolk of an egg beaten with a little milk. PIE-CRUST. Three and a half cups of flour, one cup of sweet lard, one teaspoonful of salt, one teaspoonful of baking powder, and a cupful of very cold water. Mix with a knife, using the hands as little as possible. Roll and cut after the crust is on the pie-plate. BUTTERMILK PIE-CRUST — VERY WHOLESOME. Take a pint of buttermilk, add one large teacupful of lard, one teaspoonful of salt, and a teaspoonful of soda and flour enough to form a soft dough. Mix the lard and flour by rubbing them together; then add the othei ingrédients. This is a tender and good pie-crust. BOILED DUMPLING CRUST WITHOUT LARD OR BUTTER — FOR DYSPEPTICS.