La cuisine creole

Line a deep pie dish with puff paste, having first buttered it thoroughly; place on this a layer of jam, then a layer of custard, then jam, then custard, until the dish is nearly full, leaving the custard layer at the top. Bake for twenty minutes in a moderate oven, let the pudding cool, beat up the whites of the eggs that were used for the custard into a stiff whip with a little powdered sugar, pile the whip on as high as possible, and serve. PARISIAN PUDDING. Lay slices of sponge cake at the bottom of a glass dish, spread over them a layer of préserve (red or black currant is very good for the purpose), place over that more slices of sponge cake, then another layer of jam. Do this until you hâve filled the dish. Pour over it sufficient sherry to soak the cake properly, then beat up the whites of four eggs with sufficient powdered loaf sugar to make it a very stiff froth, with which to cover the top of the cake completely, and bake. BIRD'S NEST PUDDING. Take half a package of gélatine, using a little more than half the quantity of water given in the receipt for making jelly; in ail other respects use the same proportions. When ready to strain put it into a large oval dish (a méat dish is nice) ; fill it nearly to the edge; then set it away to harden. Take some eggshells that you have broken just the end ofl in getting out the egg ; make a blanc-mange of corn starch ; flavor it with vanilla, and sweeten; put this into the shells before it cools and hardens at ail; set the eggs on end in a vegetable-dish so that they will stand top up, being careful not to let the blanc-mange run out. Cut some very thin yellow parings off the lemon rind, stew them in a little sugar and water; when cold lay each piece separately in a circle on the jelly, making two or three nests. Break open the egg-shells, take out the blancmange, and lay it in groups like eggs inside the nest. This makes a very pretty dish, and is very good. Ivy sprays or myrtle wound around the edge of the dish improves the appearance. BIRD'S-NEST PUDDING. Peel and core six mellow apples ; line a pudding dish with pastry; lay the apples in the bottom of the dish, and stick long narrow strips of citron around them. Stir to a cream a pint of powdered sugar, and half a pint of butter. Beat separately the yolks and whites of eight eggs; mix them with the butter and &ugar, season with nutmeg, place it on the fire, and stir until it is hot; then pour it over the apples, and bake immedîately. It can be eaten warm or cold. Do not allow the top to brown too soon. It should be covered with a pan, when first put into the oven, to prevent this. CROW'S-NEST WITH CINNAMON. Cut nice sour cooking apples into a baking dish, small or large as you need; put sugar, cinnamon, and lemon over them; throw in a cup of water, and cover the dish with a crust of light pie crust. Put it in the oven, and bake until the apples are tender. Be sure to cut air-holes in the crust before putting in to bake. Eat it with cream and sugar, or hard sauce of butter and sugar ; beat together until firm enough to slice like butter. Grate a little nutmeg over the sauce, if cinnamon is not liked. COTTAGE PUDDING. One tablespoonful of butter, one cup of sugar, one cup of milk, two eggs, one teaspoonful of soda, one pint of sifted flour, two teaspoonfuls of cream of tartar; mix like cake ; bake quickly in shallow tin pans ; dredge the top with powdered sugar, which gives a nice crust to ail puddings and cakes. Sauce to accompany this pudding : one tablespoonful of butter, one cup of powdered sugar, lemon extract for seasoning, or lemon juice, with half a pint of boiling water. Ail beaten together until it foams. COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE.