La cuisine creole

Let a quart of milk be set on to boil; while it is getting hot, mix a cup of maizena or corn starch with enough cold water to form it into a thick batter ; add to this a cup of white sugar and the yolks of four eggs; take the milk off and stir eggs, maizena, and sugar, into the milk; beat all together a few minutes, then pour the mixture into a baking dish and bake it lightly about ten minutes, or long enough only to cook the eggs ; then take the pudding out, and while hot put over it a layer of jelly or jam; beat up the whites of the eggs with a cup of sugar, put this over the jelly and brown. MARLBOROUGH PUDDING. Take half a pound of grated apples, half a pound of fine white sugar, half a pound of butter, six eggs well beaten, the peel of one lemon grated, and the strained juice of two ; line the dish with pie paste, put the pudding in, and bake in a quick oven. MARLBOROUGH APPLE TARTS. YEBY FINE. Quarter, and stew a dozen tart apples. To each teacup of unsweetened pulpy rubbed through a sieve, add a teacup of sugar, half a cup of melted butter, the juice and grated rind of two lemons, a cup of milk, four eggs and half a nutmeg. Beat ail together and bake in pans lined with pastry, with a rim of puff paste around the edge. This is an old and always good recipe. BAKED APPLE DUMPLINGS. Make a nice pie crust, raised with yeast, or not, as you désire; divide it into six parts, and roll each part thin; have ready six good-sized tart apples, pared and cored; flll up the cores with sugar and butter. Close the dough neatly around the apples, and turn that side down in a deep dish. If they are made with raised dough they should stand one hour; if with unleavened paste, sprinkle some sugar over them, also a little ground cinnamon or other spice, and set them in the oven to bake. Spread a little batter over each of the dumplings as they go to the oven. Put plenty of spices, nutmegs, cinnamon and mace. Throw a little water in the dish, and bake three-quarters of an hour. Wine, or sugar and butter sauce is a great improvement, but it is very good without it. PLAIN TAPIOCA CREAM. Boil the pearl tapioca as you do rice; when cool sweeten it to the taste, and grate nutmeg over it. Pour rich cream over it and serve. TAPIOCA CREAM. Soak two teaspoonfuls of tapioca for two hours in a little cold water. Boil a quart of milk, and to it add the tapioca, the yolks of three eggs, well beaten with a cup and a half of sugar; give it one boil, and set it away to cool ; do not boil it long, or the eggs will curdle. Beat the whites of the eggs, and put them on top, or boil them in a little of the milk and put it on the cream. Set it on ice until wanted. This is a délicate and nourishing cream for convalescents, or invalids who require nourishing food. A NICE SUPPER DISH. Take one pint of cream, whip it until stiff, and one ounce of isinglass boiled and strained in about a pint of water. Boil it until reduced to half a pint. Boil in this water and isinglass, a vanilla bean, and when nearly cold, take out the bean, add four ounces of sugar^ and when this is blood warm, stir in the cream. Eat with whipped cream. RICE-MILK FOR CHILDREN. To every quart of milk, allow two ounces of rice. Wash the rice and put it with the milk in a closecovered stewpan, set it over a slow fire, and let it simmer gently for one hour and a half. It will scorch on a fierce fire. NICE RICE CUSTARD. Take two tablespoonfuls of boiled rice. If it is very dry, wash it with a little warm water. Put it in a pan, add a tablespoonful of butter, three or four eggs beaten light, a quart of sweet milk, sugar enough to 208 L'A 0UI8INE OBEOLE.