La cuisine creole

Put a quart of water on to boil in a stew-pan. Take a tablespoonful of sweet corn meal, or oatmeal, make it into a batter with milk or salt, stir it in the boiling water and let it boil gently for half an hour. When served it may be sweetened and nutmeg grated over it. If wanted for a strengthenîng nourishment, a bit of butter and a glass of wine or brandy may be added. This is generally given after a dose of castor oil, or an emetic. Use very little salt. BEEF TEA FOR INVALIDS. Vn tender lean beef into small pieces, free it from fat and strings, fill a junk bottle with it, cork it tight and put it in a kettle of boiling water ; let it boil three hours. In that way you obtain the juices of the meat undiluted. This is especially nourishing and good when the stomach can bear but little liquid. MILK PUNCH AS A RESTORATIVE. Take a large tumbler (it should hold a pint), half fill it with chopped ice, add to it a large tablespoonful of white sugar, beat it a little with the ice, then pour on it a wineglass of gin, rum or brandy, and fill up with fresh milk. It is generally very acceptable to an invalid who refuses other stimulants. APPLE TEA, OR WATER, FOR INVALIDS. Cut some ripe apples into thin pieces, add the peel of a fresh lemon ; pour boiling water over them and let it stand till cold, then sweeten with loaf sugar. This is a grateful and cooling drink. BAKED APPLES. Bake them in a tin roaster, as iron discolors them ; pour molasses over them and bake until soft. This is good for opening the bowels of patients who are a little constipated. ARROW-ROOT BLANC MANGE FOR THE SICK. Put a pint of new milk to boil ; make a smooth batter with an ounce of Bermuda arrow-root and cold milk; add a little salt, and when the milk is boiling stir in the batter ; let the fire be gentle or it will scorch ; sweeten this with fine white sugar, and let it boil a few minutes ; flavor with lemon, or orange water, or if lemon is ob- 230 LA CUISINE CREOLE. jected to, boil a vanilla bean in the milk before the arrow-root is put in. Take it off the fire, pour it in a mould and set it on ice; serve jelly or jam with the blanc mange, or eat it with cream if it agrees with the invalid. ARROW-ROOT BLANC MANGE. Mix in a little cold water, two tablespoonfuls of arrow-root; sweeten a pint of milk with white sugar and put the arrow-root in the milk. Let it boil a few minutes, stirring it constantly; take it off, and if desired, you can let it cool and mould it in a bowl or jelly form ; or it is nice to be eaten warm. Colored jelly over it is an improvement when moulded. ARROW-ROOT GRUEL. Mix a tablespoonful of arrow-root, or for an infant, half as much; when mixed with cold water, stir in it half a pint of boiling water. Season with salt, sugar or nutmeg. MILK POEEIDGE. Make a quart of milk boiling hot ; make a tablespoonful of flour into a batter with cold milk, add a little salt and stir it in the boiling milk, stirring it constantly for five minutes while it boils; flavor with anything agreeable. Sweetened with loaf sugar, anl nutmeg grated plentifuUy over it, it will make a most excellent remedy for looseness or dysentery. TAPIOCA MILK. Wash and soak a large tablespoonful of tapioca, put it to a quart of sweet milk, add a little salt, cover it, and set it over a gentle fire for an hour. Take it up, add sugar and nutmeg, or cinnamon to taste. TAPIOCA PUDDING. Put a coffee-cup of tapioca (soak it well first) into a pint and a half of milk, set it where it will get hot slowly, take it off when it boils, and when cool add four well-beaten eggs; flavor with lemon and peach, sweeten it to taste, and bake for an hour in a hot oven. If this is wanted for one person, take half the quantity of tapioca and milk. WHITE WINB SYLLABUB.