La cuisine creole

Season a pint of milk with sugar and wine, but not enough wine to curdle the milk. Fill your glasses nearly full, and crown them with sweetened whipped cream. Season the cream with extract of lemon. SYLLABUB. Take the juice of a large lemon, and the yellow rind pared thin; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar. Put these ingredients into a pan, and let them remain one night ; the next day add a pint of thick cream, and the whites of two eggs beaten together; beat them all together to a fine froth, and serve in jelly glasses. WINE SANGARIE OF PORT OR MADEIRA. Take half a glass of water, sweeten it with a tablespoonful of white powdered sugar, and stir well until dissolved; add a gill of Madeira or Port, some nutmeg grated and pounded ice. Serve with lady-cake or pound-cake, eut small. STEWED PRUNES FOR SICKNESS. Wash the prunes, put them in a stew pan, cover them with water, and to each pound of prunes put a cupful of clear brown sugar. Cover the stew-pan and let them boil slowly, until the syrup is thick and rich. WINB JBLLY FOR THE SICK. Take one pint of Madeira wine, one pint of water, and one ounce of isinglass dissolved in a teacupful of water. Let the wine and water be boiling hot, then stir into it the dissolved isinglass, and sugar to taste ; make it quite sweet ; let it come to a boil, try it by taking a little in a saucer, and if not a good jelly when cold, boil it until it is so ; if lemon is allowed, use the juice of two to flavor this jelly. BLANC MANGE. Break up and boil an ounce of isinglass in rather more than half a pint of water until it is melted ; strain it; then add the juice of two large oranges, a gill of white wine, and the yolks of four eggs beaten and strained ; sweeten to taste, and stir it over a gentle fire till it boils up ; dip a mould into cold water and pour the preparation into it. CARRAGEEN MOSS FOR INVALIDS. Wash and pick a tablespoonful of Irish moss and put it into a tin cup ; pour on it half a pint of boiling water, and set it on the coals for a short time; when it is all dissolved add sugar and nutmeg to taste. This may be made with milk, to resemble custard, and is very nourishing. Delicate infants may be fed on it when they will take no other nourishment. TARTARIC ACID AS A SUBSTITUTE FOR LEMONS. If lemons cannot be obtained to make either a lemonade or jellies for the sick, tartaric acid is a good substitute, and if used in conjunction with the extract of lemon, is a very agreeable one. LEMON JELLY WITHOUT LEMONS. Take a box of Cox's gelatine, pour over it one quart of boiling water, and stir until it is dissolved. Add a teaspoonful of tartaric acid, and four cups of sugar; let it dissolve and bring it to a boil ; while boiling, stir in the beaten whites of three eggs ; let this boil up once again and take it off the fire ; when nearly cool, add to it a tablespoonful of good extract of lemon. Strain the mixture into moulds or cups, and set it in a cool place, or on ice, to become flrm. It must be cool, or it will not jelly. ORANGE SHERBET. Squeeze the juice from a dozen oranges ; pour boiling water on the peel, and cover it closely. Boil water and sugar (a pint to a pound) to a syrup; skim it clear; when ail are cold, mix the syrup, juice and peel with as much water as may be necessary to make a rich orangeade; strain it, and set the vessel containing it on ice. Or it may be made the same as lemonade, using one lemon with half a dozen oranges. STRAWBERRY SHERBET. Take fifteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a sliced lemon, and a tea-