La cuisine creole

Scald your tea-pot always before putting in the tea; throw out the scalding water and allow a teaspoonful of tea to each person expected to drink it ; turn on half a pint of boiling water at first, and let it steep — green tea requires about five minutes, black tea ten minutes. After this, pour on more boiling water, according to the number of persons. Mixed black and green tea is considered a more healthful drink than green tea alone. COFFEE CREAM. Take three cups of good clear coffee, sweeten it well and boil with it a pint of cream until reduced one-third. COFFEE. Old Java and Mocha are the best coffees. A coffee roaster is the best thing to roast coffee in, but an iron pot is very good ; coffee should be dried gradually before being roasted. "Dripped" coffee is the French mode; but many make it in the old-time way by boiling. It is a matter of personal taste, not to be interfered with in this "land of the free" To make dripped coffee we grind a cupful for four persons, put this ground coffee in the top of the dripper and pour on half a pint of boiling water. It is served with boiling milk at breakfast. CANDIES AND CREAM DROPS CBBAM CANDY. To make cream candy, take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract. Dissolve the sugar in the water, but do not stir ît. Set it on to boil, let it boil briskly for twenty minutes, then try it by dropping a spoonful in a glass of cold water. If cooked enough to pull, butter some dishes and pour it into them; when cool enough to handle, pull it until it becomes as white as cream. ANOTHER CREAM CANDY. Three cups of sugar, half a cup of vinegar, and one-third of a cup of water. Boil together until it is thick and will harden when dropped into a cup of water. Butter some dishes, and just before filling them, add to the candy some flavoring essence; if you put this in earlier it will boil out. Pour the candy on the buttered dishes, and when a little cool prepare to pull it until it is white and light, which it will be if made by these directions. POP-CORN CANDY. Take a cup of molasses, one and a half cups of brown sugar, a tablespoonful of vinegar and a lump of butter the size of an egg. Boil until thick. Chop two cups of popped corn rather fine, put it into the boiling candy, and pour it all on the buttered plates. Cut in squares to be eaten without pulling. CHOCOLATE PASTE FOE CAKE. Boil one-half a cup of chocolate in one-half cup of milk, add a cup of sugar, and boil, until it is a thick paste. LOUISIANA ORANGE FLOWER MACAROONS. Take a coffee cup of the freshly gathered petals of the orange, cut them with a pair of scissors into two pounds of dry, sifted white sugar ; this keeps their color fresh. Beat the whites of seven eggs to a stiff froth, and add to the orange flowers and sugar. Drop this mixture on white paper in small cakes, and bake in a slow oven ; do not let them brown. MOLASSES CANDY. Take two quarts of molasses and one pound of brown sugar, and the juice of two lemons. Let the molasses and sugar boil moderately, without stirring it, for two hours; if not thick enough to pull then, let it boil a little longer ; then put in your extract, for if this is put in earlier the flavor will boil away. When the candy is cool enough to handle, put into the pot a pint of parched pinders, or pecan meats, or almonds cut up. Butter two large dishes and pour out the candy. MOLASSES CANDY OF OUR GRANDFATHERS' TIME. One quart of molasses, and butter the size of an egg. Stew over a brisk fire till it will harden on being dropped into cold water. A teaspoonful of essence of wintergreen should be added when it is almost done. Pull it while warm, with buttered hands, and cut in sticks.