CPIAPTER XV

Du Uochon.

The old Creoles, like their French ancestors, hold that every portion of the hog is good, from the head to the feet, and all portions are util- ized in the various dishes which are so delightfully prepared in New Or- leans. For roasting, the Creoles al- ways use the delicate "Cochon de Lait," or sucking pig, of not more nor less than four or five weeks old, when the pig is roasted whole; other- wise the best parts of the grown hog for roasting are the loin and the leg. Pork chops or cutlets are taken from the loin. Tliey are used as entries, as are also slices of cold ham; the kidneys, cooked in wine, and the tails braisfies, or smoth- ered.

Pork must always be cooked well done, or else it w^ill be dangerous, unwholesome and Indigesible. It must .be roasted or fried. The Cre- oles will never eat a broiled pork chop.

Roast liOln of Pork.

Longe de Pore Rotie.

A Loin of Pork.

Salt and Pepper to Taste.

Parsley to Garnish. Apple Sauce.

Score the loin in close lines across and down. The lines should be about a half inch apart. Dredge ■well with salt and pepper and place In the oven, letting it cook slowly and long, allowing at least twenty-five minutes to every pound, and basting every five minutes for the first half hour and every ten minutes thereaf- ter. Pork must always be well done. When cooked thoroughly, take out of the baking pan, put in a hot serv- ing dish, and garnish nicely with parsley. Serve with Apple Sauce and a little horseradish. (See recipe "Sauces for Meats," etc.)

Roust Fork,

Pore Roti.

The leg and shoulder may bs roasted in the same manner as the loin, allowing from twenty to twenty- five minutes to a pound in cooking.

Roast Fig Stuffed.

Cochon de Lait Roti et Farcl.

1 Pig, Four or Five WeeliS Old.

3 Large Onions. 2 Cups of Btead Crumbs,

3 Sprigs of- Cliopp.ed Paisley.

Salt and Pepper to Taste.

2 Ounces of 'Butter.

2 Teaspoonfuls of Powdered Sage.

3 Hard-Boiled Eggs. 1 Herb Bouquet,

In New Orleans the pig is always sold killed and cleaned by the butch- er. Wash the young pig well, clean- ing again, and scraping thorouglily and taking out all remaining hair from the ears and nostrils. Wasli again thoroughly in cold water, in- side and out, shaking the pig vig- orously, head downward. Then turn upwards and pour cold water over it. Wipe dry inside and out with a coarse towel, and then rub well in- side with salt and pepper and minced parsley, thyme and bay leaf. Pre- pare a dressing as follows: Wet tlie bread crumbs and squeeze thorough- ly. Then add the sprigs of minced parsley and hard-boiled eggs and the powdered sage. Mix •well. Season all highly with black pepper and salt using about a teaspoonful of salt and a half teaspoonful of black pep- per. Place two ounces of butter, which will be equal to two table- spoonfuls, in a frying pan on the stove, and, when it melts, add the minced onions. Let them brown, and then add the dressing, stirring well, and letting it fry for five minutes. Take off and stuff the pig and sew up the ' opening. Truss the fore legs forward and the hind feet for- ward, and close under the body. Wipe the pig carefully with a damp towel, and then place a corn cob in its mouth to keep it open. Rub the pig all over the outside with butter, dredging lightly with salt and pep- per. Place in a modreate oven, and bake steadily for two and a half or three hours, according to size and age. Baste frequently, and, when half done, rub again with butter un- til the pan Is saturated. Continue basting at intervals. When done, take out of the oven and place on a hot dish. Garnish the dish with parsley. Take the corncob out of

the mouth and place instead a nice, rosy apple. Serve very hot, with Apple Sauce. (See recipe "Sauces for Meats," etc.)

Sweet potatoes are a nice vege- table to serve with roast pig. Boil a half dozen first and then peel care- fully and place them whole, about fifteen minutes before serving the pig in- the pan where it is roasting; let them soak in the gravy, brown nicely and serve on a separate plat- ter or as a. garnish.

Roast Spare Ribs,

Cotelettes de Pore Roti.

Spare Ribs. Salt and Pepper to Taste.

A GaiElsh of Parsley and Radish.

Dredge the spare ribs lightly with salt and pepper, after having washed well and wiped dry with a coarse towel. Place them in the baking pan and dredge with butter; place them in the oven and cover with a piece of buttered paper. Allow twenty minutes to every pound in cooking. About twenty minutes before serving take oft the buttered paper, dredge again, with melted butter, and let it brown nicely. Serve with a gar- nish of parsley and radishes.

If it is desired to stuff the spare ribs, have the ribs cracked, cross- wise, the entire length, in two places. Put a stuffing, as for roast pig, in the center, or a stuffing made of mashed potatoes and three hard- boiled eggs, mixed thoroughly. Close the ends of the ribs over this, tie we-11 and roast as for a roast pig. Serve with an Apple Sauce or a Sauce Piquante. (See recipes "Sauc- es for Meats," etc.)

Fork Tenderloins.

Filet de Pore Sautfi.

4 Pork Tenderloins. A Tableapoonful of Lard. Salt and Pepper to Taste. Have the tenderloins cut thin and split lengthwise without separating Season well with salt and pepper. Have ready a very hot frying pan, place a tablespoonful of butter or lard within and add the tenderloin. Turn every two minutes, not leaving them very long on either side at a time. Be careful to cook through and through, smothering over a low fire, and serve with Apple Sauce or Currant Jelly. (See recipes "Sauces for Meats," etc.)

Fried Pork Cbops.

.Cotelettes de Cochon a, la Poele.

6 or 8 Pork Chop*.

Grated Bread Crumbs.

Salt and Pepper to Taste.

Wash the pork chops and season

well with salt and pepper. Roll In

grated bread crumbs and fry In boil-

ing lard twenty-five minutes. This will be when they have reached a rich brown. Take out. place on a platter and serve with pickles or a Sauce aux Cornichons. (See recipe.) pigs' Feet. Pieds de Cochon.

6 Pigs Feet. 2 Bay Leaves.

3 Blades of Mace.' 1 Dozen Whole Clores.

1 Whole Red Pepper Pod.

1 Pint o£ Good Cider Vinegar.

Salt, Pepper and Cayenne to Taste.

Select young and tender pigs' feet. Clean and scrape well and soak In cold water several hours. Split and crack the feet in several places; put them in a stewpot; cover with cold water and let them simmer until tender. When done, lay in a crock. Boil the vinegar, mace, cloves and bay leaves and pepper pod together a few minutes. Season the feet with salt and pepper, and pour the spiced vinegar over while boiling hot. (3over the crock and set to cool. The feet will be ready for use in twenty-four hours.

Pigs' Feet, Sauce Robert.

Pieds de Cochon a. la Sauce Robert

3 Pigs' Feet.

1 Tablespoonful of Butter or Olive OH.

1 Tablespoonful of Salt.

% Tablespoonful of Pepper.

Grated Bread Crumbs. % Pint of Sauce Robert.

Boil three good-sized Pigs' Feet In

a salted water, and when tender,

take out of the water and drain

thoroughly. Split the feet in two

and place in a dish and season well

with salt and pepper. Then rub them

with the olive oil or butter; roll the

feet in grated bread crumbs and put

them to broil, allowing four minutes

to each side of the feet. Prepare a

hot Sauce A, la Robert (see recipe),

and pour this sauce in a warm dish.

Lay the feet nicely over It and send

to the table hot.

Pigs' Feet, Plqnant Sance.

Pieds de Cochon k la Sauce Piquante.

Prepare In exactly the manner di- rected above, and, after broiling the feet, serve with a half pint of Sauce Piquante. (See recipe.)

Pigs' Feet, Tomato Sance. Pieds de Cochon a, la Sauce Tomate.

Boil and prepare the feet as in re- cipe for "Pigs' Feet, Sauce Robert" and serve with a half pint of hot To-, mato Sauce.

Pig's Feet, Tartar Sance.

Pieds de Cochon a, la Sauce Tartare. Prepare the feet as Indicated in the recipe for "Pig's Feet, Sauce Rob- ert," and serve with a half pint of Sauce a. la Tartare. (See recipe.)

Pig's Feet, St. Hubert Style.

Pieds de Coohon a 1* St. Hubert.

Prepare the feet as in the recipe for "Pig's Feet, Sauce Robert," and serve with a half pint of hot Piquant Sauce, to which has been added a teaspoonful of Creole mustard, di- luted.

Stuffed Pig'fsi Feet & la Perlgueux.

. . Fieds de Coclion ft la Perlgueux. . .

3 Pigs' Feet. 2 Minced Truffles.

% Glass of iladeii-a Wine.

.1 Pound of Bonea Tuiiey Forcemeat.

6 Pieces o£ Crepinette.

1 Egg. 2 Ounces of Butter.

Va Pint of Hot Pedgueux Sauce.

Boil the Pig's Feet, and then split them in two; take out the boneg, lay the flesh on a dry, clean cloth and wipe well. Make a forcemeat of boned turkey (see recipe under chapter Stuffings for Fowls, etc.); add the truffles, which have been finely minced, and a half glass of Madeira or Sherry "Wine. Mix this well together. Crepinette is applied to a skin found in the stomach of the pig. Take six pieces of this cre- pinette, which you will have secured from the butcher; cut them the size of a man's hand and lay on a clean biscuit board; place on each piece of skin a portion of the forcemeat about the size of a hen's egg and flatten out well. Place one-half of a pig's foot on top of this farcie, and cover with another layer of the stufl^ng. On either side lay three thin slices of truffles. Wrap the- cre- pinettes up in some fanciful shape, such as an envelope or card case, and dip them separately in a well-beaten egg, and then in grated bread- crumbs. Put two tablespbonfuls of butter In a saucepan or deep frying pan, cover closely, and let the feet cook on a slow fire for twenty-flve minutes, allowing twelve minutes and a half to each side. Serve with a pint of hot Perigueux Sauce. (See recipe.) Place the sauce in a dish lay the feet neatly over it and send to the table hot.

Stuffed Pig's Feet, Madeira Sauce.

Pieds de Cochon a. la Sauce MadSre.

Prepare the feet in exactly the same manner as indicated in the re- cipe given above, and serve with a pint of hot Madeira Sauce, Instead of the Sauce Perigueux.

Hogshead Cheese,

Fromage de Cochon.

1 Hog's Hetfd. 1 Lemon.

1 Glass of Slierry or Madeira. 2 Onions.

1 Slice of Ham.

Thyme, Bay Leaf, Spices.

Boil the whole of the hog's head, I

which has been well cleaned and scraped. Add four teaspoonfuls of salt, and a lemon cut Jn half. After four hours, when the head will have become very tender, take out of the water and set to cool. Then skin the meat, from the head. Preserve the water'in which it has been boiled. Cut up the entire head, ears and tongue and two of the feet, if you have boiled them, too, into pieces of about one inch in length. Take two large onions and chop them very fine. Put a tablespoonful of lard and the onions into a pot. Don't let them brown, but slightly smother. Season well with minced thyme, three mashed cloves, a dash of red pepper (Poivre Rouge). Add a teaspoonful of water taken from the reserve in which the head was boiled. Let this simmer gently; then add one pint of the wa- ter, the peel of a large lemon, cut fine, and one glass of Sherry or Ma- deira. Add hot pepper to taste, sea- soning highly. Boil well. Then add the head and a slice of ham, cut into pieces of about one inch long and a half inch wide. Season to taste, and add five powdered allspice, one blade of chopped mace and three mashed cloves. Let it boil for a half hour longer, till it comes to the right con- sistency. When cooked, fill a bowl with the cheese and put a close-fit- ting dish pn top, and then place a piece of plank over this and set £t big weight of about fifteen pounds or three or four flatirons on top. When the cheese cbols, which will be in about five or six hours, turn out of the bowl. It will have taken the shape of the bowl and become a fine head of cheese^ ready to be served. This is the Creole's way of making hogshead cheese, and It can- not be improved upon. Salt Meat. Viande SalSe. Salt pork enters so largely into cooking that it will be unnecessary to devote special attention to it here. It is used in cooking cabbage in pork and beans' — a most excellent dish for children — and with nearly all green herbs and vegetables it serves as a delightful flavor. In the the chapter on vegetables

Pickled Pork.

Petit Sale.

Coarse Salt Sufficient to malse a Brine.

12 Bay Leaves. 2 Dozen Onions.

23 Pounds of Pork. 1 Ounce of Saltpetre.

12, Cloves. 6 Allspice.

Pork should be pickled about

twenty hours after killing. It is

pickled always in sufficient quantity

to last for some time, for, if proper

care is taken, it will keep one year after pickling; but it may also be pickled in smaller quantities, of three or four pounds at a time, reducing other ingredients in the recipe ac- cording to quantity of pork used. To twenty-five pounds of pork, allow one ounce of saltpetre. Pulverize thoroughly and mix with a sufficient quantity of salt to thoroughly salt the pork. Cut the pork into pieces of about two pounds, and slash each piece through the skin, and then rub thoroughly with the salt and salt- petre mixture till the meat is thor- oughly penetrated through and through. Mash the cloves very fine and ground the allspice. Chop the onions. Take a small barrel and place at the bottom a layer of salt, then a layer of coarsely chopped on- ions, and sprinkle over this a layer of the spices and minced bay leaves. Place on this a layer of the pork; pack tightly; then place above this a layer of the salt and seasonings and continue with alternate layers of pork and seasonings till all the pork is used up. Conclude with a layer of the minced herbs and spices and have a layer of salt on top. Cover the preparation with a board on which a heavy weight must be placed to press down the meat. It will be ready for use in about ten or twelve days.

HAM. jambon.

Ham is one of the most useful ar- ticles of supply that can be kept in any household. The Creoles gene- rally keep a nicely boiled ham on hand. In case of unexpected com- pany for lunch or supper, the ham is always ready and sure to be ap- petizing. It forms combinations in many dishes, and is in itself a de- lightful breakfast dish and dinner entree.

Boiled Ham. Jambon Bouilli.

A Ham. 2 Blades of Mace.

1 Dozen Cloves. 4 Bay Leaves.

Black Pepper and Paisley to Garnish.

Wash the ham well in cold water, scraping oft all portions of mold or salt. Have a large boiler of water on the stove; or, better still, the furnace. Throw in two blades of mace, a dozen cloves and three or four bay leaves. Put the ham in the water and let the fire be slow. allowing the water to heat gradu- ally. Do not permit it to come to a good boil for two hours at least, and be careful to skim carefully, so that all rejected substances may not im- pregnate the ham. Keep it simmer- ing gently, allowing twenty minutes to every pound. When done, let the

ham cool in its own liquor, and then put the ham on a board, cover with another board, and lay a weight over. Leave under weight several hours. This will enable you to cut the ham in thin slices after removing the weight. Then carefully remove the skin without taking off the fat. Sprinkle it in patches with black pepper and ornament the shank bone with quilled paper, or a paper frill. Serve it cold with a garnish of par- sley. Cold boiled ham should be sliced very thin and served with pickles and mustard.

Fried Hnm.

Jambon Frit.

8 Thin Slices of Ham.

Pepper to Taste.

Parsley to Garnish.

Slice the ham thin. Heat the fry- ing pan very hot. Lay in the ham in its own fat and fry over a quick fire. The Creoles serve eggs nicely fried, with ham. Allow an egg to every slice of ham. After taking the ham out of the pan, drop in the eggs. If you do not like eggs fried on both sides (many prefer them so), baste the eggs with the hot grease, and be sure to cook the yolks whole. When they are well set, without be- ing hard, take the eggs out and lay one on each slice of ham. Garnish with parsley. Sprinkle the eggs with salt and pepper very lightly and serve. This is a very popular Creole brealkfast dish.

If eggs are not served with the fried ham, and a gravy is desired, malce one as follows: Take one ta- bleSpoonful of flour and add to the remaining fat in the pan. Mix weil until smooth. Add a half pint Of milk and stir until it boils; throw in a dash of black pepper, pour over the ham and send to the table hot.

Broiled Ham.

Jambon Grille. 6 or 8 Thin Slices of Boiled Ham. 6 or 8 Slices of Buttered Toast. Always use boiled hata for broiling. Slice it about a half inch thick, ac- cording to the number to be served, and trim off the rough edges. Have the broiler very hot, lay the slices of ham upon it and brown well. Serve with buttered toast.

Broiled Ham With Cnenmber Gar- nisli.

Jambon Grille aux Concombres.

G or 8 Slices of Boiled Ham.

Pepper. Cucumbers.

Cut thin as many slices of ham as

desired and broil evenly over hot

coals. When well brown butter, add

pepper, sprinkling, and serve with

slices of cucumber that have been

steeped in salted vinegar several hours ranged around it.

Ham Croquettes.

Croquettes de Jambon.

2 Cups of Finely Chopped Boiled Bam.

2 Cups ot Mashed Potatoes.

The Yolks ot 3 Eggs. 2 Tahlespoonfuls of Cream. 2 Tablespoonfula of Butter. A Dash of Cayenne. Chop the ham fine and add to the mashed potatoes. Then add the cream and butter and the yolks of two eggs, beaten well. Beat all to- gether until smooth, then add a dash of Cayenne. Mold the ham Into cyl- inder shapes of about a finger in length and roll in the beaten egs? that remains. Then roll In bread crumbs grated and fry In the boiling fat.

Ham puffs are made in the same way, only the potatoes are omitted, and a stiff batter is used instead, made of one pint of flour and one of water, three eggs and four ounces of finely chopped ham. The ham is placed in the batter and fried In boiling lard to a golden brown.

Ham SonHie.

SoufSe de Jambon.

1 Cup ot Minced Ham.

3 -Eggs, Beaten With he Whites and Tolks

1 Teaspoonful of Finely Chopped Parsley.

Pepper to Taste. Mix together the chopped parsley, ham and yolks of eggs and a dash of Cayenne pepper. Beat all very hard till it becomes light. Then add the whites of the eggs, which have been beaten to a froth. Beat together sufficiently to mix well. Pill a dish and bake in an oven for eight or ten minutes and serve with a Cream Sauce. (See recipe.)

Boiled Bacon.

Petit Sale BoullU. Proceed in e?cactly the same man- ner as for boiled ham.

Filed Bacon.

Petit Sale Frit.

Cut into very thin slices, put In the frying pan and fry to a nice golden brown. This is a fine break- fast dish.

Creole Sansage. Saucisses a la Crgole.

It has been said by visitors to New Orleans that the Creoles excell all other cooks in preparing appetizing sausages.. From the old Creole ne- gresses, who go about the streets in the early morning crying out "Belles Saucisses!" "Belle Chaurice!" to the

"Boudins" and "Saucissons" so tempt- ingly prepared by the Creole butchers in the French Market, the Creole sau- sage enters largely into domestic cookery and forms a delightful flav- or for many dainty dishes, especially of the vegetable order, while in the preparation of the famous "Jamba- laya," the "Chaurice," is one of the most necessary and indispensible in- gredients. Though sausages of any of these varieties may be bought in the French Market and other stalls daily, many of the ancient house- wives and cooks prefer to prepare their own sausages, and the follow- ing are the carefully compiled re- cipes.

In making sausage, the Creole housewife generally prepares a suf- ficient Quantity to last several days.

i Pounds of Lean, Fresh Pork.

2 Pounds of Fat Fresh Pork. -2 Large Onions, Minced Very Fine. 1 Clove of Garlic, Minced Very Fine.

1 Teaspoonful of Cayenne Pepper and Chill

Pepper (very hot.)

1 Teaspoonful of Red Pepper.

3 Teaspoonfuls of Salt.

2 Teaspoonfuls Finely Ground Black Pepper.

1 Sprig of Thyme, Well Minced.

3 Sprigs of Parsley, Finely Minced.

2 Bay Leaves, Chopped or Minced Very Fine.

% Teaspoonful of iiUsplce, Very Fine.

Hash the pork as fine as possible — fat and lean — and mix together. . Then season highly With the salt and black pepper and Cayenne, Chili and red pepper (pimento). This high seasoning distinguishes the Creole sausage from all others. Chaurice must be seasoned very hot, so do not fear to have too much red pepper. Mince the onion and garlic as fine as possible, then add to the Chaurice. Mince the herbs as fine as possible, and add, and then mix the finely ground spices thoroughly with the Chaurice. Hash all together, and when well mixed, take the casings (the Creoles always use the entrails of the sheep for this purpose) that have been well cleaned by the butch- er. Scald them and wash thorough- ly again. Dry them and fill with the mixture, tying them In the lengths you desire.

Chaurice Is fried In boiling lard for breakfast, always having suf- ficient to have the sausage swim in It, and served, after draining of all grease, on a hot dish with minced parsley thrown over as a garnish. It is used most extensively in making "Jambalaya," and a few Chaurice thrown into the pot of boiling cab- bage or beans add greatly to the flavor. This is a distinctive Creole sausage and the very nicest and most highly flavored that can be eaten.

Cbiinrice With Purfie of Potatoes.

Chaurice a. la Purfie de Pomines de

2 Pounds of Chaurice.

4 Irish Potatoes. 1 Egg, Well Beaten.

Prick the sausages and lay them

in the bottom of a pan. Make a soft

Puree of Potatoes (see recipe) and

pour this over the sausage. Then

spread a beaten egg very evenly on

top, sprinkle with bread crumbs, and

place in the oven and let it bake a

half hour. This is a nice breakfast

or luncheon dish.

Cliaurlce With Creole Sauce.

Chaurice, Sauce &, la CrSole.

2 Pounds of Chaurice (about 6 to a pound.)

1 Clove of Minced Garlic.

% Can of tomatoes. 1 Teaspoonful of Salt,

1 Teaspoonful of Black Pepper.

1 Large Onion. ^2 Spoon of Lard. Place a half teaspoonful of lard

in the frying pan or stewpan, and when it heats, add the chopped on- ion. Let this brown slightly and tlien add the minced garlic. Then add the half can of tomatoes. As this /browns, put in the sausage which you have pricked gently. Cover and let them simmer for about five min- utes, then add the seasonings to taste. Add about a half cup of boil- ing water. Cover well and let all simmer for twenty minutes longer. This is very nice for breakfast.

Saucisses.

Saucisses, unlike Chaurice, are made from pork and beef mixed. Take ■"

2 Pounds of Lean Beef.

2 Pounds of Lean Pork.

1 Pound of Lean Veal. 1 Pound of Fat Pork.

2 Large Onions Minced Very Fine.

2 Cloves of Garlic.

1 Teaspoonful of Cayenne Pepper.

1 Tablespoonful Black Pepper.

3 Tablespoonfuls of Salt.

3 Bay Leaves, Minced Very Fine.

% Spoon Each of Ground Cloves, Mace,

Allspice and Grated Nutmeg. 1 Teaspoonful Each of Minced Thyme and

Sweet Marjoram. Chop and hash the meat (fat and lean) very fine, mincing it, and then season highly with salt and pepper and Cayenne, mixing well. Add the minced onion and garlic, mix well, and then add the finely minced herbs and spices. Mix thoroughly and fill the casings which you have gotten from the butcher and washed again thoroughly. Fill them with the mix- ture, in lengths of about two feet or one foot and a half, stufHng tight- Ij'. Tie at both ends and let ' them stand overnight In a deep brine. It used for breakfast, take out as much as desired, wipe dry and cut into slices aT'd fry, or fry the sausage, the whole length. In boiling lard, and

then slice nicely. Garnish with chopped parsley and serve.

Saaclssona.

Sauoissons are sausage made from the lean, fine flesh of the pork and the lilet of beef. Take

2 Pounds of Fresh Pork, Very Lean.

1 Pound of Fat.

2 Pounds of Filet of Beef. 1 Large Onloa.

1 Teaspoonful of Cayenne Pepper.

1 Teaspoonful of Black Pepper.

3 Teaspoonfuls of Salt.

1 Bay Leaf, Chopped Fine.

Vi, Teaspoonful Each of Ground Allspice,

Cloves, and ^ Nutmeg.

% Teaspoonful Each of Fine Herbs.

1 Clove of Garlic.

Mince and hash the meat very fine, mixing the beef and pork and fat. Then season highly with the Cayenne, salt and pepper, mixing thoroughly. Season next with the minced onion and garlic; mix well, and then with the minced herbs and spices, mixing all thoroughly. Fill the casings, which are never very large for Sau- oissons. Tie them in sausages of about a finger in length, or three inches, and they are ready to be cooked. Saucissons are always fried in boiling lard' and served whole, placing several on each plate.

Boudins are blood sausages and are much affected by the Creoles. Take

1 Pound of Hog or Beef Blood (1 pint.)

1^ Pound of Hog Fat. 2 Onions.

Salt, Pepper and Cayenne to Season Hlglily.

% Clove of Garlic.

Mince the onions fine and fry them slightly in a small piece of the hog fat. Add the minced garlic. Hash and mince the remaining fat very fine, and mix it thoroughly with the beef blood. Mix the onions, and then season highly, adding of allspice, mace, clove and nutmeg a half tea- spoonful each, finely ground, and a half teaspoonful each of fine herbs. When all mixed, take the prepared casings or entrails and fill with the mixture, being careful to tie the sau- sage casing at the further end be- fore attempting to fill. Then tie the other end, making the sausage into strings of about two feet. Wash them thoroughly on the outside after fill- ing, and then tie again In spaces of three inches or less in length, being careful not to make too long. Place them to cook in a pot of tepid water, never letting them boil, as that would curdle the blood. Let them remain on the slow fire till you can pick the sausage with a needle and no blood will exude. Then take them out, let them dry and cool.

Boudins are always fried in boil- ing lard. Some broil them, however.

Bondln Ulunc.

1 Pound of the White Meat of Fowl (left over.)

1 Pound of Lean Pork. 1 Pound of Fat Pork.

1 Pint of Cream.

W Cup of Soft of Bread.

The Yolks of 2 Eggs.

Vi Teaspoon of Ground Spices.

Va CloTe of Garlic.

1 Onion. 1 Teaspoonful Caj-enne.

Salt and Pepper, 1 Teaspoonful Each.

Cut the meat and mince. Season highly with the salt and pepper and Cayenne. Add the minced onion ami garlic. Mix well with half a cup of the soft of bread, wet and squeezed well. Cook all for about fifteen minutes in one pint of cream. When reduced take off the stove, add the beaten yolks of two eggs, stir well and cool. Pill the prepared entrails and tie either end, and place them In a pot containi'ng half milk and half water. Boil them for about twenty minutes and then prick gent- ly, place in buttered papers and broil gently. The left-over of rabbit, chicken, turkey, partridge and other birds may be prepared in this man- ner, as also the left-over of craw- fish or crabs. This is a, Creole hors d'oeuvre.

Chitterlings.

Andouilles.

2 Pounds of Fat Port. 2 Pounds of Lean Pork

1 Pound of Inner Lining of Stomach of Hog.

2 Cloves of Garlic. 3 Bay Leaves. 2 Large

1 Tablespoonful Each of Salt and Pepper.

1 Teaspoonful of Cayenne. 1 Teaspoonful of

Chill Pepper.

Ml Teaspoonful Each of llace, Cloves and

Allspice, ground flue.

1 Tablespoonful Each of Minced Tkyme,

Sweet Marjoram and Parsley.

Select, the largest intestines of the hog, wash clean, disgorge and thor- oughly cleanse, and let soak for twen- ty four hours in fresh water, chang- ing the water frequently. Then drain and dry well. Cut them into threadlike pieces of about one inch in length, and hash the pork, lean and fat, together; mix thoroughly with the threads of intestines or In- ner stomach of the hog, and season highly with the salt, pepper and Ca- yenne and Chili pepper. Mince the onion and garlic and herbs as fine as possible and add to the meat. Add the ground spices, and mix and hash all together very fine. Take six or eight of the largs Intestines that have been thoroughly soaked and dis- gorged and fill these casings with the preparation, after scalding and drying the casings ^thoroughly. Tie into the desired lengths and use as desired. This is a very fat sausage and entirely too rich for delicate stomachs. When tied into large sau- sages about the size of the hand they are called "Andouilles." When tied into small sausages they are styled "Andouillettes." The latter are the more delicate. This sausage is gen- erally served with mashed potatoes, a puree of peas-, or lentils. The chit- terlings are first boiled in an aro- matic water, with an herb bouquet, or in milk; they are then broiled, or baked in the oven for eight or ten minutes.