BRUSSELS SPROUTS

Choux de Bruxelles.

1 Quart of Brussels Sprouts,

% Gallon of Water. 1 Tablespoonful of Salt.

Pick the sprouts carefully, reject- ing all loose, dead leaves, and then throw the sprouts into cold fresh wa- ter, so that any lurking insects may be drawn out. Wash and pick care- fully after the sprouts have remained' about twenty minutes in the water. Then put them into half a galon of boiling water, and add immediately a tablespoonful of salt and a quarter of a spoon of bicarbonate of soda (cooking soda). Let the sprouts boil (uncovered) for twenty minutes, or just long enough to make them ten- der all through. By no means must they be soft, or go to pieces. Boil rapidly. Then drain in a colander, season well with pepper and salt, and serve in a heated dish with a Drawn Butter Sauce poured over. (See sauces.)

Brussels Spronts SautCd in Butter.

Choux de Bruxelles Sautgs au

1 Quart of Brussels Sprouts.

2 Tablespoonfuls of Butter. ,

1 Teaspoonful of Chopped Parsley. Salt and Pepppr to Taste,

Prepare the Brussels Sprouts care- fully as in the preceding recipe. Af- ter washing, drain thoroughly and boil them in salted water for ten minutes. Take out of the hot wa- ter, drain and put Into cold water. Drain again and put them in a sauce- pan, with two tablespoonfuls of but- ter. Season according to taste with salt and pepper, and add a teaspoon- ful of chopped parsley. Let them ■ cook slightly for ten minutes more, or less if very tender, and serve hot.

Brussels Sprouts ft la Cr&me.

Choux de Brussels a la Cr&me.

1 Quart of Brussels Sprouts.

2 Tablespoonfuls of Butter.

1 Teaspoonful of Chopped Parsley. H Cupful of Cream or Milk.

A Pinch of Nutmeg. Salt and Pepper to Taste. Prepare and boil the Brussels Sprouts as in the preceding recipe.

Drain thoroughly, and put in a sauce- pan, with two tablespoonfuls of but- ter, and season with salt and pepper to taste, and a pinch of nutmeg. Add a half cup of cream or milk, and toss lightly for five or ten minutos, but do not let them boil. Place on a 'hot dish, garnish nicely and serve hot.

Cabbage is said to be the most nu- tritious of all vegetables. It en- ters largely Into the daily life of the Creoles, not only in the boiled and creamed and stuffed states, but also in that most delightful Creole dish. Gumbo Choux. In many a Cre- ole family of limited means the good dish -of Gumbo Choux and rice, and a dish of Grillades, make not only a most appetizing and nutritious, but a most hearty meal. We have two crops of cabbage in New Orleans, the summer and winter. It is said that when cabbage is cooking the odor fills the house. But the Creoles over- come this by using a very large pot when boiling cabbage, dropping in a bit of charcoal, and not filling it too near the brim, as the old darkles say it is the boiling water that forms into steam and causes the odor. Again, they tie a piece of bread in a very fine and thin white piece of cloth. After it has been in the pot about twenty minutes remove it and burn, for the odor of the cabbage has clung to it. Repeat the process with a fresh piece of cloth and bread for about three-quarters of an hour.

Boiled Cabbage.

Chou Bouilli.

A Fine Head of Green and White Cabbage. 1 Teaspoonful of Salt. 1 Red Pepper Pod.

1 Teaspoonful of Chili Pepper. For boiling, select a fine white head in which the green and white are prettily mingled. The white makes the prettiest dish. Remove all the outside leaves and reject them. Then cut the cabbage head into quar- ters, and let it soak in cold water for about an hour. Then drain well, and pull off each leaf separately to discover any lurking insects, and throw each leaf into a pan of fresh water. Drain thoroughly, and put into a large pot of boiling water with a pound of ham or salt pork, and let it cook for an hour or more, un- til tender. After it has been in the 'water ten minutes, add a teaspoonful of salt and a red pepper pod, cut In two. Add a teaspoonful of Chili pepper. Cover the cabbage and boil for one hour, if the cabbage is very young and tender; boil for two hours or more if not. When done, drain well of all water, and place in a dish with the salt meat or ham on ton-

and serve hot. Cabbage Is always eaten with a Uttle vinegar. The Creoles serve boiled cabbage with the pepper vinegar Which they put up themselves.

Cabbage and Corned Beef.

Chou et Boeuf au Mi-sel.

1 Fine Head of CaTjbage. 1 Pound of Corn Beef.

1 Ked Pepper Pod.

1 Teaspoonful of Chili Pepper. To boil corned beef and cabbage, wash the meat in cold water and put it in a large kettle; cover with cold water. Let it simmer gently for two hours. Then add the cabbage, which you will have prepared ac- cording to directions in the above recipe, and let all boil for two hours longer. When done, put the cabbage In a dish, with the meat in the cen- ter, and serve with tomato catsup or horseradish or mustard sauce. The cabbage may be put in the pot after having been cut in four quarters and soalced, but it is always safer to pick over each leaf, for fear of insects.

Stevred Cabbage.

Chou EtoufES.

1 Head of Cabbage. 1 Pound Ham or Salt Pork. Salt to Taste. Pinch of Red Pepper Pod.

1 Tablespoonful of X^ard. Parboil the cabbage after cutting Into quarters. Let it boil well about half an hour. Then take it out of the water and drain nicely, separat- ing the leaves down to the heart as it cools. Cut the ham into pieces of about two inches long. Take a ta- blespoonful of lard, and put in a stewing pan, which must be very deep, or a pot. Put into this the ham or salt meat, and let it fry well. Add two chaurice, or sausage. As these brown well, moisten with half a cup of boiling water, and let sim- mer gently for fifteen minutes. When well browned, add, little by little, the cabbage, stirring it well, and let it simmer gently for an hour and a half or longer, cov- ering well, and stirring frequently to prevent burning. Add an inch of red pepper pod, cut fine, and salt to taste if you use ham, and none at all if you use salt meat. Serve hot.

Cabbage Stewed With Sausage.

Saucissons aux Choux.

2 Dozen Fine Sansage. (Chaurice Preferred.)

1 Head of Cabbage. 1 Tablespoonful of Lard. Salt to Taste. 1 Inch of Red 'Pepper Pod. 1 Pound Fresh Pork. This is a famous Creole dish, for many generations in vogue in New Orleans, and dearly loved by the lit- tle Creole children. Wash the cab- bage well, after having out it into quarters and allowed it to soak half an hour. Cut the cabbage into shreda of about one inch in width and five In length, according to the leaf. Then •cald the cabbage with boiling wa-

ter for about fifteen minutes. Throw off this water, and cover it again with boiling water, and let it boll for twenty minutes. In the mean- while prick each sausage in several places, and cut the meat into pieces of about two inches in length and one in thickness; put the lard in the frying pan and fry the sausage and meat until they are about half done; then drain the cabbage and turn into the sausage and meat and the fat drippings. Cover and stew gently where it will not scorch, for at least forty minutes; season with salt, and add, immediately after turning in the cabbage, an inch of red pepjper pod. Let all simmer till the cabbage is quite done, and then put in a dish with the sausage and meat piled in the center, and the cabbage heaped around as a border.

Creamed Cabbage.

Chou t la CrSme. 1 Head of Tender White Cabbage. A Cream Sauce. Take a fine delicate head of white cabbage; cut it in quarters and soak in cold water for an hour. Then re- move all the hard parts, and cut the remainder into fine shreds. Put it into the stewing pan and pour over boiling water enough to cover; sea- son with salt and pepper; let it boil at least thirty minutes, and then drain in a colander. Have ready a heated dish; turn the cabbage into this and pour over a Cream Sauce. (See recipe.)

Cabbage Sauted With Cream.

Chou SautS a. la CrSme.

A Fine Head of White Cabbage. 1 'Cuptul of Cream or Milk. 2 Tablespoontuls of Butter. 1 Tablespoonful of Flour. A Pinch of Black Pepper. Salt to Tasto. Prepare the cabbage according to •recipe. Blanch in hot water for ten "minutes, then ilrain and throw into fcold water. Drain again, and chop Hip the cabbage and put into a sauce- !pan with two tablespoonfuls of but- ter; add the salt to taste, and the black pepper. Take a tablespoonful of flour and blend well with a little milk, and then mix well with a cup of cream or milk. Add this to the cabbage and mix well, and let all teook for three-quarters of an hour or an hour, till done; arrange neatly on a hot dish and serve.

Stuffed Cabbage

Chou Farci. '

1 Head of Fine White Cabbage. 1 Dozen Fine Chaurice. 2 Onions. 1 Tomato.

1 Clove of Garlic. «

1 Square Inch of Ham. 1 Spoonful of Butter.

Thyme, Parsley and Bay Leaf.

Salt and Pepper to Taste.

Select a fine head of cabbage. Take

away the .big, green leaves, and se-

lect about twelve of the finest and nicest of the large white leaves. Put them in cold water for about an hour; then parboil for about twenty min- utes in boiling water. In the mean- time, prepare a stuffing with a doz- en fine chaurice, one onion (chopped fine), a tablespoonful of butter and a tomato. Mince the sausage meat very fine after taking out of the cas- es, and also the onion and tomato. Mince, fine one sprig each of thyme, parsley and bay leaf; add one square inch of finely-minced ham. Put the butter in the frying pan, and as it browns add the onions; let these brown, and add the sausage meat and the ham. Mince four or five of the tender white leaves of the cab- bage very fine and add; then add the minced clove of garlic and onion; let these brown for five minutes, and then let all simmer for about ten minutes. Take out, and take each leaf by leaf of the cabbage and drain dry; lay open on the table and put In each leaf equal quantities of the stuffing; fold over and close nicely. Then take slender strips of bacon and lay at the bottom of a wide and deep frying pan; place the stuffed leaves on top of these, and place other strips of bacon on top; cover and let thejn cook for a half hour, or until the cabbage leaves are very tender. Take out of the pan and lay in a heated dish and serve very hot. The Creoles also have a way of mak- ing a nice sauce to serve with these. After laying the stuffed cabbage leaves in the frying pan, add one square inch of ham, minced very fine; two carrots, sliced fine; one on- ion, chopped very fine, and sprigs of thyme, parsley and bay leaf. Moisten this with a cup of good bouil- lon or water, a gill of White Wine, and cover the pan and allow all to simmer well with the cabbage. At the moment of serving, place the cabbage in a heated dish and allow the sauce to reduce for five minutes longer; then strain it through a fine sieve and pour over each stuffed leaf of cabbage as It is served. The stuffed cabbage leaves may also be th

Stuffed Cabbage AVith Cream Sauce.

Chou Parci &, la CrSTne.

1 Fine Head Cabbage. 1 Dozen Fine Cliaurice.

3 Sprigs each of Thyme, Parsley and Bay Leaf.

1 Square inch of Ham.

1 Inch of a Red Pepper Pod.

Salt and Pepper to Taste.

Select a fine tender head of cab- bage. Pick off the outer leaves, and let it soak in cold fresh water for an hour. Then throw the whole head into a pot of boiling water for about

three-quarters of an hour. In the meantime make a stuffing by talcing one dozen fine Chaurice, or sausage- meat, one oilion, and three sprigs each of thyme and parsley, and one bay leaf. Mince the herbs and on- ion very fine, and add to them one square inch of finely minced ham. Chop the sausage meat over, and mingle this with the ham and herbs, and then add the finely minced on- ion and one clove of finely minced garlic. Mix these well together. Season to taste. Take the cabbage 'out of the water, and opeii carefully to the very heart, and put in a tea- spoonful of the dressing. Fold over this two or three leaves, and then insert the mixture in between anoth- er layer of leaves, and so continue until each layer of leaves has been nicely stuffed. Press all firmly to- gether, and then tie in the large leaves, which you will have boiled with the cabbage head. Put it into the kettle of boiling -water, and add a little salt and two inches of a red pepper pod, thyme, parsley and bay leaf. Let it boil for two hours. When done carefully untie the larger leaves in which you have cooked the cab- bage, and lay the head in a well- ■heated dish. Pour over all a Cream Sauce, and serve hot. (See Cream Sauce.)

SAUERKRAUT.

Chou Groflte.

1 Fine Head of Cabbage. 1 Pint of Vinegar, 1 Bottle of White Wine.

1 Glass of Brandy or Whisky. Salt in Sufficient Quantity to Allow 3 Ounces

for each Layer of Cabbage,

The French learned how to eat Sauerkraut from the Germans, but the ancient French ouisiniSres held that the French adaptation, Chou- Croilte, w^as a very poor way indeed of expressing what the German term Sauerkraut intends to convey. The Creoles, while not overfond of Sauer- kraut, nevertheless know how to make it, and occasionally cook it af- ter ol French methods.

To prepare Chou-Crofite, take a large head of cabbage, and take off the green leaves. Shred the cabbage into fine pieces, of about five inches long and one wide. Then get an earthern vessel or a keg, an-d line the bottom and sides with the green leaves of the cabbage Put in a layer of salt, of about three ounces, and lay over this a layer of cabbage leaves of about three inches in thick- ness. Cover again with a layer of salt, and pound down well, and so continue until you have used up the cabbage. Pour over this sufficient vinegar to cover, and also, if pos- sible, a bottle of White Wine and a glass of brandy or whisky. Take some boards or the cover of the keg and line them with cabbage leaves,

and cover the keg closely. Put the cover on the keg, or the board over the bowl, Tjrith a fifteen-pound weight on top. Set it in a place of even moderate temperature. Bore a hole in the bottom of the keg, and insert a piece of wood. When the cabbage begins to ferment, take the piece of wood out, and let the liquor from the fermentation flow through this canal. This will be in about four or flvo days. After this first operation open the keg and renew the vinegar and wine, skimming the fermentation from the top, and so continue until the cabbage is clear and without odor. The Chou-Croute, should be placed in a cool place. When ready to use, take it out and let it soak for two or three hours in cool fresh water, and when quite fresh-looking put it into a saucepan and cook as you would cabbage, with salt meat, pork, sausage or corned beef.

CAULIFLOWER.

Choux-Fleurs.

Cauliflower may be either boiled and served with various sauces or made into that delightful dish, "Cau- liflower au Gratin."

Boiled Cauliflovrer, Crenm Sauce.

Choux-Pleurs a, la Crfime.

2 Medium-Sized Cauliflowers. 1 Teaspoonful of Salt. A Cream S^auce. 2 Lemons Gut in Quarters. To boil the cauliflower, pick off the outer leaves, leaving only the one delicate row near the bottom of the flowerets!. Cut the stem close to the flowerets. Wash the cauliflower well in cold fresh water, and then soak, with the head downwards, about twenty minutes, to drain off all possible insects. Have ready a pot of boiliag water. Take a nice, clean piece of cheesecloth, and tie the cauliflower in it, to prevent breaking while boiling. Put the cauli- flower in the kettle of boiling wa- ter, with the stem downwards. Add a teaspoonful of salt, and cover the kettle. Let the cauliflower boil from thirty to forty minutes, according to size, or until the vegetable. is ten- der. When cooked, lift it gently out by the cheesecloth, untie and set it In a dish, stem downward. Pour over it a Cream Sauce and serve hot. Place on each plate, when serving, a quarter of a lemon, nicely cut.

CanliflOTver BoUea Wltli Butter.

Chou-Fleur Bouilli au Beurre. 2 Medium-Sized Cauliflowers. 2 Tablespoonfuls of Butter. A Tablcspoonful of Salt. A Pinch of Pepper. 1 Tablespoonful of Vinegar. Prepare the cauliflower as in re- cipe Boiled Cauliflower, Cream Sauce. After picking and washing thorough-

ly put in a saucepan and cover with cold water. Add the salt and pep- per and a tablespoonful of butter. Let it cook for a half hour and then take the cauliflower from the pan and drain through a colander. Place them on a dish and add a sauce made of one tablespoonful of butter, one of vinegar and a dash of salt and pepper, all mixed thoroughly, and serve hot.

Cauliflower With "Wliite Sauce.

Choux-Fleurs a la Sauce Blanche ou au Jus.

1 Large or 2 Small CaullflOTvers.

A Teaspoonful of Salt. A White Sauce or Sauce AUemande. Separate the cauliflower, piece by piece, having taken off the outer leaves and cut off the rough stalk. Place them in a pot of boiling wa- ter, with a teaspoonful of salt, and let them boil rapidly for about half an hour, till tbe stalks are tender. When done, take them out gently with a skimmer, that you may not Ijreak them. Place in a bowl and pour over a Sauce Blanche or Sauce Al- lemande.

Cauliflower prepared in this man- ner may be served with a HoUan- daise Sauce.

I Cauliflower & la Vlnaii^ette.

Choux-Fleurs a, la Vinaigrette.

1 Large or 2 Mediim-Sized CanUflowers. 1 Tatlespoonful of Vinegar. Sal', and Pepper to Taste.

Boil the cauliflower as above, and •serve "a la Vinaigrette," that is, with vinegar, pepper and salt. This is a common and pleasant way that the Creoles have of serving the veg- etable.

CanlifloweF a la Mattre d'Hotel.

Choux-Pleurs a la Maltre d'Hotel.

1 Large or 2 Medium-Sized Cauliflowers. ■ 1 Teaspoonful of Salt. A Sauce a la Maltre d'Hotel. Boil the cauliflower whole, as in the first recipe. Bring them to the table whole, like blooming flower- ets, in a dish nicely garnished, and ser\'e with a Sauce a la Maltre d'Ho- tel and lemon cut in quarters.

Culiflower au Gratin.

Choux-Fleurs au Gratin.

1 Ord'nary-Si.zcd Head of Cauliflower.

1 Pint of Cream.

|^ Pint of Grated Parmesan and Gruyere

Cheese, Mixed.

Salt and Pepper to Taste.

1 Tablespoonful of Butter. 1 Tablespoonful of

Boil the cauliflower as in the first

recipe. When boiled, take it off the

Are and take out of the cheese-

cloth in which it was enveloped. Let It cool. Put a tablespoonful of but- ter into the frying: pan, and as It melts add a tablespoonful of flour. Let these .blend nicely, without browning, and add Immediately half a pint of milk and half a pint of grated Parmesan or Gruyfire cheese. Mix this thoroughly in the sauce, and let it cook well for about ten min- utes. Put the cauliflower in a pan, or the dish in which it is to be served, having greased the dish with butter. Take some grated cheese, sprinkle well over the cauliflower, and then cover the cauliflower with the sauce, forcing it down into every nook and crevice. When these crev- ices are full, and the cauliflower seems to have absorbed all, wipe the edges and all around the dish with a napkin. Then add grated bread crumbs, sprinkling them over the cauliflower; dot it in about a dozen places with little bits of butter. Set It in the oven, let it brown, and serve hot. Let it bake about twenty min- utes, or until brown.

Des Garottes.

Carrots are among the most im- portant of the vegetables used in seasoning. They enter largely Into the making of soups, daubes, stews, etc., giving to all a delightful flavor, which no other vegetable can. Eaten "au jus" or in their natural state, they may be stewed, fried or smoth- ered. Any one of these dishes makes a delightful and appetizing entrge.

Stewed Carrots.

Garottes S. la Cr6me.

i Carrots of Good Size.

1 Tablespoonful Butter. 1 Tablespoonful Floor,

% Pint of Milk.

Salt and Pepper to Taste.

Scrape the carrots and throw them Into cold water for about a quarter of an hour. Then put them In a saucepan, and cover with boiling wa- ter. Add the salt, and let them cook for an hour and a half, boiling stead- ily. After this time expires, take them out and drain off all water. Then cut neatly into one-half Inch dice pieces, or slice thin. Put a ta- blespoonful of butter in the frying pan, and add the flour, blending well, but without browning. Then add the milk, and let it simmer to a rich cream sauce. Add the carrots to this, and let them siminer gently for about twenty minutes. Then add a little chopped parsleir and sugar, and serve hot.

Carrots ft la Mattre d'Hotel.

Garottes a. la Maitre d'Hotel.

i Good-Sized Carrots.

1 Tablespoonful of Butter.

3 Sprigs Each of Thyme and Parsley.

1 Bay Leaf.

Salt and Pepper.

Scrape the carrots and boil them at the same time that you are mak- ing your soup, or bouillon, leaving them whole. When done and ready to serve, skim out of the soup, and place In a dish. Cut them Into pieces, more or less large, and then place them in a frying pan with a table- spoonful of butter, minced parsley, thyme, bay leaf. Add salt and pep- per to taste, and when they have cooked for about ten or fifteen min- utes pour over a Sauce t la Maitre d'Hotel, and serve hot. The carrots may also be simply boiled, seasoned, and served with a Drawn Butter Sauce.

Carrots & la Ijyonnalse.

Garottes a. la Lyonnalse.

3 Carrots. 1 Tablespoonful of Butter. 1 Onion, Minced Very Fine. Salt, Pepper, Thyme and Bay Leaf.

Boil the carrots according to re- cipe given above, and then cut into thin siloes. Fry an onion in butter, add the carrots. Sprinkle well with salt and pepper, and add minced thyme, parsley and bay leaf. Fry ten minutes, and serve hot.

Carrots SautSs a la Criole.

Garottes Sautfees a, la Creole.

9 Nice Tender Carrots. 1 Tomato. 1 Square Inch Ham. 1 Tablespoonful Butter.

6 Fine Ghaurlce or Sausages.

3 Shallots. 1 Onion. -^ Pint of Bouillon.

Salt and Pepper to Taste.

1 Gill White Wine.

Thyme, Parsley, Bay IJeaf. % CIOTe Garlic.

Boil the carrots for one hour and a half. Then cut Into dice or nice slices. Put the butter in the sauce- pan, and add the onions, minced very fine, and the shallots, greens and whites. Let these brown for a few minutes, and then add the ha,lf square Inch of ham and three Ghaurlce whole. Let these simmer for three minutes, and add the minced herbs. Then add the tomato and its Juice, mincing it Well. Let all simmer for three min- utes more, till the tomato has browned, and add a half pint of ■bouillon and one gill of White Wine. If you can afford it. Let all this sim- mer for ten minutes, and then add the carrots, nicely seasoned. Stir well. Cover and let them simmer for about half an hour. Serve hot. This Is a true dish of Carrots 3, la Creole. Eat with Daube, Roast, etc.

Du Ceieri. Celery may be eaten "au naturel," that Is in Its natural state; or in salad, or It may be cooked. When cooked, it is best a. la CrSme, or in a Purge of Celery. (See recipe.)

Celery an Naturel.

Cfelerl au Naturel.

Scrape and wash the celery nicely. Then cut off the long outer leaves, leaving the tips nice and crisp. Set in a celery glass or bowl, with about one inch of salt and water, and serve as an appetizer, or hors d'oeuvre, at the beginning of the meal.

Celery makes a pretty decoration for any table. The leaves that have been cut offl should be saved and used as garnishes, and also for sea- soning.

Creamed Celery,

CSleri a. la CrSme.

1 Pint of Cut Celery.

1 Cupful of Milk or Craam.

1 Tablespoonful Butter. 1 Tablespoonful Flonr.

Salt and Pepper to Taste.

Cut fresh, crisp celery into pieces of an inch, until you have a pint. Wash thoroughly, and put in boiling water and cook until tender, which will be in about twenty-five minutes or a half hour. Then put a table- spoonful of butter in a saucepan, and add the flour, blending without al- lowing to brown. When perfectly smooth, add the cream or milk, and let it come to a boil. Then add salt and pepper to taste. Drain out the celery, and add it to the sauce, and stir gently, letting it cook twenty minutes longer. Serve hot. The dish should be kept covered while cook- ing.

Celery root and the green stalks of the celery, which you do not serve at table, may also be utilized in this way, making a most acceptable and palatable dish.

Celery & I'Espagnole. C61eri a. I'Espagnole.

4 Stalks of Celery. 2 Hara-BoUed Eggs.

Salt and Pepper and 1 Tablespoonful Vinegar.

This is a form of celery salad. Wash and scrape the celery well, and then chop it fine. Chop an onion very flne, and also several sprigs of parsley. Take a hard-boiled egg and cut flne. Mix all these together, pour over a little Tarragon vinegar and oil, if desired, and serve as a salad. Celery Salad. Ceieri en Salade

See recipe for Celery Salad.

Celery aux Petit Pols.

C^leri aux Petit Pois.

6 Stalks of Celery. 1 Egg.

1 Tablespoonful Butter. 1 Tablespoonful Floor.

1 Cup of Milk or Boaillon.

Cut the celery into pieces and "blanch and boil for about thirty min- utes. Then drain. Put a tablespoon- ful of butter into a saucepan, and add the flour, blending without browning. Add the milk and salt and pepper to taste. When it begins to boil add the chopped celery. Let all simmer for twenty minutes long- er, and then take off the Are and add the well-beaten yolk of an egg. Sea- son again to taste, and serve. Bouil- lon or water may be substituted for the milk.

Celery With Beef's Marrow

Ceieri a, la Moelle de Boeuf.

3 Pine Heads of Celery. 2 Dozen Slices of Beef's Marrow. 1 Pint of Madeira Sauce. Cut off the green leaves of the celery and pare nicely. Wash well and drain. Then tie each head near the end where the green portion has been taken away. Put them into "boiling salted water and let them blanch for ten minutes. Take out of the water and drain through a col- ander. Make one pint of Ma- deira Sauce (see recipe), add the celery to this and let it cook for a quarter of an hour. Then take the celery, place on a dish and untie. Add to the sauce in the sauce- pan about two dozen slices of beef marrow cut half an inch thick; cook for two minutes; do not allow the marrow to break, put in the dish with the celery, pour the sauce over and serve hot.

Celery Patties. PatSs de C61erl. '

The Hearts of 3 Heads of Celery. H Cupful

of Grated Ham. y^ Cupful of Cream. % Cup of Fine Bread Crumbs. 1 Tablespoonful of Butter. Salt and Pepper to Taste. Boil the celery hearts till tender, then drain and pound to a paste, ^th a cupful each of grated ham, Tream and fine bread crumbs; season to taste with salt and pepper and add a tablespoonful of butter. Steam the mixture till it thickens, then fill smaU patty cases with it and serve hot.

Celery Fritters.

Beignets de C61eri.

3 Heads of Celery. 1 Tablespoonful of Botter.

2 Ounces of Parmesan Cheese.

Salt and Pepper to Taste.

Cut the celery into stalks thr«e

inches long, tie the stalks m bundles

allowing three to a bundle; boil till

fendTr il salted water, then take out;

remove the strings and drain; season

with salt and pepper, and the grated

Parmesan cheese. Dip in batter and

fry and serve as a vegetable.

Ceps. Ceps the strongly flavored, flat- headed mushrooms preserved in cans and imported to this country. They are much affected by Creole epicures. They are quite expensive, and are. therefore, not as generally used in household cookery as the less expen- sive mushroom.

Ceps on Tonst.

Ceps sur CanapSs.

3 Ceps. The Juice of 1 Tjemon.

1 Tablespoonful of Chopped Parsley.

6 Slices of Toast.

Drain the Ceps from their oil, slice nicely and fry lightly in a frying pan. When thoroughly heated take from the pan, sprinkle lightly with chopped parsley and lemon juice, , arrange ■ daintily on slices of toast and send to the table hot.

Stevred Ceps,

Ceps Sautfis. 3 Ceps. 1 Onion, Minced Fine. 1 Clove of

1 Tablespoonful of Butter. 1 Tablespoonful

1 Tablespoonful of Chopped Parsley.

14 Cup of Milk.

Drain the Ceps from their oil;

slice nicely; put a tablespoonful of

butter in a saucepan, add the minced

onion and the clove of garlic minced

very fine; moisten with a half cup of

milk, let the mixture simmer gently

for twenty minutes, then serve the

Ceps on slices of toast with the sauce

poured around.

Broiled Ceps on Toast.

Ceps GrillSs sur Canapes.

3 Ceps. % Pint of Sauce a. la Maitre

Grated Bread Crumbs. Sliced Lemon and

Chopped Parsley to Garnish.

Drain the Ceps from their oil; season well with salt and pepper; roll in fresh bread crumbs finely grated, broil nicely on double broiler, arrange nicely on toast. Pour over each slice some of the Sauce 9. la Maitre d'Hotel, garnish nicely with sliced lemon and serve hot.

Chervil is an aromatic plant, re- sembling parsley, and much used for seasonings, especially in oyster soups. It is also considered a delightful salad herb, and is often cut and mixed between lettuce, and served as a salad. It is found in small quantities, chopped, in nearly all sal- ads prepared to suit the taste of epi- cures. It is a plant little known in the North, but in this section there Is scarcely a garden where it is not

found. It is especially used by the 'Creoles as a flavoring for breakfast salads, a few leaves imparting a de- lightful flavor.

CHESTNUTS.

Marrons. Chestnuts are much used by the Creoles in stuffing for poultry and ■game. They are also stewed, boiled or made into purges. (See recipe Pur6e de Marrons.)

' SteTved Chestnuts.

Marrons Sautfies.

1 Pint of Chestnuts. 1 Pint of Milk.

1 Tablespoonful Flour. 1 Tablespoonful Butter,

Salt and Pepper to Taste.

Shell the chestnuts, and then throw them into a saucepan of boiling wa- ter for twenty minutes. Take them out, and remove the dark outer skin. Remove the boiling water in the saucepan, and add the chestnuts and let them cook for twenty minutes more, or until they may be easily pierced with a fork. Then take them "out and drain, and put a tablespoon- ful of butter in a saucepan. Add the flour. Blend gradually, without browning. Add the pint of milk and then add the chestnuts, and let all cook for fifteen minutes longer. Sea- son to taste.

Cbestnnts With Brown Snnee.

Marrons Sautes a, la Sauce Bspagnole.

1 Pint of Chestnuts. 1 Pint of Brown Sauce. The chestnuts may be cooked in the same manner as Stewed Chest- nuts, as far as boiling. Then make a Brown Sauce (see Sauce Espagnole) add the chestnuts to it, saut6 for fif- teen minutes longer, letting all sim- mer gently, and serve hot.

Boiled Chestnuts.

Marrons Bouillis 9. la Sauce Maitre d'Hotel.

1 Pint of Chestnuts. 1 Pint of Sauce a la Maitre d'Hotel. Prepare and boil the chestnuts ac- cording to above directions. "When done, drain and press through a col- ander. The chestnuts must be cooked very soft for this dish. Add a Drawn Butter Sauce, and sprinkle with salt and pepper or a Sauce a. la Maitre d'Hotel, and serve as an entr§e, like mashed potatoes.

Cives. Chives are small bulbous plants of the onion tribe.The leaves are long and slender and impart a very pleas- ant flavor to soups, salads, etc. Chives are especially used in seasoning stews of rabbits and hare, hence, the name "Civet," applied to these stews in particular, on account of the high seasoning..

COL. LARDS.

This is a variety- of cabbage which does not head, but the leaves are cooked and served ih the same manr her as other cabbage. But they are served, principally as "greens," boiled with a piece of salt meat. This veg- etable is not as popular now in New Orleans as it was in former years.

Corn in various ways is served on the Creole tables. The first young corn in the market is highly prized, but in a few days there is such an over-abundance that it can be had all summer and late in the fall at prices within the reach of all. There is not a healthier or more nutritious vegetable. The following are some of the dainty ways of preparing this delightful dish:

Corn on the Cob.

£pis de Mais Bouillis.

6 Ears of Corn. 2 Quarts of Boiling Water;

1 TaUespoonful ot Salt.

Only young and tender corn should be boiled. Have ready a pot of boil- ing water. Remove the green outside husks and the silk, as far as pos- sible. Put the corn into the kettle of boiling water, and let it boil rap- idly twenty or thirty minutes, if the ears are large. More than this will cause the corn to lose its sweet- ness. Serve immediately after re- moving again all the silk, which easily comes .to the surface in boil- ing. Heap the corn on a platter, and serve to each person an eat-, with a small butter plate of butter,, pep- per and salt.

Greea Com, Planter's Style.

Ma'is Tendre a. I'Habitant.

6 Ears of Corn. 2 Quarts of Boiling Water. 1 Tablespoonful of Salt. Husk the corn and pull off the silk, leaving one layer of leaves close to the kernels; put to cook in cold water. When the water begins to boil, after ten minutes, add the salt, but do not let the corn boil longer than five minutes after add- ing the salt, as boiling longer will harden it. Corn cooked in this man- ner preserves its sweetness and is most palatable and tender.

Roasted Corn.

Ma'is Rotis. Place the ears of corn which have not been removed from the husks in a hot oven, or, better still, if you can, in hot ashes, and let them roast for a half hour or more, until ten- der. Then take out of the oven or hot ashes and remove the husks and silk and serve in the same manner as boiled corn.

Creamed Com.

Mais a, la Cr6me. 8 Fine Ears of Corn. 1 Pint of Milk Cream. 1 Teaspoonful of Salt. Vi Spoonful of Black Pepper. 1 Dessertspoonful Butter. Score the corn down the center of each row of grains, and then cut from the cob. -With the knife press out all the pulp from the cob, leav- ing the hull on the cob. Set a por- celain or agate saucepan on the fire, and put into, this the corn cobs, which you will have cut into pieces. Cover with water, and let them boil until you have extracted all the Juices. ■When the liquid is reduced to about one pint, add the corn, and let it boil for about twenty minutes. Then stir in a quarter of a pint of milk, sea- son with salt and pepper to taste, add a teaspoonful of butter, and serve hot. Or, if you can afford it, boil the corn in the milk, using at least one pint, having first added a half cup of the water -in 'whiofa the corn cobs were boiled. Let all simmer gently for about a half hour, and then add salt and pepper to taste, and a spoon- ful of butter, and serve. Some like the addition of a teaspoonful of su- gar, but this is a matter of taste.

Corn Sauted AVlth Batter.

Ma'is Tendre Sautg au Beurre.

' 8 Fine Ears of Com.

1 Teaspoonful of Salt. 1 Cup of Milk er Water.

Boil the corn, and then cut the grains from the cob with a sharp knife. Put in a saucepan and add one tablespoonful of butter; add the milk, and season nicely to taste. Let the corn boil for about ten minutes and serve hot.

Corn Pudding.

' Ponding de Ma'is.

1 Dozen Ears of Tender Corn. 1 Quart Milk.

4 Eggs. ' 2 Tablespoonfuls of Butter.

1 Tablespoonful of White Sugar.

Score the corn down each row of grains, and grate it from the cob. Beat the whites of the egg and tHe yolks separately. After beating the yolks, add them to the sugar and but- ter, which you will have rubbed well together. Beat all this very light, and then add the milk and a half tea- spoonful of salt. Blend well, and add the grated corn. Beat again, and blend thoroughly, and add .the v/hites of the eggs beaten to a stiff froth. Stir in well, and set the mix- ture in the oven with a piece of brown paper on top. Bake slowly for about an hour, and serve hot. Corn thus prepared is delicious; it Is served with daube or roast filet of beef, etc.

Baked Corn ft la CrSme.

Mais Rotl a, la Crgme.

1 Dozen Large Ears of Young Com.

1 Pint of Milk. 4 Eggs.

1 Teaspoonful of Salt.

^ Teaspoonful of Black Pepper.

1 Dessertspoonful of Butter.

Score the ears of corn down each row with a knife, and then cut from the cob. With the knife press out all the pulp and corn juice, leaving the hulls in the cob. Beat the yolks of the eggs well, and then add the corn. Season to taste with salt and pepper. Add melted butter, and then add the whites of the eggs beaten to a stiff froth. Stir in carefully, and place the whole in a dish, which you will have buttered. Set in the oven and bake for an hour, slowly at first, more rapidly towards the end of the last fifteen minutes. Serve with roast beef, veal or lamb.

Fried Corn.

Mais Frit.

1 Dozen Bars Young, Tender Green Corn.

1 Tablespoonful of Lard,

Salt and Pepper to Taste, 1 Minced Onion.

Score the corn along each row, and then cut from the cob with a knife. Press out all the pulp and corn juice from the cob. Mix all and season well with salt and pepper. J^Iince the onion fine, and blend with the lard, . which you will have put into the frying pari. Add the corn when the onions begin to brown slightly, and keep stirring and stirring till the grain is cooked, which will be in about fifteen or twenty minutes. This Is a very nice breakfast dish or din- ner entrfie.

Puree de Mais.

This 13 a delightful summer soup in New Orleans. (See recipe Creole Sum- mer Soup.)

Corn Fritters,

Beignets de Mais.

6 Ears of Corn. 14 Pint of Milk. 1 Egg.

% Cup of Flour. 1 Tablespoonful Butter.

Salt and Pepper to Taste.

Grate the corn. Then beat the egg well, whites and yolks together, and by degrees add the corn, beating in thoroughly and very hard. Add a ta- blespoonful of melted butter, and then stir in the milk. Add a table- spoonful of flour, or just sufficient to thicken and bind, and then fry like fritters. In boiling lard, dropping in a deep spoonful at a time. Serve hot.

Corn Cakes.

Gateaux de Mais.

6 Ears of Corn. % Pint of Milk.

1 Egg. V2 Cup of Flour. 1 Tablespoonful

of Butter.

Salt and Pepper to Taste.

Prepare the batter in exactly the

same manner as above, and bake on a

griddle like batter cakes, and serve

hot, with generous layers of butter

between. These cakes are delicious.

Corn and Tomatoes.

Mais Sautfis aux Tomates.

1 Pint of Corn, Cut from the Cob.

1 Pint of Fresh Tomatoes, Peeled and

2 Tablespoonfuls of Butter.

Salt and Pepper to Taste.

Sprigs Each of Thyme, Parsley and Bay Leaf,

Place the butter in a frying pan, and when it heats well without browning, add the tomatoes. Let them simmer for about five nainutes, stir- ring well, and then add the minced herbs. Let these stew for three min- utes, and add the corn, which has been scored and cut from the cob. Mix all thoroughly. Add salt and pepper to taste, and a teaspoonful of sugar, or less, according to taste. Let all stew or saut6 for about twen- ty minutes, and then stir in a tea- spoonful more of butter. Serve hot, after cooking ten minutes longer. Serve with roast meats or grillades Or daube.

Com Salad.

Mache ou Doucette.

This is a delicious variety of corn, and is much used for salads during the winter and early spring months in New Orleans. The Corn Salad, for that is the name given to the vege- table, is boiled . and then served "k la Vinaigrette," that is, with vinegar salt and pepper, or with a plain French Dressing; or with beets, sliced. Still again, it is served with hard-boiled eggs. (See recipe.)

This is one of the most popular Creole winter and spring salad plants and is also considered a great appe- tizer, being served as an hors d'oeuvre, and eaten simply with salt. As a salad it is most cooling, re- freshing and healthy. We have two varieties, the broad-leaved winter "Curled or Pepper Grass," and the "Water Cress." The latter can only be planted by the side of running wa- ter, or near springs. It is delicious. It is found all through the Louisi- ana forests, along the streams espe- cially in the vicinity of Abita Springs and Covington.

Conoombre.

The Creoles hold, and justly, that the only proper way to eat a cu- cumber is "en salade." No fashion- able method of cooking this vege- table can ever make up for the del- icate flavor that has been destroyed • by submitting it to heat.

Cucumbers are best when freshly picked from the vine. When they are thrown around the market for a number of days and become whited they are not fit for table use. Cu- cumbers are extensively used by the Creoles for salad and pickling pur- poses. For salad preparations, see special recipes under Chapter on Sal- ads. The word "Gherkin" is applied to all kinds of pickled cucumbers; properly, however, the terms should be applied to the small prickly va- riety. Cucumbers, besides being served as salads and pickles, are used as relishes and as a garnish.

Cncnmbers as a Relish,

Concombres Comme Hors d'Oeuvres. i Fine Cucumbers. A French Salad Dressing.

Wash the cucumbers, cut off the bit- ter end, and pare the skin to a suf- ficient depth to remove the green portion. Then score them lengthwise with a table fork. Put them into a salad earthen bowl and sprinkle with salt. Set in an ice box for three hours; then cut into delicate slices and serve with a French Salad Dress- ing, the dressing being served in a separate dish. In preparing cucum- ,bers to serve as a relish with fish, this is the proper mode of prepara- tion.

CncmnbeTs as a Garnish.

Concombres Comme Garniture.

3 Fine Cucumbers.

1 TaWespoonful of Vinegar. 1 Large Onion.

Peel and slice three fine cucum- bers, and then make a marinade of one teaspoonful of sAlt, one of black pepper and a tablespoonful of vin- egar. Add one finely-sliced onion. Let the cucumbers marinate in this for an hour, and then drain and use as a garnish for cold meats, espe- cially cold Bouilli.

Curry is a condiment composed of pulverized Cayenne pepper,- coriander seed, timeric, onions, garlic, ginger root, cloves cinnamon oardamon and salt, all pulverized together and thor- oughly mixed. It is extensively used In the making of stews of fish meats and some vegetables.

DAlVDBIilOlV. Dent-aerLion.

The Creoles long ago discovered the possibilities of the dandelion under

cultivation. The wild dandelion, as all know, is a common and hardy perennial plant. It is found in lux- uriance in the Louisiana meadows and pastures. The deeply-notched leaves closely resembling chicoree, so extensively used as a salad and as a green. Through cultivation, the dandelion is now numbered among the best of the early spring salads. (For recipe for Dandelion Salad, see Chapter on Salads.)

Dandelion Greens.

Dent-de-Lion Bouilli.

1 Quart of Dandelion Greens. A Ham Sbilfik. 1 Tablespoonful of Butter, Salt and Pepper to Taste.

Cut off the coarse roots; wash the leaves thoroughly; steep in salt and water for five hours to remove the bitterness. Boil a ham shank for two hours, throw in the dandelions, and cook gently for forty-five min- utes; then drain, chop fine; season with butter, pepper and salt. Mince the ham very fine and sprinkle over the greens; spread ov.er sliced hard- boiled eggs and serve hot.

EGGPLANTS.

Des Auberfilnes. This is one of our most esteemed and useful vegetables, and is served in the following delightful ways:

Stuffed Eggplant.

Aubergines Farcies.

6 Eggplants of Good Size.

1% Gups of Bread, Wet and Squeezed.

1 Tomato. 1 Onion. 1 Clove of Garlic.

Thyme, Parsley, Bay Leaf.

2 Tablespoonfuls of Butter.

Cut the eggplant In the middle, and put to boil in cold water for about half an hour, or until tender. Then take out of the water and set to cool. When quite cool, take out the beeds and throw away. Then scoop out carefully the soft meat of the 'eggplant, and leave the skins un- •broken. Set these skins carefully aside. Chop the soft eggplant fine, a.nd then wet and squeeze one and a ha,lf cups of bread. Chop the onion arid tomato fine, and mince the herbs •and garlic very fine. Season the egg- 'plant well with salt and pepper. Put the butter in the frying pan (use a ■tablespoonful of lard, if you have not the butter), and brown the onion in It slightly. Then add the chopped to- mato and Its juice, and let this fry for four or five minutes. Then add the minced herbs and the clove of garlic, and almost immediately the chopped eggplant. Then add the bread at once, and mix all well. Sea- son again to taste, and let all fry for about five minutes. Take off and fill the shells with the stuffing, sprinkle

the top lightly with bread crumbs, dot with butter, and set in the oven to bake to a nice brown. Fried Eggplant Aubergines Frites. 2 Toung Eggplants. 2 Eggs. Flour to Make a Light Batter. 2 Tablespoontuls of Lard. Slice the eggplants very thin, par- ing them if large, and leaving the skin on if very young and tender. Make a light batter with the eggs and flour. Season the eggplant well with salt and pepper. Soak the slices in the batter. Lift out and fry in the boiling lard. When done on one side, turn on the other with a cake turner. Remove the eggplants. Drain them on brown paper In the mouth of the oven, and serve hot on a flat and open dish or platter.

Eggplant Fritters.

Aubergines en Beignets ou au Na- tural.

2 Young Eggplants. % Pint of Milk.

Salt and Pepper. Flour.

- Slice the eggplants nicely and thin. Boll them in milk in which you have put salt and pepper to taste. Pass the eggplant in flour, dusting light- ly, and fry in boiling lard. The egg- plant must float in the lard. Drain on brown paper in the mouth of the oven^.and serve hot.

SteTved Eggplant.

Aubergines a. la Cr§ole.

3 Eggplants. % Can of Tomatoes.

1 Square Incli of Ham.

2 Cloves of Garlic. 2 Onions.

1 ^ablespoonful ' of Butter. Salt and Pepper

to Taste. , Parboil the eggplant for about thir- ty minutes. Take out of the boiling water and let cool slightly. Then skin and cut into pieces half an inch square. Chop two onions very fine. Take one tablespoonful of butter, and brown the onion in it. As it browns, add half a can of tomatoes, or six fresh, chopped flne. Add the square inch of ham, chopped very flne. Add then two cloves of garlic, minced very flne, and season with salt and pepper to taste. Let this sim- mer for three or four minutes, and then add the eggplant sufflcierit to make a pound. Let all cook, smoth- ering slowly and well, keeping tight- ly covered, and stirring bften to pre- vent burning. Season again to taste. After it has cooked for half an hour serve very hot. This is a splendid dish, and was first the production of a Creole ouisini&re.

De la Chioorge.

Endive, or Chicorfie, is served both as a salad plant and as a vegetable.

It is very popular among the CreoleB, and is much cultivated for the mar- ket, especially for summer use. Chic or6e as a salad is served in exactly the same manner as Lettuce Salad; (See recipe under chapter on Salads.)

Endive Witb Cream Sauce.

Chicorge, Sauce a, la CrSme.

3 Heads of Chicory. 4 Tablespoontuls Butter.

2 Glasses of Cream or Milk. A Pinch of Nutmeg. Salt and Pepper to Taste. Pick nicely three heads of Chicorfie casting away all the outer green leaves. Then wash the heads care- fully in fresh cold water; drain and wash again, and blanch for ten min- utes in boiling salted water; remove and throw into cold water to cool. Then drain of all the water, and chop the Chicorfie very flne. Put in a saucepan with four tablespoonfuls of butter and let cook for 3, quarter of an hour. Pour two glassfuls of milk •or rich cream over it; add a pinch of grated nutmeg, and salt and pepper to taste. Mix all thoroughly together for flve minutes on the stove; then remove, put In a dlsjh, .garnish nicely with Croutons fried in butter, and serve hot.

Endives With Gravy.

ChicorSe au Jus.

4 Heads of Chicory. 1 Onion. 1 Carrot

1 Herb Bouquet.

Vi Ponnd of Bacon. Salt and Pepper to' Taste.

1 Pint of Veal or Chicken Consomme.

Clean and pick the Chicorge well, pare off all the outer leaves, and wash the heads well in several wa- ters. Then drain" and put to blanch in salted water for ten minutes; At th-e end of this time, throw them in the cold water to cool; drain and out into quarters. Put the piece of ba- con in the bottom of a sautolre on B-tewpan, and add an onion and car- rot and herb bouquet, minced very fine. Lay the Chicorge on top of this, beason with a teaspoonful of salt and a half teaspoonful of black pepper, and cover with a buttered paper. Then set the sautoire In the oven, and let the Chicorfie cook for ten minutes, when it will be a golden brown. Moisten with half a pint of veal or chicken consomm6, cover and again set in the oven for thirty min- utes. At this point it will be ready 'to serve. Arrange the Chicorge on a hot dish; strain the sauce, pour over and serve.

Garlic is a great Creole vegetable, a bulbous-rooted plant, with a strong penetrating odor, and highly es- teemed as a flavoring for soups, stews, roasts and various other dish- es. Garlic is a staple product of th^

lower Louisiana parishes, and is raised for home consumption and for shipping. More garlic is grown and used in Louisiana than in all the other states together. It is culti- vated like the onion. In the spring the bulbs are taken up and plaited together in long strings. One of these strings contains from fifty to sixty heads in double rows. They are then hung up in a dry, airy place, or stored away. They will keep from six to eight months. Great strings of gar- lic adorn the stalls of the French Market daily.

HORSERADISH.

The roots of the horseradish are extensively used as an appetizer on Creole tables. They are an agree- able relish, with a fine, sharp, pun- gent taste. Scraped and grated very fine, and set on the table in small cups, they are used as a condiment. In cookery the horseradish is used In the preparation of sauces and sal- ads.

kohlrabi, or turjtip-rootbd cabbage:.

Chou-Navet.

This vegetable is used in making soup pur6es or vegetable purges, and is also prepared in the same manner as cauliflower. (See recipes PurSes and also Cauliflower.) The finest va- riety, the "B^Tly -White "Vienna," is the only variety planted and sold in New Orleans. It -is an excellent ta- ble vegetable, very popular among the Italian and other European popu- lation of the city especially, and very largely cultivated.

This popular vegetable is a spe- cies of onion, highly esteemed for flavoring soups, etc. It is used al- together as a seasoning.

liENTIIiS.

Des Lentilles.

Lentils are among the most nutri- tious of all vegetables. They may be made into a purge (see recipe un- der chapter on Soups), or may be cooked iTi every manner in which red and white beans are cooked. On Fridays and fast days they are sim- ply boiled over a slow fire, with a little butter, salt and pepper, and a bouquet of parsley, and an onion cut in quarters. Again, the Creoles boil Lentils with sausage, or chaurioe. Still again, they are simply boiled in salt and water, and served with a Sauce a la Vinaigrette, Sauce Sou- bise, or a Sauoe a, la Mai'tre d'Hotel. (See recipes.)

MUSHROOMS.

Des Champignons.

Mushrooms constitute one of the greatest flavoring' vegetables known to the scientific •ouislnier. They are used in all manner of sauces, and when veal, game or fish are cooked "en braisS," or "en sautfi." They are used in "matelotes," and in nearly all forms of farcies. The Creoles, like the French, think it a crime to cook this vegetable in any form that would destroy its own peculiar flavor, or that which it is capable of impart- ing to the most ordinary dish.

Stewed Mushrooms on Toast.

Champignons Sautes sur CanapSs.

1 Pint of Mushrooms.

1 lablespoonful of Butter. a:be Juice of 1

1 Teaspoonful of Chopped Parsley.

6 Slices of Toast.

Drain the mushrooms of their li- ' quor, and place in a stewpan with the butter; season to taste with salt and ^pepper; cover and let them cook for ten minutes, tossing almost con^tant- Uy. Add the juice of a lemon and the chopped parsley. Place six slices of toast on a dish, garnish these nicely with the mushrooms and serve. The toast may be omitted If it is desired simply to stew the mushrooms and 'serve as a vegetable.-

Mushrooms With Cream.

Champignons SautSs a. la Cr§me.

1 Pint Mushrooms. 1 Tablespoonful Butter,

Vi Cup of Cream.

The Yolk of 1 Egg. 1 Tahlespoontul Flour.

Salt and Pepper to Taste.

Put the mushrooms with their juice, into a saucepan, porcelain- lined or agate. Let them simmer for fifteen minutes. Then add one ta- blespoonful of butter, .blended' well with the same amount of flour, and mixed thoroughly with the cream. Season with salt and pepper. Stir well. Bring it to a good boil, and remove from the fire, and. stir in the yolk of an egg, which has been beat- en with Sherry Wine. Serve immedi- ately in a very hot dish or bowl.

To stew canned mushrooms, drain them of their liquor. Melt the but- ter in a porcelain-lined saucepan, and gradually add the flour, without let- ting it burn. Blend smoothly. Add the boiling milk, and let it boil for about two minutes. Then add the mushrooms, salt and pepper to taste. Remove from the fire after five min- utes. Serve on buttered toast or Croutons fried in butter. Again, the milk may be omitted, and the mush- rooms stewed in their, own liquor.

Aluslirooms With Cream.

Champignons Saut6s a. la Crgme. 1 Pint Mushrooms. 1 Tablespoonful Butter.

% Cup of Cream.

The i'olli of 1 Egg. 1 Tablespoonful Floor.

Salt and Pepper to Taste.

Put tlie mushrooms with their juice into a saucepan, porcelain-lined or agate. Let them simmer for fifteen minutes. Then add one tablespoon- ful of butter, blended with the same amount of flour, and mixed thorough- ly with the cream. Season with salt and pepper. Stir well. Bring it to a good boil, and remove from the Are and stir in the yolk of an egg, which has been beaten with Sherry Wine. Serve immediately In a very hot dish or bowl.

To stew canned mushrooms, drain them of their liquor. Melt the but- ter in a porcelain-lined saucepan, and gradually add the flour, without let- ting it burn. Blend smoothly. Add the boiling milk, and let it boil for about two minutes. Then add the mushrooms, salt and pepper to taste. Remove from the flre after five min- utes. Serve on buttered toast or Croutons fried in butter. Again, the milk may be omitted, and the mush- rooms stewed in their own liquor.

Stewed mashrooms, Spanish Style.

Champignons SautSs a. I'Bspagnole.

1 Pint or 1 Can of Kushrooms.

1 Tablespoonful of Olive Oil.

1 Tablespoonful of Chopped Parsl^. 1 Clove

of Garlic.

1 Teaspoonful of Chives. 1 Dozen Whole

Salt and Black Pepper to Taste.

Drain the mushrooms of their li- quor; cut them in lozenge-shaped pieces, and put them in a dish and sprinkle with a tablespoonful of olive oil, and salt and pepper to taste. Let the mushrooms soak in this mari- nade for two hours. At the end ot this time, take them out and put in a saucepan and let them stew for ten minutes. Make a sauce of three ta- blespoonfuls of olive oil, the clove of garlic, minced very fine, a tablespoon- ful of minced chives, and blend well. Add this to the mushrooms and let them saute for five minutes longer on a very slow fire, without boiling, and serve hot.

Fried Mushrooms.

Champignons 3. la Bordelaise.

1 Pint Mushrooms. 1 Tablespoonful Olive Oil.

6 Sballots, Minced Very Fine. Thyme, Parsley and Bay Leaf, Minced Fine.

1 Clove of Garlic, Minced Fine. Salt and Pepper to Taste.

Put the oil Into a frying pan, and, when heated, add the shallots, minced very fine. Let these brown slightly, and add the minced garlic and fine herbs. Let these brown for three

minutes or so, and then add the mushrooins. Stir" well and fry for about five minutes. Add one table- spoonful of White Wine or Sherry, and serve the mushrooms on slices of French toast.

De la Moutarde.

Mustard is grown extensively In Louisiana, especially the large- leaved or curled, .which has grown to be a distinct Louisiana variety, quite different from the European. The seed is black, and is raised in Louisi- ana, and the plant is being more ex- tensively cultivated every year. The large leaves are cooked the same as Spinach (see recipe), or they may be boiled with salt meat and served as greens.

Our Creole mustard seeds are fa- mous not only in making sauces, but for medicinal purposes.

Okra is a great summer disTi with the Creoles. It may be made into Gumbo (see recipe Okra Gumbos) or boiled and served en salade.

Boiled Olsra.

F6vi Bouilll.

1 Quart Young Okra. 1 Tablespoonful Vinegar, Salt and Pepper to Taste.

Wash the okra well in cold water, and put in a porcelain-lined or ag- ate saucepan. Add a pint of water .,an;d a teaspoonful of salt. Cover the pot, and let the okra simmer for about half an hour. Take from the pot, season with salt and pepper to taste, pour over a tablespoonful of Tarragon vinegar and set to cool. Serve as a salad, and with all meats, such as daube, roast, etc.

Stewed Okra, Creole Style.

F6vi Saute a, la Creole.

i Dozen Okras. 1 Tablespoonful Butter.

3 Mice Potatoes.

1 Onion. 1 Green Pepper. 1 Clove of Garlic.

1- Teaspoonful of Chopped Parsley.

Wash the okras and pare the ends. Place in a saucepan with one table- spoonful of butter; add a finely- minced- onion and clove of garlic and green pepper. Let all cook for six 'or eight minutes, and then "add the three tomatoes, chopped fine; also add the juice of the tomatoes. Season to taste with salt and pepper; add a dash of Cayenne and a teaspoonful of chopped parsley. Now add the okras, and let all simmer slowly for twenty minutes. Place in a hot, deep serving dish, and cover and send to the table.

De I'Ognon.

Onions have always been conceded by the Creoles, as also by all scien- tists, among the healthiest of food substances. The onion is indispen- sable in the kitchen. It is used in almost every kind of meat and fish or vegetable seasoning, and imparts a flavor that cannot be claimed by any other vegetable. Onions are also acknowledged as a great seda- tive. The onion juice, mixed with sugar, is largely used by the old Creoles in coughs and colds, and is almost an infallible remedy. The on- ion is used as a salad, or it may be cooked in some very delightful ways. There are those, who, being over-fas- tidious, object to eating onions on ac- count of the perceptible odor that clings to the breath, especially in eating the raw onion in salad. This should never interfere in the con- sumption of a vegetable that carries within it such important chemical juices that operate so largely in the upbuilding of the general system. A glass of milk, taken after eating a raw onion, will destroy every parti- cle of odor or taste that remains in the mouth.

The Louisiana Creole onion Is fa- mous. The origin of the Creole onion is lost in the mist of years. It has been planted in Louisiana for gener- ations, and is to-day the most, valu- able of all existing varieties of ;bp- ions in the Southern States. The^bnlb is supposed to have been brought to Louisiana from the south of Eu- rope over a century and a half ago and has been cultivated here so long that it has become a distinct kind. It is a singular fact that no northern seed has ever yet produced an onion in Louisiana soil. The Red Bermuda Onion is also cultivated in this State. It is flat, like the Creole, but a little lighter in color. Both are prepared after the following methods:

Boiled Onions.'

Ognons Bouillis.

1 Dozen Nice, Small White Onions. 1 Tablespoonfal Butter. Salt ana Pepper to Taste. Throw the onions in their skins Into cold water, and peel them. Then put them into a saucepan of boiling water. Add a teaspoonful of salt, and let them boil about forty min- utes, or until you can pierce them easily with a fork. Then put into a dish, and drain off all water. Sprinkle with salt and pepper to taste and pour over a Drawn Butter Sauce (see Beurre a. la Maltre d'Hotel), and serve hot. The large Spanish on- ions will require about an hour long- er to boil tender.

Creamed Onions,

Ognons a la Crfime.

1 Dozen Small, White Onions.

1 Tablespoonfnl Butter. 1 Tablespoonful Flont.

% Pint of Mills or Cream.

Salt and Pepper to Taste.

Boil the onions as directed in the above recipe. "When very tender, take off the fire and drain. Pour over them the following cream sauce, which you will have prepared when almost ready to serve: Put one ta- blespoonful of flour into a saucepan, and add a tablespoonful of butter. Set on the fire, and let all blend well together, rubbing very smooth, with- out browning. Then add half a pint of milk. Stir continually till it boils. Season with salt and pepper to taste, and pour over the onions, and serve hot. The young Creole onions are most delicious when prepared in this manner.

Fried Onions. '

Ognons Frits.

% Dozen Nice, Tenoer Onions. 1 Tablespoonful Butter. 1 Tablespoonful Salt, Pepper to Taste. Throw the onions into cold water, ■peel them, and then cut them into thin slices. Cover them with boiling water, and let them boil about twenty minutes. Drain off the water thor- oughly, and put them into a frying pan with a large tablespoonful of butter, and season to taste, and let them fry slowly for about ten min- utes. Turn frequently-, to prevent them from burning. Again, the on- ions may be fried without previous boiling, some preferring this latter method, as it admits of the onion re- taining its flavor. Simply peel and pare and slice into round-shaped pieces. Day the pieces in milk, and then in grated bread crumbs or flour, and fry them in boiling fat for about ten minutes. Lift them out of the fat, drain well, and serve on a hot dish with fried parsley as a garnish. Young shallots may be fried by wash- ing well in cold water, cutting off the rough roots of the shallots, and then cutting the green and white to- gether into half-inch dice. Season well with salt and pepp«r, and fry in butter for about five minutes. Gar- nish a dish with parsley sprigs. Lay the shallots on these and serve hot.

Smothered Onions.

Ognons Sautes.

1 Dozen Small Onions. 1 Tablespoonful of Butter. 1 Quart of Broth. Salt and Pepper to Taste. Put the onions into cold water, and remove their skins. Then put them into a saucepan, and cover with a soup stock (pot-au-feu or boulllou).

i£ you have it, otherwise use water, and let them stew slowly for an hour and a half, till they are almost falling to pieces. Then drain the onions through a colander, and save the stock. Put a tablespoonful of butter into a frying pan, and add a table- spoonful of ilour, and make a Brown Koux. (See recipe.) When brown, add a half pint of the broth in which the onions were boiled. Season well with salt and pepper and a dash of Cayenne. Put the onions into this and let them simmer gently for about twenty minutes loi-iger. Serve hot.

Stuffed Onions.

Ognons Farcis.

% Dozen Larae Spanish Onions.

A Stuffing of Chaurice.

Salt and Pepper to Taste.

Take a half dozen fine, large Span- ish onions, and put them in hot ashes to roast. When they are sufficiently cooked, which will be in about half an hour, take them out of the ashes, dust off, and peel well. Then open the interiors and fill with a- stuffing made as follows: Take a tablespoon- ful of butter and put in a fryihg pan, and add three chaurice, which you will have taken out of the casings and chopped finely again. Add. a cup of bread, which has been wet and squeezed, and mix well. Then add an inch of ham, finely chopped, and a sprig each of thyme and parsley and sweet marjoram, and one bay leaf, all finely minced. Season with salt and pepper to taste. Fry about fif- teen minutes, and then stuff the on- ions as far down in the' center as possible, and between the folds. Sprinkle the top with powdered bread crumbs and put a little dot of butter on top of each. Set in the oven and let them bake for about thirty or forty minutes. Serve with roast beef.

Another nice way of stuffing on- ions is to peel the onion, scoop out the centers with a vegetable scoop, parboil them for ten minutes, and then fill the insides with the sausage forcemeat, as directed above. Line the bottom of a stew pan with fine strips of bacon. Lay over these an onion and a carrot both minced very fine. Place the onions on top of this and moisten with a pint of Chicken or Veal ConsommS. Set in the oven to bake for about three-quarters of an hour and baste frequently. Serve in a hot dish, with the sauce poured over.

Baked Onions,

Ognons Rotis.

1 Dozen Large Spanish Onions, Salt and Pepper to Taste. Trim the onions nicely, but do not peel them. Then put them into a

kettle of boiling water, and let them 'boil rapidly for about an ^our. Drain in a colander. Then put them in a baking pan, and let them bake slowly for about an hour. Take out and re- move the skins, and place in a vege- table dish, and sprinkle with salt and pepper, and serve with Drawn Butter Sauce. (See Beurre a. la Maltre d'Ho- tel.

After taking the onions out of the boiling water, if you wish to serve with "Roast Beef aux Ognons," peel the onions and place around the beef roast in the oven. Baste them as of- ten as you baste the roast, with the juices that come ff om it. Serve with the roast, using them as a garnish around the dish.

Glazed Onions,

Ognons Glacfis.

V/d Dozen Small Onions of Uniform Size,

1 Tablespoonful Sugar. 1 Cup Water. 1 Large Teaspoonful Butter. Salt to Taste,

Select small Creole onions of uni- form size, top the heads and the stems, and remove the skins, but not too closely, lest they should break up when boiling. Then take a fry- ing pan, large enough for the on- ions to lie in it, side by side. Put the butter in it first, and wh-en melted add the onions. Then sprinkle with the sugar and water, and season with salt to taste. Set oij the back of the Stove, where they can simmer gently for an hour. When nearly done, and tender all through, add a tablespoon- 'ful of flour, mixed in water, blended well. Then set in the oven, with a paper on top. Let them stand for about half an hour, and use as a garnish for beef, veal, etc. The on- ions will be nicely glazed, and will make the dish appear very beautiful.

SHAIii^oTS.

fichallottes.

Shallots are small-sized onions, grown in clumps. They are very delicate and mild in flavor, and much used in soups, stews, salads, etc. In the green state they are also chopped and fried in butter. (See recipe Fried Onions.)

Parsley is one of the most impor- tant of all vegetable herbs, entering, as it does, into the seasoning of all soups, meats, fish and even vegeta- bles. It is one of the most beautiful of all garnishes, and gives a pretty touch to the homeliest dish. The "Plain-Leaved," the "Double Curled," or the "Beautiful Garnish" varieties are always to be found in the New Orleans market. A handful of par- sley is always thrown into the mar- ket basket for "Lagniappe."

Fried Parsley.

PersU Frit. 6 or 8 Sprigs of Parsley. 1 TaUespoonful of Lard. Pick off the delicate leaves and branches of very young parsley, wash well, drain and put in a frying* pan, in which you will have placed a ta- blespoonful of lard and allowed to reach a medium hot state. Fry slow- ly and drain and use as a garnish or as needed.

Chopped Parsley.

Persil HachS. Wash the parsley in cold water, trim oft the coarse stems and branch- es and leaves, immerse in very cold water again, drain, press dry and chop very fine. Use as needed.

Parsley Green.

Persil au Jus. Take young parsley, wash well, strip of all coarse stems, arid branch- es, plunge into very cold water, chop very fine, squeeze in a strong kitchen towel and save the juice for coloring purposes.

, Parsley for Garnlslilngr Purposes.

Garniture de Persil. Take several bunches of fresh par- sley, trim off all- the coarse stems, wash In slightly salted water, drain and place in a colander. Set over a watertight vessel. • Shave some ice, cover the parsley with it and let It keep fresh and . cool for table gar- nishes. Never lay parsley that is intended, for garnishing purposes, in water, as the freshness will be quick- ly destroyed, and it will become dark, discolored, limp and slimy and devoid of all beauty or crispness.

Des Panais. 6 or 8 Parsnips. V> Pint of Sauce a la Maltre d'Hotel. To boil parsnips. If they are young, simply scrape them and lay them in cold water. If the parsnips are old, pare them and cut them in quar- ters, or, better still, split length- wise. Let the young parsnips cook in salted boiling water in a porce- lain-lined saucepan for forty-five minutes; let the older ones cook for an hour and a quarter. When done, take them out of the saucepan, and drain and serve on a heated dish w^ith a Drawn Butter Sauce. (See Beurre a la Maltre d'Hotel.)

Boiled Parsnips With Cream Sauce.

Panais Bouillls ?L la CfSme. 6 or 8 Parsnips. A Cream Sauce. Proceed exactly as above in peel- ing and boiling the parsnips. "When done, drain and put into a heated dish, and serve with a Cream Sauce poured.over them. (See recipe Cream

Sauce.). Serve the parsnips with boiled salt or fresh fish or boiled corn beef.

Pried Parsnips.

Panais Frits.

5 Parsnips. 1 Tablespoonful Butter.

2 Tablespoonfuls of Drippings of Roast Beet,

Salt and Pepper to Taste.

Chopped 'Parsley to Garnish.

Brush and scrape or peel the par- snips as directed above. Then boil as directed in salted water till ten- der. When done, drain off the water and out the parsnips into slices lengthwise of about half an inch in thickness. Put two tablespoonfuls of the drippings of the roast beef in the saucepan, and add a teaspoonful of butter. When hot add the sliced parsnips. When they are brown on one side, turn on the other and let this brown also. Place on a hot platter, sprinkle with chopped par- sley and salt and pepper, and serve with roast meats.

Smothered Parsnips.

Panais SautSs. .^

6 or 8 Parsnips. 2 Tablespoonfuls of Butter. Salt and Pepper to Taste. Chopped Parsley to Garnish. Boil the parsnips as directed, and then cut into strips of the length of the parsnip, and half an inch in width. Put ,a ,big cookingspoonful of butter ipto the saucepan, and add the parsiiips. Sprinkle weH with' salt ^nd pepper. Cover and let them fry, but ■only slightly brown, on either side. ~Serye with chopped parsley as a 'garnish

< Masbed Parsnips.

i Purfie. de Panais. 6 or 8 Parsriins. 1 Tablespoonful of Butter. 1 Tablespoonful of Flour. 1 Pint of Milk. ■

SAlt and Pepper to Taste. Boil the parsnips until so tender that tliey break easily under pres- sure. Then mash them well, after draining off all water. Put a table- spoonful of butter in a saucepan, and add a tablespoonful of flour. Blend, without browning, and add a half Dint of milk or cream. Stir well, and as the mixture begins to boil, add the parsnips. Mix thoroughly, sea- son with salt and pepper, and serve in a dish, heaping up the parsnips in pyramidal shape. Serve with veal cutlets.

Parsnip Balls.

Boulettes de Panais.

3 Large Parsnips. 2 :Eggs.

Salt and Pepper to Taste. Boil the parsnips, as directed above, until very, very tender. Then drain and mash through a colander. Beat two eggs very light, and .rdd the P9.r- snips, using proportions of three

large parsnips to the eggs. Then form the parsnips into little balls or boulettes, and fry in boiling lard, or make into little cakes and fry on a griddle.

Parsnip Fritters.

Beignets de Panais.

6 Parsnips. 1 Tablespoonful of Butter,

1 Cup of Water, 2 Eggs. % Pound of Flour. 1 Teaspoonful of Salt. 1 Teaspoonful of Pepper. Boil the parsnips as directed above till very tender. Then cut into long, Harrow strips.- Make a batter by mixing the flour with the yolks of the eggs, beaten well. Then add the salt and pepper, and gradually one cup of water, till it is absorbed. Then add the whites of the eggs, beaten to a stiff froth. Mix thoroughly. Add the parsnips to the batter. Dip out one at a time, in a spoon of butter, and fry in boiling lard. Serve as an entrfee at dinner.

Des Pois Sees.

All dried, split, kidney or black- eyed peas may be cooked in the same manner as beans. (See recipe.)