Monday, July 31, 2017

Plain Rice Pudding

Ingredients

  • One and a half quarts of milk
  • One-half cupful of rice
  • Three-fourths of a cupful of sugar
  • Dessert spoonful of butter

Saturday, July 22, 2017

Rolls

Ingredients


  • One quart of flour
  • One spoonful of lard
  • One pinch of salt
  • Water as needed

Muffins

Ingredients

  • One cup of hominy
  • One teaspoon of butter
  • One cup of wheat 
  • One tablespoon of sugar

Filet Marine

Ingredients

  • Filet from a roast beef
  • Salt to taste
  • Pepper to taste
  • Onion for flavor

Spinach

Ingredients

  • Spinach
  • Water
  • Salt
  • Butter
  • Sugar
  • Fried bread

Directions

  1. Place spinach into boiling water until cooked.
  2. Drain spinach in a colander or cheesecloth.
  3. Chop finely on a very clean board with a perfectly clean knife.
  4. Warm spinach in a saucepan
  5. Add salt, butter, and sugar to taste.
  6. Serve very hot and quickly trimmed with small pieces of fried bread around the dish.
Prepared by Connor Costello
Louisiana Anthology
July 22, 2017

Gingerbread

Ingredients

  • One quart of flour
  • One half-pound of butter,
  • One quarter pound of sugar
  • Five eggs
  • One half-pint of molasses
  • One half-cup of ginger
  • One teaspoon of baking soda

Directions

  1. Combine ingredients.
  2. Bake until done.

Prepared by Connor Costello
July 22, 2017

Thursday, July 20, 2017

Oyster Soup

Ingredients

  • 2 quarts of oysters
  • 3 quarts of water
  • 3 onions
  • 2 or 3 slices of lean ham
  • salt and pepper
  • 4 spoonfuls of flour
  • 1 cup rich cream
  • 2 egg yolks

Directions

  1. Wash and drain 2 quarts of oysters.
  2. Put them on fire with 3 quarts of water, 3 chopped onions, and 2 or 3 slices of ham.
  3. Season with salt and pepper to taste.
  4. Boil until it is reduced one half and then strain sieve.
  5. Return liquid into the pot and add 1 quart fresh oysters.
  6. Boil until they are sufficiently done.
  7. Thicken soup with 4 spoonfuls of flour, 1 cup rich cream, and 2 egg yolks well beaten
  8. Boil a few minutes after thickening is added and make sure it does not curdle or the flour lump up.
  9. Serve with the last oysters that were put in.
Prepared by Tanner Frasier
July 11, 2017