Caramel Ice Cream

Ingredients

• 1.5 lbs brown sugar
• Caramel
• Milk

Directions

1. Melt brown sugar in frying pan until liquid, stirring the whole time. (Do not scorch or get too dark.)
2. Boil a pint of milk by degrees.
3. Pour caramel into boiling milk and mix well.
4. Cool the mixture.
5. Strain into 3 quarts of ream or milk.
6. Freeze the mixture.
7. Whip 1 pint of the cream and add as needed.

-Mrs. D. Rosenbaum

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Lobster Salad

Ingredients

• Lobster
• Cod or Halibut
• Potatoes
• Watercress or other salad green
• Dressing

Directions

1. Cook Lobster.
2. Cook Cod or Halibut.
3. Cook potatoes.
4. Add 1/3 Lobster, 1/3 Cod or Halibut, 1/3 Potatoes.
5. Add Watercress or Salad green.
6. Mix together.
7. Add a few spoonfuls of dressing.
8. Decorate.

—Mrs. J. W. Billington

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Peanut Butter Chocolate Bars

Ingredients

For the peanut butter layer: 

• 1 cup unsalted butter
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2 cups graham cracker crumbs

For the chocolate topping:

• 12 ounce package of semi-sweet chocolate chips
• 1/4 cup creamy peanut butter

Directions

To make peanut butter layer:

1. Line 13x9 pan with foil or parchment paper.
2. Melt butter. 
3. Add melted butter and peanut butter to a large mixing bowl.
4. Mix until thoroughly combined.
5. Add powdered sugar and mix well.
6. Add graham cracker crumbs and mix well.
7. Scoop mixture into 13x9 pan and press it into an even layer.

To make chocolate topping:

1. Add the chocolate chips and 1/4 cup of peanut butter to microwave safe bowl.
2. Microwave in 20 second increments and stir well until completely melted.
3. Pour melted chocolate on top of peanut butter layer.
4. Spread chocolate into an even layer.
5. Cover the pan tightly.
6. Refrigerate for 2 hours or until firm.

Source — Janet Falgout
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Beefsteak

Ingredients

• Butter
• Steak
• Salt
  
• Pepper

Directions

1. Heat the pan.
2. Moisten the pan with butter.
   
3. Fry steak for three to four minutes.
4. Remove the steak from the hot pan.
5. Add salt and pepper as necessary.
6. Saturate both sides with butter.
7. Serve while warm.

—Mrs. J. B. A. Ahrens

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 13, 2021

Beefsteak

Ingredients

• Butter
• Steak
• Salt
  
• Pepper

Directions

1. Heat the pan.
2. Moisten the pan with butter.
   
3. Fry steak for three to four minutes.
4. Remove the steak from the hot pan.
5. Add salt and pepper as necessary.
6. Saturate both sides with butter.
7. Serve while warm.

—Mrs. J. B. A. Ahrens

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 13, 2021

Chile Con Carne

Ingredients

• 1 pint cold meat (e.g. beef)
• 1 onion, diced
• 1/2 pint leftover gravy
• 1 cup tomatoes
• 1 Tablespoon Salt
• 1 Teaspoon ground chili pepper

Directions

1. Dice the meat.
2. Add the meat, onion, leftover gravy, and tomatoes to a large cooking pot.
3. Add enough water to cover and stew gently for 25 mins.
4. Stir in the salt and ground chili pepper.
5. Let stew another 5 mins and then serve.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 3, 2021

Onion Soup

Ingredients

• Three medium sized onions
• Butter
• One pint sweet milk
• Salt 
• Pepper
• Toast (optional)

Directions

1. Fry three medium sized onions in butter until a light brown color is reached.
2. Pour one pint of rich sweet milk into a boiler and place it on the stove.
3. After it reaches a boiling point, pour in the onions.
4. Season the mixture with butter, salt, and pepper.
5. Serve with toast.
   

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 10, 2021

Onion Soup

Ingredients

• Three medium sized onions
• Butter
• One pint sweet milk
• Salt 
• Pepper
• Toast (optional)

Directions

1. Fry three medium sized onions in butter until a light brown color is reached.
2. Pour one pint of rich sweet milk into a boiler and place it on the stove.
3. After it reaches a boiling point, pour in the onions.
4. Season the mixture with butter, salt, and pepper.
5. Serve with toast.
   

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 10, 2021

Chicken Salad

Ingredients

• 5 cups shredded rotisserie chicken
• 1 1/2 cups halved grapes
• 1 1/4 cups mayonaise

Directions

1. Combine the shredded chicken, grapes, and mayonnaise in a large bowl. Toss to combine.
2. Add the mayonnaise and stir until well coated.
3. Serve immediately or cover and chill. Enjoy on toasted bread or a croissant. 

Prepared by Caroline Cone
Louisiana Anthology
December 9, 2021

Chicken Salad

Ingredients

• 5 cups shredded rotisserie chicken
• 1 1/2 cups halved grapes
• 1 1/4 cups mayonaise

Directions

1. Combine the shredded chicken, grapes, and mayonnaise in a large bowl. Toss to combine.
2. Add the mayonnaise and stir until well coated.
3. Serve immediately or cover and chill. Enjoy on toasted bread or a croissant. 

Prepared by Caroline Cone
Louisiana Anthology
December 9, 2021

Beef Taco Soup

Ingredients

• Two pounds of ground beef
• One envelope of taco seasoning
• One and a half cups of water
  
• One can (sixteen ounces) of mild chili beans, undrained
• One can (sixteen ounces) of whole kernel corn, drained
• One can (sixteen ounces) of pinto beans, drained
• One can (ten ounces) of diced tomato with green chiles
• One can (four ounces) of chopped green chiles
• One envelope of ranch salad dressing mix

Directions

1. Cook beef in pan until no longer pink. 
2. Drain beef and break into crumbles.
3. Add taco seasoning and mix well.
4. Stir in the remaining ingredients and bring to a boil.
5. Reduce heat and simmer for fifteen minutes, stirring occasionally.

Source — Taste of Home
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021 

Corn Oysters

Ingredients

• Six ears of corn (grated)
• One cup of cracker crumbs
• Two eggs
• One tablespoon of sweet cream
• Salt and pepper to taste

Directions

1. Combine all ingredients in a bowl and mix.
   
2. Form small patties in place in a hot pan with butter.
3. Fry until golden brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Corn Oysters

Ingredients

• Six ears of corn (grated)
• One cup of cracker crumbs
• Two eggs
• One tablespoon of sweet cream
• Salt and pepper to taste

Directions

1. Combine all ingredients in a bowl and mix.
   
2. Form small patties in place in a hot pan with butter.
3. Fry until golden brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Chicken Fricassee

Ingredients

• Tender chicken (any amount)
• One tablespoon of butter
• Flour (enough to achieve desired thickness)
• Parsley or pepper (to taste)

Directions

1. Cut chicken into small pieces.
2. Put in pot with enough water to cover.
3. Boil chicken until tender.
4. Strain the liquid and place it in a separate pot.
5. Add butter and flour to make a gravy.
6. Place chicken in the gravy and add parsley or pepper to taste.
7. Boil until desired consistency is reached.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Chicken Fricassee

Ingredients

• Tender chicken (any amount)
• One tablespoon of butter
• Flour (enough to achieve desired thickness)
• Parsley or pepper (to taste)

Directions

1. Cut chicken into small pieces.
2. Put in pot with enough water to cover.
3. Boil chicken until tender.
4. Strain the liquid and place it in a separate pot.
5. Add butter and flour to make a gravy.
6. Place chicken in the gravy and add parsley or pepper to taste.
7. Boil until desired consistency is reached.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

BBQ Shrimp

Ingredients

• Five pounds shrimp
• Large bottle of wishbone Italian dressing
• One pound butter
• One half cup lemon juice
• Worcestershire
• Tabasco
• Garlic Salt

Directions

1. Place unpeeled shrimp in a large baking pan.
2. Pour wishbone dressing and lemon juice over shrimp.
3. Cut sticks of butter into small pieces scattering over shrimp.
4. Sprinkle mixture with seasonings.
5. When melted, this liquid should just about cover the shrimp.
6. Bake at 300 for about an hour. 

Prepared by Clayton Head
Louisiana Anthology
December 9,2021

Thin Biscuits

Ingredients

• Two ounces of butter
• Skim Milk
• One Pound of flour

Directions

1. Warm two ounces of butter.
2. Work one pound of flour into stiff paste into butter and use skim milk as needed. 
3. Beat with a rolling pin.
4. Work smooth, roll thin, and cut into round biscuits.
5. Then prick holes in them with a fork.
6. Bake 6 minutes. 

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Thin Biscuits

Ingredients

• Two ounces of butter
• Skim Milk
• One Pound of flour

Directions

1. Warm two ounces of butter.
2. Work one pound of flour into stiff paste into butter and use skim milk as needed. 
3. Beat with a rolling pin.
4. Work smooth, roll thin, and cut into round biscuits.
5. Then prick holes in them with a fork.
6. Bake 6 minutes. 

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Potato Cornbread

Ingredients

• One quart of fine cornmeal
• One half pint of milk
• One half pound of sweet potatoes
• One half pound of butter
• One pound of brown sugar
• 8 eggs

Directions

1. Boil and mash smooth the potatoes.
2. Beat and stir eggs into the butter then add the milk, then lastly the meal.
3. Beat the whole well together.
4. Lastly bake in a pan.

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Potato Cornbread

Ingredients

• One quart of fine cornmeal
• One half pint of milk
• One half pound of sweet potatoes
• One half pound of butter
• One pound of brown sugar
• 8 eggs

Directions

1. Boil and mash smooth the potatoes.
2. Beat and stir eggs into the butter then add the milk, then lastly the meal.
3. Beat the whole well together.
4. Lastly bake in a pan.

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Stewed Oysters (Very Delicate)

Ingredients

• Three pints of oysters
• One pint of rich cream
• Teaspoon of flour
• Tablespoon of butter

Directions

1. Strain three pints of oysters through a cullender.
2. Put one pint of rich cream in a clean saucepan. 
3. Mix one teaspoonful of flour and one tablespoon of butter. 
4. After mixing, when cream begins to heat, stir in flower and butter slowly. 
5. Let simmer for a few minutes, then add oysters.
6. Cook ten minutes and dish hot for table. 

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Stewed Oysters (Very Delicate)

Ingredients

• Three pints of oysters
• One pint of rich cream
• Teaspoon of flour
• Tablespoon of butter

Directions

1. Strain three pints of oysters through a cullender.
2. Put one pint of rich cream in a clean saucepan. 
3. Mix one teaspoonful of flour and one tablespoon of butter. 
4. After mixing, when cream begins to heat, stir in flower and butter slowly. 
5. Let simmer for a few minutes, then add oysters.
6. Cook ten minutes and dish hot for table. 

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Fried Hard Shell Crabs

Ingredients

• Six Crabs
• Salt and pepper (to taste)
• Bowl of cornmeal or beaten egg 
• Bowl of flour
• Vegetable oil for frying

Directions

1. Scald (boil quickly) crabs in water to kill them.
2. Clean the crabs and break the ends of the legs.
3. Add salt and pepper to taste.
4. Crush the hard shell a little to make crabs flatter.
5. Roll crabs in cornmeal or beaten egg, and then roll in flour.
6. Place in hot oil and fry until brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Fried Hard Shell Crabs

Ingredients

• Six Crabs
• Salt and pepper (to taste)
• Bowl of cornmeal or beaten egg 
• Bowl of flour
• Vegetable oil for frying

Directions

1. Scald (boil quickly) crabs in water to kill them.
2. Clean the crabs and break the ends of the legs.
3. Add salt and pepper to taste.
4. Crush the hard shell a little to make crabs flatter.
5. Roll crabs in cornmeal or beaten egg, and then roll in flour.
6. Place in hot oil and fry until brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Pumpkin Cookies with Caramel Frosting

Ingredients

Cookies

• 1 cup softened butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 tbsp cinnamon

Frosting

• 1/4 cup heavy cream
• 3 tbsp softened butter
• 1/2 cup packed brown sugar
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions

Cookies

1. PREHEAT oven to 350 degrees. Grease baking sheets.
2. In a large mixing bowl, mix together butter, brown sugar, and white sugar.
3. Add to mixture the egg, vanilla extract, and the canned pumpkin.
4. In a separate bowl, mix all dry ingredients together, and add into other mixture.
5. Once flour mixture is completely mixed, drop rounded tablespoon pieces onto baking sheets.

Frosting

1. Combine butter, heavy cream, and brown sugar into a saucepan and let boil.
2. Once cooled, add powdered sugar and vanilla extract.
3. Mix until it has consistency of frosting.

Put It All Together

1. Be careful and do not let the frosting cool too much or it will harden.
2. Using a spreading knife, put the frosting on the cookies.
3. Once cooled, turn on a Christmas movie and enjoy!

Source — YouTube
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Pumpkin Cookies with Caramel Frosting

Ingredients

Cookies

• 1 cup softened butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 tbsp cinnamon

Frosting

• 1/4 cup heavy cream
• 3 tbsp softened butter
• 1/2 cup packed brown sugar
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions

Cookies

1. PREHEAT oven to 350 degrees. Grease baking sheets.
2. In a large mixing bowl, mix together butter, brown sugar, and white sugar.
3. Add to mixture the egg, vanilla extract, and the canned pumpkin.
4. In a separate bowl, mix all dry ingredients together, and add into other mixture.
5. Once flour mixture is completely mixed, drop rounded tablespoon pieces onto baking sheets.

Frosting

1. Combine butter, heavy cream, and brown sugar into a saucepan and let boil.
2. Once cooled, add powdered sugar and vanilla extract.
3. Mix until it has consistency of frosting.

Put It All Together

1. Be careful and do not let the frosting cool too much or it will harden.
2. Using a spreading knife, put the frosting on the cookies.
3. Once cooled, turn on a Christmas movie and enjoy!

Source — YouTube
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

To Bake Tomatoes

Ingredients

• 12 ripe tomatoes
• 1 tbsp butter
• Salt and pepper, to taste
• Unsalted butter, for baking dish
• Sugar (optional)
• Bread crumbs or buttered stale bread

Directions

1. Preheat oven to 450 degrees.
2. Cut half of your tomatoes lengthwise, and place in a lightly buttered baking dish, cut side up.
3. Fill empty space in baking dish with your choice of breading.
4. Mash the rest of the tomatoes, and strain to leave only the juice.
5. Mix butter, salt, and pepper into tomato juice and pour over dish.
6. Sprinkle more bread crumbs and sugar on top to your liking.
7. Bake for 30-33 minutes, let cool, and enjoy!
   

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

To Bake Tomatoes

Ingredients

• 12 ripe tomatoes
• 1 tbsp butter
• Salt and pepper, to taste
• Unsalted butter, for baking dish
• Sugar (optional)
• Bread crumbs or buttered stale bread

Directions

1. Preheat oven to 450 degrees.
2. Cut half of your tomatoes lengthwise, and place in a lightly buttered baking dish, cut side up.
3. Fill empty space in baking dish with your choice of breading.
4. Mash the rest of the tomatoes, and strain to leave only the juice.
5. Mix butter, salt, and pepper into tomato juice and pour over dish.
6. Sprinkle more bread crumbs and sugar on top to your liking.
7. Bake for 30-33 minutes, let cool, and enjoy!
   

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Lightened Loaf

Ingredients

• 
  4 1/2 cups flour
• 2 cups sugar
• 1 cup butter
• 5 eggs
• 1 cup yeast
  
• 1 cup milk
• 2 tsp ground nutmeg
• 2 cups raisins

Directions

1. In a large mixing bowl, combine yeast, milk, and half of the flour.
2. Cover bowl with plastic wrap, and let rise overnight.
3. Next day, mix in the rest of the ingredients into the same bowl..
4. Separate mixture into loaf pans.
5. Preheat oven to 350 degrees.
6. Once preheated, place loaves into oven for 30-33 minutes, or until golden on top.
7. Let cool, and enjoy!

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Lightened Loaf

Ingredients

• 
  4 1/2 cups flour
• 2 cups sugar
• 1 cup butter
• 5 eggs
• 1 cup yeast
  
• 1 cup milk
• 2 tsp ground nutmeg
• 2 cups raisins

Directions

1. In a large mixing bowl, combine yeast, milk, and half of the flour.
2. Cover bowl with plastic wrap, and let rise overnight.
3. Next day, mix in the rest of the ingredients into the same bowl..
4. Separate mixture into loaf pans.
5. Preheat oven to 350 degrees.
6. Once preheated, place loaves into oven for 30-33 minutes, or until golden on top.
7. Let cool, and enjoy!

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Green Peas a la Bourgeoise

Ingredients

• 3 cups green peas
• 4 tbsp chopped parsley
• 3 tbsp butter
• 2 egg yolks
• 1 tsp sugar
• 1 head of lettuce
• 1 cup heavy cream

Directions

1. To prepare, chop lettuce into fours, and wash green peas.
2. Pour green peas into a saucepan over medium heat to stew.
3. Add in butter, parsley, lettuce, and sugar into saucepan and let boil.
4. Once the liquid is boiled, add egg yolks and heavy cream.
5. Stir the mixture together and let simmer together for 5 minutes on low heat.
6. Let cool, and enjoy!

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Green Peas a la Bourgeoise

Ingredients

• 3 cups green peas
• 4 tbsp chopped parsley
• 3 tbsp butter
• 2 egg yolks
• 1 tsp sugar
• 1 head of lettuce
• 1 cup heavy cream

Directions

1. To prepare, chop lettuce into fours, and wash green peas.
2. Pour green peas into a saucepan over medium heat to stew.
3. Add in butter, parsley, lettuce, and sugar into saucepan and let boil.
4. Once the liquid is boiled, add egg yolks and heavy cream.
5. Stir the mixture together and let simmer together for 5 minutes on low heat.
6. Let cool, and enjoy!

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Prune Soup

Ingredients

• 1/2 pound of prunes
• 8 cups of water
• 1 stick of cinnamon
• Lemon peels
• 1 tablespoon sago
• Sugar

Directions

1. Wash the prunes well and add them to a large cooking pot.
2. Add the 8 cups of water and bring to a boil.
3. Add cinnamon and lemon peels when water begins to boil.
4. Add the sago, and sugar to taste.
5. Boil altogether for 1 hour.
6. Serve hot or cold.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 3, 2021

Prune Soup

Ingredients

• 1/2 pound of prunes
• 8 cups of water
• 1 stick of cinnamon
• Lemon peels
• 1 tablespoon sago
• Sugar

Directions

1. Wash the prunes well and add them to a large cooking pot.
2. Add the 8 cups of water and bring to a boil.
3. Add cinnamon and lemon peels when water begins to boil.
4. Add the sago, and sugar to taste.
5. Boil altogether for 1 hour.
6. Serve hot or cold.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 3, 2021

Chicken and Dumplings

Ingredients

• 2 cans of Grand's Original Biscuits
• 
  Large container of chicken broth
• 2 cans of cream of chicken
• Generous amount of flour
• 5 chicken breast tenderloins
• Small amount of milk
• Small amount of butter
• Salt and pepper
  

Directions

1. 
   Place the large container of chicken broth and the 2 cans of cream of chicken into a large pot.
2. Bring this mixture to a boil. While waiting, roll out the biscuit dough in your flour, and cut it into small, thin pieces.
   
3. Once boiling, place the flour-covered biscuits into the pot.
4. Let this boil for about 20 minutes. Don't stir too often or the biscuits will clump together rather than forming as small, individual pieces.
5. While your dumplings are forming, place your chicken breast tenderloins in a separate pot. Use your favorite seasonings to enhance the flavor.
6. 
   Once the dumplings are almost fully cooked, place the cooked chicken in the pot with the dumplings.
7. Let everything continue to cook for a few more minutes.
8. Add milk, butter, salt, and pepper to taste.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Chicken and Dumplings

Ingredients

• 2 cans of Grand's Original Biscuits
• 
  Large container of chicken broth
• 2 cans of cream of chicken
• Generous amount of flour
• 5 chicken breast tenderloins
• Small amount of milk
• Small amount of butter
• Salt and pepper
  

Directions

1. 
   Place the large container of chicken broth and the 2 cans of cream of chicken into a large pot.
2. Bring this mixture to a boil. While waiting, roll out the biscuit dough in your flour, and cut it into small, thin pieces.
   
3. Once boiling, place the flour-covered biscuits into the pot.
4. Let this boil for about 20 minutes. Don't stir too often or the biscuits will clump together rather than forming as small, individual pieces.
5. While your dumplings are forming, place your chicken breast tenderloins in a separate pot. Use your favorite seasonings to enhance the flavor.
6. 
   Once the dumplings are almost fully cooked, place the cooked chicken in the pot with the dumplings.
7. Let everything continue to cook for a few more minutes.
8. Add milk, butter, salt, and pepper to taste.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Stuffed Potatoes

Ingredients

• 8 Irish potatoes
• 1 jar of stewed tomatoes and green peas
• Butter, optional

Directions

1. Scrape 8 large Irish potatoes.
2. Bake the potatoes at 400 degrees for 45 to 55 minutes. Once soft, remove the potatoes' center.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix the potatoes taken from the center with the stewed tomatoes and peas.
5. Fill the potato shells with the mixture and return to the heated oven for ten more minutes.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Stuffed Potatoes

Ingredients

• 8 Irish potatoes
• 1 jar of stewed tomatoes and green peas
• Butter, optional

Directions

1. Scrape 8 large Irish potatoes.
2. Bake the potatoes at 400 degrees for 45 to 55 minutes. Once soft, remove the potatoes' center.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix the potatoes taken from the center with the stewed tomatoes and peas.
5. Fill the potato shells with the mixture and return to the heated oven for ten more minutes.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Icing

Ingredients

• 2 egg whites
• 2 teacups of granulated sugar
• Small amount of water
• 1/2 teaspoon of citric acid
• Small extract of lemon

Directions

1. Place a small amount of water in a pot.
2. Put the 2 teacups of sugar into the pot, and boil it until clear.
3. Beat the 2 eggs to a froth.
4. Pour the boiling sugar into the eggs. Do this slowly.
5. Dissolve the 1/2 teaspoon of citric acid in a tablespoon of water. Make sure to put enough that the flavor is delicate.
6. Add a small extract of lemon.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Icing

Ingredients

• 2 egg whites
• 2 teacups of granulated sugar
• Small amount of water
• 1/2 teaspoon of citric acid
• Small extract of lemon

Directions

1. Place a small amount of water in a pot.
2. Put the 2 teacups of sugar into the pot, and boil it until clear.
3. Beat the 2 eggs to a froth.
4. Pour the boiling sugar into the eggs. Do this slowly.
5. Dissolve the 1/2 teaspoon of citric acid in a tablespoon of water. Make sure to put enough that the flavor is delicate.
6. Add a small extract of lemon.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

To Make Rolls

Ingredients

• 2 quarts of flour
• 1/4 lb of butter
• 1/2 pint of yeast
• 5 eggs

Directions

1. Take the 2 quarts of flour and mix it with the 5 beat eggs and 1/4 lb of butter.
2. Mix in the 1/2 pint of yeast into the mixture from step 1.
3. Cover up the mixture to lighten it.
4. Bake the mixture into rolls.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

To Make Rolls

Ingredients

• 2 quarts of flour
• 1/4 lb of butter
• 1/2 pint of yeast
• 5 eggs

Directions

1. Take the 2 quarts of flour and mix it with the 5 beat eggs and 1/4 lb of butter.
2. Mix in the 1/2 pint of yeast into the mixture from step 1.
3. Cover up the mixture to lighten it.
4. Bake the mixture into rolls.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

White Sauce for Veal or Lamb

Ingredients

• Pint of milk
• Flour
• Small piece of butter
• Blade of mace- outer covering of the nutmeg
• Grated nutmeg

Directions

1. Start with the pint of milk.
2. Thicken the pint of milk with flour.
3. Continue to thicken the milk by adding a small amount of butter.
4. After adding the butter, add a blade of mace.
5. Add grated nutmeg to complete your sauce.
6. Serve with veal or lamb.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

White Sauce for Veal or Lamb

Ingredients

• Pint of milk
• Flour
• Small piece of butter
• Blade of mace- outer covering of the nutmeg
• Grated nutmeg

Directions

1. Start with the pint of milk.
2. Thicken the pint of milk with flour.
3. Continue to thicken the milk by adding a small amount of butter.
4. After adding the butter, add a blade of mace.
5. Add grated nutmeg to complete your sauce.
6. Serve with veal or lamb.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Graham Crackers

Ingredients

• 2 cups graham flour
• 1 cup white flour
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg
• salt to taste

Directions

1. Combine the graham flour, white flour, sugar, and salt in a medium-sized bowl.
2. In a separate bowl, whisk the egg. Stir the beaten egg into the dry ingredients until you have a stiff dough. 
3. Knead the dough gently with the butter until smooth.
4. Roll the dough out and cut the dough into rectangles.
5. Bake for 10 to 12 minutes at 350 degrees.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Graham Crackers

Ingredients

• 2 cups graham flour
• 1 cup white flour
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg
• salt to taste

Directions

1. Combine the graham flour, white flour, sugar, and salt in a medium-sized bowl.
2. In a separate bowl, whisk the egg. Stir the beaten egg into the dry ingredients until you have a stiff dough. 
3. Knead the dough gently with the butter until smooth.
4. Roll the dough out and cut the dough into rectangles.
5. Bake for 10 to 12 minutes at 350 degrees.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Rice Cakes

Ingredients

• 1 cup cold boiled rice
• 1 pint flour
• 1 teaspoon salt
• 2 eggs
• 1 liter oil
• milk, optional

Directions

1. Combine the rice, flour, and salt in a medium-sized bowl. 
2. In a separate bowl, whisk the eggs until well beaten. Combine the whisked eggs with the dry ingredients. Add milk into the mixture to make a thicker batter.
3. Cute the rice cakes into rectangles and deep fry until golden.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Rice Cakes

Ingredients

• 1 cup cold boiled rice
• 1 pint flour
• 1 teaspoon salt
• 2 eggs
• 1 liter oil
• milk, optional

Directions

1. Combine the rice, flour, and salt in a medium-sized bowl. 
2. In a separate bowl, whisk the eggs until well beaten. Combine the whisked eggs with the dry ingredients. Add milk into the mixture to make a thicker batter.
3. Cute the rice cakes into rectangles and deep fry until golden.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Tom Thumb Omelet

 

Ingredients

• Eight eggs
• One cup of grated cheese
• Half of a cup of sweet milk 
• Butter
• Salt

Directions

1. Apply butter evenly across a skillet of choice.
2. Beat the eggs together until there is a nice even color.
3. Combine the grated cheese and the sweet milk to the beaten eggs. 
4. Pour the egg mixture into the skillet lined with hot butter. 
5. Season the egg mixture with salt.

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021

Tom Thumb Omelet

 

Ingredients

• Eight eggs
• One cup of grated cheese
• Half of a cup of sweet milk 
• Butter
• Salt

Directions

1. Apply butter evenly across a skillet of choice.
2. Beat the eggs together until there is a nice even color.
3. Combine the grated cheese and the sweet milk to the beaten eggs. 
4. Pour the egg mixture into the skillet lined with hot butter. 
5. Season the egg mixture with salt.

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021