Delicate Cake

Ingredients

• One teacupful of melted Butter
• Two cup of pulverized Sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites beaten to stiff forth
• Three teacupfuls of sifted floured
• Two teaspoonfuls of baking powder
• A few Shredded Citrons

Directions

1. Stir one teacupful of melted butter and two cup of pulverized sugar to a cream.
2. Add one teacupful of sweet mild and one tablespoonful of vanilla and the eight whites eggs beaten to a stiff froth.
3. Add three teacupfuls of sifted flour(measured before sifting)
4. Poured it into the pan
5. Do not move the pans while baking until the cake is nearly done, unless it should bake too much on one side.
6. Take out the pan from the oven and the cake is ready.

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Delicate Cake

Ingredients

• One teacupful of melted Butter
• Two cup of pulverized Sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites beaten to stiff forth
• Three teacupfuls of sifted floured
• Two teaspoonfuls of baking powder
• A few Shredded Citrons

Directions

1. Stir one teacupful of melted butter and two cup of pulverized sugar to a cream.
2. Add one teacupful of sweet mild and one tablespoonful of vanilla and the eight whites eggs beaten to a stiff froth.
3. Add three teacupfuls of sifted flour(measured before sifting)
4. Poured it into the pan
5. Do not move the pans while baking until the cake is nearly done, unless it should bake too much on one side.
6. Take out the pan from the oven and the cake is ready.

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Drop Puffs

Ingredients

• Four ounces of flour
• Two eggs
• One spoonful of white sugar
• One pinch of salt
• One sherry glass of brandy
• One tumbler of sweet milk
• One teaspoon of orange flower water
• Powdered sugar

Directions

1. Beat flour, eggs, sugar, salt, brandy, milk, and orange flower water. 
2. Drop a spoonful of mixture into hot lard. 
3. Turn them over until they are a golden color. 
4. Sprinkle powdered sugar over them. 
5. Serve hot. 

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015 

Drop Puffs

Ingredients

• Four ounces of flour
• Two eggs
• One spoonful of white sugar
• One pinch of salt
• One sherry glass of brandy
• One tumbler of sweet milk
• One teaspoon of orange flower water
• Powdered sugar

Directions

1. Beat flour, eggs, sugar, salt, brandy, milk, and orange flower water. 
2. Drop a spoonful of mixture into hot lard. 
3. Turn them over until they are a golden color. 
4. Sprinkle powdered sugar over them. 
5. Serve hot. 

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015 

Buckner Punch

Ingredients

• One quart bottle of champagne
• One wineglass of brandy
• One wineglass of rum
• One wineglass of arrack
• One wineglass of kirsh
• One wineglass of anisette
• One wineglass of Maraschino
• One wineglass of Curacpa
• Two slices of pineapple
• Two slices of orange
• One glass of pulverized sugar

Directions

1. Mix all ingredients in a large bowl with small quantity of ice. 
2. Fill bowl with large lumps of ice.
3. Let punch stand for three hours before using. 

N.B. - The foregoing concoction would, I think, be the death or destruction of any one who sipped it. I should advise two quarts of water to each quart of punch!

- E.E.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015

Buckner Punch

Ingredients

• One quart bottle of champagne
• One wineglass of brandy
• One wineglass of rum
• One wineglass of arrack
• One wineglass of kirsh
• One wineglass of anisette
• One wineglass of Maraschino
• One wineglass of Curacpa
• Two slices of pineapple
• Two slices of orange
• One glass of pulverized sugar

Directions

1. Mix all ingredients in a large bowl with small quantity of ice. 
2. Fill bowl with large lumps of ice.
3. Let punch stand for three hours before using. 

N.B. - The foregoing concoction would, I think, be the death or destruction of any one who sipped it. I should advise two quarts of water to each quart of punch!

- E.E.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015

Black Bean Soup

Ingredients

• One pint of black beans
• Five pints of water
• Salt
• Pepper
• Thyme
• Onions
• One quarter of a lemon
• One tablespoon of butter
• Two boiled eggs

Directions

1. Boil beans in water for five hours.
2. Pass beans and liquid through a sieve (half an hour before serving).
3. Place it back into pot. 
4. Cut lemon into thin slices.
5. Add salt, pepper, thyme, onions, lemon, and butter. 
6. Cut up eggs and place into tureen.* 
7. Pour soup into tureen and stir. 

- Mrs. Morris Addison.

*Link to learn about tureen.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2014