Tomato Curry

Ingredients

• Tablespoonful of curry powder.
• Quart of cooked and seasoned tomatoes
• Rice 
• Bed crumbs
• Butter few tablespoon.
• Baked veal

Directions

1.  Mix a tablespoonful of curry powder with a quart of cooked and seasoned tomatoes
2.  Put this in a dish, with alternate layers of uncooked rice,
3. Using a cupful of the latter in all
4. let the top layer be of bread crumbs.
5.  Put some butter
6. Bake for an hour until the rice is done.
7. Serve with baked veal. 

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Tomato Curry

Ingredients

• Tablespoonful of curry powder.
• Quart of cooked and seasoned tomatoes
• Rice 
• Bed crumbs
• Butter few tablespoon.
• Baked veal

Directions

1.  Mix a tablespoonful of curry powder with a quart of cooked and seasoned tomatoes
2.  Put this in a dish, with alternate layers of uncooked rice,
3. Using a cupful of the latter in all
4. let the top layer be of bread crumbs.
5.  Put some butter
6. Bake for an hour until the rice is done.
7. Serve with baked veal. 

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Chicken Broth

Ingredients

• One pound chicken with bone
• Two quarts of water
• Very small onion
• Little salt
• Two tablespoonfuls of rice

Directions

1.  Take a chicken or fowl(small pieces of the former, it makes the broth very good)
2.  Break the bones, and clean it carefully. 
3.  Put the broken chicken into the saucepan, with two quarts of water. 
4.  Add some small onion, a little salt, and two tablespoonfuls of rice. 
5.  Make it boil all the way. 
6. When it boils skim and cover closely. and let it simmer slowly for six hours. If you make from fowl  let it cool for 5 hours. 
7. Serve cold or hot as desire.

Source - Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Chicken Broth

Ingredients

• One pound chicken with bone
• Two quarts of water
• Very small onion
• Little salt
• Two tablespoonfuls of rice

Directions

1.  Take a chicken or fowl(small pieces of the former, it makes the broth very good)
2.  Break the bones, and clean it carefully. 
3.  Put the broken chicken into the saucepan, with two quarts of water. 
4.  Add some small onion, a little salt, and two tablespoonfuls of rice. 
5.  Make it boil all the way. 
6. When it boils skim and cover closely. and let it simmer slowly for six hours. If you make from fowl  let it cool for 5 hours. 
7. Serve cold or hot as desire.

Source - Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Delicious Fish Balls

Ingredients

• Quart of hot potatoes
• A cup of warmed fish
• One egg
• Teaspoonful of butter
• Teaspoonful of fresh cream
• Salt to taste
• Red pepper to taste
• A little onion juice
• Few Parsley leaves

Directions

1. Take a quart of hot potatoes, freshly boiled.
2. A cup of warmed fish picked very fine.
3. Take an egg and the white and yellow beaten lightly separately.
4. Take some butter, a tablespoon full of fresh cream, salt to taste, and red pepper.
5. Put some little onion juice on the mixture.
6. Add everything all together.
7. Add some parsley finely chopped.
8. Turn on the frying pan with lots of oil on it.
9. Roll in the balls of fish and drop the in the hot oil.
10. Stirring them till it gets brown in color
11. Finally  take them out , serve hot.

Source - Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Delicious Fish Balls

Ingredients

• Quart of hot potatoes
• A cup of warmed fish
• One egg
• Teaspoonful of butter
• Teaspoonful of fresh cream
• Salt to taste
• Red pepper to taste
• A little onion juice
• Few Parsley leaves

Directions

1. Take a quart of hot potatoes, freshly boiled.
2. A cup of warmed fish picked very fine.
3. Take an egg and the white and yellow beaten lightly separately.
4. Take some butter, a tablespoon full of fresh cream, salt to taste, and red pepper.
5. Put some little onion juice on the mixture.
6. Add everything all together.
7. Add some parsley finely chopped.
8. Turn on the frying pan with lots of oil on it.
9. Roll in the balls of fish and drop the in the hot oil.
10. Stirring them till it gets brown in color
11. Finally  take them out , serve hot.

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