Southern Tomato Soup

Ingredients

• Two quarts of tomatoes, hot water
• One cucumber, peeled and cut small, one large onion sliced
• One dozen sliced okras
• Five cents marrowbone, flour wet with water
• Seasoning salt, cayenne and three pats of butter.

Directions

1. Wash two quarts of tomatoes, and set over the fire in three pints of water.
2. Cook ten minutes, and drain, saving the water for the soup.
3. Press the tomatoes through a sieve
4. Add to them one cucumber, peeled and cut small, one large onion sliced, one dozen sliced okras, a five cent marrowbone.
5. Drain water from the tomatoes and simmer for three hours.
6. Just before sending to table thicken with a tablespoonful of flour wet with cold water.
7. Season with salt, cayenne and three pats of butter.
8. Ready for serve delicious southern tomato soup.

Source - Cooking In Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015

Southern Tomato Soup

Ingredients

• Two quarts of tomatoes, hot water
• One cucumber, peeled and cut small, one large onion sliced
• One dozen sliced okras
• Five cents marrowbone, flour wet with water
• Seasoning salt, cayenne and three pats of butter.

Directions

1. Wash two quarts of tomatoes, and set over the fire in three pints of water.
2. Cook ten minutes, and drain, saving the water for the soup.
3. Press the tomatoes through a sieve
4. Add to them one cucumber, peeled and cut small, one large onion sliced, one dozen sliced okras, a five cent marrowbone.
5. Drain water from the tomatoes and simmer for three hours.
6. Just before sending to table thicken with a tablespoonful of flour wet with cold water.
7. Season with salt, cayenne and three pats of butter.
8. Ready for serve delicious southern tomato soup.

Source - Cooking In Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015

Roast Beef

Ingredients

• Take a roast beef, as desired pound.
• Salt and pepper, flour, small pieces of bacon.
• Small pieces of onion, carrot, meat juice or bouillon.
• Bouillon, hot water.

Direction

1. Wipe well roast beef with a clean cloth, add salt, pepper and flour it.
2. Put small pieces of bacon, small pieces of onion, cut carrots in two.
3. Put in the roast pan adding two tablespoonfuls meat juice or bouillon.
4. Water is good to wash with, but not to flavor meats with.
5. Cook it by a good fire a quarter of an hour for every pound of meat.
6. Baste it with the drippings, and watch it carefully.

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 5, 2015

Roast Beef

Ingredients

• Take a roast beef, as desired pound.
• Salt and pepper, flour, small pieces of bacon.
• Small pieces of onion, carrot, meat juice or bouillon.
• Bouillon, hot water.

Direction

1. Wipe well roast beef with a clean cloth, add salt, pepper and flour it.
2. Put small pieces of bacon, small pieces of onion, cut carrots in two.
3. Put in the roast pan adding two tablespoonfuls meat juice or bouillon.
4. Water is good to wash with, but not to flavor meats with.
5. Cook it by a good fire a quarter of an hour for every pound of meat.
6. Baste it with the drippings, and watch it carefully.

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 5, 2015

Chicken Pie

Ingredients

• Rich brown chicken fricassee
• Aromatic herbs with a thread
• Boiled eggs cut into two
• Pie crust

Directions

1. Make a rich brown chicken fricassee.
2. Tie a bouquet of aromatic herbs with a thread.
3. Let it stand for five minutes and then take it out.
4. Cut up two hard boiled eggs and put them in the fricassee.
5. Cook thoroughly over a slow fire.
6. Have your pie crust ready, and put the fricassee in it.
7. Don’t forget to prick the top crust with an iron fork in several places to allow evaporation. Otherwise it will ferment and the result will prove disastrous.

-Aunt Rachel Coffin

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015

Chicken Pie

Ingredients

• Rich brown chicken fricassee
• Aromatic herbs with a thread
• Boiled eggs cut into two
• Pie crust

Directions

1. Make a rich brown chicken fricassee.
2. Tie a bouquet of aromatic herbs with a thread.
3. Let it stand for five minutes and then take it out.
4. Cut up two hard boiled eggs and put them in the fricassee.
5. Cook thoroughly over a slow fire.
6. Have your pie crust ready, and put the fricassee in it.
7. Don’t forget to prick the top crust with an iron fork in several places to allow evaporation. Otherwise it will ferment and the result will prove disastrous.

-Aunt Rachel Coffin

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

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