Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Wafers

Ingredients:

• Six eggs.
• One pint of flour.
•  Two ounces of melted butter.
• One and a half cupfuls of powdered sugar.
• One cupful of milk.
• One teaspoonful of nutmeg.

Directions:

1. Beat whites and yolks separately and very stiff.
2. Rub the sugar and butter together.
3. Work in first the yolks.
4. Then the milk.
5. Then the flour and whites.
6. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible.
7. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the takes the right shape.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Wafers

Ingredients:

• Six eggs.
• One pint of flour.
•  Two ounces of melted butter.
• One and a half cupfuls of powdered sugar.
• One cupful of milk.
• One teaspoonful of nutmeg.

Directions:

1. Beat whites and yolks separately and very stiff.
2. Rub the sugar and butter together.
3. Work in first the yolks.
4. Then the milk.
5. Then the flour and whites.
6. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible.
7. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the takes the right shape.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Potato Pudding

Ingredients:

• 6 sweet potatoes.
• Water.
• Salt.
• Pepper.
• Sugar.
• Butter.
• Eggs.
• Milk.
• Nutmeg.

Directions:

1. Take six sweet potatoes, not too large, scrape them on a scraper.
2. Add two spoonfuls of water, salt, pepper, sugar to taste.
3. A spoonful of butter.
4. Add two eggs.
5. Half a cupful of milk and a little nutmeg.
6. Mix all together to the consistency of a good paste.
7. Take a straw and stick it on top to allow evaporation.
8. Put in a dish that goes in the oven and place in oven.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Potato Pudding

Ingredients:

• 6 sweet potatoes.
• Water.
• Salt.
• Pepper.
• Sugar.
• Butter.
• Eggs.
• Milk.
• Nutmeg.

Directions:

1. Take six sweet potatoes, not too large, scrape them on a scraper.
2. Add two spoonfuls of water, salt, pepper, sugar to taste.
3. A spoonful of butter.
4. Add two eggs.
5. Half a cupful of milk and a little nutmeg.
6. Mix all together to the consistency of a good paste.
7. Take a straw and stick it on top to allow evaporation.
8. Put in a dish that goes in the oven and place in oven.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Strawberry Shortcake

Ingredients

• Two cupfuls of flour (sifted).
•  Two eggs.
• One cupful of sugar.
• A good half cupful of sour milk or cream; the latter is best.

Directions:

1.  Mix half a teaspoonful of baking soda in the cream(use a steel fork).
2.  Beat the butter to a cream.
3. Add the sugar first, then eggs, one at a time.
4. Add milk and flour alternately.
5. Cook in buttered pie plates in the oven like corn bread. Put confection between.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015