Loaf Bread

Instructions

• 4 loaves of bread
• 3 quarts of flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of lard
• 3/4 cup of milk
• Small yeast cake

Directions

1. Dissolve in hot water 3 quarts of flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of lard.
2. Put 3/4 cup of milk and a small yeast cake and soak it for half an hour in 1 tablespoon of tepid water.
3. Stir all together until the spoon you stir with can stand straight up.
4. Let it rise over night.
5. Knead out the yeast and put it in the pan half full so it can rise.  It will rise to the edge in an hour or so.
6. Bake in the oven at 300 degrees for about an hour and a half.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Loaf Bread

Instructions

• 4 loaves of bread
• 3 quarts of flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of lard
• 3/4 cup of milk
• Small yeast cake

Directions

1. Dissolve in hot water 3 quarts of flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of lard.
2. Put 3/4 cup of milk and a small yeast cake and soak it for half an hour in 1 tablespoon of tepid water.
3. Stir all together until the spoon you stir with can stand straight up.
4. Let it rise over night.
5. Knead out the yeast and put it in the pan half full so it can rise.  It will rise to the edge in an hour or so.
6. Bake in the oven at 300 degrees for about an hour and a half.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Cocoanut Pralines

Ingredients

• 1 fresh grated coconut
• 1 to 2 1/2 cups of white sugar
• 1 to 2 1/2 cups of brown sugar

Directions

• Break open and grate the coconut
• Cook the white sugar in a saucepan until it candies
• Add the grated coconut
• Cook for a moment, but continue to turn it all the time
• Place it in pats on a large china dish or piece of marble
• Repeat the previous steps with the brown sugar
• Enjoy

Source — Cooking in Old Créole Days.
Prepared by Laura Rodriguez
Louisiana Anthology
July 11, 2017

Cocoanut Pralines

Ingredients

• 1 fresh grated coconut
• 1 to 2 1/2 cups of white sugar
• 1 to 2 1/2 cups of brown sugar

Directions

• Break open and grate the coconut
• Cook the white sugar in a saucepan until it candies
• Add the grated coconut
• Cook for a moment, but continue to turn it all the time
• Place it in pats on a large china dish or piece of marble
• Repeat the previous steps with the brown sugar
• Enjoy

Source — Cooking in Old Créole Days.
Prepared by Laura Rodriguez
Louisiana Anthology
July 11, 2017

New Orleans Veal with Oysters

Ingredients

• 1 Table spoon of fresh butter or lard
• 1 Pound of chopped tender veal
• Salt
• Pepper
• Flour
• 1 Cup of Oyster and Oyster's water
• Well chopped parsley

Directions

• Make a Brown in a frying pan with the butter or lard
• Proceed to flavor the Veal with salt and pepper to taste
• Cook the Veal in the frying pan
• Add flour and let it come to a good color
• Add a cup of Oyster's water and parsley
• Cook for 30 minutes over a slow fire
• Add Oysters and cook for 5 minutes
• Do not let the Parsley fry
• Serve and Enjoy!
• It may be served in small plates or a piece of toast 

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology

July 11, 2017

New Orleans Veal with Oysters

Ingredients

• 1 Table spoon of fresh butter or lard
• 1 Pound of chopped tender veal
• Salt
• Pepper
• Flour
• 1 Cup of Oyster and Oyster's water
• Well chopped parsley

Directions

• Make a Brown in a frying pan with the butter or lard
• Proceed to flavor the Veal with salt and pepper to taste
• Cook the Veal in the frying pan
• Add flour and let it come to a good color
• Add a cup of Oyster's water and parsley
• Cook for 30 minutes over a slow fire
• Add Oysters and cook for 5 minutes
• Do not let the Parsley fry
• Serve and Enjoy!
• It may be served in small plates or a piece of toast 

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology

July 11, 2017

Veal Terrapin

Ingredients

• 1 pound of lean veal
• 1/4 pound veal liver
• 1tsp of onion juice
• 4 onion cloves
• 1tbs butter
• 1tbs browned flour
• 2 hard boiled eggs
• wine glass full of sherry
• red pepper and salt

Directions

1. Add veal, veal liver, onion juice, and cloves to a pot.
2. Cover with water and boil until tender. 
3. When cold, cut meat and liver into small pieces. 
4. Thicken water they were boiled in with butter rolled in browned flour. 
5. Pour this gravy over meat and add in 2 hard boiled eggs cut fine.
6. Add sherry and season with salt and pepper to taste.
7. Heat and serve in chafing dish.

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017