Corn Bread

Ingredients

• 1/3 of a cup of hominy
• 2 tablespoons of butter and lard mixed
• 3 whole eggs
• 1 cup of corn meal
• 1 cup of milk

Directions

1. Preheat the cast iron skillet and lightly grease (to prevent sticking).
2. Whisk together all dry ingredients (handful of hominy and 1 cup of corn meal) in a large bowl.
3. In another bowl, beat the 3 eggs and 1 cup of milk until combined.
4. Mix together the wet and dry ingredients, thoroughly, and stir in the melted 2 tablespoons of butter and lard mix.
5. Pour batter into preheated skillet, evenly and bake at 400 degrees F for 20 minutes or until edges are golden-brown.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Corn Bread

Ingredients

• 1/3 of a cup of hominy
• 2 tablespoons of butter and lard mixed
• 3 whole eggs
• 1 cup of corn meal
• 1 cup of milk

Directions

1. Preheat the cast iron skillet and lightly grease (to prevent sticking).
2. Whisk together all dry ingredients (handful of hominy and 1 cup of corn meal) in a large bowl.
3. In another bowl, beat the 3 eggs and 1 cup of milk until combined.
4. Mix together the wet and dry ingredients, thoroughly, and stir in the melted 2 tablespoons of butter and lard mix.
5. Pour batter into preheated skillet, evenly and bake at 400 degrees F for 20 minutes or until edges are golden-brown.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Chocolate Icing

Ingredients

• Take one-quarter of a pound (4 ounces) of Menier's best chocolate (or chocolate chips)
• 1 cup of milk

Directions

1. In a pot, bring milk to a boil
2. Put in chocolate until dissolved, stirring gently for quarter of an hour (15 minutes).
3. Pour into bowl and let cool
4. Once cool, apply.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Chocolate Icing

Ingredients

• Take one-quarter of a pound (4 ounces) of Menier's best chocolate (or chocolate chips)
• 1 cup of milk

Directions

1. In a pot, bring milk to a boil
2. Put in chocolate until dissolved, stirring gently for quarter of an hour (15 minutes).
3. Pour into bowl and let cool
4. Once cool, apply.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Cafe Parfait

Ingredients

• 2 quarts of sweet fresh cream
• 1 lb of ice
• Pint and a half of essence of coffee
• Sugar (to taste)

Directions

1. Take two quarts of sweet fresh cream and put into a cowl
2. Pound in a clean cloth, one pound of ice and add to the cream.
3. Add a pint and a half of essence of coffee and add sugar to taste.
4. Taking two glass pitchers, pour the mixture from one pitcher into the other until thoroughly mixed.
5. Keep on ice for 15 minutes until ready to serve.

— Celestine Eustis

Source — Cooking in Old Créole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Cafe Parfait

Ingredients

• 2 quarts of sweet fresh cream
• 1 lb of ice
• Pint and a half of essence of coffee
• Sugar (to taste)

Directions

1. Take two quarts of sweet fresh cream and put into a cowl
2. Pound in a clean cloth, one pound of ice and add to the cream.
3. Add a pint and a half of essence of coffee and add sugar to taste.
4. Taking two glass pitchers, pour the mixture from one pitcher into the other until thoroughly mixed.
5. Keep on ice for 15 minutes until ready to serve.

— Celestine Eustis

Source — Cooking in Old Créole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Calf's Head Soup

Ingredients

• Head of a calf
• Flour
• Cloves (seasoning)
• Black Pepper (seasoning)
• Onions 
• Wine (of personal choice)

Directions

1. Cut the head in half.
2.  Remove and discard the brains (To avoid Mad Cow Disease).
3. Taking the skull, crack up the head, wash it, put it into a pot & boil for half an hour.
4. Take out, wash clean & scrape until meat drops from the bone.
5. Put back in the pot, boil until soft.
6. Take out, pick out all the bones. Part the lean meat from the "jelly" meat.
7. Cut up the jelly meat finely.
8. Put back into the pot, thicken with flour & season to taste with cloves, black pepper, onions and wine.

— “Uncle John.” The best chef in South Caroline

Source - Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017