Bread

Ingredients

• 1 Package (1/4 ounce) active dry yeast
• 2- 1/4 cups warm water (110 to 115 degrees)
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons canola oil
• 6-1/4 to 6-3/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. Loaf pans. Cover and let rise until doubled, about 30-45mintues. 
4. Bake at 375 for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove for the pans to wire racks to cool.  

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Bread

Ingredients

• 1 Package (1/4 ounce) active dry yeast
• 2- 1/4 cups warm water (110 to 115 degrees)
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons canola oil
• 6-1/4 to 6-3/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. Loaf pans. Cover and let rise until doubled, about 30-45mintues. 
4. Bake at 375 for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove for the pans to wire racks to cool.  

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Claret Punch

Ingredients

• 3 sliced lemons
• 12 oz. of Jamaican rum
• 8 oz. of strong brewed green tea
• Sugar to taste
• 1 bottle of Bordeaux wine
• 2-3 cups of crushed ice

Directions

1. Slice 3 lemons into pitcher
2. Pour 12 oz. of Jamaican Rum
3. Pour 8 oz. of strong brewed green tea
4. Add sugar to your personal taste
5. Add 2-3 cups of crushed ice 
6. Serve cold and enjoy!

Source — Cooking in Old Creole Days.
Prepared by Andrew Bays
Louisiana Anthology
July 16, 2017

Claret Punch

Ingredients

• 3 sliced lemons
• 12 oz. of Jamaican rum
• 8 oz. of strong brewed green tea
• Sugar to taste
• 1 bottle of Bordeaux wine
• 2-3 cups of crushed ice

Directions

1. Slice 3 lemons into pitcher
2. Pour 12 oz. of Jamaican Rum
3. Pour 8 oz. of strong brewed green tea
4. Add sugar to your personal taste
5. Add 2-3 cups of crushed ice 
6. Serve cold and enjoy!

Source — Cooking in Old Creole Days.
Prepared by Andrew Bays
Louisiana Anthology
July 16, 2017

Mince-Meat

Ingredients

• 1 lb of raisins
• 1 lb of currants
• 1 lb of sugar
• 1 lb of suet
• 2 lbs of apples
• 2 Ounces of candied Orange
• 2 ounces of lemon peels
• 1 Lemon
• 1 pint of brandy or rum

Mince-Meat

Ingredients

• 1 lb of raisins
• 1 lb of currants
• 1 lb of sugar
• 1 lb of suet
• 2 lbs of apples
• 2 Ounces of candied Orange
• 2 ounces of lemon peels
• 1 Lemon
• 1 pint of brandy or rum

Pot Au Feu

Ingredients

• 2lbs of round of beef
• Water
• 3 carrots
• 2 leeks
• A onion
• Cabbage
• Garlic
• Celery
• Parsley
• Pepper pod
•  3 Tomatoes

Directions

1. Cut off fat on round of beef.
2. In a medium saucepan, add round of beef and cold water. Enough of water to cover meat well.
3. Place lid over saucepan halfway to allow steam to evaporate.
4. Cook at low temperature for a hour.
5. Carefully skim scum that arises.
6. While broth is cooking, clean vegetables and put in cold water until time to use them.
7. Cut carrots, leeks, and onion in half.
8. Chop of 2 or 3 tomatoes.
9. Add carrots and leek to broth and half of onion.
10. Add small piece of cabbage, a bit of garlic, a piece of celery, parsley, pepper pod and tomatoes.
11. Let simmer for two hours, skimming it carefully.

Can be served with or without vegetables. Can be served as bouillon with rice, vermicelli, macaroni, or any other Italian paste, or bread dried in the oven.

Source —Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017