Corn Meal Bread

Ingredients

• (1/4 cup) Piece of butter the size of an egg
• Pint of corn meal
• Two eggs
• New milk
• Spoonful of yeast (5ml)

Directions

Batter

1. Rub a piece of butter the size of an egg into a pint of corn meal.
2. Make it a batter with two eggs and some new milk.
3. Add a spoonful of yeast.. 

Cooking

1. Set it by the fire an hour to rise.
2. Butter little pans, fill them, and bake.

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Corn Meal Bread

Ingredients

• (1/4 cup) Piece of butter the size of an egg
• Pint of corn meal
• Two eggs
• New milk
• Spoonful of yeast (5ml)

Directions

Batter

1. Rub a piece of butter the size of an egg into a pint of corn meal.
2. Make it a batter with two eggs and some new milk.
3. Add a spoonful of yeast.. 

Cooking

1. Set it by the fire an hour to rise.
2. Butter little pans, fill them, and bake.

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thin Water Biscuits

Ingredients

• One-half pound of flour
• Two ounces butter 
• A pinch (1⁄8 teaspoon) of salt
• Milk

Directions

Dough

1. Mix all ingredients into a stiff paste
2. Roll out paste very thin
3. Prick the paste well with the biscuit pricker
4. Cut in diamonds

Cooking

• Bake them in a quick oven (375-400° F)

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thin Water Biscuits

Ingredients

• One-half pound of flour
• Two ounces butter 
• A pinch (1⁄8 teaspoon) of salt
• Milk

Directions

Dough

1. Mix all ingredients into a stiff paste
2. Roll out paste very thin
3. Prick the paste well with the biscuit pricker
4. Cut in diamonds

Cooking

• Bake them in a quick oven (375-400° F)

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• Pinch (1⁄8 teaspoon) of salt 
• One teaspoon of baking powder
• Milk

Directions

Dough

1. Mix all ingredients well into a a stiff paste  
2. Roll out one sheet half an inch thick
3. Prick the dough well
4. Cut them with a round cutter and blade as quick as possible

Cooking 

1. Bake them in a oven, but not as hot as the thin biscuits

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• Pinch (1⁄8 teaspoon) of salt 
• One teaspoon of baking powder
• Milk

Directions

Dough

1. Mix all ingredients well into a a stiff paste  
2. Roll out one sheet half an inch thick
3. Prick the dough well
4. Cut them with a round cutter and blade as quick as possible

Cooking 

1. Bake them in a oven, but not as hot as the thin biscuits

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Muffins

Ingredients

• One cupful of hominy
  
• One teaspoonful of butter
• One cupful of wheat flour
• One tablespoonful of sugar
• One, half teaspoonful of salt
• One egg
• One teaspoonful of baking powder
• Sweet milk

 Directions  

1. Mix well with sweet milk
2. Until a smooth taste
3. Put a spoonful into a buttered mold

 Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017