Tea Cakes

Ingredients

• 3 cups of sugar,
• 3 eggs, 
• 1 cup of milk, 
• 1 cup of butter,
• 2 cups of flour,
• Teaspoon of soda

Directions

1. Roll out, and bake in small cakes

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Tea Cakes

Ingredients

• 3 cups of sugar,
• 3 eggs, 
• 1 cup of milk, 
• 1 cup of butter,
• 2 cups of flour,
• Teaspoon of soda

Directions

1. Roll out, and bake in small cakes

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Stewed Venison

Ingredients

• Venison
• Butter
• Pepper
• Mustard
• Salt
• Cayenne pepper
• Claret wine
• Currant jelly

Directions

1. Prepare your chafing dish.
2. Slice the venison in the proper thickness and between slices put bits of butter, pepper, mustard, salt, cayenne pepper and claret wine.
3. Let stew for about 15-20 minutes.
4. Use currant jelly to make the venison sweet. 

Source — The Creole Cookery Book.
Prepared by Madalyn Bell
Louisiana Anthology
June 3, 2018

Stewed Venison

Ingredients

• Venison
• Butter
• Pepper
• Mustard
• Salt
• Cayenne pepper
• Claret wine
• Currant jelly

Directions

1. Prepare your chafing dish.
2. Slice the venison in the proper thickness and between slices put bits of butter, pepper, mustard, salt, cayenne pepper and claret wine.
3. Let stew for about 15-20 minutes.
4. Use currant jelly to make the venison sweet. 

Source — The Creole Cookery Book.
Prepared by Madalyn Bell
Louisiana Anthology
June 3, 2018

Fried Chicken

Ingredients

• Chicken
• Cold water
• Salt
• Pepper
• Flour
• Lard
• 1 cup of cream
• Ground mace
• Parsley

Directions

1. Cut up the chicken and lay in a pan of cold water.
2. Wipe the chicken dry and season it with salt and pepper.
3. Cover the chicken with flour.
4. Fry them in the lard until golden brown.
5. Skim the gravy in which the chickens have been fried.
6. Mix it with a cup of cream.
7. Season with salt, pepper, mace and sprinkle with parsley.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Fried Chicken

Ingredients

• Chicken
• Cold water
• Salt
• Pepper
• Flour
• Lard
• 1 cup of cream
• Ground mace
• Parsley

Directions

1. Cut up the chicken and lay in a pan of cold water.
2. Wipe the chicken dry and season it with salt and pepper.
3. Cover the chicken with flour.
4. Fry them in the lard until golden brown.
5. Skim the gravy in which the chickens have been fried.
6. Mix it with a cup of cream.
7. Season with salt, pepper, mace and sprinkle with parsley.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Celery Sauce

Ingredients

• One bunch of celery
• Water
• Pint of milk
• Tbsp butter
• Flour
• Salt

Directions

1. Mash the bunch of celery.
2. Boil the celery until soft.
3. Cut the celery sticks into two inch sections.
4. Begin making a sauce with the pint of milk, tbsp of butter, flour and salt.
5. Add in the celery.
6. Let the mixture boil once, and serve hot.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018