Kidney Stew

Ingredient

• Medium sized beef kidney
• One onion
• Piece of butter
• Pinch of flour

Directions

1. Place beef kidney on fire with an onion inn cold water
2. Let it simmer until tender
3. Cut in thin slices
4. Put the butter in frying pan
5. Add a pinch of flour
6. Let this brown
7. Add some of the liquor the beef kidney was cooked in to the frying pan
8. Serve on toast
9. Veal kidney does not require a long time to cook and should be prepared in the same way.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 5, 2018

Kidney Stew

Ingredient

• Medium sized beef kidney
• One onion
• Piece of butter
• Pinch of flour

Directions

1. Place beef kidney on fire with an onion inn cold water
2. Let it simmer until tender
3. Cut in thin slices
4. Put the butter in frying pan
5. Add a pinch of flour
6. Let this brown
7. Add some of the liquor the beef kidney was cooked in to the frying pan
8. Serve on toast
9. Veal kidney does not require a long time to cook and should be prepared in the same way.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 5, 2018

How to Make Drip Coffee

Ingredients

• Two to three tablespoonfuls of mixed Java and Mocha
• Quarter of a cupful of tepid water
• Cupful of boiling water
• Cupful of hot water

Directions

1. Take a French coffee pot and wash it in hot water until completely clean
2. Put in the Java and Mocha mix
3. Pour over this the tepid water to soak the coffee
4. Let this stand for a few moments
5. Pour in the boiling water over the coffee
6. Let this drip for five minutes
7. Add the hot water
8. Test the coffee
9. If it is too weak, pout the whole thing over the top again
10. If it is too strong, add more hot water
11. Rinse coffee cups in hot water before using them.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

How to Make Drip Coffee

Ingredients

• Two to three tablespoonfuls of mixed Java and Mocha
• Quarter of a cupful of tepid water
• Cupful of boiling water
• Cupful of hot water

Directions

1. Take a French coffee pot and wash it in hot water until completely clean
2. Put in the Java and Mocha mix
3. Pour over this the tepid water to soak the coffee
4. Let this stand for a few moments
5. Pour in the boiling water over the coffee
6. Let this drip for five minutes
7. Add the hot water
8. Test the coffee
9. If it is too weak, pout the whole thing over the top again
10. If it is too strong, add more hot water
11. Rinse coffee cups in hot water before using them.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

Delicate Cake

Ingredients

• One teacupful of melted butter
• Two teacupfuls of pulverized sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites
• Three teacupfuls of sifted flour
• Two teacupfuls of baking powder

Directions

1. Stir melted butter and sugar to a cream
2. Add milk, vanilla, and egg whites
3. Beat to a stiff froth
4. Mix together the sifted flour and baking powder and add to the mixture
5. Pour mixture into two cake pans
6. Do not move the pans while baking until the cake is nearly done baking
7. This makes two cakes
8. Take the same ingredients above and pour into a pan 
9. Stick full of nicely shred citron.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

Delicate Cake

Ingredients

• One teacupful of melted butter
• Two teacupfuls of pulverized sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites
• Three teacupfuls of sifted flour
• Two teacupfuls of baking powder

Directions

1. Stir melted butter and sugar to a cream
2. Add milk, vanilla, and egg whites
3. Beat to a stiff froth
4. Mix together the sifted flour and baking powder and add to the mixture
5. Pour mixture into two cake pans
6. Do not move the pans while baking until the cake is nearly done baking
7. This makes two cakes
8. Take the same ingredients above and pour into a pan 
9. Stick full of nicely shred citron.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

Creme D'Orge

Ingredients

• One pound of lean veal,
• One pound of lean beef,
• Two ounces of pearl barley

Directions

1. Put the ingredients into a quart of cold water
2. Boil the ingredients down to a pint
3. Rub all through a seive
4. Melt a spoonful of this strengthening jelly when required.

Source — Cooking in Old Creole Days.

Prepared by Laura McFatter

Louisiana Anthology

June 4, 2018