To Cook And Serve Tomatoes

Ingredients for Tomato Soups

• Meat stock (optional)
• Tomatoes (canned tomato may be substituted for the fresh fruit)
• Water
• Rich Milk (an added cupful of cream improves it)
• Flour
• Butter
• Cayenne (optional)
• Onion Juice (optional)
• Celery Salt (optional)
• Crackers or croutons

Directions for Tomato Soups

1. Stew a quart or more of sliced tomatoes until tender with a little water
2. Press through a sieve
3. Mix with a pint of rich milk
4. Thicken mix by adding two tablespoonfuls of flour with two of butter
5. Cook smoothly with the milk
6. Season to taste 
7. Serve very hot with crackers or croutons

Source — Cooking In Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

To Cook And Serve Tomatoes

Ingredients for Tomato Soups

• Meat stock (optional)
• Tomatoes (canned tomato may be substituted for the fresh fruit)
• Water
• Rich Milk (an added cupful of cream improves it)
• Flour
• Butter
• Cayenne (optional)
• Onion Juice (optional)
• Celery Salt (optional)
• Crackers or croutons

Directions for Tomato Soups

1. Stew a quart or more of sliced tomatoes until tender with a little water
2. Press through a sieve
3. Mix with a pint of rich milk
4. Thicken mix by adding two tablespoonfuls of flour with two of butter
5. Cook smoothly with the milk
6. Season to taste 
7. Serve very hot with crackers or croutons

Source — Cooking In Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

Fish Sauce

Ingredients

• 1 lb of best white sugar,
• 8 eggs, 
• 8 ounces of butter, 
• Soup plate of cornmeal mush,
• 2 lemons rind and juice

Directions

1. Mix all well together till very light
2. Bake in a moderate oven

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Fish Sauce

Ingredients

• 1 lb of best white sugar,
• 8 eggs, 
• 8 ounces of butter, 
• Soup plate of cornmeal mush,
• 2 lemons rind and juice

Directions

1. Mix all well together till very light
2. Bake in a moderate oven

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Marbled cake

Ingredients

• 3-4 cochineals
• wine glass of water
• pinch of baking soda
• 10 eggs
• white cake mix

Directions

1. Soak cochineals in wineglass of water and add a small pinch of soda
2. Pour the cake into the pan used for baking, while adding wine glass of water simultaneously.
3. Make sure it mixes well. 
4. Bake until done.

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

Marbled cake

Ingredients

• 3-4 cochineals
• wine glass of water
• pinch of baking soda
• 10 eggs
• white cake mix

Directions

1. Soak cochineals in wineglass of water and add a small pinch of soda
2. Pour the cake into the pan used for baking, while adding wine glass of water simultaneously.
3. Make sure it mixes well. 
4. Bake until done.

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

For Broiling Chicken

Ingredients 

• Chicken
• Salt
• Pepper
• Sweet oil
• Water
• Butter

Directions

1. Wash chickens
2. Wipe them carefully with a dry cloth
3. Salt and pepper them two or three hours before cooking
4. Put them in the refrigerator to marinate
5. Put a little sweet oil over them before broiling them on a slow fire
6. While cooking baste them with a little water
7. For roasting chickens do the same as for broiling
8. Stuff them with three or large spoonfuls of butter inside the chicken
9. Bake one hour, slow fire

Source — Cooking in Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018