Cream Puffs

Ingredients

• One cup of water
• Half a cup of the best butter
• One cup of sifted flour
• Five eggs, three whole and two yolks
• Half a cup of milk plus a little extra on the side
• Two tablespoons of cornstarch or fine flour
• Vanilla

Directions

Puffs

1. Put one cup of water on the fire, and when hot, melt in a half cup of the best butter.
2. Beat in one cup of sifted flour when it  boils - if lumpy, stir until perfectly smooth.
3. Set aside to cool.
4. Stir in three eggs, one at a time, without beating them.
5. Drop the batter on tins in small spoonfuls.
6. Bake for one hour in a quick oven.

Cream

1. Boil half a cup of milk.
2. Beat the yolks of two eggs very stiff.
3. Add four tablespoons of powdered sugar.
4. Pour the boiling milk on the eggs, stirring all the time.
5. Wet two tablespoons of cornstarch (or fine flour) with a little cold milk.
6. Add it to the custard and return it to the fire.
7. Stir until quite thick.
8. Flavor with vanilla when cold.
9. Lift the top of the puff with a knife and drop in the cream with a spoon.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Cream Puffs

Ingredients

• One cup of water
• Half a cup of the best butter
• One cup of sifted flour
• Five eggs, three whole and two yolks
• Half a cup of milk plus a little extra on the side
• Two tablespoons of cornstarch or fine flour
• Vanilla

Directions

Puffs

1. Put one cup of water on the fire, and when hot, melt in a half cup of the best butter.
2. Beat in one cup of sifted flour when it  boils - if lumpy, stir until perfectly smooth.
3. Set aside to cool.
4. Stir in three eggs, one at a time, without beating them.
5. Drop the batter on tins in small spoonfuls.
6. Bake for one hour in a quick oven.

Cream

1. Boil half a cup of milk.
2. Beat the yolks of two eggs very stiff.
3. Add four tablespoons of powdered sugar.
4. Pour the boiling milk on the eggs, stirring all the time.
5. Wet two tablespoons of cornstarch (or fine flour) with a little cold milk.
6. Add it to the custard and return it to the fire.
7. Stir until quite thick.
8. Flavor with vanilla when cold.
9. Lift the top of the puff with a knife and drop in the cream with a spoon.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Potato Soup

Ingredients

• Half a dozen fine potatoes
• A small onion
• Three pints of water
• Very litte salt
• Very little cayenne pepper
• Quarter pound of fresh butter
• Two tablespoons or more of sweet cream

Directions

1. Pare and slice half a dozen fine potatoes and a small onion.
2. Boil them in three pints of water till so soft that you can pulp them through a cullender.
3. Return them to the pot.
4. Add very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits.
5. Boil it ten minutes longer.
6. Stir in two tablespoons or more of sweet cream once in the tureen.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Potato Soup

Ingredients

• Half a dozen fine potatoes
• A small onion
• Three pints of water
• Very litte salt
• Very little cayenne pepper
• Quarter pound of fresh butter
• Two tablespoons or more of sweet cream

Directions

1. Pare and slice half a dozen fine potatoes and a small onion.
2. Boil them in three pints of water till so soft that you can pulp them through a cullender.
3. Return them to the pot.
4. Add very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits.
5. Boil it ten minutes longer.
6. Stir in two tablespoons or more of sweet cream once in the tureen.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Cold roasted chicken (or the remnants of a turkey and a slice of ham)
• Tablespoon of lard
• Pint of hot water
• Optional: Cooked oysters or shrimp

Directions

1. Wash one pound of rice, and soak it for an hour.
2. Cut up a cold roast chicken or the remnants of a turkey and a slice of ham.
3. Fry the meat in a tablespoon of lard.
4. Stir in the rice, and add slowly, while stirring in a pint of hot water.
5. Cover your pot, and set it to cook slowly.
6. Optional: Add cooked oysters or shrimp to enhance the dish.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Cold roasted chicken (or the remnants of a turkey and a slice of ham)
• Tablespoon of lard
• Pint of hot water
• Optional: Cooked oysters or shrimp

Directions

1. Wash one pound of rice, and soak it for an hour.
2. Cut up a cold roast chicken or the remnants of a turkey and a slice of ham.
3. Fry the meat in a tablespoon of lard.
4. Stir in the rice, and add slowly, while stirring in a pint of hot water.
5. Cover your pot, and set it to cook slowly.
6. Optional: Add cooked oysters or shrimp to enhance the dish.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Sweet Potatoes

Ingredients

• Two or three platefuls of sweet potatoes

Directions

1. Bake two or three platefuls of sweet potatoes until soft.
2. Peel and put them on a tin sheet.
3. Return them to the pot.
4. Bake them again for half an hour.
5. Serve them up hot.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018