Hopping John

Ingredients

• 1 cup of cow peas
• 1 piece if bacon
• 1 1/2 cup of rice
• salt
• cayenne pepper

Directions

1. boil cow peas with piece of bacon (3 hours)
2. when peas are done, not till mushy, drain water
3. boil separately the rice
4. mix
5. skim grease from top of to peas are boiled in
6. add salt and cayenne pepper
7. put in oven to dry out
8. serve with slice of bacon or fried sausages

Hopping John

Ingredients

• 1 cup of cow peas
• 1 piece if bacon
• 1 1/2 cup of rice
• salt
• cayenne pepper

Directions

1. boil cow peas with piece of bacon (3 hours)
2. when peas are done, not till mushy, drain water
3. boil separately the rice
4. mix
5. skim grease from top of to peas are boiled in
6. add salt and cayenne pepper
7. put in oven to dry out
8. serve with slice of bacon or fried sausages

Terrapin Stew

Ingredients

• Terrapin
• 1 strip of bacon
• 1-2 onions
• Pepper
• Butter
• 2-3 hard boiled eggs
• Splash of wine

Directions

1. Boil terrapin soft
2. Add a small piece of bacon 
3. Add one or two onions 
4. Add butter and pepper to taste
5. Finely chop two or three hard boiled eggs and add into the mixture
6. Mix all together and add a splash of wine 

— "Uncle John."

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology
June 10, 2018

Oyster Soup

Ingredients

• 100 oysters
• 2 quarts of water
• 1 tbsp of butter
• 1 pint of rich milk or cream
• Mace
• Nutmeg
• Pepper
• Salt

Directions

1. Strain oysters in colander and set aside the liquor
2. Boil the liquor and scrape off scum after it has all risen
3. Add two quarts of water, a tablespoon of butter, and one pint of rich milk or cream
4. Add mace, nutmeg, pepper and salt to taste to liquid mixture
5. Boil added ingredients and add oysters in before serving
6. If the soup is too thin, add wheat flour minutes prior to serving

Source —  Creole Cookery Book

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Oyster Soup

Ingredients

• 100 oysters
• 2 quarts of water
• 1 tbsp of butter
• 1 pint of rich milk or cream
• Mace
• Nutmeg
• Pepper
• Salt

Directions

1. Strain oysters in colander and set aside the liquor
2. Boil the liquor and scrape off scum after it has all risen
3. Add two quarts of water, a tablespoon of butter, and one pint of rich milk or cream
4. Add mace, nutmeg, pepper and salt to taste to liquid mixture
5. Boil added ingredients and add oysters in before serving
6. If the soup is too thin, add wheat flour minutes prior to serving

Source —  Creole Cookery Book

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Terrapin Stew

Ingredients

• Terrapin
• 1 strip of bacon
• 1-2 onions
• Pepper
• Butter
• 2-3 hard boiled eggs
• Splash of wine

Directions

1. Boil terrapin soft
2. Add a small piece of bacon 
3. Add one or two onions 
4. Add butter and pepper to taste
5. Finely chop two or three hard boiled eggs and add into the mixture
6. Mix all together and add a splash of wine 

— "Uncle John."

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology
June 10, 2018

To Dress a Goose

Ingredients

• 2 eggs
• 2 pints of cold water
• Flour
• Salt
• Pepper
• 2 large onions
• Sage
• Garlic cloves
• 2 tbsp of finely chopped thyme
• 1 tbsp of lard
• 1 tbsp of butter
• 1 slice of fat bacon
• 1 goose

Directions

1. Beat 2 eggs very light
2. Add 1 pint of cold water 
3. Stir in flour until the batter becomes stiff
4. Add salt and pepper to tase
5. Add 2 onions, sage, cloves, and 2 tbsp of thyme and stir
6. Put lard and butter into a pan, and add batter once it starts to boil
7. Pour batter into an oven-safe dish and add a goose
8. Place slice of bake on top and put dish into the oven
9. Add a pint of water to the dish and baste with flour as it cooks

Source — Creole Cookery Book

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018