Waffles

Ingredients

• One quart (4.65 cups) of flour
• 1 egg
• A spoonful (TBSP) of good yeast
• Milk (enough to make a pourable batter)
• 2 ounces (1/4 cup) of butter

Directions

1. If making in the summer mix batter the morning of; if in the winter mix the night before.
2. Mix flour and yeast together
3. Melt butter in a separate bowl.
4. Add the butter and egg to the mix.
5. Stir in milk until a thin batter is created.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Waffles

Ingredients

• One quart (4.65 cups) of flour
• 1 egg
• A spoonful (TBSP) of good yeast
• Milk (enough to make a pourable batter)
• 2 ounces (1/4 cup) of butter

Directions

1. If making in the summer mix batter the morning of; if in the winter mix the night before.
2. Mix flour and yeast together
3. Melt butter in a separate bowl.
4. Add the butter and egg to the mix.
5. Stir in milk until a thin batter is created.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Brown Roux

Ingredients

• Some Butter (as much as needed to make as thick as paste)
• Flour ( as much to make it thick as paste)

Directions

1. Melt butter into a skillet slowly with low heat,
2. Stir in flour using a wooden spoon. too hot of fire will cause a bitter taste.
3. Brown for fifteen or twenty minutes stirring constantly, until it is yellowish brown in color. When cold should be thick enough to cut with a knife.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Brown Roux

Ingredients

• Some Butter (as much as needed to make as thick as paste)
• Flour ( as much to make it thick as paste)

Directions

1. Melt butter into a skillet slowly with low heat,
2. Stir in flour using a wooden spoon. too hot of fire will cause a bitter taste.
3. Brown for fifteen or twenty minutes stirring constantly, until it is yellowish brown in color. When cold should be thick enough to cut with a knife.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Ginger Cake

Ingredients

• One teacupful (4 fluid ounces) of molasses
• One teacupful (4 fluid ounces) of brown sugar
• One teacupful (4 fluid ounces) of of butter
• Three teacupfuls (4 fluid ounces) of sifted (passed through a sieve) flour
• Three eggs
• One tablespoon of powered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together in a mixing bowl.
2. Beat eggs well and add them to the bowl.
3. Stir in the molasses, ginger, flour, and the soda, dissolved with water or milk.
4. Bake quickly.

— Alison.

Source — Cooking in Old Creole Days.
Prepared by Alexis Sneed.

Louisiana Anthology

June 6, 2019

Ginger Cake

Ingredients

• One teacupful (4 fluid ounces) of molasses
• One teacupful (4 fluid ounces) of brown sugar
• One teacupful (4 fluid ounces) of of butter
• Three teacupfuls (4 fluid ounces) of sifted (passed through a sieve) flour
• Three eggs
• One tablespoon of powered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together in a mixing bowl.
2. Beat eggs well and add them to the bowl.
3. Stir in the molasses, ginger, flour, and the soda, dissolved with water or milk.
4. Bake quickly.

— Alison.

Source — Cooking in Old Creole Days.
Prepared by Alexis Sneed.

Louisiana Anthology

June 6, 2019

Tomato Soup

Ingredients

• One ounce of ham
• Two ounces of butter
• One quart of broth
• One bay leaf
• Two tablespoons of flower
• Few peppercorns
• One oarrot
• One onion
• One quart of canned tomatoes
• Salt
• Pepper
• Two ounces of brown sugar

Directions

1. Cut one ounce of the ham.
2. Cut a small carrot and an onion in thin slices.
3. Add the carrot, onion, and ham in a stew-pan with the butter, bay leaf, and peppercorns.
4. Add the flour and stir together on the fire until it becomes a light brown color.
5. Moisten with good broth while stirring it on a slow fire.
6. Add the tomatoes and season with salt, pepper, and brown sugar.
7. Boil it for another hour.

Source — Cooking in Old Creole Days

Prepared by Alexis C. Sneed

Louisiana Anthology

June 6, 2019