Peach Tart

Ingredients

• Free-stone peaches
• Sufficient quantity of sugar
• Shells of fine puff paste
• Cream
• White sugar

Directions

1. Pare the peaches and cut them into small pieces.
2. Be sure to leave out the stones. 
3. Crack the stones, blanch the kernels and mix that in with the peaches.
4. Mix in a sufficient quantity of sugar.
5. Set the peaches away until the sugar draws out of the juice.
6. Stew the peaches until they are soft.
7. Take them out, mash them with a spoon, and set them away to cool.
8. Mix with cream.
9. When cool, put the peaches into the shells. 
10. Grate white sugar over the mixture in the shells.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Peach Tart

Ingredients

• Free-stone peaches
• Sufficient quantity of sugar
• Shells of fine puff paste
• Cream
• White sugar

Directions

1. Pare the peaches and cut them into small pieces.
2. Be sure to leave out the stones. 
3. Crack the stones, blanch the kernels and mix that in with the peaches.
4. Mix in a sufficient quantity of sugar.
5. Set the peaches away until the sugar draws out of the juice.
6. Stew the peaches until they are soft.
7. Take them out, mash them with a spoon, and set them away to cool.
8. Mix with cream.
9. When cool, put the peaches into the shells. 
10. Grate white sugar over the mixture in the shells.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Sweet Corn Bread

Ingredients

• 1 Pint of cornmeal
• 1/2 Pint of milk
• 1/2 Pint of molasses
• 1 Tablespoon of butter
• 1 Tablespoon of powdered ginger
• 2 Eggs

Directions

1. Beat the eggs light.
2. Add all other ingredients.
3. Put the cornmeal in last.
4. Bake in a pan.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Sweet Corn Bread

Ingredients

• 1 Pint of cornmeal
• 1/2 Pint of milk
• 1/2 Pint of molasses
• 1 Tablespoon of butter
• 1 Tablespoon of powdered ginger
• 2 Eggs

Directions

1. Beat the eggs light.
2. Add all other ingredients.
3. Put the cornmeal in last.
4. Bake in a pan.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Boiled Okra

Ingredients

• Small Okra
• 1/2 pint of Milk
• 1/4 lbs. of Butter
• Flour (only a small amount)
• Pepper (to taste)

Directions

Okra

1. Wash okra
2. Cut off a small piece from each end
3. Boil until very tender
4. Drain well and transfer to deep dish
5. Lay bits of butter among okra and pepper to taste
6. Cover dish to melt butter

Sauce

1. Boil 1/2 pint of milk
2. Stir 1/4 lb. of  butter into milk gradually
3. Divide into four pieces, then roll in flour
4. Pour sauce over dish of okra

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 13, 2019

Boiled Okra

Ingredients

• Small Okra
• 1/2 pint of Milk
• 1/4 lbs. of Butter
• Flour (only a small amount)
• Pepper (to taste)

Directions

Okra

1. Wash okra
2. Cut off a small piece from each end
3. Boil until very tender
4. Drain well and transfer to deep dish
5. Lay bits of butter among okra and pepper to taste
6. Cover dish to melt butter

Sauce

1. Boil 1/2 pint of milk
2. Stir 1/4 lb. of  butter into milk gradually
3. Divide into four pieces, then roll in flour
4. Pour sauce over dish of okra

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 13, 2019

Stove-Top Macaroni and Cheese

Ingredients

https://georgiafilipinoshop.com/product/royal-elbow-macaroni-400g/

• 16 ounces of elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 dash (⅛ teaspoon) black pepper
• 1 cups warm milk
• 2 cups shredded cheddar cheese (8 ounces)

Directions

1. Boil macaroni until desired softness is reached
2. Melt the butter on medium heat in a saucepan
3. Stir in the flour, mixing consistently for 3-5 minutes, allowing a thickening roux to form
4. Slowly add salt, pepper, and milk while continuing to stir
5. Mix the sauce consistently, allowing it to cook until bubbles are visible
6. Add and stir in the cheese in increments until completely melted
7. Drain the macaroni and combine with the sauce
8. Stir and serve 

Source – Genius Kitchen.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019