Cheap Cake

Ingredients

• 1 cup of butter
• 1 1/2 cups of brown sugar
• 1 cup of milk
• 2 teaspoons of yeast powder
• 1 cup of molassed
• 4 eggs
• 1 clove of grated nutmeg
• 1 pound of raisins 
• 5 cups of flour

Directions

1. In a large bowl, beat together all ingredients until smooth
2. Place mixture into a coated cake pan
3. Bake cake at 350 degrees Fahrenheit for 25-35 minutes or until golden brown and fully cooked. Cook times may vary depending on the size and shape of the cake pan

Source — La Cuisine Creole
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Cheap Cake

Ingredients

• 1 cup of butter
• 1 1/2 cups of brown sugar
• 1 cup of milk
• 2 teaspoons of yeast powder
• 1 cup of molassed
• 4 eggs
• 1 clove of grated nutmeg
• 1 pound of raisins 
• 5 cups of flour

Directions

1. In a large bowl, beat together all ingredients until smooth
2. Place mixture into a coated cake pan
3. Bake cake at 350 degrees Fahrenheit for 25-35 minutes or until golden brown and fully cooked. Cook times may vary depending on the size and shape of the cake pan

Source — La Cuisine Creole
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Oysters Stewed With Champagne

Ingredients

• Quart of oysters
• Half a cup of butter
• One pint of champagne
• Salt and Peper
• Parsley

Directions

1. Melt Butter in a large pan.
2. Add washed/cleaned oysters into the butter.
3. Season with salt and pepper.
4. Cover and cook in oven or stovetop.
5. Garnish with chopped parsley.
6. Can be served on toasted bread.

Source — La Cuisine Creole
Prepared by Mayira Laird

Louisiana Anthology

March 16, 2020

Oysters Stewed With Champagne

Ingredients

• Quart of oysters
• Half a cup of butter
• One pint of champagne
• Salt and Peper
• Parsley

Directions

1. Melt Butter in a large pan.
2. Add washed/cleaned oysters into the butter.
3. Season with salt and pepper.
4. Cover and cook in oven or stovetop.
5. Garnish with chopped parsley.
6. Can be served on toasted bread.

Source — La Cuisine Creole
Prepared by Mayira Laird

Louisiana Anthology

March 16, 2020

Peaches, to preserve

Ingredients

• One pound of white clings, yellow peaches make the most transparent
• One pound of sugar
• Half-pint of water
• Egg

Directions

1. Peel white clings and weigh them.
2. Per one pound of fruit, add one pound of sugar and half a pint of water.
3. Put the syrup to boil, clarify it with an egg and as it boils, remove the scum.
4. Keep the peaches in cold water while the syrup is boiling.
5. When the syrup is clear, add the peaches.
6. Let peaches boil for half an hour.
7. Remove peaches and place in a dish for two hours.
8. After two hours, place peaches back into the syrup until they are clear. At this step, they are done.
9. Place peaches in a jar and pour syrup over them. 
10. Seal up for future use.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Peaches, to preserve

Ingredients

• One pound of white clings, yellow peaches make the most transparent
• One pound of sugar
• Half-pint of water
• Egg

Directions

1. Peel white clings and weigh them.
2. Per one pound of fruit, add one pound of sugar and half a pint of water.
3. Put the syrup to boil, clarify it with an egg and as it boils, remove the scum.
4. Keep the peaches in cold water while the syrup is boiling.
5. When the syrup is clear, add the peaches.
6. Let peaches boil for half an hour.
7. Remove peaches and place in a dish for two hours.
8. After two hours, place peaches back into the syrup until they are clear. At this step, they are done.
9. Place peaches in a jar and pour syrup over them. 
10. Seal up for future use.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Asparagus with Cream

Ingredients

• Asparagus
• Cream

Directions

1. Cut asparagus into 1 inch pieces.
2. Boil asparagus pieces.
3. Throw asparagus into rich hot cream.
4. Season with pepper and salt.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020