Marble Cake

Ingredients 

White Part

4 egg whites

1 cup of white sugar

1/2 cup of butter

1/2 cup of sweet milk

1 teaspoon of cream tartar

1/2 teaspoon of soda

Dark Part

• 4 egg yolks
• 1 cup of brown sugar
• 1/2 cup of molasses
• 1/2 cup of butter
• 1/2 cup of sour milk
• 1 teaspoon of soda
• spices to taste

Directions 

1. Mix white part ingredients together into a dough.
2. Make the dark part dough with the indicated ingredients.
3. Place dark dough in the pan first, followed by the white dough.
4. Bake accordingly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Turkish Eggplant

Ingredients

• Two eggplants
• Two pounds of cold beef, mutton or veal
• One onion
• Six whole peppers
• Half teaspoon cloves
• Ditto allspice
• celery seed
• One tablespoon of salt
• One tablespoon of white pepper
• Cold gravy or water

Directions

1. Slice the eggplant and fry it until the eggplant turns light brown. 
2. Chop the meat into fine pieces and season it with fine chopped onion, pepper cloves, ditto allspice, celery seed, white pepper and salt.
3. Add the marinated meat in a baking disk and cover the dish with eggplant on top.
4. Cover with another dish and set in oven 
5. Remove it in time to let the top brown a little before fully cooked

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Turkish Eggplant

Ingredients

• Two eggplants
• Two pounds of cold beef, mutton or veal
• One onion
• Six whole peppers
• Half teaspoon cloves
• Ditto allspice
• celery seed
• One tablespoon of salt
• One tablespoon of white pepper
• Cold gravy or water

Directions

1. Slice the eggplant and fry it until the eggplant turns light brown. 
2. Chop the meat into fine pieces and season it with fine chopped onion, pepper cloves, ditto allspice, celery seed, white pepper and salt.
3. Add the marinated meat in a baking disk and cover the dish with eggplant on top.
4. Cover with another dish and set in oven 
5. Remove it in time to let the top brown a little before fully cooked

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Marble Cake

Ingredients 

White Part

4 egg whites

1 cup of white sugar

1/2 cup of butter

1/2 cup of sweet milk

1 teaspoon of cream tartar

1/2 teaspoon of soda

Dark Part

• 4 egg yolks
• 1 cup of brown sugar
• 1/2 cup of molasses
• 1/2 cup of butter
• 1/2 cup of sour milk
• 1 teaspoon of soda
• spices to taste

Directions 

1. Mix white part ingredients together into a dough.
2. Make the dark part dough with the indicated ingredients.
3. Place dark dough in the pan first, followed by the white dough.
4. Bake accordingly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Milk Biscuits

Ingredients

• 1/4 lb. of butter
• 1 1/2 lb. of flour (sifted)
• 1/2 pint of milk
• 1 pinch of salt
• 1 wineglass of yeast
• 3 eggs (beaten)
• grated nutmeg

Directions

1. Mix the butter, flour, milk, and salt in a bowl and stir well until a homogenous mixture forms.
2. Beat 3 eggs and add them along with the yeast.
3. Add the grated nutmeg and set to rise.
4. When risen, sift another 1/2 lb. of flour and mix completely.
5. Bake until desired golden brown color.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Milk Biscuits

Ingredients

• 1/4 lb. of butter
• 1 1/2 lb. of flour (sifted)
• 1/2 pint of milk
• 1 pinch of salt
• 1 wineglass of yeast
• 3 eggs (beaten)
• grated nutmeg

Directions

1. Mix the butter, flour, milk, and salt in a bowl and stir well until a homogenous mixture forms.
2. Beat 3 eggs and add them along with the yeast.
3. Add the grated nutmeg and set to rise.
4. When risen, sift another 1/2 lb. of flour and mix completely.
5. Bake until desired golden brown color.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Beef Balls

Ingredients

• One pounds of tender beef - fat and lean
• One onion
• Boiled Parsley
• Bread Crumbs
• One tablespoon of pepper
• One tablespoon of salt
• One tablespoon of nutmeg powder
• Two eggs - beaten
• flour 

Directions

1. Mince the tender beef into fine pieces
2. Mince onion and boiled parsley 
3. Mix the mixed ingredients with grated crumbs of bread and season with pepper, salt and nutmeg
4. add beef in the mixture and mix the whole together
5. Add beaten eggs to the mixture
6. Roll it into balls
7. Deep it in the flour
8. Fry them till the balls look red
9. Serve over desired sauce

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology

March 17, 2020