Texas Chocolate Cake

Ingredients

Sheet Cake

• 1/2 pound of margarine
• 1 cup of water
• 4 tablespoons of cocoa
• 2 cups of flour
• 2 cups of sugar
• 1/2 teaspoon of salt
• 2 eggs
• 1 teaspoon of baking soda
• 1/2 cup of sour cream

Icing

• 1 stick of margarine
• 4 tablespoons of cocoa
• 6 tablespoons of milk
• 1 pound box of sugar
• 1 teaspoon of vanilla
• 1 cup of nuts

Directions

Sheet Cake

1. Bring margarine, water, and cocoa to a boil.
2. Mix flour, sugar, and salt together and combine both mixtures without cooling.
3. Beat eggs in a small bowl and blend in the baking soda and sour cream.
4. Add it to the mixture then pour it onto a greased cookie sheet to bake at 350° for 15-20 minutes.

Icing

1. Bring margarine, cocoa, and milk to a boil.
2. Remove it from the heat and add in the remaining ingredients of sugar, vanilla, and nuts.
3. Let the cake cool for 15 minutes then spread the icing on top of the cake.

Source — Briona's Cookbook
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Texas Chocolate Cake

Ingredients

Sheet Cake

• 1/2 pound of margarine
• 1 cup of water
• 4 tablespoons of cocoa
• 2 cups of flour
• 2 cups of sugar
• 1/2 teaspoon of salt
• 2 eggs
• 1 teaspoon of baking soda
• 1/2 cup of sour cream

Icing

• 1 stick of margarine
• 4 tablespoons of cocoa
• 6 tablespoons of milk
• 1 pound box of sugar
• 1 teaspoon of vanilla
• 1 cup of nuts

Directions

Sheet Cake

1. Bring margarine, water, and cocoa to a boil.
2. Mix flour, sugar, and salt together and combine both mixtures without cooling.
3. Beat eggs in a small bowl and blend in the baking soda and sour cream.
4. Add it to the mixture then pour it onto a greased cookie sheet to bake at 350° for 15-20 minutes.

Icing

1. Bring margarine, cocoa, and milk to a boil.
2. Remove it from the heat and add in the remaining ingredients of sugar, vanilla, and nuts.
3. Let the cake cool for 15 minutes then spread the icing on top of the cake.

Source — Briona's Cookbook
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Boston Brown Bread

Ingredients

• One and a half pints of Indian meal
• Half a pint of wheat flour
• One cup of sweet milk
• One cup of sour milk
• One teaspoon of soda
• Three tablespoons of molasses
• One tablespoon of yeast
• One pinch of salt

Directions

1. Mix together the Indian meal, wheat flour, sweet milk, sour milk with soda, molasses, yeast, and salt.
2. Set the mixture in a warm place and let it rise.
3. Place it in an oven and let it bake steadily for four hours.
4. Steam the brown bread to warm it up for later use.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Boston Brown Bread

Ingredients

• One and a half pints of Indian meal
• Half a pint of wheat flour
• One cup of sweet milk
• One cup of sour milk
• One teaspoon of soda
• Three tablespoons of molasses
• One tablespoon of yeast
• One pinch of salt

Directions

1. Mix together the Indian meal, wheat flour, sweet milk, sour milk with soda, molasses, yeast, and salt.
2. Set the mixture in a warm place and let it rise.
3. Place it in an oven and let it bake steadily for four hours.
4. Steam the brown bread to warm it up for later use.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Spanish Omelet

Ingredients

• Six eggs
• One cup of chopped ham
• Two small onions
• Butter

Directions

1. Beat together six eggs until quite light.
2. Mince two small onions and cook them a little.
3. Add one cup of chopped ham and the two finely minced cooked onions to the eggs.
4. Mix it all together then place the mixture into a thick-bottomed pan with butter.
5. Begin rolling until it is light brown then let it sit in the pan for a moment.
6. Place the omelet on a dish and spread some fresh butter on top. 

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Spanish Omelet

Ingredients

• Six eggs
• One cup of chopped ham
• Two small onions
• Butter

Directions

1. Beat together six eggs until quite light.
2. Mince two small onions and cook them a little.
3. Add one cup of chopped ham and the two finely minced cooked onions to the eggs.
4. Mix it all together then place the mixture into a thick-bottomed pan with butter.
5. Begin rolling until it is light brown then let it sit in the pan for a moment.
6. Place the omelet on a dish and spread some fresh butter on top. 

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Macaroni and Grated Cheese

Ingredients

• One quarter of a pound of macaroni
  
• Grated cheese
• One teaspoon of salt
• Lumps of butter
• Milk
• Water

Directions

1. Break the quarter of a pound of macaroni into lengths and soak it in cold water for an hour.
2. Boil the noodles in a pot for an hour then take them out and layer them in the bottom of a pan.
3. Add a layer of grated cheese, a teaspoon of salt, and some lumps of butter as big as a nutmeg on top.
4. Fill the pan with milk and bake in the oven until the top is browned.
5. Add water to the pan if the milk has given out so that the dish does not dry out.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020