White Sponge Cake

Ingredients

• 11 egg whites
• 1 1/4 cups granulated sugar
• 1/4 cup & 2 tablespoons flour 
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 350°.
2. Combine sugar, flour, and cream of tartar and sift 4 times.
3. Beat egg whites in large bowl.
4. Add in sugar and flour mixture.
5. Bake 40 minutes.

Source — Creole Cookery Book
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

White Sponge Cake

Ingredients

• 11 egg whites
• 1 1/4 cups granulated sugar
• 1/4 cup & 2 tablespoons flour 
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 350°.
2. Combine sugar, flour, and cream of tartar and sift 4 times.
3. Beat egg whites in large bowl.
4. Add in sugar and flour mixture.
5. Bake 40 minutes.

Source — Creole Cookery Book
Prepared by Morgan Walker
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

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