Pepper Mangoes

Ingredients

• Large green peppers
• Salt 
• Water 
• White cabbage, chopped
• Celery seed
• Mustard seed
• Turmeric 
• Sweet oil
• Vinegar, boiled

Directions

1. Put green peppers in salt and water mixture and let stand 9 days.
2. On day 8, sprinkle chopped cabbage with salt and leave for the night.
3. In the morning, drain off the water from the peppers.
4. Combine celery seed, mustard, seed, turmeric, any other seasonings, and cabbage. 
5. Moisten with pure sweet oil.
6. Remove seeds from peppers.
7. Stuff peppers with seasoning and cabbage mixture.  
8. Cover with boiling vinegar and tie up closely. 

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

Pepper Mangoes

Ingredients

• Large green peppers
• Salt 
• Water 
• White cabbage, chopped
• Celery seed
• Mustard seed
• Turmeric 
• Sweet oil
• Vinegar, boiled

Directions

1. Put green peppers in salt and water mixture and let stand 9 days.
2. On day 8, sprinkle chopped cabbage with salt and leave for the night.
3. In the morning, drain off the water from the peppers.
4. Combine celery seed, mustard, seed, turmeric, any other seasonings, and cabbage. 
5. Moisten with pure sweet oil.
6. Remove seeds from peppers.
7. Stuff peppers with seasoning and cabbage mixture.  
8. Cover with boiling vinegar and tie up closely. 

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

Apple Jelly

Ingredients

• 1 pound of apples
• 1 peel of a lemon
• 3/4 lb of white sugar 

Directions

1. Pare and cut apples into thin slices. 
2. Stew apples and lemon peel until apples are soft.
3. Add sugar and stew 1/2 hour.
   

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

Apple Jelly

Ingredients

• 1 pound of apples
• 1 peel of a lemon
• 3/4 lb of white sugar 

Directions

1. Pare and cut apples into thin slices. 
2. Stew apples and lemon peel until apples are soft.
3. Add sugar and stew 1/2 hour.
   

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

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