Cocoanut Jumbles

Ingredients

• One large coconut 
• One half pound of butter
• One pound flour
• Three eggs
• Sugar

Directions

1. Grate the coconut. 
2. Rub the butter into the flour and mix in the three eggs.
3. Add the grated coconut to the mix until to form a stiff dough.
4. Make the jumbles with the hands.
5. Dust the jumbles with grated coconut and sugar.
6. Bake in a pan in the oven until done.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Cocoanut Jumbles

Ingredients

• One large coconut 
• One half pound of butter
• One pound flour
• Three eggs
• Sugar

Directions

1. Grate the coconut. 
2. Rub the butter into the flour and mix in the three eggs.
3. Add the grated coconut to the mix until to form a stiff dough.
4. Make the jumbles with the hands.
5. Dust the jumbles with grated coconut and sugar.
6. Bake in a pan in the oven until done.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Sunshine Cake

Ingredients

• Eleven egg yolks
• Two cups of sugar
• One cup of butter
• One teaspoon cream of tartar
• One half teaspoon baking soda
• Three cups of flour
• Vanilla extract to taste

Directions

1. Preheat oven to temperature appropriate for baking.
2. Beat the sugar and butter to a cream.
3. Add the egg yolks to the mix and beat to a stiff froth.
4. Fold in the flour slowly, then add baking soda, and cream of tartar to mix and beat until stiff fluff.
5. Add vanilla to taste and bake quickly in the oven to desired firmness. 

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
July 3, 2021

Sunshine Cake

Ingredients

• Eleven egg yolks
• Two cups of sugar
• One cup of butter
• One teaspoon cream of tartar
• One half teaspoon baking soda
• Three cups of flour
• Vanilla extract to taste

Directions

1. Preheat oven to temperature appropriate for baking.
2. Beat the sugar and butter to a cream.
3. Add the egg yolks to the mix and beat to a stiff froth.
4. Fold in the flour slowly, then add baking soda, and cream of tartar to mix and beat until stiff fluff.
5. Add vanilla to taste and bake quickly in the oven to desired firmness. 

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
July 3, 2021

Roast Fowls

Ingredients

• One whole fowl
• One tablespoon of butter
• One-half tablespoon of black pepper

Directions

1. Thoroughly clean the fowl.
2. Place butter inside the fowl.
3. For an average-sized fowl, roast for 20 minutes or 45 minutes for a large fowl.
4. Serve with a choice of bread sauce, parsley and butter, or egg sauce.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
June 24, 2021

Roast Fowls

Ingredients

• One whole fowl
• One tablespoon of butter
• One-half tablespoon of black pepper

Directions

1. Thoroughly clean the fowl.
2. Place butter inside the fowl.
3. For an average-sized fowl, roast for 20 minutes or 45 minutes for a large fowl.
4. Serve with a choice of bread sauce, parsley and butter, or egg sauce.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
June 24, 2021

Funnel Cakes

Ingredients

• 1 quart of milk
• 1 tablespoon of yeast
• 2 eggs
• Flower
• Salt

Directions

1. Mix 1 quart of milk, 1 tablespoon of yeast, 2 well beaten eggs, 1 tablespoon of yeast, and a little salt.
2. Set it to rise at night for breakfast.
3. Bake on the griddle as buckwheat cakes. Stiring is not necessary.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021