Angel's Food

Ingredients

• Eleven egg whites
• One and a half tumblers (1 7/8 cups) of sifted powdered sugar. [The tumbler (a glass for measuring) must have dimensions of 2 1/2 gills (1 1/4 cups)]
• One tumbler (1 1/4 cups) of sifted flour
• One teaspoon cream of tartar
• Vanilla to taste

Directions

1. Preheat the oven to a moderate heat appropriate for baking.
2. Sift the flour four times, leaving the tumbler even full.
3. Add the cream of tartar to the flour and sift again.
4. Beat the eggs to a stiff froth on a dish while lightly adding the sugar, flour, and vanilla into the egg froth. 
5. Place the beaten stiff froth immediately into an un-greased pan and into the oven to bake.
6. Bake for 40 minutes. Do not open the oven at all for at least 15 minutes. If still soft after 40, leave it in the oven an extra few minutes. 
7. Remove from oven and leave the pan upside down to cool.
8. Take the cake out of the pan by gently loosening it with a knife.
9. Ice the cake before serving.

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

Angel's Food

Ingredients

• Eleven egg whites
• One and a half tumblers (1 7/8 cups) of sifted powdered sugar. [The tumbler (a glass for measuring) must have dimensions of 2 1/2 gills (1 1/4 cups)]
• One tumbler (1 1/4 cups) of sifted flour
• One teaspoon cream of tartar
• Vanilla to taste

Directions

1. Preheat the oven to a moderate heat appropriate for baking.
2. Sift the flour four times, leaving the tumbler even full.
3. Add the cream of tartar to the flour and sift again.
4. Beat the eggs to a stiff froth on a dish while lightly adding the sugar, flour, and vanilla into the egg froth. 
5. Place the beaten stiff froth immediately into an un-greased pan and into the oven to bake.
6. Bake for 40 minutes. Do not open the oven at all for at least 15 minutes. If still soft after 40, leave it in the oven an extra few minutes. 
7. Remove from oven and leave the pan upside down to cool.
8. Take the cake out of the pan by gently loosening it with a knife.
9. Ice the cake before serving.

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

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