Cream of Tomato Soup

Cream of Tomato Soup

Ingredients

• One pint can of tomatoes
• One pint of fresh sweet milk
• One spoon butter
• Two tablespoons of rolled cracker crumbs
• Salt
• Pepper

Directions

1. Place the tomatoes on the stove and stew until soft
2. Add soda and stir until effervescence ceases
3. Strain to remove any seeds
4. Place back over heat and add hot milk
5. Season with salt and pepper two taste and add in cracker crumbs
6. Serve very hot

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Cream of Tomato Soup

Cream of Tomato Soup

Ingredients

• One pint can of tomatoes
• One pint of fresh sweet milk
• One spoon butter
• Two tablespoons of rolled cracker crumbs
• Salt
• Pepper

Directions

1. Place the tomatoes on the stove and stew until soft
2. Add soda and stir until effervescence ceases
3. Strain to remove any seeds
4. Place back over heat and add hot milk
5. Season with salt and pepper two taste and add in cracker crumbs
6. Serve very hot

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Ham, Baked

 Ingredients

• Ham
• Onion
• Cloves
• Parsley
• Sweet herbs
• Sugar
• Bread crumbs

Directions

1. Soak and clean ham.
2. Boil onions, cloves, parsley and sweet herbs.
3. Let ham cool in its own liquor.
4. Pull skin off ham when cold
5. Put a little sugar and bread crumbs over ham until it is brown
6. Serve with vegetables and some acid or piquant sauce if eaten while hot; but if cold, send up savory jelly, No. 21.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19, 2021

Ham, Baked

 Ingredients

• Ham
• Onion
• Cloves
• Parsley
• Sweet herbs
• Sugar
• Bread crumbs

Directions

1. Soak and clean ham.
2. Boil onions, cloves, parsley and sweet herbs.
3. Let ham cool in its own liquor.
4. Pull skin off ham when cold
5. Put a little sugar and bread crumbs over ham until it is brown
6. Serve with vegetables and some acid or piquant sauce if eaten while hot; but if cold, send up savory jelly, No. 21.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19, 2021

Light Flour Puffs for Breakfast

Light Flour Puffs for Breakfast

Ingredients

• a tumbler of flour
• a tumbler of milk
• 2 eggs
• a spoonful of Dixie yeast powder
• 1 teaspoon of melted butter or lard
• salt

Directions

1. Add salt and Dixie Yeast Powder to the flour and sift
2. Beat eggs
3. Mix the sifted flour and eggs together
4. Add butter or lard
5. Bake in little fancy pans

Source — New Orleans Cookbook
Prepared by Samantha PLunk
Louisiana Anthology
July 19, 2021

Light Flour Puffs for Breakfast

Light Flour Puffs for Breakfast

Ingredients

• a tumbler of flour
• a tumbler of milk
• 2 eggs
• a spoonful of Dixie yeast powder
• 1 teaspoon of melted butter or lard
• salt

Directions

1. Add salt and Dixie Yeast Powder to the flour and sift
2. Beat eggs
3. Mix the sifted flour and eggs together
4. Add butter or lard
5. Bake in little fancy pans

Source — New Orleans Cookbook
Prepared by Samantha PLunk
Louisiana Anthology
July 19, 2021

Corn, Green, Stewed

 Ingredients

• Dozen of fresh, tender ears of corn
• Lump of butter
• Spoonful of flour
• 1 cup of sweet milk or water
• Salt
• Pepper

Directions

1. Cut the cob off of the corn.
2. Put in stew pan with a quart of cold water.
3. Cook the corn a half an hour and stir in butter, flour, salt and pepper to taste.
4. Add the cup of sweet milk or water if the milk is not convenient.

Source — La Cuisine Creole

Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021