Baked Macaroni and White Sauce

Ingredients

• 1/2 pound of macaroni
• Salt and pepper
• Butter
• Grated cheese
• 1/2 milk
• 1 heaping teaspoon of flour

Directions

1. Boil 1/2 of macaroni in water until tender
2. To make white sauce, add 1 teaspoon of butter in a pan and stir until it melts and bubbles. Do not brown it. Add the teaspoon of flour to the butter and stir until mixed. Pour 1/3 of the half pint of milk into the pan and allow it to boil, all the while stirring until thick. Gradually add the rest of the milk, salt, and pepper. 
3. Drain the macaroni into a buttered pudding dish in alternating layers with the grated cheese. 
4. Pour the white sauce over all of the macaroni and top off with grated cheese and a little butter. 
5. Bake until brown

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Baked Macaroni and White Sauce

Ingredients

• 1/2 pound of macaroni
• Salt and pepper
• Butter
• Grated cheese
• 1/2 milk
• 1 heaping teaspoon of flour

Directions

1. Boil 1/2 of macaroni in water until tender
2. To make white sauce, add 1 teaspoon of butter in a pan and stir until it melts and bubbles. Do not brown it. Add the teaspoon of flour to the butter and stir until mixed. Pour 1/3 of the half pint of milk into the pan and allow it to boil, all the while stirring until thick. Gradually add the rest of the milk, salt, and pepper. 
3. Drain the macaroni into a buttered pudding dish in alternating layers with the grated cheese. 
4. Pour the white sauce over all of the macaroni and top off with grated cheese and a little butter. 
5. Bake until brown

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Peach Cobbler

 Ingredients

• 1/2 a cup of unsalted butter
• 1 cup of all-purpose flour
• 2 cups of sugar
• 1 tablespoonful of baking powder
• A pinch of salt
• 1 cup of milk
• 4 cups of fresh peach slices
• 1 tablespoonful of lemon juice
• Nutmeg

Directions

1. Melt the butter in a dish.
2. Combine the flour, salt, baking powder, and one cup of sugar.
3. Add in the milk then stir until the dry ingredients become moistened.
4. Pour the batter over the melted butter.
5. Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
6. Pour over batter.
7. Sprinkle with nutmeg.
8. Bake until golden brown.

— My mother, Sherry Pitts

Source — Sherry Pitts
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Peach Cobbler

 Ingredients

• 1/2 a cup of unsalted butter
• 1 cup of all-purpose flour
• 2 cups of sugar
• 1 tablespoonful of baking powder
• A pinch of salt
• 1 cup of milk
• 4 cups of fresh peach slices
• 1 tablespoonful of lemon juice
• Nutmeg

Directions

1. Melt the butter in a dish.
2. Combine the flour, salt, baking powder, and one cup of sugar.
3. Add in the milk then stir until the dry ingredients become moistened.
4. Pour the batter over the melted butter.
5. Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
6. Pour over batter.
7. Sprinkle with nutmeg.
8. Bake until golden brown.

— My mother, Sherry Pitts

Source — Sherry Pitts
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Veal Olives

 Ingredients

• One Veal fillet
  
• 1 cup of water
  
• 1/2 cup of butter
  
• 1/2 cup of breadcrumbs
• Salt 
• Pepper
• Mace (spice)
• Butchers twine
  

Directions

1. Slice pieces of the fillet of veal ¹⁄₂ an inch thick and 8 to 10 inches wide and long.
2. Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
3. Roll the veal tightly and tie them up separately with butchers twine.
4. Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
5. Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
   
6. Stew them 1 hour. Beef may be prepared in the same way.

Source — Creole Cookery Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Veal Olives

 Ingredients

• One Veal fillet
  
• 1 cup of water
  
• 1/2 cup of butter
  
• 1/2 cup of breadcrumbs
• Salt 
• Pepper
• Mace (spice)
• Butchers twine
  

Directions

1. Slice pieces of the fillet of veal ¹⁄₂ an inch thick and 8 to 10 inches wide and long.
2. Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
3. Roll the veal tightly and tie them up separately with butchers twine.
4. Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
5. Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
   
6. Stew them 1 hour. Beef may be prepared in the same way.

Source — Creole Cookery Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Flannel Cakes

Ingredients

•  1 and 1/2 pints of flour
• 1 tablespoonful of brown sugar
• A sprinkle of salt
• 2 eggs
• 1 pint of milk

Directions

1. Beat both of the eggs.
2. Mix all ingredients together and sift.
3. Heat the mixture into a smooth thin batter.
4. Bake on a hot griddle until it is a rich brown.

— Miss M. Keen

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021