Oven Roasted Potatoes

Ingredients

• Six to eight potatoes
• One tablespoon of rosemary
• One and one half teaspoon of thyme
• One and one half teaspoon of chili powder
• One tablespoon of garlic powder
• Two tablespoons of olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 425 degrees.
2. Peel and chop the potatoes in 1 to 2 inch pieces.
3. Toss the potatoes in the sasonings and oil.
4. Spread the potatoes evenly in one layer on a baking sheet.
5. Place in the oven for 40 minutes, flipping the potates halfway through.
6. Let them cool for 5 minutes and serve.

Prepared by Virginia Young
Louisiana Anthology
July 19, 2021

Salsify Oysters

Ingredients

• Salsify to taste
• Eggs to taste
• Flour to taste
• Salt to taste
• Red Pepper to taste
• Butter to taste

Directions

1. Scrape and boil the salsify.
2. Beat fine in a mortar (mash them until there are very few lumps).
3. Season with salt and red pepper.
4. Mix them in a batter of eggs and a very little flour.
5. Drop the size of an oyster (drop an amount roughly the size of an oyster in butter).
6. Fry a light brown.

Source — Creole Cookery Book
Prepared by Virginia Young
Louisiana Anthology
July 19, 2021

Onion Custard

Ingredients

• Ten or twelve mild onions
• Four eggs
• One pint of milk
• Grated nutmeg
• Butter

Directions

1. Peel and slice the onions.
2. Fry them in fresh butter, draining them well when you take them up.
3. Mince the onions as fine as possible.
4. Beat the eggs until very thick and light.
5. Stir them gradually into the milk in turn with the minced onions.
6. Season the whole with plenty of grated nutmeg and stir it very hard.
7. Put into a deep white dish and bake it about one hour.
8. Send it to the table as a side dish to be eaten with poultry.
9. It is a French preparation, and will be found very nice by those who have no dislike to onions.

Source — Creole Cookery Book
Prepared by Virginia Young
Louisiana Anthology
July 19, 2021

Corn Oysters

Ingredients

• Two ears of corn
• One tablespoonful of wheat flour
• One egg
• One teaspoon of butter
• Salt and pepper to taste

Directions

1. Grate the corn while green and tender, with a coarse grater, into a deep dish.
2. Beat the whites and yolks of the egg separately.
3. Add the eggs to the corn with the flour, butter, and salt and pepper to taste.
4. Lay them in hot butter with a spoon.
5. Fry them on both sides.

Source — Creole Cookery Book
Prepared by Virginia Young
Louisiana Anthology
July 19, 2021

Corn Oysters

Ingredients

• Two ears of corn
• One tablespoonful of wheat flour
• One egg
• One teaspoon of butter
• Salt and pepper to taste

Directions

1. Grate the corn while green and tender, with a coarse grater, into a deep dish.
2. Beat the whites and yolks of the egg separately.
3. Add the eggs to the corn with the flour, butter, and salt and pepper to taste.
4. Lay them in hot butter with a spoon.
5. Fry them on both sides.

Source — Creole Cookery Book
Prepared by Virginia Young
Louisiana Anthology
July 19, 2021

Onion Custard

Ingredients

• Ten or twelve mild onions
• Four eggs
• One pint of milk
• Grated nutmeg
• Butter

Directions

1. Peel and slice the onions.
2. Fry them in fresh butter, draining them well when you take them up.
3. Mince the onions as fine as possible.
4. Beat the eggs until very thick and light.
5. Stir them gradually into the milk in turn with the minced onions.
6. Season the whole with plenty of grated nutmeg and stir it very hard.
7. Put into a deep white dish and bake it about one hour.
8. Send it to the table as a side dish to be eaten with poultry.
9. It is a French preparation, and will be found very nice by those who have no dislike to onions.

Source — Creole Cookery Book
Prepared by Virginia Young
Louisiana Anthology
July 19, 2021

Salsify Oysters

Ingredients

• Salsify to taste
• Eggs to taste
• Flour to taste
• Salt to taste
• Red Pepper to taste
• Butter to taste

Directions

1. Scrape and boil the salsify.
2. Beat fine in a mortar (mash them until there are very few lumps).
3. Season with salt and red pepper.
4. Mix them in a batter of eggs and a very little flour.
5. Drop the size of an oyster (drop an amount roughly the size of an oyster in butter).
6. Fry a light brown.

Source — Creole Cookery Book
Prepared by Virginia Young
Louisiana Anthology
July 19, 2021