Chocolate pudding

Ingredients

• 1 pint milk (2 cups)
• 1 pint bread crumbs (2 cups)
• 1/2 cup sugar
• 3 eggs
• 5 tablespoons grated chocolate 

Directions

1. Scald the milk, and add breadcrumbs and chocolate.
2. Take from fire and add sugar, and the beaten yolks of eggs.
3. Put in pudding dish.
4. Bake 15 minutes
5. Beat the whites of eggs with 1 tablespoon of sugar, spread on and brown.
6. Serve cold with liquid sauce

-Mrs. A.FG

Source —New Orleans cook book 
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Chocolate pudding

Ingredients

• 1 pint milk (2 cups)
• 1 pint bread crumbs (2 cups)
• 1/2 cup sugar
• 3 eggs
• 5 tablespoons grated chocolate 

Directions

1. Scald the milk, and add breadcrumbs and chocolate.
2. Take from fire and add sugar, and the beaten yolks of eggs.
3. Put in pudding dish.
4. Bake 15 minutes
5. Beat the whites of eggs with 1 tablespoon of sugar, spread on and brown.
6. Serve cold with liquid sauce

-Mrs. A.FG

Source —New Orleans cook book 
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Salad Dressing

Ingredients

• One cup vinegar
• 2 eggs
• 1 tablespoon of butter
• 1 teaspoon mustard
• 1 teaspoon of sugar
• Pinch of salt

Directions

1. Boil the vinegar.
2. Mix butter, mustard, sugar and salt.
3. Beat eggs very light; put together than pour the boiling vinegar slowly stirring all the time. 
4. Return to pan, let cook to boiling point, still stirring.
5. Cool before using. This is excellent for all kinds of salads.

-Mrs. A.J. Ckebbin

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Salad Dressing

Ingredients

• One cup vinegar
• 2 eggs
• 1 tablespoon of butter
• 1 teaspoon mustard
• 1 teaspoon of sugar
• Pinch of salt

Directions

1. Boil the vinegar.
2. Mix butter, mustard, sugar and salt.
3. Beat eggs very light; put together than pour the boiling vinegar slowly stirring all the time. 
4. Return to pan, let cook to boiling point, still stirring.
5. Cool before using. This is excellent for all kinds of salads.

-Mrs. A.J. Ckebbin

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Corn Meal Bread

Ingredients

• One pint of corn meal
• One teaspoon of salt
• Two large tablespoon of hot rice
• One or two eggs, beat together

Directions

1. pour on just enough boiling water to make a thick mush.
2. form it into a round cake in a pie-plate, being careful to not let it cold.
3. bake until there is a good crust bottom and top; don't use fine meal.

-Mrs. J.W Wiskinson

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Corn Meal Bread

Ingredients

• One pint of corn meal
• One teaspoon of salt
• Two large tablespoon of hot rice
• One or two eggs, beat together

Directions

1. pour on just enough boiling water to make a thick mush.
2. form it into a round cake in a pie-plate, being careful to not let it cold.
3. bake until there is a good crust bottom and top; don't use fine meal.

-Mrs. J.W Wiskinson

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Crab Soup

Ingredients

• One dozen large crabs meat
• One tablespoon lard
• Two tablespoons butter
• One large onion
• One clove of garlic
• One whole can of tomatoes (18-20 fresh ones)
• Salt
• Black and red pepper
• One lemon
• Six soda crackers
• Fat from the crabs
• A little thyme
• Parsley
• Marjoram

Directions

1. Have ready one dozen large crabs; separate fat from back shell and bodies.
2. Cleans them from the dead mens fingers; boil the claws and pick the meat rom them.
3. In a large stew- pan add lard, butter, an onion cut up into not vary small pieces, and garlic.
4. Allow to brown a little, then add tomatoes, let stew 10 minutes.
5. Add the meat from the crab claws, then the crabs.
6. Season with salt and black and red pepper, the rind of a lemon, and juice from the lemon.
7. Sift over this a half dozen grated soda crackers.
8. Add boiling water to make the required quantity of soup.
9. Allow to boil moderately for two hours.
10. Before serving add the fat from the crabs along with the thyme, parsley, and sweet marjoram.
11. This recipe will serve soup for about 12 persons.

Source — Creole Cookery Book
Prepared by Samantha Hillman
Louisiana Anthology
September 18, 2021