Donut

Ingredients

• 5 cups all purpose flour
• 3/4 cup warm water
• 1 cup warm milk
• 7 tablespoons of sugar
• 1 teaspoon salt
• 1 egg
• 2 teaspoon yeast
• 3 tablespoon Argo cooking oil

Directions

1. In a large bowl or mixer, add all ingredient.
2. blend well until the dough is form.
3. sprinkle small amount of flour onto a clean surface. 
4. place the dough on the surface and cut into smaller pieces.
5. roll the dough using your hands until it is long.
6. form dough like the number eight.
7. fry until golden brown.

Source — Liberian donut
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Donut

Ingredients

• 5 cups all purpose flour
• 3/4 cup warm water
• 1 cup warm milk
• 7 tablespoons of sugar
• 1 teaspoon salt
• 1 egg
• 2 teaspoon yeast
• 3 tablespoon Argo cooking oil

Directions

1. In a large bowl or mixer, add all ingredient.
2. blend well until the dough is form.
3. sprinkle small amount of flour onto a clean surface. 
4. place the dough on the surface and cut into smaller pieces.
5. roll the dough using your hands until it is long.
6. form dough like the number eight.
7. fry until golden brown.

Source — Liberian donut
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 

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