Biscuit

Ingredients

• One quart flour
• One heaping tablespoonful of lard
• One teaspoonful of salt
• Three teaspoonful of Dixie baking powder
• Sweet milk

Directions

1. Sift the flour, baking powder, and salt together three times (leave a little flour in sifter for the board later).
2. Put sifted flour mix into a bowl and then put your spoonful of lard in the center along with enough sweet milk to make the dough soft.
3. Using a large spoon, mix in the ingredients but try to do so while stirring as little as possible.
4. Take the softened dough and roll it thinly.
5. Then cut the rolled dough with a biscuit cutter.
6. Bake immediately in a very hot oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Biscuit

Ingredients

• One quart flour
• One heaping tablespoonful of lard
• One teaspoonful of salt
• Three teaspoonful of Dixie baking powder
• Sweet milk

Directions

1. Sift the flour, baking powder, and salt together three times (leave a little flour in sifter for the board later).
2. Put sifted flour mix into a bowl and then put your spoonful of lard in the center along with enough sweet milk to make the dough soft.
3. Using a large spoon, mix in the ingredients but try to do so while stirring as little as possible.
4. Take the softened dough and roll it thinly.
5. Then cut the rolled dough with a biscuit cutter.
6. Bake immediately in a very hot oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Dropped Corn Bread

 Ingredients

• One pint of fine white corn meal
• Two eggs
• Salt
• Half a cup of milk

Directions

1. Boil a pot of water.
2. Then thoroughly scald your corn meal with boiled water.
3. Let it stand until cool.
4. Then add two eggs well beaten and salt to taste.
5. Next thin your mixture with your milk so as to have it thin enough to drop from a spoon.
6. Place in oven and bake to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Dropped Corn Bread

 Ingredients

• One pint of fine white corn meal
• Two eggs
• Salt
• Half a cup of milk

Directions

1. Boil a pot of water.
2. Then thoroughly scald your corn meal with boiled water.
3. Let it stand until cool.
4. Then add two eggs well beaten and salt to taste.
5. Next thin your mixture with your milk so as to have it thin enough to drop from a spoon.
6. Place in oven and bake to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Light Rolls

Ingredients

• One pint of whey
• Flour
• Four tablespoonful of lard
• One teaspoonful of sugar
• One egg
• Salt
• Yeast (either yeast cake of compressed)

Directions

1. Boil one pint of whey.
2. Pour boiled whey onto a half tablespoonful of flour.
3. Let it stand until cool and then stir in yeast to preference.
4. Then add flour sufficient to have it form a stiffened batter- proceed to beat for about thirty minutes.
5. Allow for about four hours for the batter to rise. 
6. Then sift enough flour to coat the batter and subsequently coat your risen batter with it.
7. Next add four tablespoonsful of lard, one teaspoonful of sugar, one egg, and salt to taste.
8. Make out batter into rolls and once they've sufficiently risen- bake in oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Light Rolls

Ingredients

• One pint of whey
• Flour
• Four tablespoonful of lard
• One teaspoonful of sugar
• One egg
• Salt
• Yeast (either yeast cake of compressed)

Directions

1. Boil one pint of whey.
2. Pour boiled whey onto a half tablespoonful of flour.
3. Let it stand until cool and then stir in yeast to preference.
4. Then add flour sufficient to have it form a stiffened batter- proceed to beat for about thirty minutes.
5. Allow for about four hours for the batter to rise. 
6. Then sift enough flour to coat the batter and subsequently coat your risen batter with it.
7. Next add four tablespoonsful of lard, one teaspoonful of sugar, one egg, and salt to taste.
8. Make out batter into rolls and once they've sufficiently risen- bake in oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Pink Champagne Cake

 

Ingredients

• 3 cups cake flour
• One tablespoon being powder
• One half teaspoon salt
• 6 egg whites
• One cup pink champagne
• 2 tablespoons vegetable oil
• 2 cups sugar
• One cup unsalted butter
• Small amount of pink food color
• 4 sticks butter
• 12 cups powdered sugar
• 4 teaspoons vanilla
• One teaspoon salt
• One half cup pink champagne
• Pink coloring gel

Directions

Cake

1. In a medium sized bowl swish together the flour, baking powder, and salt. Set aside.
2. In another bowl combine the egg whites, champagne, vanilla, and vegetable oil.
3. Whisk until blended and set aside.
4. In the bowl of your mixer, cream the butter and sugar 3-5 minutes.
5. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended.
6. Then add one half of the liquid ingredients until blended.
7. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
8. Add the pink color at any time during the mixing of the dry and wet ingredients.
9. Preheat oven to 350 degrees, grease and flour 3 (8 inch) pans. 
10. Pour into prepared pans and bake 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
11. Cool in baking pans 10 minutes then turn out.

Pink Champagne Butter Cream.

1. Cream the softened butter until smooth and lightened in color.
2. Blend in the salt and vanilla.
3. Gradually add the powdered sugar with the pink Champagne until the powdered sugar is incorporated.
4. Beat at medium speed 3-4 minutes the texture will become very smooth.
5. If you are tinting the entire batch of butter cream light pink, you can add a very small amount while it is mixing.
6. This recipe makes approximately 8 cups of frosting.

Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021