Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Soft-shelled Crab, Fried

Ingredients

• Soft-shelled crab
• Saltine crackers
• Lard
• Salt

Directions

1. Clean the crabs properly.
2. They must be dried carefully before frying, or they will not brown well.
3. Dip them into rolled cracker.
4. Fry them in hot lard salted. 
5. Serve with any favorite sauce.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021