Patty's Chocolate Pound Cake

 Ingredients

• 1/2 cup of shortening
• 2 sticks of marharine
• 3 cups of sugar
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 5 heaping tsp of cocoa
• 1 Tbsp of vanilla

Directions

1. Cream margarine, shortening, and sugar.
2. Add eggs, beating well.
3. In a separate bowl, mix flour, cocoa, baking powder and salt together.
4. Add flour mixture alternating with milk, to creamed mixture.Add vanilla.
5. Bake in well-greased and floured tube cake pan for 1 hour and 20 minutes at 325.
6. Ice cake while hot.

Icing

Ingredients

• 2/3 stick margarine, creamed
• 2/3 box of confectioners' sugar
• 1 tsp of vanilla
• 3 Tbsp of hot coffee
• 1 heaping Tbsp of cocoa

Directions

1. Cream margarine, gradually adding sugar, then other ingredients.
2. Mix well and spread over hot cake. (This freezes well.)

Source — Encore: A Second Cookbook
Prepared by Elizabeth Foster
September 27, 2021

Patty's Chocolate Pound Cake

 Ingredients

• 1/2 cup of shortening
• 2 sticks of marharine
• 3 cups of sugar
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 5 heaping tsp of cocoa
• 1 Tbsp of vanilla

Directions

1. Cream margarine, shortening, and sugar.
2. Add eggs, beating well.
3. In a separate bowl, mix flour, cocoa, baking powder and salt together.
4. Add flour mixture alternating with milk, to creamed mixture.Add vanilla.
5. Bake in well-greased and floured tube cake pan for 1 hour and 20 minutes at 325.
6. Ice cake while hot.

Icing

Ingredients

• 2/3 stick margarine, creamed
• 2/3 box of confectioners' sugar
• 1 tsp of vanilla
• 3 Tbsp of hot coffee
• 1 heaping Tbsp of cocoa

Directions

1. Cream margarine, gradually adding sugar, then other ingredients.
2. Mix well and spread over hot cake. (This freezes well.)

Source — Encore: A Second Cookbook
Prepared by Elizabeth Foster
September 27, 2021

Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

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

Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

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

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
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