Stuffed Potatoes

Ingredients

• 8 Irish potatoes
• 1 jar of stewed tomatoes and green peas
• Butter, optional

Directions

1. Scrape 8 large Irish potatoes.
2. Bake the potatoes at 400 degrees for 45 to 55 minutes. Once soft, remove the potatoes' center.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix the potatoes taken from the center with the stewed tomatoes and peas.
5. Fill the potato shells with the mixture and return to the heated oven for ten more minutes.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Stuffed Potatoes

Ingredients

• 8 Irish potatoes
• 1 jar of stewed tomatoes and green peas
• Butter, optional

Directions

1. Scrape 8 large Irish potatoes.
2. Bake the potatoes at 400 degrees for 45 to 55 minutes. Once soft, remove the potatoes' center.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix the potatoes taken from the center with the stewed tomatoes and peas.
5. Fill the potato shells with the mixture and return to the heated oven for ten more minutes.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Icing

Ingredients

• 2 egg whites
• 2 teacups of granulated sugar
• Small amount of water
• 1/2 teaspoon of citric acid
• Small extract of lemon

Directions

1. Place a small amount of water in a pot.
2. Put the 2 teacups of sugar into the pot, and boil it until clear.
3. Beat the 2 eggs to a froth.
4. Pour the boiling sugar into the eggs. Do this slowly.
5. Dissolve the 1/2 teaspoon of citric acid in a tablespoon of water. Make sure to put enough that the flavor is delicate.
6. Add a small extract of lemon.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Icing

Ingredients

• 2 egg whites
• 2 teacups of granulated sugar
• Small amount of water
• 1/2 teaspoon of citric acid
• Small extract of lemon

Directions

1. Place a small amount of water in a pot.
2. Put the 2 teacups of sugar into the pot, and boil it until clear.
3. Beat the 2 eggs to a froth.
4. Pour the boiling sugar into the eggs. Do this slowly.
5. Dissolve the 1/2 teaspoon of citric acid in a tablespoon of water. Make sure to put enough that the flavor is delicate.
6. Add a small extract of lemon.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

To Make Rolls

Ingredients

• 2 quarts of flour
• 1/4 lb of butter
• 1/2 pint of yeast
• 5 eggs

Directions

1. Take the 2 quarts of flour and mix it with the 5 beat eggs and 1/4 lb of butter.
2. Mix in the 1/2 pint of yeast into the mixture from step 1.
3. Cover up the mixture to lighten it.
4. Bake the mixture into rolls.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

To Make Rolls

Ingredients

• 2 quarts of flour
• 1/4 lb of butter
• 1/2 pint of yeast
• 5 eggs

Directions

1. Take the 2 quarts of flour and mix it with the 5 beat eggs and 1/4 lb of butter.
2. Mix in the 1/2 pint of yeast into the mixture from step 1.
3. Cover up the mixture to lighten it.
4. Bake the mixture into rolls.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

White Sauce for Veal or Lamb

Ingredients

• Pint of milk
• Flour
• Small piece of butter
• Blade of mace- outer covering of the nutmeg
• Grated nutmeg

Directions

1. Start with the pint of milk.
2. Thicken the pint of milk with flour.
3. Continue to thicken the milk by adding a small amount of butter.
4. After adding the butter, add a blade of mace.
5. Add grated nutmeg to complete your sauce.
6. Serve with veal or lamb.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021