Cathead Biscuits

Ingredients

• 2 cups of self raising flour
• 1 cup of buttermilk
• Cooking oil

Directions

1. Add flour and buttermilk into bowl. 
2. Mix lightly.
3. Coat bottom of cast iron skillet with cooking oil. 
4. Use spoon to grab a dollop of biscuit mix. 
5. Place in dollops in oiled pan until filled.
6. Place in oven preheated at 400 degrees.
7. Baked for 30 minutes.
8. Remove from oven and let cool. 

 
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Nut Cake #1

Ingredients

• Two cups of sugar
• Two-thirds cup of butter
• Four eggs
• Two-thirds cup of milk
• Three cups of flour
• Three teaspoons of Dixie baking powder
• One cup of nuts (currants maybe substituted for nuts)
• Icing

Directions

1. Cream the butter and sugar.
2. Beat the eggs very light, all together.
3. Add the eggs to the butter and sugar.
4. Add the milk, flour, baking powder, and nuts.
5. Bake in shallow baking pan until a straw will come out without anything sticking to it.
6. Cut into squares with icing.

— Miss May Williams

Source — New Orleans Cook Book
Prepared by Michael Davis
Louisiana Anthology
March 14, 2022

Cream Puffs

Ingredients

For Pastry:

• One cup boiling water
• Half cup butter
• One cup flour
• Five eggs
• Baking soda

For Filling

• One pint milk
• One cup sugar
• Half cup flour
• Dixie vanilla extract

Directions

1. One cup boiling water, 1⁄2 cup butter, put these on the stove, when boiling add one cup of flour, stir five minutes
2. put this off until nearly cold, then stir in one egg at a time until you get in five eggs
3. Soda size of a pea dissolved in teaspoonful cold water and put into the mixture.
4. Have your tins hot. Bake twenty-five minutes and do not remove from tins until cold. Have oven very hot.
• Filling
1. Beat yolks and flour together
2. Boil the milk and stir in mixture slowly
3. when it thickens take it off and let cool before putting in cakes. Flavor with Dixie vanilla extract.
Source — New Orleans Cook Book
Prepared by Miss Clara Billington
Louisiana Anthology
March 26, 2022

Coconut Pound Cake

Ingredients

• 1/2 Pound of butter
• 1 pound of flour
• 1 pound of powdered sugar
• 2 teaspoons of baking powder
• 1 teaspoon of grated lemon peel
• 4 Eggs
• 1 cup of milk
• 1/2 pound of coconut 
• Salt

Directions

1. Beat 1/2 pound of butter into a cream.
2. Add gradually a pound of sifted flour, one pound of powdered sugar, two teaspoons of baking powder, a pinch of salt, a teaspoon of grated lemon peel, 1/2 pound of prepared coconut, 4 well-beaten eggs, one cup of milk.
3. Mix throughly.
4. Butter pan and line with buttered paper. 
5. Pour mixture to the depth of an inch and a half. 
6. Bake in the oven.
7. When baked, take out, spread icing over cake.
8. Return the cake to the oven a moment to dry the icing. 

Source — New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology

March 14, 2022

Soft Ginger Bread

Ingredients

• 
  Three cups flour
• Half cup milk
• Half cup lard
• Half cup New Orleans molasses
• One teaspoon baking soda
• Two eggs
• One teaspoon of ginger

Directions

1. Beat the yolk of the eggs and the lard together.
2. Add the milk, soda, molasses, ginger and flour.
3. Beat the whites to a stiff froth and add them carefully.
4. Bake in a moderate oven for 45 minutes.

- Justin Rigby

Source — New Orleans Cook Book
Prepared by Mrs. Cocker
Louisiana Anthology
March 26, 2022

Coffee Frozen

Ingredients

• Coffee
• Cream
• Sugar

Directions

1. Prepare the coffee as for the table
2. add cream and sugar, making it sweeter than for drinking
3. Freeze and serve in after dinner coffee cups.

- Justin Rigby

Source — New Orleans Cook Book
Prepared by Mrs. Oliver
Louisiana Anthology
March 26, 2022

Rice

Ingredients

• 1 cup of rice
• 2 cups of water

Directions

1. Add water and rice to medium pot.
2. Let come to a boil then stir once and cover.
3. Allow it to cook slowly until water has evaporated. 
4. When dry on top, take off the cover and put another lid under it while it cooks.

Source — New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022