Caramel Candy

Ingredients

• 1/2 lb. of unsweet cake Baker's chocolate
• 3 lbs. of brown sugar
• 1/4 lb. of butter
• 8 oz. of milk

Directions

1. Mix the milk and sugar.
2. Boil the mixture.
3. Stir in the butter until melted.
4. Add in the grated Baker's chocolate and boil hard until done. 
5. Test by dropping on a plate and cooling rapidly.

Source — New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 14, 2022

Spaghetti and Meat Sauce

Ingredients

• One pound of ground meat
• One-half pound of spaghetti pasta
  
• Twenty four ounces of Hunt's garlic and herb pasta sauce

Directions

1. Brown the ground meat.
2. Drain the grease out of the ground meat.
3. Pour the pasta sauce into the ground meat.
4. Boil the spaghetti noodles.
5. Drain the water out of the spaghetti noodles.
6. Combine the meat sauce and the spaghetti noodles into one pot.
7. Simmer for 10 minutes.

Prepared by Michael Davis
Louisiana Anthology
March 14, 2022

Fruit Cake #2

Ingredients

• Two pounds of sugar
• Two pounds of flour
• Two pounds of butter
• Two pounds of dried currants
• Two pounds of raisins
• Two pounds of citron
• One-half spoonful of cloves
• One-half of a nutmeg
• Twelve eggs

Directions

1. Beat the whites of the eggs to a stiff froth.
2. Mix all ingredients in a large mixing bowl.
3. Put the mixture into a baking pan.
4. Bake for five hours.

— Mrs. G. V. Pierce, Biloxi, Mississippi.

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

Buffalo Layer Cake

Ingredients

• For Cake:

• One cup of white sugar
• Two-thirds cup of sweet milk
• Two cups of flour
• One egg
• One tablespoon of melted butter
• One teaspoon of Dixie baking powder

• For Cream Filling:

• One cup of sweet milk
• One egg
• One tablespoon of cornstarch
• Two tablespoons of sugar

Directions

• For Cake:

1. Bake in three jelly tins

• For Cream Filling:

1. Heat the milk until boiling with the sugar in it.
2. Add the starch wet in a little cold milk.
3. Stir until it thickens.
4. Put in the egg well beaten.

— Miss Mary Werlein

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

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