Soft Ginger Bread

Ingredients

• 3 cups flour
• 1/2 cup milk 
• 1/2 cup lard 
• 1/2 cup New Orleans molasses 
• 1 teaspoonful soda 
• 2 eggs 
• 1 teaspoonful 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 3/4 of an hour.

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 14, 2022

Velvet Sponge Cake

Ingredients

• 3 eggs
• 1 cupful of granulated or powdered sugar  
• 1 cupful of sifted flour 
• 1 teaspoonful of Dixie baking powder
• 1/2 cupful of boiling water 

Directions

Cake 

1. By the use of one more egg any layer cake maybe made better than with butter.
2. Save 2 white sout for frosting.
3. Use the other egg and 2 yolks for the cake.
4. Beat 2 eggs lightly.
5. Beat in 1 cupful of granulated or powdered sugar. 
6. Beat in 1/2 cup of sifted flour.
7. Beat in 1/2 cupful of flour sifted with 1 teaspoonful of Dixie baking powder.
8. Lastly, beat in 1/2 cupful of boiling water gradually.
9. Bake in layer cake tins and have the tin buttered.
10. Fill and bake immediately in a well heated oven.
11. The batter will seem very thin, but the cake is excellent.

Frosting 

1. Whip the whites stiff.
2. Stir in sugar.
3. Spread between each layer, and over the top.

Extras For Frosting 

1. For cocoanut cake, sprinkle cocoanut over the frosting between the layers, and thickly over the top layer.
2. For chocolate, 1/2 teacupful of Baker's chocolate, and stir in the frosting, and use as before.

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022

Strawberry Float

Ingredients

• 
  1 pint of strawberries 
• 2 eggs 
• 2 cups of pulverized sugar
• 1 pint of milk
• Vanilla flavoring 

Directions

Cream 

1. Crush the berries.
2. Separate the whites of the eggs from the yolks.
3. Beat the former (whites) to a stiff dry froth.
4. Add the sugar.
5. Put in crushed berries gradually.
6. Beat until the whole is a stiff pile of rosy cream.
7. Place in glass dish and set on ice.

Sauce 

1. Beat the yolks of the eggs in half a cupful of the mil.
2. Place remainder of milk on the stove in a pan set in another containing boiling water.
3. When the milk is hot add sugar, eggs and vanilla to taste.
4. Set on ice to cool.
5. Sauce is to be poured in serving about the frothy berries. 

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022

Chicken and Rice

Ingredients

• Chicken tenders or chicken breasts
• One can cream of chicken
• One can cream of celery
• One can cream of golden mushroom
• One cup of rice

Directions

1. Rinse chicken tenders. 
2. Season with salt, pepper, and tony's.
3. Pour can contents into bowl.
4. Fill each can half way with water and add to bowl. 
5. Mix thoroughly.
6. Season with salt, pepper, and tony's.
7. Pour and mix one cup of rice in bowl.
8. Pour into glass casserole dish.
9. Lay chicken tenders in dish, slightly pushed down.
   
10. Cover with aluminum foil.
11. Bake at 350 °F for an hour and half. 
12. Uncover dish and broil for 15 minutes.

Note

• Chicken tenders can be cut in half if preferred  
• Can use chicken breast as well, but make sure to cut into small strips 

Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Boiled Fowls

Ingredients

• Flour 
• Parsley
• Butter

Directions

1. Soak fowl in cold water for thirty minutes.
2. Mix flour with seasoning of choice.
3. Coat the fowl in flour. 
4. Simmer for 3/4 of an hour.
5. Serve with parsley and butter. 

Note

• Could replace parsley and butter with oysters or celery sauce 


Source — Creole Cookery Book
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

To Fry Fish

Ingredients

• Flour
• Bacon fat or salt pork

Directions

1. Clean fish.
2. Wash fish off.
3. Wipe dry.
4. Lay on cloth until dry. 
5. Roll fish in flour. 
6. Fry in bacon fat or pork fat.

Note

• Must have enough fat to float the fish 
• No salt is required if fried in bacon or pork fat

Source — La Cuisine Creole
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Carmel Cake

Cake Ingredients

• 3/4 of a pound of butter
• Ten egg whites
• Three cups of granulated sugar
• 3/4 cup of water
• One quart of unsifted flour
• One teaspoon of Dixie baking powder
  

Topping Ingredients

• Four cups of brown sugar
• One cup of cream or milk
• 1/2 cup of butter
• 1/2 cup of vanilla

Directions

1. Prepare Cake Ingredients. 
2. Bake in jelly cake pan.
3. Mix Topping Ingredients thoroughly.   
4. Spread on cake.
5. Crush up a few pecans. 
6. Sprinkle on cake.
7. Top cake with half pecans.

Source — New Orleans Cookbook
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022