Cream Pie

Ingredients

• 2 eggs 
• 1/2 cup of sugar 
• 1 tablespoon of flour 
• 1 tablespoon of corn starch 
• 1 pint of boiling milk 

Directions

1. Beat thoroughly the yolks of 2 eggs with 1/2 cup of sugar. 
2. Combine 1 heaping tablespoon of flour and 1 even tablespoon of corn starch. 
3. Add/stir flour and corn starch mixture into 1 pint of boiling milk. 
4. Cook for 3 minutes.
5. Cool and flavor to taste.

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Apricot Pudding

Ingredients

• 1/2 pint of granulated tapioca
• Can of apricots 
• Half cup of sugar  
• Cream 

Directions

1. Soak 1/2 pint of granulated tapioca overnight in enough water to cover it. 
2. Drain the juice from a can of apricots and add/stir to the tapioca. Reserve apricots.
3. Add a half cup of sugar and enough water to tapioca to create the consistency of pudding.
4. Boil pudding until tapioca until becomes clear.
5. Cover the bottom of a pudding dish with apricots. 
6. Sprinkle apricots with additional sugar and layer with tapioca pudding. 
7. Bake for half an hour and serve cold with cream. 

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Oyster Salad

Ingredients

• Two dozen oysters
• Half cup of Mayonnaise
• Crisp lettuce leaves 

Directions

1. Boil two dozen oysters in their own liquor for five minutes.
2. Drain and wash oysters in cold water. 
3. Dry oysters and stand away until very cold. 
4. Mix oysters with half a cup of Mayonnaise.
5. Serve oyster salad on crisp lettuce leaves.

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Brad's Italian Bread

Ingredients

• Three cups of bread flour
• One tablespoon of active dry yeast
• One cup of warm water
• One teaspoon of salt
• One table spoon of olive oil
• One-and-a-half teaspoons of sugar

Directions

1. Preheat oven to 375°F.
2. Mix water, sugar, and yeast into bowl and use finger to stir lightly.
3. Allow yeast mix to activate for six minutes.
4. Add the rest of the ingredients and stir.
5. Keep adding flour until the dough is no longer sticky.
6. Place dough in a covered bowl and let sit in a warm place to rise.
7. After around an hour, knead dough to the desired texture, adding flour as needed.
8. Cut and roll out two long strips of dough.
9. Cut across the top of the dough [about a fourth of an inch deep] to let out the trapped air.
10. Place strips on a pan and cook until crisp.

Source — "Personal Recipe"
Prepared by R. Brad McKelvin
Louisiana Anthology
March 23, 2022

Rye Bread

Ingredients

• One pint of rye flour
• One pint of Indian corn meal
• One cup of water
• One cup of yeast
• A little salt

Directions

1. Scald the meal with a cup of boiling water.
2. When lukewarm, mix in the flour and a cup of yeast.
3. Add a little salt.
4. Knead it as for other bread.
5. Bake for two hours.

Source — La Cuisine Creole
Prepared by R. Brad McKelvin
Louisiana Anthology
March 23, 2022

Strawberry Cream Cheese Ice Cream

Ingredients

• Three cream cheese
• One can of condensed milk
• One and one-half pint of sweet milk
• Two eggs
• Dixie Vanilla Flavoring
• Sugar
• Strawberries

Directions

1. Cut the steams off of the strawberries.
2. Discard steams and mash strawberries .
3. Separate the whites from the eggs and beat.
4. Separate the cream from the cheese.
5. Mash cheese to a paste.
6. Add condensed milk and sugar to taste.
7. Add the cream.
8. Mix in sweet milk, ice cold water, Dixie Vanilla Flavoring, egg whites and strawberries.
9. Beat all together well and freeze .

— Mrs. E. P. Lowe

        

Source — New Orleans Cook Book
Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022

Beaten Biscuit

Ingredients

• One quart of flour
• One tablespoon of lard
• One teaspoon of salt
• Sweet milk

Directions

1. Sift flour and salt together.
2. Blend in lard and 
3. Mix in just enough sweet milk to make a very stiff dough.
4. Beat long and well, or roll through a dough kneader, until the dough blisters and pops.

— Mrs. W. H. LaPrade

Source — New Orleans Cook Book
Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022