Potato Soup

Ingredients

• 6 bacon strips, diced 
• 3 cups cubed peeled tomatoes 
• One small carrot, grated 
• 1/2 cup chopped onion
• 1 tablespoon dried parsley flakes 
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of celery seed
• 1 can chicken broth (14.5 oz)
• 3 tablespoons all-purpose flour
• 3 cups 2% milk
• 8 oz Velveeta, cubbed
• 2 green onions thinly sliced, optional

        — Taste of Home

Directions

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings.
2. Add vegetables, seasonings and broth; bring to a boil. 
3. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
4. Mix flour and milk until smooth; stir into soup. 
5. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. 
6. Stir in cheese until melted. If desired, serve with green onions.

Source — Taste of Home
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Watermelon Cake

Ingredients

• 1 1/2 cups of sugar
• Four egg whites
• 1/2 cup sweet milk
• 1/2 cup butter
• 2 cups of flour
• 1 full teaspoon of Dixie baking powder
• 1 1/2 cup pink sugar
• 1/2 cup sour milk
• Rose water
• 1/4 pound of raisins 
• 
  

Directions

1. Cream butter and sugar well together, then add the milk, afterward stir in a little flour, then a little egg, and so on until all the ingredients are added.

2. Then take 11⁄2 cups of pink sugar (any good confectioner can supply it) 1⁄2 cup sour milk, 2 cups flour, 1 teaspoonful Dixie baking powder.

3. Flavor the pink part with anything you prefer, rose water is much used. Seed 1⁄4 pound of good raisins, rub well in the flour, to prevent them from sinking.
4. After the dough of both kinds is ready, spread the bottom and sides of the pan with the white dough; fill up with the pink, leaving enough of the white to cover over top entirely. Bake carefully. Be sure it is well done before removing it from the pan.
— Mrs. Florence E. Russ.

Source — New Orleans Cook Book

Prepared by Lexi Wilkerson

Louisiana Anthology

March 26, 2022

 

Beaten Biscuit

Ingredients

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

Directions

1. Combine flour, lard, salt, and sweet milk sufficient to make a stiff dough.
2. Beat the mixture or roll through a dough kneader until the dough blisters and pops. 

             — Mrs. W. H. LaPrade

 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Lemon Sherbert

Ingredients

• Two-thirds condensed milk
• 3 lemons (juice and grated rind)
• Sugar to taste
• 2 egg whites
• Water to fill the can

Directions

1. Add condensed milk, lemons, and sugar to the bowl.
2. Beat 2 eggs put in milk/lemon/sugar mixture when almost frozen.
3. Add water to top off the 1/2 gallon can.
4. Then freeze.

        — Mrs. F. R. H. 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Apple Compote

Ingredients

• Six sour apples
• 3/4 of sugar
• water

Directions    

1. Make syrup by boiling 3/4 sugar and 1 cup of water.
2. Remove the core of the 6 sour apples.
3. Add apples to the boiling syrup.
4. Boil for half an hour, or until transparent.
5. Serve

Source–La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Butter and Flour Sauce (White Sauce)

Ingredients

• Butter
• Flour
• Water
• Fresh Lemon
• Parsley  

Directions    

1. Mix 1 tablespoon of butter and 1 tablespoon of flour.
2. Mix over the fire with 1 cup of cold water.
3. Continue stirring until it boils.
4. Use 1/4 of butter and stir it in quickly, adding 1 cup of cold water by degrees to keep butter from oiling.
5. Add lemon juice from the fresh lemon, and strain.
6. Serve hot with a spoonful of parsley.

Source —La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Broth, Chicken

Ingredients

• One whole young chicken
• One head of lettuce
• Salt
• Chervil
• Broth
• 2 tablespoons of Pearl Barely    

Directions    

1. Cut the chicken into four parts and wash well in cold water.
2. Place chicken parts into stewpan with one quart of cold water, and a little salt.
3. Let chicken boil gently (skim well).
4. Add the white heart of the lettuce, and a handful of chervil.
5. Boil the broth for 1 hour, then strain it into a bowl.
6. Add 2 tablespoons of Pearl Barley to the broth and serve.

Source — La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022