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

Banana Pudding

Ingredients

• 
  2 - 3.4 oz boxes of Instant Jell-o vanilla pudding
• 1 - 8 oz container of cool whip
• 4 cups of cold milk
• 1 bag of vanilla wafers
• Bananas (choose the ripeness you prefer)

Directions

1. Empty one pudding packet into a large bowl, add 2 cups of milk, whisk for 2 minutes. 
2. Add 1/4 of the container of cool whip into bowl with pudding, finish whisking until cool whip is mixed in well.
3. Using a container with a lid, put a layer of the pudding on the bottom of the container.
4. Put a layer of vanilla wafers on top of the pudding.
5. Cut a banana into slices and place on top of the wafers.
6. Layer the remainder of pudding onto the top of the bananas.
7. Now that the bowl is empty, repeat this process with the second package of pudding and continue to layer until you are out of pudding again.
8. Take some of the left over wafers and crush them over the top of the pudding.
9. Place in fridge to store. 

— Mrs. F. Fryday

Source — Family Recipe
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

Graham Gems

Ingredients

• 6 cups of graham flour
• 1 cup of brown sugar
• 1 teaspoon of salt
• 2 teaspoons of Dixie baking powder, not packed
• 1 tablespoon of Lard

Directions

1. Mix all ingredients together.
2. Be sure dough is softer than it would be for ordinary biscuits.
3. Bake in a quick oven until done.

— Mrs. H. J. Mullen

Source — New Orleans Cook Book 
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022