Buttermilk biscuits with a honey glaze

Ingredients

• 2 cups of self rising flour
• 1/2 cup of crisco (vegetable shortening)  
• 1/2 cup of whole buttermilk
• 1/4 cup of honey 
• 1/4 cup of melted butter

Directions

1. Pre-heat oven to 400 degrees. 
2. Take your cast iron skillet and line it with a little bit of crisco to prevent any sticking. 
3. Add all ingredients to a bowl and mix by hand. 
4. Cover your hands in flour to prevent the dough from sticking to you. 
5. Roll dough balls a tad smaller than the size you want your biscuits to be when done. 
6. Line your biscuits in the cast iron and put them in the over.
7. While waiting on your biscuits to cook combine your honey and butter in a bowl. 
8. Take them out when they are golden brown on the top.
9. While your biscuits are still warm drizzle your honey butter mixture on the top. 

Source — Heather Meloling Personal Recipe
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Squash Boats

Ingredients

• one pound hamburger meat
• Block of Velveeta
• Six squash
• Box of rice

Directions

1. Brown the meat in a pan.
   
2. Boil squash.
3. Halve and core squash.
4. Cook rice.
5. Melt Velveeta.
6. Combine Velveeta, rice, and meat.
7. Fill the squash with the mixture.
8. Bake in oven.

Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Layer Sponge Cake

Ingredients

• 1 1/2 cups of powdered sugar
• 5 eggs
• 3 tablespoons of water
• 2 cups of flour
• 2 level teaspoons of Dixie baking powder
• 1 1/2 cups of granulated sugar
• 9 tablespoons of water

Directions

Cake

1. Combine 1 1/2 cups of powder sugar, 2 eggs, 3 tablespoons of water, 2 cups of flour, and 2 level teaspoons of Dixie baking powder.
2. Pour the batter into the prepared pan, then bake.

Cooked Icing Filling

1. 1 1/2 cups of granulated sugar, 9 tablespoons of water, cook until it begins to rope.
2. Pour it into the whites of three eggs, well beaten.
3. Beat this until it cools.
4. Mix with it pecans or chocolate or any you prefer.
5. Spread between layers of cake. This will make four good layers.

— Miss. Mary Werlein.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Light Ginger Bread

Ingredients

• Two pounds of flour
• One pound of butter
• One half pound of sugar
• One pint of molasses
• Six eggs
• Teaspoon of soda
• Lemon

Directions

1. Mix the flour, butter, sugar, and molasses into a rind.
2. Dissolve the soda in the juice of the lemon.
3. Add the rind and juice.
4. Bake in cake pans.
5. Add raisins and citron for a great improvement.

Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Raised Waffles

 

Ingredients

• Milk
• Wheat flour
• Four eggs
• Four ounces of yeast
• Spoonful of butter

Directions

1. Make a thick batter of milk and flour
2. Add in the eggs and beat lightly.
3. Add the yeast and butter.
4. Let it rise for two hours.
5. When taking it out, butter and sprinkle them.
Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

To Batter Oysters

 

Ingredients

• Eight eggs
• Tablespoon of butter
• Salt and pepper
• Oysters
• A little wheat flour

Directions

1. Make a light batter with the eggs, butter and floury.
2. Flavor to taste with pepper and salt.
3. Drain the oysters from the liquor and stir them into the batter.
4. Drop the mixture from ladle into boiling lard.
5. Let the fritters cook until they are a rich brown.

Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Good Cookies

Ingredients

• 
  2 cups of sugar
• 1 cup of butter
• 3 cups of flour
• 1 cup of sour cream or milk
• 3 eggs
• 1 teaspoon of soda

Directions

1. Put all ingredients into a bowl.
2. Mix soft.
3. Roll thin.
4. Sift granulated sugar over them.
5. Gently roll it in.

— Mrs. P.R. Baldwin, Biloxi, Miss.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022