Omelet, Soufflee

Ingredients

• 6 eggs 
• 4 dessert spoonfuls (8 teaspoons) of white powdered sugar
• Yellow rind of lemon chopped very fine 
• Quarter pound (1/2 cup) of butter 

Directions

1. Beat 6 eggs with the whites and yolks separate. 
2. Add the powdered sugar and lemon rind to the yolks and mix thoroughly. 
3. Mix the whites till they are fluffy and add them to the yolk mix. 
4. Add the butter to a pan and put it over the fire. 
5. Once the butter is melted add the mixture and stir until the butter is incorporated.
6. Transfer the mixture to a buttered dish and put it over hot embers on through it in the oven.
7. Strew powdered sugar over the top and cover the pot.
8. Serve as soon as possible to not spoil the appearance. 

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Kool-Aid Pickles

Ingredients

• 1 32 oz jar of Dill Pickle Spears
• 2 packets of Kool-Aid of any flavor

• 2 ½  cups of Granulated Sugar 
  

Directions

1. Drain pickle juice from jar into large bowl. 
2. Add 2 packets of Kool-Aid and 2 ½ cups of sugar to pickle juice.

3. Whisk until dissolved. 
4. Pour dissolved mixture back into jar with pickles.
5. Seal top of jar, place in refrigerator for 7 days, shaking once a day. 

— Sydney R. Gant 

Source — Sydney R. Gant Personal Recipe 
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Huckle or Whortleberry Pie

Ingredients

• Quart of picked huckleberries 
• Enough butter to line a pie pan 
• Pre-made pie paste (crust) 
• Teacup (6 ounces) of brown sugar 
• Half a teacup (3 ounces) of water
• Teaspoon of flour
• Salt spoonful (1/4 teaspoon) of salt
• Half a nutmeg grated 

Directions

1. Put huckleberries into a basin of water and throw out the ones that float.
2. Take a handful of berries at a time and remove the stems.
3. Put the good berries into a dish.
4. Butter a pie dish.
5. Line the pie dish with the pie crust. 
6. Add the berries to the pie dish half an inch deep.
7. Mix in the brown sugar and water into the berries. 
8. Dredge the flour on top of the berries and add the salt and nutmeg.
9. Add the pie crust cover on top and cut a slit in the center or several on the sides.
10. Press the crust together all the way around. 
11. Trim the excess off with a sharp knife 
12. Bake in the over for 3/4 of an hour

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

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