Tomato Egg Salad

Ingredients

• Lettuce Leaves
• Tomatoes
• Boiled Eggs
• Celery
• Salt
• Pepper
• Mayonnaise

Directions

1. Place in salad dish a few lettuce leaves. 
2. On this a layer of sliced tomatoes.
3. A layer of sliced hard-boiled eggs.
4. Sprinkle over this celery, salt, and pepper. 
5. Then another layer of tomatoes and so on till the dish is full. 
6. Over this pour a mayonnaise dressing. 
   
7. This is a very nice salad.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Rice Dressing With Oysters

Ingredients

• Three cups of rice
• Two cups of water
• One large spoon of lard
• One small onion
• One tablespoon of pulverized sage
• One spoon of salt 
• One teaspoon of pepper
• Three dozen oysters
• Two eggs 
• One spoon of butter

Directions

1. Put 3 cups of rice in 2 cups of water over a quick fire.
2. Let come to a good boil.
3. Cover closely and cook slowly for 1⁄2 hour.
4. Put a large spoon of lard in a pan, add one small onion cut fine, 1 tablespoon pulverized sage, 1 spoon of salt 1 teaspoon of pepper, add 3 dozen oysters, and cook altogether 10 minutes. 
5. Turn the rice out in a bowl, beat 2 eggs and 1 spoon of butter into it well, add the oysters and gravy, and enough juice from the oysters to make it soft. 
6. This is enough to dress a medium-sized turkey. 
7. The oysters can be omitted if desired.
.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Marshmallow Squares

Ingredients

• 3 tablespoons butter
• 10 oz. of marshmallows (about 40)
• 6 cups of rice cereal
• Sprinkles

Directions

1. Add marshmallows and butter into a large pot. Stir on low heat until melted.
2. Take off heat and mix in rice cereal well.
3. Butter baking dish and pour in marshmallow cereal mixture.
4. Wet hands and pat mixture down flat in pan.
5. Add sprinkles on top and cut into squares.

Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Challah Bread

Ingredients

• 1 scant tablesppon (1 package) active dry yeast
• 1 3/4 cups lukewarm water
• 3/4-1 cup sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 5 cups bread flower
• 3 1/2 cups unbleached all-purpose flour
• 1 tablespoon salt
• Poppy or sesame seeds for sprinkling
• Honey 

Directions

1. In a large bowl, disolve the yeast in warm water.
2. Add the sugar and oil and mix well.
3. Beat in 2 eggs, 1 at a time.
4. Then, gradually stir in the bread flower, 2 cups of all-purpose flour, honey, and salt.
5. Once the dough is holding together, it is ready for kneading. 
6. Keading:
1. To knead by hand, use the heels of your hands to press the dough on a lightly floured surface for about 10 minutes or until the dough is smooth and elastic. Add the remaining all-purpose flour as needed.
2. To need by machine, use an electric mixer fitted with a dough hook. Knead for 5 minutes at medium speed or until smooth.
7. After kneading, place the dough in a large oiled bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour, until almost doubled in size. You can use an oven that has been warmed up to 150 degrees for a few minutes and then turned off as a warm place.
8. When the dough is almost doubled in size, remove it from the bowl and punch it down. 
9. Then, return it to the bowl, cover it again, and let it rise in a warm place for about 30 minutes.
10. After this, it is time to braid the dough:
1. To make a 6-braided challah, take half of the dough and form 6 balls.
2. Roll each ball into a strand about 14 inches long and 1 1/2 inches long.
3. Pinch the strands together at one end and then gently spread them into 2 groups of 3.
4. Next, take the outside right strand over 2 to the middle empty space.
5. Then, take the second strand from the left to the far right.
6. Regroup to three on each side.
7. Take the left strand over 2 to the middle empty space and the second strand from the right over to the far left.
8. Continue this method until the strands are braided.
11. Take the other half of the dough and form into 12 tight balls. This is symbolic of the 12 shewbread that were placed on the alter in the Temple of Jerusalem.
12. Place the balls in the bottom of a greased 10- by 4-inch loag pan.
13. Place the braided dough on top of the dough at the bottom of the pan.
14. Let the challah loaf rise another hour, uncovered.
15. 15 minutes before putting the loaves in the oven, beat the remaining egg and brush it gently over the bread.
16. Sprinkle the poppy or sesame seeds onto the bread.
17. Preheat the oven to 400 degrees and bake the loaf fro 10 minutes.
18. Then, reduce the heat to 375 degrees and bake for 30 minutes more.
19. Finally, remove the bread from the oven and let it cool.

Prepared by Wesley Goldstein
Louisiana Anthology
July 15, 2022

Tomato Jelly

Ingredients

• Slices of the ripest and best tomatoes
• A piece of dough
• Brown sugar
• Eggs

Jelly made to eat with meat without using sugar

• Salt
• Pepper
• Mace
• Nutmeg

Directions

1. Fill a large jar with the tomato slices.
2. Lay a cloth over the jar and put the dough over it, to keep in the heat.
3. Place the jar in a large pot of water and boil constantly for 4 to 5 hours.
4. Strain the juice through a coarse hair sieve. 
5. If you wish for the jelly to be very sweet, then for every pint of juice add 1 lb of brown sugar. Half that quantity if it is to be eaten with meat.
6. Add the whites of 8 eggs to every gallon of juice.
7. Skim it and boil till nearly half eveaporated.
8. Put it in glasses and keep them in the sun until sufficiently thick.
9. A very good jelly may be made to eat with meat, by using salt, pepper, mace, and nutmeg instead of sugar.

Source — Creole Cookery Book
Prepared by Wesley Goldstein
Louisiana Anthology
July 15, 2022

Pickled Onions

Ingredients

• Onions
• Good vinegar
• Mace
• Horse radish
• Water
• Salt
  
  

If you want white coloring

• Oil

If you want yellow coloring

• 2-3 tablespoons of tumeric

Directions

1. Put the onions in salt and water strong enough to bear an egg.
2. Change the water every day.
3. Then make a strong brine that is boiling hot and pour it on for 3 days.
4. Next, put the onions on a sieve to drain.
5. Once finished, put them in a jar.
6. Fill the jar with vinegar, mace, and horse radish.
7. If you wish them to be white, put salt and oil over the top.
8. If you prefer them yellow, add the tumeric with the vinegar.
9. Tie them up very close and they will keep any length of time for table use.

Source — Creole Cookery Book
Prepared by Wesely Goldstein
Louisiana Anthology
July 15, 2022

 

Ingredients

• Turkey
• Butter
• Flour

Directions

1. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forcemeat.
Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven
2. let the fire be slow at first, and hotter as it begins to cook.
3. Baste frequently with butter.
4. When the turkey is well plumped up, and the steam draws toward the fire, it is nearly done; then dredge again with flour, and baste with more butter until it is a nice brown.
Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019