Tapioca Cream

Ingredients

• 2 tbsp. Tapioca
• 5 cups of Milk
• 1 cup of Sugar
• 3 Eggs
  
• 1 tsp of Dixie Vanilla
• Salt

Directions

1. Soak two tablespoons of tapioca in water over night or for at least three hours.
2. In a double boiler, combine milk, tapioca, sugar and salt and bring the mixture to a boil. 
3. Let it boil for ten minutes.
4. While the mixture is boiling, separate the egg yolks from the egg whites and beat the egg yolks thoroughly.
5. After the ten minutes, remove the mixture from the fire, add the egg yolks and stir rapidly for five minutes.
6. Add a teaspoon of vanilla for flavor and pour the mixture into a baking dish.
7. Beat the egg whites to a stiff froth and pour over the top. 
8. Sift sugar over it and brown.
9. Serve cold with cream. 

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Virginia Brunswick Stew

Ingredients

• 
  Three gallons of water
• Two chickens
• One pound of bacon
• Half gallon of Irish potatoes
• One and a half pints of fine cut green corn
• One pint of butter beans
• One quart of peeled tomatoes
• Small loaf of bread
• Pepper
• Salt
• Butter

Directions

1. Boil the water.
2. Add the chicken and small cut bacon to the water.
3. Remove the chicken once cooked properly.
4. Remove the meat from the bones, and return to the water.
5. Add boiled and mashed Irish potatoes.
6. Add the green corn, butter beans, tomatoes, pepper, salt, and butter.
7. Place a small loaf of bread once it is nearly done.
8. Stir constantly once it thickens and add more water if it is too thick.

Source — New Orleans Cook Book

Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Funnel Cakes

Ingredients

• 1 quart of vegetable oil for frying
• 1 1/2 cups of milk
• 2 large eggs
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder 
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 3/4 cups of confectioners' sugar

Directions

1. Heat oil to 375 degrees F in a heavy skillet.
2. Beat the milk and eggs in a mixing bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture until smooth.
3. Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round.
4. Fry in the hot oil until golden brown, 1 to 2 minutes per side. Drain on paper towels.
5. Sprinkle with confectioners' sugar and serve warm.

Source — Personal Recipe
Prepared by Lesley Mizell
Louisiana Anthology
July 19,2022

Cocoanut Drops

Ingredients

• 1 lb. of grated cocoanut
• 1/2 lb. of white powdered sugar
• 6 egg whites

Directions

1. Separate the yolk from the whites of 6 eggs.
2. Beat them until they are frothy.
3. Add the 1 lb. of cocoanut and the 1/2 lb. of powdered sugar and combine.
4. Drop in a buttered pan and bake.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Layer Sponge Cake

Ingredients

• 1 1/2 cups of powdered sugar
• 8 eggs
• 12 tablespoons of water
• 2 cups of flour
• 2 level teaspoons of Dixie baking powder
• 1 1/2 cups of granulated sugar
• Optional: pecans, chocolate, etc. 

Directions

1. Mix 1 1/2 cups of powdered sugar, 5 eggs, 3 tablespoons of water, 2 cups of flour, and 2 level teaspoons of Dixie baking powder.
2. Pour into pans.
3. Bake in the oven. 

Cooked Icing Filling

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

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Seafood Boil

Ingredients

• 8 Mini Corn on the Cobs
• 1 pound of Peeled Shrimp
  
• 1 pound of Smoked Sausage
• 1 White Onion
• 4 Lemons
• 1 bag of Crawfish Boil Seasoning
• Diced Potatoes

Directions

1. Cut 2 of your 4 lemons into quarters. Slice the remaining into wedges and reserve the wedges for garnishing. 
2. Fill a pot with 12-16 cups of water depending on how much you are making. 
3. Add your 2 quartered lemons into the water and the 1 bag of crawfish seasoning and bring to a boil.
4. Once boiling, add your potatoes in and cook for 8 minutes,
5. After your potatoes have been boiling for 8 minutes, you can now add your sausage, shrimp and corn on the cob. 
6. Allow the food to boil for approximately 10 minutes to ensure your corn and potatoes finish. 
7. Once the food has boiled for 10 additional minutes, you can now remove the pot from the fire and allow it to set for 3-5 minutes.
8.  Next, once your pot has cooled off, you can now drain your food throughway drainer to remove all of the water in the pot. 
9. Using your remaining 2 lemons, you can squeeze the juice over your seafood if you would like then serve immediately. 

Source — Chris Swedburg's Kitchen
Prepared by Chris Swedburg
Louisiana Anthology
July 19, 2022

Water Muffins

Ingredients

• 4 tablespoons of yeast
• salt
• flour
• 1 pint of lukewarm water

Directions

1. Put 4 tablespoons of yeast into 1 pint of lukewarm water.
2. Add in a little bit of salt to the mixture while gradually sifting in flour, enough of the flour to make the batter thick.
3. Cover the pan up and set it in a warm place to rise.
4. Once it is light while the middle is hot, grease and set your muffin rings on it.
5. Butter them around the inside and put a ladle of the batter in each ring.
6. Bake them over a quick fire.
7. When setting them out on the table, do not take them out; you want to split them apart with your hands.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022