Rice Pudding

Ingredients

• 1 cup of Rice
• 2 cups of Water
• 2 cups of Whole Milk
• 1 1/2 cups of Sugar
• 1 Cinnamon Stick
• 1 tsp of Vanilla
• Ground Cinnamon

Directions

1. In a pot, add two cups of water, one cup of rice and a cinnamon stick.
2. Cook the rice at low heat until it absorbs most of the water.
3. Slowly add the milk and the sugar to the mixture.
4. Increase the temperature and stir until the mixture thickens.
5. Add vanilla for more flavor, lower the temperature and cook for two minutes.
6. Remove the mixture from the fire and let it cool.
7. Pour the mixture into a cup and add ground cinnamon on top.

Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Lunch Lady Brownies

Ingredients

• 
  One cup of melted butter
• Half a cup of unsweetened cocoa powder
• Two cups of all purpose flour
• Two cups of sugar
• Half a teaspoon of salt
  
• Four eggs
• Three tablespoons of vanilla extract

Frosting

• One fourth a cup of melted butter
• One fourth a cup of milk
• Three cups of powdered sugar
• One tablespoon of vanilla extract
• One fourth a cup of unsweetened cocoa powder

Directions

1. Preheat oven to 350°F.
2. Mix the melted butter and cocoa powder together until smooth.
3. Mix in the flour, salt, and sugar.
4. Add in the eggs and vanilla extract.
5. Mix until smooth.
6. Pour batter into a pan.
7. Bake for 20 to 25 minutes.
8. Whisk together the melted butter, powdered sugar, cocoa powder, milk, and vanilla extract. Add a little milk if it is too thick.
9. Take the brownies out to cool for 15 to 20 minutes.
10. Spread the frosting over the brownies.
11. Let them cool completely before slicing.

Source — Spaceships & Laser Beams
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

To Fry Fresh Herring

Ingredients

• Herring 
• Salt
• Eggs
• Powdered toast
• butter

Directions

1. Remove the scales.
2. Clean, wash, and dry the fish.
3. Salt the meat.
4. Put in a dish with beaten eggs.
5. Turn in powdered toast.
6. Fry until golden brown.

Source — New Orleans Cook Book
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Sweet Pickle Peaches

Ingredients

• 1 quart of good vinegar
• 2 cups of sugar
• 1 teaspoon of cinnamon
• 3 whole cloves 
• Peaches 

Directions

1. Mix 1 quart of good vinegar, 2 cups of sugar, and 1 teaspoon of cinnamon. 
2. Stick 2 or 3 cloves in the peaches.
3. Peel the peaches.
4. Put fruit in with the mixture of sugar and vinegar. 
5. Boil fruit until it is very tender, and juice thickened. 

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

Daube

Ingredients

• Five pounds of beef (off the round)
• 
  Pork fat
• Garlic
  
• Lard
• One pint of water
• Flour
• Onions
• Tomatoes
• Garlic
• Spices

Directions

1. Poke holes in the beef.
2. Push pork fat and garlic into the gashes.
3. Boil the lard.
4. Brown the beef on both sides in the lard.
5. Take the beef out of the pot.
6. Brown the flour and onions.
7. Add a pint of boiling water mixed with tomatoes, garlic, and spices.
8. Place the beef back in.
9. Simmer slowly for three hours.

Source — New Orleans Cook Book
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

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