Water Muffins

Ingredients

• 
  Four tablespoons of yeast 
• One pint of lukewarm water 
• Sifted flour 
• Pinch of salt 
• Muffin rings 

Directions

1. Put 4 tablespoons of good yeast into 1 pint of lukewarm water. 
2. Add a pinch of salt and stir gradually, adding sifted flour.
3. Mix the batter until it is thick, cover the pan, and set it in a warm place to rise.
4. Once the batter is a light, golden color, and the middle of the batter is hot, butter the insides of the muffin rings.
5. Grease and set the muffin rings on the batter. 
6. Put a sufficient amount of batter in each muffin ring until each ring is full.
7. Bake under a quick fire.
8. When ready to eat, do not pull the batter from the muffin rings. Instead, split them by pulling the muffins open with your hands.

Source — Creole Cookery Book

Prepared by Addy Lindsay

Louisiana Anthology

September 19, 2022 

To Stew Partridges

Ingredients

• Partridges 
• Two spoonfuls of lemon pickle or anchovy 
• A quarter of a sliced lemon
• A sprig (2 to 4 inches) of sweet marjoram 
• Salt and pepper 
• Powdered mace
• Three tablespoons of butter 
• Two teaspoons of flour 
• One tablespoon of gravy

Directions

1. Tossing the partridges, stuff them with forcemeat. 
2. Rub a lump of butter in salt, pepper, and powdered mace and pack it into the partridge's bodies. 
3. Lightly coat the partridges with fine flour.
4. Fry them in butter until they are golden brown. 
5. Transfer them to a stewpan and add gravy until the partridges are covered. 
6. Cover them closely and, if necessary, add more gravy to thicken up the stew. 
7. Stew for 30 minutes.  
8. Enjoy! 

Source — Creole Cookery Book

Prepared by Addy Lindsay

Louisiana Anthology

September 18, 2022 

Simple Plum Pudding

Ingredients

• One cup of molasses
• One cup of sweet milk
• One cup of chopped raisins
• One cup of butter
• Three and a half cups of flour
• One teaspoon of soda
• Spices of choice

Directions

1. Dissolve the soda in the molasses
2. Mix all ingredients together and put them into a double bag
3. Place the bag in boiling water and keep a steady boil for three hours.
4. Keep the pot full of water and the pudding well covered

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022

Crawfish Monica

Ingredients

• One pound of crawfish tails
  
• Half a cup of butter
• One pint of half and half
• Five garlic cloves, chopped
• Half a bunch of parsley
• Two tablespoons of creole seasoning
• Cayenne pepper to taste
• One pound of rotini pasta
• A loaf of French bread

Directions

1. Cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
2. Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
3. Add the crawfish and saute for about 2 minutes.
4. Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
5. Cook for 5-10 minutes over a medium heat until the sauce thickens.
6. Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
7. Serve immediately with lots of french bread and a nice dry white wine.

Source — Food.
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

Veal Pate to Serve Cold

Ingredients

• Eight pounds of veal cutlets, chopped fine
  
• A good slice of salt pork
• Two eggs
• Six crackers, powdered fine
• Butter to size of a hen's egg, or two tablespoons
• Tablespoon of salt
• Tablespoon of cayenne pepper
• Tablespoon of sweet herbs
• Water

Directions

1. Mix all ingredients thoroughly.
2. Form the mixture so that it resembles a loaf of bread.
3. Smooth over the top with butter melted in water.
4. Bake in a moderate oven.
5. When cold, cut in thin slices and serve.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

To Stew Oysters

Ingredients

• A peck (twenty-five) of oysters
  
• A half pound of butter
• Wine
• Thickening (agents such as flour or cornstarch)
• Nutmeg

Directions

1. Boil the oysters in the butter until they appear plump.
2. Add wine and thickening to your taste.
3. Garnish with grated nutmeg.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

Peach Float

Ingredients

• One pint of cream
• One pint of milk
• One cup of sugar
• One quart of peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp, add a small quantity of sugar and set aside.
2. Place the cream and milk over the fire to allow them to come precisely to the boiling point, then remove them from the flame.
3. Stir in the remainder of the sugar and set aside to cool
4. Add the peach pulp and freeze.

 — Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022