Corn Muffins

Ingredients

• Three pints of milk
  
• One pint of cornmeal
• Two cups of wheat flour (sifted)
• Two teaspoons of salt
• Three eggs
• Four ounces of yeast

Directions

1. Warm the milk.
2. Stir in as much cornmeal to make a thick batter.
3. Combine the rest of the ingredients.
4. Beat everything together well. 
5. Let it rise for six hours.
6. Bake in muffin trays at 375 degrees Fahrenheit for about thirty to thirty-five minutes. 

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 19, 2022

Science of Roasting Beef

Ingredients

• Beef
• Oven

Directions

1. Place the beef in the oven maintaining the temperature at 300 degrees more for half an hour.
2. Then, reduce the heat for the remaining time to 200 degrees.
3. Baste the meat.
4. Great heat hardens and browns the outer surface, which keeps on the juice.
5. At very high temperatures, the roast will be hard and dry instead of rare and juicy.

Source — New Orleans Cook Book
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Cocoanut Pudding

Ingredients

• 1 cocoanut and 3 slices of bread
• cocoanut milk 
• 6 eggs 
• 1 cup of sugar 
• 1 pound of raisins
• 1/2 teaspoon dixie yeast powder
• 1/4 cup of butter well beaten with cream and nutmeg

Directions

1. Grate cocoanut.
2. Soak 3 slices of bread in cocoanut milk
3. Beat 6 eggs with one cup of sugar 
4. Also, add butter with well-beaten nutmeg and cream 
5. mix remaining ingredients.

Source — New Orleans Cook Book
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Floating Island

Ingredients

• One pint of milk 
• 3 pieces of eggs
• Two tablespoons of sugar
• Teaspoon of vanilla

Directions

1. Put one pint of milk in the boiler.
2. Separate 3 eggs. ( beat the white to a stiff froth )
3. Drop a Spoon full over the top of the milk allowing them to remain for just a moment. Then, lift carefully.
4. Beat the yolks with two take spoons of sugar and then add to the hot milk. And, cook two the mixture slightly thickens.(make sure that it doesn't curdle) 
5. Take from the fire then add a teaspoon of vanilla.
6. Heap the whites of the eggs over the top and serve cold.

Source — New Orleans Cook Book
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Beef Tips

Ingredients

• One package of Beef Tips
• One package of Idahoan Mashed Potatoes, noodles, or rice
• Two cans of Cream of Celery
• Two cans of Cream of Mushroom
• Two cans of French Onion soup

Directions

1. Combine all ingredients in a crock pot.
2. Turn crock pot on low and let cook for 6 hours.
3. Once cooked, it can be poured over mashed potatoes, noodles, or rice.

Prepared by Madison Duddy
Louisiana Anthology
September 19, 2022

Stuffed Ham

Ingredients

• An ounce of mace and nutmeg
• Two ounces of garlic cloves
• Two pepper corns
• One ounce of marjoram and thyme
• One half of an ounce of bay leaves
• One ham

Directions

1. Dry the herbs well by putting them in a paper towel closely folded.
2. To keep the aroma, place them in a slow oven to dry for an hour or two.
3. Pound and sift the spices through a sieve.
4. Soak your ham all night.
5. Scrape the ham nicely.
6. Boil the ham for half an hour making the skin tender.
7. Take the ham from the pot and gash it all over.
8. Introduce as much of the pounded spices into the incisions as it will hold.
9. Close the skin over the gashes and boil again for half an hour.

Source — La Cuisine Creole
Prepared by Madison Duddy
Louisiana Anthology
September 18, 2022

Boiled Chickens with Stuffing

 Ingredients

• 1 whole chicken
• Wheat flour
• Stuffing of choice
• Hard-boiled egg sauce, or parsley, or oyster sauce

Directions

1. Truss and stuff the chicken as for roasting, dredge it all over with wheat flour, and put it in a pot of boiling water. 
2. Take the pot off heat for 5 minutes after the chicken is put in, or the skin will crack. 
3. Let the chicken boil gently according to its age and weight; an old fowl requiring twice as long to boil than a young one. Allow 15 minutes per pound to cook. 
4. Remove the scum as it rises, and once done, serve with hard-boiled egg sauce, or parsley, or oyster sauce. 

Source — La Cuisine Creole
Prepared by Hailey Jacobs
Louisiana Anthology
September 18, 2022