Tomatoes Stewed

Ingredients

• Water
• 6-8 Large, ripe tomatoes
• Salt
• Pepper
• Butter
• Crackers or Bread
• Sugar

Directions

1. Boil 3 cups of water.
2. Pour Boiling water over the ripe tomatoes in another pot.
3. Once the tomato skins have scaled, it will take a few minutes, then remove the tomatoes and remove the skin on them.
4. Chop tomatoes evenly and place them back into the water.
5. Add a pinch of salt and pepper and 1 tbsp of butter or to taste. 
6. Add crackers or toasted bread.
7. Optionally can add 1 tbsp of sugar.
8. Let stew for 30 minutes. 

Source — La Cuisine Creole
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

Salad, Chicken, French

Ingredients

• 1-2 Chickens
• Salt and Peper 
• 12-18 Hard-boiled eggs
• Olive Oil
• Vinegar
• Lettuce
• Red Beets

Directions

1. Season chickens with salt and pepper or another seasoning and cook. 
2. Let the Chicken cool. 
3. Cut Chicken up and remove large bones.
4. Make Dressing with 6 hard-boiled eggs per chicken. 
1. Mash the yolks very smoothly with a wooden spoon and add a cup of olive oil.
2. Beat together until creamed.
5. Add a half cup of vinegar per chicken on top of the chicken.  
6. Salt and pepper chicken(s).
7. Apply dressing to chicken.
8. Add fresh lettuce heads that have been quartered.
9. Slice 6 hard-boiled eggs overall as a garnish.
10. Optional: Add some sliced red beets. 

Source — La Cuisine Creole
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

Cheese Straws (No. 2)

Ingredients

• Four ounces of white flour (sifted)
• Two ounces of butter
• Two ounces of Parmesan cheese (grated)
• Two ounces of cheese of your choice (grated)
• 1/6 teaspoon of cayenne pepper

Directions

1. Mix flour and better together until smooth.
2. Add in the cheese and cayenne to the flour and butter mixture.
3. Roll out your dough.
4. Cut into narrow strips.
5. Bake until lightly brown. 

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

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