Dried Bread Crumbs

Ingredients

• Bread

Directions

1. Save all your pieces of bread.
2. Put bread into the oven.
3. Take bread out of the oven.
4. Roll bread on the paste board.
5. Place the crumbs in a jar, in a dry place.

Use bread crumbs for cooking purposes.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

To Cure Beef

Ingredients

• 10 gallons of water
• 10 quartz of salt
• 1 lb. brown sugar
• 1 of sodium nitrate

Directions

1. Take all of your ingredients and add to a pot.
2. Boil until the froth is done rising.
3. Take off heat and let it sit until it cools.
4. Once cooled, take the beef out.
5. Pack the beef close down in a barrel.
6. Cover the beef with brine.
7. Weigh down with rocks but make sure it is not covered.

This quantity of brine is sufficient for 1 quarter of beef.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

To Make A French Pilau

Ingredients

• 2 Fowls
• Rice
• 1 Stick of Butter
• 2 eggs 

Directions

1. Boil 2 Fowls.
2. Remove Fowls and some of the water and boil rice. 
3. Use 1/2 a stick of butter and butter the rice.
4. Cover the bottom of the dish with 1/2 a stick of butter.
5. Put the 2 Fowls on the dish and add the remaining water.
6. Put 1/2 of the rice on the fowls.
7. Spread over 2 yolks that have been beaten. 
8. Bake in the oven.
9. Remove and serve with the remaining rice.

Source — Creole Cookery Book
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

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