Wednesday, December 20, 2023

Beef Hash

 

Ingredients

  • Two pounds of trimmed roast beef
  • One pound of Potatoes
  • Salt
  • Pepper
  • Milk

Directions

  1. Cut Potatoes into cubes.
  2. Melt the butter in a deep pan.
  3. Add the potatoes and roast beef to the pan.
  4. Stir adding salt and pepper to taste.
  5. Stop stirring the mixture and cook until golden brown.
  6. Then serve. Can also be served on toast.
Source —The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19, 2023

Tuesday, December 19, 2023

Fried Chicken

Fried Chicken

Ingredients

  • Chicken pieces
  • Pepper and salt (to taste)
  • Meal (for dusting)
  • Butter (for frying)
  • Teacupful of cream
  • Blade of mace
  • Flour (1 saltspoonful)
  • Butter (1 teaspoonful)

Instructions

  • Season and Dust Chicken: Cut and season chicken with pepper, salt, and a dusting of meal.
  • Fry Chicken: Fry in butter, then keep warm on paper-covered dish.
  • Prepare Sauce: Pour out grease. In the same pan, simmer cream, mace, salt, pepper, flour, and butter.
  • Assemble: Place fried chicken on a hot dish and pour sauce over it.
Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Scrambled Eggs

Scrambled Eggs

Ingredients

  • Butter (as needed)
  • Eggs

Instructions

  1. Heat Butter: Put a good-sized piece of butter in a frying pan and heat it until melted and hot.
  2. Scramble Eggs: Crack the eggs into a bowl and lightly beat them. Pour the beaten eggs into the hot butter in the frying pan.
  3. Stir Continuously: Stir the eggs continuously with a spatula or wooden spoon until they are cooked. This should take about three minutes.
  4. Serve Immediately: Turn the scrambled eggs out onto a hot dish and serve immediately.
Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Macaroni, Plain

 

Macaroni, Plain

Ingredients

  • 2 quarts water
  • 2 teaspoons salt
  • 1 ounce butter
  • 1 pound macaroni

Instructions

  1. Boil Water: Put two quarts of water in an iron stewpan and allow it to boil.
  2. Add Salt and Butter: Once boiling, add two teaspoonfuls of salt and one ounce of butter to the water.
  3. Cook Macaroni: Add one pound of macaroni to the boiling water. Boil until tender, but ensure it is rather firm to the touch.
  4. Drain Macaroni: Once cooked, drain the macaroni in a colander. It is now ready for use in soup, pudding, or to be dressed with cheese.
Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Dried Smoked Beef and Eggs

 

Dried Smoked Beef and Eggs

Ingredients

  • 1/2 pound dried smoked beef
  • Boiling water
  • 4 large eggs, well-beaten

Instructions

  1. Prepare Dried Smoked Beef: Shave the dried smoked beef into thin strips.
  2. Boil Beef Strips: Place the shaved beef strips in a pan and cover them with enough boiling water. Set the pan over the fire for ten minutes.
  3. Drain and Cut Beef: After ten minutes, drain off the water and cut the beef into very small pieces.
  4. Beat Eggs: In a separate bowl, beat the eggs thoroughly. For every half-pound of beef, use four well-beaten eggs.
  5. Combine Eggs and Beef: Stir the well-beaten eggs into the pan with the minced beef.
  6. Toss and Stir: Toss and stir the mixture in the pan for approximately two minutes, ensuring even incorporation of eggs and beef. The eggs should cook and form a cohesive mixture with the beef.
  7. Serve Hot: Transfer the Dried Smoked Beef and Eggs to a covered dish and serve immediately.
Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Coffee in Cream

Ingredients

  • 3 pints heavy cream
  • 1 cup strong, clear black coffee (freshly brewed)
  • 2 cups granulated sugar
  • 2 tablespoons arrowroot powder
  • Cold milk (for moistening arrowroot)

Instructions

  1. Brew Strong Coffee: Brew a cup of strong, clear black coffee. Set aside.
  2. Prepare Arrowroot Mixture: In a small bowl, combine arrowroot powder with enough cold milk to create a smooth paste. Set aside.
  3. Heat Cream: In a medium-sized saucepan, heat heavy cream over medium heat, stirring occasionally to prevent scalding.
  4. Add Sugar: Gradually add granulated sugar to the warm cream, stirring until fully dissolved.
  5. Incorporate Coffee: Pour the brewed black coffee into the cream and sugar mixture. Stir well to combine.
  6. Arrowroot Thickening: Gradually whisk in the arrowroot mixture, stirring continuously to avoid lumps.
  7. Simmer and Thicken: Allow the mixture to simmer over low heat until it reaches a creamy consistency. This may take a few minutes.
  8. Check Consistency: Remove the mixture from heat once it has thickened. It will continue to thicken as it cools.
  9. Cool and Refrigerate: Let the Coffee in Cream cool to room temperature, then transfer it to a container and refrigerate for 2-3 hours or until well-chilled.
  10. Serve and Enjoy: Serve the chilled Coffee in Cream in individual glasses or cups. Optional: Garnish with a sprinkle of cocoa powder or a drizzle of caramel.
Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Quiche Lorraine (Bacon and Cheese)

 

Ingredients

  • Pastry for a one-crust 9-inch pie 
  • 4 strips bacon
  • 1 onion. thinly sliced
  • 1 cup Gruyere or Swiss cheese, cubed
  • 1/4 cup grated Parmesan
  • 4 eggs, lightly beaten
  • 2 cups heavy cream or 1 cup each milk and cream
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Tabasco sauce to taste

Directions

  1. Heat the oven to 400 degrees.
  2. Line a nine-inch pie plate with the pastry.
  3. Build a rim with the pastry, and flute it.
  4. Cover the bottom of the pastry with a round of parchment paper, and add enough dried beans or peas to partly fill the shell.
  5. Bake for 10 minutes.
  6. Reduce the oven heat to 375 degrees and remove the pastry (throwing away beans and parchment paper. Set aside.
  7. Cook the bacon on skillet until crisp, then remove from pan.
  8. Pour all but one tablespoon of fat remaining in skillet.
  9. Cook onion in the remaining fat until transparent.
  10. Combine the eggs, cream, nutmeg, salt, pepper, and tabasco sauce in bowl.
  11. Crumble the bacon and sprinkle bacon, onion, and cheese over the inside of the pastry.
  12. Strain cream mixture over onion-cheese- mix and slide the pie onto a baking sheet.
  13. Bake the pie until a knife comes out clean; about 50 minutes, remover, and let stand for 5-10 minutes before serving,
Source — NY Times 
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023