Flannel Cakes

Ingredients

•  1 and 1/2 pints of flour
• 1 tablespoonful of brown sugar
• A sprinkle of salt
• 2 eggs
• 1 pint of milk

Directions

1. Beat both of the eggs.
2. Mix all ingredients together and sift.
3. Heat the mixture into a smooth thin batter.
4. Bake on a hot griddle until it is a rich brown.

— Miss M. Keen

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Flannel Cakes

Ingredients

•  1 and 1/2 pints of flour
• 1 tablespoonful of brown sugar
• A sprinkle of salt
• 2 eggs
• 1 pint of milk

Directions

1. Beat both of the eggs.
2. Mix all ingredients together and sift.
3. Heat the mixture into a smooth thin batter.
4. Bake on a hot griddle until it is a rich brown.

— Miss M. Keen

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Fried Chicken with Cream Gravy

Ingredients

• 1 young chicken                           
• 1 large kitchen spoon of lard
• Salt & Pepper
• Flour
• 1 large kitchen spoon of butter
• 1 cup of sweet milk
• Parsley

Directions

1. Cut the young chicken into small pieces
2. Put 1 large kitchen spoon of lard into a pan and allow it to get very hot
3. Put salt and pepper on the chicken and roll it in flour.
4. Fry the chicken in the hot lard until it is tender and brown and then place it on a dish
5. Mix 1 spoon of flour and 1 spoon of butter together and stir in the lard along with 1 cup of sweet milk. Stir until thickened. 
6. Add salt, pepper, and finely cut parsley to the gravy and pour over the chicken.

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Fried Chicken with Cream Gravy

Ingredients

• 1 young chicken                           
• 1 large kitchen spoon of lard
• Salt & Pepper
• Flour
• 1 large kitchen spoon of butter
• 1 cup of sweet milk
• Parsley

Directions

1. Cut the young chicken into small pieces
2. Put 1 large kitchen spoon of lard into a pan and allow it to get very hot
3. Put salt and pepper on the chicken and roll it in flour.
4. Fry the chicken in the hot lard until it is tender and brown and then place it on a dish
5. Mix 1 spoon of flour and 1 spoon of butter together and stir in the lard along with 1 cup of sweet milk. Stir until thickened. 
6. Add salt, pepper, and finely cut parsley to the gravy and pour over the chicken.

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Muffins

 Ingredients

• 2 cups of flour
• 2 heaping teaspoonfuls of Dixie baking powder
• 3 heaping teaspoonfuls of sugar
• 1 tablespoonful of butter

Directions

1. Mix all ingredients together.
2. Make sure that the butter is mixed in well with a spoon.
3. Add in three quarters of a cup of cold water along with one well beaten egg.
4. Pour the mixture into the indented molds of the pan and bake in a hot oven.

— Mrs. W.H. Belt.

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Muffins

 Ingredients

• 2 cups of flour
• 2 heaping teaspoonfuls of Dixie baking powder
• 3 heaping teaspoonfuls of sugar
• 1 tablespoonful of butter

Directions

1. Mix all ingredients together.
2. Make sure that the butter is mixed in well with a spoon.
3. Add in three quarters of a cup of cold water along with one well beaten egg.
4. Pour the mixture into the indented molds of the pan and bake in a hot oven.

— Mrs. W.H. Belt.

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Green Fried Tomatoes

 Ingredients

• Four large green tomatoes
  
• One cup of lard
• 1/2 cup of butter
• One cup of all purpose flour
• Salt and pepper to taste
  

Directions

1. Take the four full grown tomatoes, wash, cut off part next to the stem.
2. Cut tomatoes into thin slices.
   
3. Add salt and pepper to the tomatoes to your liking.
   
4. Mix the lard and butter in a pan over medium-high heat.
5. Roll the slices of tomatoes in flour, covering both sides.
6. Fry until brown on both sides.
   

Source — New Orleans Cook Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021