Tomato Soup with Vegetables. Very Fine

 

Tomato Soup with Vegetables. Very Fine. 

Ingredients

• Three carrots
• Three heads of celery
• Four onions
• Two turnips
• Butter
• Slice of ham
• Soup stock

Directions

1. Cut small, three carrots, three heads of celery, four onions and two turnips
2. Put them into a saucepan with a tablespoonful of butter, a slice of ham and a half cup of water.
Let them simmer gently for an hour.
3. Then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock. (made by boiling a beef bone in three quarts of water until the meat is tender).
4. Let all boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole peppers.
5. Cook for another hour or so.
Strain through a sieve or coarse cloth.
6. Serve with toasted or fried bread cut in bits in the tureen. This is an elegant family soup, particularly nice in summer when the vegetables are fresh.

Source — La Cuisine Creole
Prepared by F.F. Hansell & Bro.,Ltd.
Louisiana Anthology
July 16, 2019

Baked Parmesan Yellow Squash

Ingredients

• Two medium-sized yellow summer squash
• Garlic salt & freshly ground black pepper
• Half a cup of freshly grated Parmesan cheese

Directions

1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. 
2. Line a baking sheet with foil or parchment paper.
3. Wash and dry the squash, and then cut each one into ¼-inch thick slices. 
4. Arrange the squash rounds on the prepared pan, with little to no space between them.
5. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. 
6. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
7. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. 
8. Serve immediately.

Source — Five Heart Home
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Boiled Pudding

Ingredients

• One cup suet chopped fine
• One cup of raisins cut in half
• Two cups flour
• One cup milk
• One cup sugar
• A little nutmeg
• A little salt
• One teaspoon of Dixie yeast powder

Directions

1. Mix together in a bowl 1 cup suet chopped fine, 1 cup of raisins cut in half, 2 cups flour, 1 cup milk, 1 cup sugar, a little nutmeg, a little salt, and 1 teaspoon Dixie yeast powder. 
2. Grease and flour a tin bucket. 
3. Put the pudding in and boil hard for 2 hours. 
4. Serve with a rich sauce.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Tomato Egg Salad

Ingredients

• Lettuce Leaves
• Tomatoes
• Boiled Eggs
• Celery
• Salt
• Pepper
• Mayonnaise

Directions

1. Place in salad dish a few lettuce leaves. 
2. On this a layer of sliced tomatoes.
3. A layer of sliced hard-boiled eggs.
4. Sprinkle over this celery, salt, and pepper. 
5. Then another layer of tomatoes and so on till the dish is full. 
6. Over this pour a mayonnaise dressing. 
   
7. This is a very nice salad.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Rice Dressing With Oysters

Ingredients

• Three cups of rice
• Two cups of water
• One large spoon of lard
• One small onion
• One tablespoon of pulverized sage
• One spoon of salt 
• One teaspoon of pepper
• Three dozen oysters
• Two eggs 
• One spoon of butter

Directions

1. Put 3 cups of rice in 2 cups of water over a quick fire.
2. Let come to a good boil.
3. Cover closely and cook slowly for 1⁄2 hour.
4. Put a large spoon of lard in a pan, add one small onion cut fine, 1 tablespoon pulverized sage, 1 spoon of salt 1 teaspoon of pepper, add 3 dozen oysters, and cook altogether 10 minutes. 
5. Turn the rice out in a bowl, beat 2 eggs and 1 spoon of butter into it well, add the oysters and gravy, and enough juice from the oysters to make it soft. 
6. This is enough to dress a medium-sized turkey. 
7. The oysters can be omitted if desired.
.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Marshmallow Squares

Ingredients

• 3 tablespoons butter
• 10 oz. of marshmallows (about 40)
• 6 cups of rice cereal
• Sprinkles

Directions

1. Add marshmallows and butter into a large pot. Stir on low heat until melted.
2. Take off heat and mix in rice cereal well.
3. Butter baking dish and pour in marshmallow cereal mixture.
4. Wet hands and pat mixture down flat in pan.
5. Add sprinkles on top and cut into squares.

Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Challah Bread

Ingredients

• 1 scant tablesppon (1 package) active dry yeast
• 1 3/4 cups lukewarm water
• 3/4-1 cup sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 5 cups bread flower
• 3 1/2 cups unbleached all-purpose flour
• 1 tablespoon salt
• Poppy or sesame seeds for sprinkling
• Honey 

Directions

1. In a large bowl, disolve the yeast in warm water.
2. Add the sugar and oil and mix well.
3. Beat in 2 eggs, 1 at a time.
4. Then, gradually stir in the bread flower, 2 cups of all-purpose flour, honey, and salt.
5. Once the dough is holding together, it is ready for kneading. 
6. Keading:
1. To knead by hand, use the heels of your hands to press the dough on a lightly floured surface for about 10 minutes or until the dough is smooth and elastic. Add the remaining all-purpose flour as needed.
2. To need by machine, use an electric mixer fitted with a dough hook. Knead for 5 minutes at medium speed or until smooth.
7. After kneading, place the dough in a large oiled bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour, until almost doubled in size. You can use an oven that has been warmed up to 150 degrees for a few minutes and then turned off as a warm place.
8. When the dough is almost doubled in size, remove it from the bowl and punch it down. 
9. Then, return it to the bowl, cover it again, and let it rise in a warm place for about 30 minutes.
10. After this, it is time to braid the dough:
1. To make a 6-braided challah, take half of the dough and form 6 balls.
2. Roll each ball into a strand about 14 inches long and 1 1/2 inches long.
3. Pinch the strands together at one end and then gently spread them into 2 groups of 3.
4. Next, take the outside right strand over 2 to the middle empty space.
5. Then, take the second strand from the left to the far right.
6. Regroup to three on each side.
7. Take the left strand over 2 to the middle empty space and the second strand from the right over to the far left.
8. Continue this method until the strands are braided.
11. Take the other half of the dough and form into 12 tight balls. This is symbolic of the 12 shewbread that were placed on the alter in the Temple of Jerusalem.
12. Place the balls in the bottom of a greased 10- by 4-inch loag pan.
13. Place the braided dough on top of the dough at the bottom of the pan.
14. Let the challah loaf rise another hour, uncovered.
15. 15 minutes before putting the loaves in the oven, beat the remaining egg and brush it gently over the bread.
16. Sprinkle the poppy or sesame seeds onto the bread.
17. Preheat the oven to 400 degrees and bake the loaf fro 10 minutes.
18. Then, reduce the heat to 375 degrees and bake for 30 minutes more.
19. Finally, remove the bread from the oven and let it cool.

Prepared by Wesley Goldstein
Louisiana Anthology
July 15, 2022