Leonie Penin's Dry Cake

Ingredients

• One cupful of sugar
• One cupful of flour
• One cupful of butter
• Three eggs

Directions

1. One cupful sugar, one cupful flour, dried in the oven and sifted,
2. One cupful butter, three eggs beaten all together in a bowl very thoroughly
3. Butter two pie plates
4. Put a little flour in the plates
5. Put cake into the oven to bake

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Leonie Penin's Dry Cake

Ingredients

• One cupful of sugar
• One cupful of flour
• One cupful of butter
• Three eggs

Directions

1. One cupful sugar, one cupful flour, dried in the oven and sifted,
2. One cupful butter, three eggs beaten all together in a bowl very thoroughly
3. Butter two pie plates
4. Put a little flour in the plates
5. Put cake into the oven to bake

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Spiced Beef

Ingredients

• One round of beef
• One can of tomatoes
• One bunch of carrots
• One onion
• One heaping tablespoonful of cloves
• One of allspice, ground
• One cup of flour

Directions

1. Take round of beef and put in porcelain pot
2. Over this, pour one can of tomatoes
3. And put one bunch of carrots, and one onion, sliced fine
4. Put on back of stove at three o'clock for an eight o'clock dinner 
5. Let it cook slowly all the time
6. A short time before dinner, add a heaping tablespoonful of cloves
7. And one of allspice, ground.
8. Then brown a cup of flour and make it into gravy 
9. And add this to the rest.

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Spiced Beef

Ingredients

• One round of beef
• One can of tomatoes
• One bunch of carrots
• One onion
• One heaping tablespoonful of cloves
• One of allspice, ground
• One cup of flour

Directions

1. Take round of beef and put in porcelain pot
2. Over this, pour one can of tomatoes
3. And put one bunch of carrots, and one onion, sliced fine
4. Put on back of stove at three o'clock for an eight o'clock dinner 
5. Let it cook slowly all the time
6. A short time before dinner, add a heaping tablespoonful of cloves
7. And one of allspice, ground.
8. Then brown a cup of flour and make it into gravy 
9. And add this to the rest.

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• A pinch of salt
• One teaspoonful of baking powder
• Milk

Directions

1. Mix all well together into a stiff paste
2. Roll out one-half an inch thick
3. Prick them well
4. Cut them with a round cutter
5. And bake as quickly as possible,
6. But not in so hot an oven as the thin biscuits

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• A pinch of salt
• One teaspoonful of baking powder
• Milk

Directions

1. Mix all well together into a stiff paste
2. Roll out one-half an inch thick
3. Prick them well
4. Cut them with a round cutter
5. And bake as quickly as possible,
6. But not in so hot an oven as the thin biscuits

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Turkey Stuffing

Ingredients

• Equal parts of Stale baker's bread
• Corn bread (left over from breakfast)
• One hard boiled egg
• A few raw oysters
• Butter
• Salt
• Pepper (red and white)
• Remnant of pate de foie gras
• Soup or stock

Directions

1. Chop up a few raw oysters
2. Mix well with butter, salt, and pepper
3. Put in the oven to bake
4. Add it to a remnant of pate de foie gras
5. Stuff the turkey
6. Cook no longer than an hour or an hour and 15 minutes
7. Do not let it dry, juice should run from it when carved
8. Baste it with soup or stock

Source — Cooking in Old Creole Days.
  Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017