The Picayune Creole Cook Book

One may use butter substitute for butter. Bacon fat is excellent for frying vegetables and may be used in many ways ag a butter substitute. Fewer eggs may be used in cake Grape juice may be used in place of wine. It is well to add itt.when cooking turtle especially. Observe the directions given in regard to cutting, chopping, slicing and mincing, whether applied to vegetables, meats or seasonings. When the Cook Book says to chop an ingredient, it means to chop in the strict sense of the word. When it directs that vegetables, etc., shall be cut, it means to cut, in the proper acceptation of that term in cookery. When it says to slice, it means that the ingredient shall be sliced, and not cut or chopped; and so when the term “mince” is used, it means that the ingredient shall be minced or hashed as fine as possible.

From The Picayune Creole Cook Book, 1901, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

lon or Consommé, or oyster water in leu of plain water, adds, where indicated, a delightful flavor to the dish, the use of any of these is not imperative in making the dish, and water, in the proportion given for Broth or Consommé, may always be used instead, except in special recipes. For instance, if you wish to have a real “Jambalaya a la Créole,” the use of Broth or Consommé instead of water, where the Jambalaya is made of meats, and the use of oyster water where it is made of oysters, will imPart a flavor that is far superior to a dish prepared with water. Nevertheless, in hundreds of households water is used almost exclusively, even in making a Jambalaya, because it is not every family that chooses to make a pot of Broth or Consommé just for the purpose of using it as an ingredient for a dish. Never be afraid, therefore, to undertake a dish because it calls for

From The Picayune Creole Cook Book, 1901, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Bouchées—A Bouchée indicates a mouthful, and is from the French “Bouche,” the mouth. It is applied in cooking to all very thin, small patties or cakes, as ““Bouchées d’Hultres,” “Bouchées & la Reine,” etc. Bonne Bouche—A good mouthful. Baba—A peculiar sweet cake, made of yeast, flour, milk and eggs. Bisque—A soup made of shellfish. It is red in color, such as ‘Crawfish Bisque,” the shells of which are boiled, mashed, pounded, strained and added to the soup stock. A “Lobster Bisque” may be prepared after the same manner as the “Crawfish Bisque” in latitudes where lobsters may be obtained fresh. The Bisque then becomes “Bisque de Homard.”

From The Picayune Creole Cook Book, 1901, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Bisque or soup. Blanchir—To blanch. To blanch an article set it on the fire till it boils, and then plunge in cold water. This rule applies to vegetables, poultry, nuts, almonds, etc. The skin is thus removed and the article is blanched. Blanching also means simply to scald, as blanching oysters. Bouillon—A bouillon is a _ clear soup, much stronger than broth, and yet not quite so strong as Consommé. Boudins—A form of sausage. Boulettes—A small ball of meat, fish, etc., hashed and formed in balls and fried. Bouillabaisse— A famous FrenchCreole way of cooking fish, the French using the Sturgeon and Perch, the Creoles the Redfish and Red Snapper. The fish is cooked to the point where it begins to boil; then you must stop on the instant. Hence the word “Bouillabaisse,” from

From The Picayune Creole Cook Book, 1901, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

stop. (See recipe for Bouillabaisse.) Braisé — Smothered. All meats, fish, vegetables, etc., cooked in a closely covered stewpan, so as to retain not only their own flavor, but those of all other ingredients entering into the dish, are termed “Braisé” or “a la Braise.” Brioche—This is a delightful Creole breakfast cake, made of slightly sweetened egg and milk, batter and yeast, set to rise over night, and formed into a “Brioche,” or cake, with a central cake for a head, and the other cakes arranged around to the number of six or eight, and sprinkled with sugar. Canapés—On toast. Anything served on toast is called “sur Canapés.”

From The Picayune Creole Cook Book, 1901, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Courtbouillon—A fish stew, generally made of Redfish. Courtbouillon & la Créole—A stew of Redfish. Croftons—Crusts of bread cut like dice or in any fancy shape, and toasted or fried in butter. Croustades—Pieces of bread larger than Crofitons toasted or fried in butter or lard, and used to serve minces or meats upon. Dindonneau—A turkey chick, Dariole—A custard pie. Diable—The devil.

From The Picayune Creole Cook Book, 1901, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

Generally applied to hot, flery preparations of meats, sauces, etc. Entrée—A side dish, served between the courses at dinner. Entremet—A small by-dish. Entremets are sweet or otherwise. Entremet Sucré—A sweet by-dish. Sweet entremets are generally served towards the close of the meal, just before the roasts. Flan—A custard. Fondue—Melted. Generally applied to a light preparation of melted cheese, such as “Welsh Rarebit.” Fondant—Sugar boiled and beaten to a cream paste. Granits—Aromatized fruit waters.

From The Picayune Creole Cook Book, 1901, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

chopped vegetables. Matelots—A rich fish stew, with wine. Mayonnaise—A rich salad dressing, made with eggs, oil, vinegar, etc., and served with chicken, shrimp or fish salad generally. Méringue—The whites of eggs beaten to a stiff froth with sugar. Méringuées—Covered with a Méringue. Marinade—A rich liquor of spices, vinegar or wine, etc., in which beef or fish are steeped for several hours befare cooking. A la Mode—After the latest fashion. Mironton—Cold boiled meat; hashed and warmed over, and served in various ways.

From The Picayune Creole Cook Book, 1901, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 20 in the book

Piquante—A sauce of piquant flavor, vinegar or acid predominating, and highly seasoned with pepper. A la Plaque—A “Plaque” is a flat baking pan or griddle. Articles baked in it are called “a la Plaque,” as Pan

From The Picayune Creole Cook Book, 1901, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 20 in the book

Quenelles—Meat, liver, fish or potatoes chopped and highly seasoned and rolled into balls or boulettes and boiled and served as a garnish. We have also ‘Potato Quenelles.” Ragott—A rich stew of meat or poultry, generally made with vegetables, such as mushrooms, peas, truffles, potatoes, etc. Remoulade—A dressing for salads, made somewhat like Mayonnaise, but differing in this, that the eggs are all hard-boiled and rubbed in a mortar with mustard, vingar, minced garlic, etc, Relevés—A side dish; a term applied when it is desired to serve another dish beside an entrée. Rissoles — Minced meat or fish, rolled in thin pastry and fried. Roux—A mixture of flour and butter, or flour and lard, used as a foundation for sauces or as a foundation for stews, salmis, etc. * ROti—A roast. Tarte—A pie. Tartelette—A tartlet. Sauter—To smother and toss meats, fowl, vegetables, etc., over the fire in butter or fat. Savarin—A wine cake. Salmi—<A rich stew of venison, duck or other game, cut up and dressed generally with wine. Salmigondis — A hotch-potch of

From The Picayune Creole Cook Book, 1901, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 20 in the book

roni is cooked in the cheese head, Vinaigrette—A sauce or salad dressing, made of salt and pepper, with vinegar predominating. Vol-au-Vent—A chicken, meat, fish or game pie, baked in a light Puff Paste, and served as an entrée. green

From The Picayune Creole Cook Book, 1901, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 20 in the book

Travelers the world over unite in praise of Creole Coffee, or “Café a la Créole,” as they are fond of calling it. The Creole cuisiniéres succeeded far beyond even the famous chefs of France in discovering the secret of good coffee making, and they have never yielded the palm of victory. There is no place in the world in which the use of coffee is more general than in the old Creole city of New Orleans, where the cup of “Café Noir,” or “Café au Lait,” at morning, at noon and at night, has become a necessary and delightful part of the life of the people, and the wonder and the joy of visitors. The morning cup of Café Noir is an integral part of the life of a Creole househvld. The older residents contend that, after a hearty meal, a cup of “Café Noir,” or black coffee, will relieve the sense of oppression so apt to be experienced, and will enable the stomach to perform its functions with greater facility. How important, then, is the art of making good coffee, entering, as it does, so largely into the daily life of the American people. There is no reason why the secret should be confined to any section or city but, with a little care and attention, every household in the land may enjoy its morning or after-dinner cup of coffee with as much real pleasure as the Creoles of New Orleans, and the thousands of visitors who yearly migrate to this old Franco-Spanish city.

From The Picayune Creole Cook Book, 1901, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

BOILS COFFEE, but insists on dripping it, in a covered strainer, slowly —DRIP, DRIP, DRIP—till all the flavor is extracted. To reach this desired end, immediately after the coffee has been roasted and allowed to cool in a covered dish, so that none of the flavor will escape, the coffee is ground—neither too fine, for that will make the coffee dreggy; nor too coarse, for that prevents the escape of the full strength of the coffee juice—but just moderately, which will allow the hot water not to run rapidly through, but rather to percolate slowly through the grounds, extracting every bit of the strength and aroma, and falling slowly with a “drip! drip!” into the coffee pot. To make good coffee the water must be “freshly boiled,” and must never SS be poured upon the grounds until it has reached the boiling point, otherwise the flavor is destroyed and subsequent pourings of boiling water can never quite succeed in extracting the strength and aroma which distinguish the good cup of coffee. It is of the greatest importance that “the coffee pot be kept perfectly clean,” and the good cook will bear in mind that absolute cleanliness is as necessary for the “interior” of the coffee pot as for the shining “‘exterior.” This fact is one too commonly overlooked, and yet the coffee pot requires more than ordinary care, for the reason that the chemical action of the coffee upon the tin or agate tends to create a substance which collects and clings to every crevice and seam, and, naturally, in the course of time, affects the flavor of the coffee most peculiarly and unpleasantly. Very often the fact that the coffee tastes bitter or muddy arises from this neglect. The inside of the coffee pot should, therefore, be washed as carefully every day as the outside. Having observed these conditions, proceed to make the coffee according to the following unfailing

From The Picayune Creole Cook Book, 1901, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

Have the water heated to a good boil. Set the coffee pot in front of the stove; never on top, as the coffee will boil, and then the taste is destroyed. Allow one cup, or the ordinary mill, of coffee to make four good cups of the liquid, ground and put in the strainer, being careful to keep both the strainer and the spout of the coffee pot covered to prevent the flavor from escaping. Pour, first, about two tablespoonfuls of the boiling water on the coffee grounds, or, according to the quantity of coffee used, just sufficlient to settle the grounds. ‘Wait about five minutes; then pour a little more water, and allow it to drip slowly through, but never pour water the second time until the grounds have ceased to puff or bubble, as this is an indication that the grounds have settled. Keep pouring slowly, at intervals, a little boiling water at a time, until the delightful aroma of the coffee begins to escape from the closed spout of the coffee pot. If the coffee dyes the pot it is a little too strong, but do not go far beyond this or the coffee will be too weak. When you have produced a rich fragrant concoction, whose delightful aroma, filing the room, is a constant, tempting invitation to taste it, serve in china cups, using in preference loaf sugar for sweetening. You have then a real cup of Creole Cafe Noir, so extensively used at dawn, at breakfast, and as the “after-dinner cup.” If the coffee appears muddy, or not clear, some of the old Creoles drop into it a piece of charcoal an inch thick, which settles it and at once makes it clear. As it has been proved that strength remains in the coffee grounds, it is a matter of economy to save the grounds from the meal or day before and boil them in a half gallon of water. Settle the grounds by dropping two or three drops of cold water in, and pour the water over the fresh grounds. This is a suggestion that rich and poor might heed with profit.

From The Picayune Creole Cook Book, 1901, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

Proceed in the same manner as in the making of “Café Noir,” allowing the usual quantity of boiling water to the amount of coffee used. When made, pour the coffee into china cups, allowing a half cup of coffee to each cup. Serve, at the same time, a small pitcher of very sweet and fresh cream, allowing a half cup of cream to a half cup of coffee. The milk should always be boiled, and the cream very hot. If the cream is not fresh and sweet, it will curdle in the coffee. Café au Lait is a great breakfast drink in New Orleans, while Café Noir is more generally the early morning and the afternoon drink. Having thus bid its readers “Good morning,” and drunk with them a cup of Café Noir, the Times-Picayune will proceed to discuss Creole Cookery in all its forms, from soup “a la Créole,” to “pacandes amandes” and “pralines.”

From The Picayune Creole Cook Book, 1901, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

General Directions for Making Soup — Pot-au-Feu, Bouillon and Consomme Uncooked meat is the base of all soups, except such as the Creoles call “Maigre,” or fast-day soups. These delightful Cream Soups, or Purées, will be specially treated later. Soups enter largely into the domestic life of New Orleans, as also more particularly the Pot-au-Feu, the Bouillon and the Consommé. These three are the “mother-soups,” for upon their careful preparation depends taste, flavor and the entire problem of good soup making. The Creoles have preserved with few modifications many of the customs of their French ancestors, among them being the daily plate of soup. In France soup enters far more largely into the life of the people than in this old French city of New Orleans. The morning cup of bouillon is served in the most exclusive homes. ‘A cup of claret and a plate of good soup form the essential morning portion of the peasantry. The Creoles have elimtnated the morning cup of bouilIon, but retained the daily serving of soup at dinner, in time introducing as a frequent’ substitute that exclusive Creole concoction Gumbo. No dinner is considered complete without either. The custom has been very generally adopted by American residents of New Orleans. The Creole housewife lays the greatest stress upon two great essentials in the making of good soup: in the first place, the soup must never stop boiling one instant until done; secondly, once the soup is started, water must never be added. Neither, on the other hand, must the soup be allowed to boil rapidly, or it will be muddy and lose much of its flavor and strength by evaporation. The “soup bone,” or “bouilli,” as the Creoles call it in New Orleans, must be put on in cold water, without salt, and must heat slowly. The pot must be kept well covered, and no salt must be added until the meat is thoroughly cooked, as the addition of salt tends to harden the fibers of the meat and prevents the free flow of the juices. At no stage must the soup be allowed to boil fast. If the bone has been fractured every inch of its length, the soup will be all the stronger and more nutritious. The beef ghould be selected for its quality, as freshly killed as possible, and preferably of the cut known by butchers as “the horseshoe.” To be most nutritious the soup should boil a long time. The Creoles never serve soup that has been cooking less than five or seven hours, according to the quantity to be made. In a well-regulated household the soup is put on at noon on the rear of the stove, and allowed to cook slowly for four or five hours, until the time comes for putting on the dinner proper. When the moment for adding the vegetables or other ingredients arrives, the strength of the meat has been nearly or quite extracted. The two suggestions, “never allow the soup to cease boiling when once it has begun, and never to add water after the ingredients are once put together and begin to boil,” have been called the “Golden Rule” of soup making. The housekeeper should take them to heart, for upon their strict observance depends a good plate of soup. If these rules are learned and faithfully followed, the first step has been taken towards setting a good Rice flour, arrowroot or corn starch mixed with a little water are often used to thicken soups; but every good Creole cook knows that the soup that is properly made needs no thickening. Salt should be used sparingly, as also spices, which should always be put in whole. To be palatable, soup must be served very hot. It is generally estimated that in preparing soups a pound of meat should be allowed for every quart of water. The intelligent housekeeper can readfly determine the exact measurements needed in her family, increasing proportions when guests are expected.

From The Picayune Creole Cook Book, 1901, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

This Pot-au-Feu, properly made, is truly delicious, savory and delicately odorous. The best cut for this is from the lower end of the beef round. Many Creoles use the brisket in this soup. This is rich and juicy, and gives nutritive value to the dish. If delicacy is preferred to richness in the soup, the marrow bone is omitted. Put the meat into cold water, heating by slow degrees in order that it may gradually penetrate the meat, softening it and dissolving the non-nutritive portion, which rises to the top of the Hquid as a scum. As the scum becomes thicker remove it. After having skimmed well set the soup back where it can be kept on a gentle but steady boil; when the soup is well skimmed, add the vegetables, which have been cut to proper fineness, and a little salt to suit the taste, and let the soup continue to boil from five to six hours, remembering strictly the two essential rules given. ‘By following this recipe you will have an excellent soup. The Creoles often serve the Pot-auFeu with small squares of dry or toasted bread, put into the tureen, and the hot soup poured over them at “the moment of serving. Should the flavor of the garlic, allspice, cloves or bay leaf be disagreeable, they may be omitted. But they are essential ingredients of the Creole

From The Picayune Creole Cook Book, 1901, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 24 in the book

1 Clove of Garlic (Omit for the Sick). Put these ingredients into the soup kettle, after the Bouillon has been brought to a boil. Then set aside and let it simmer gently. After two and a half hours add

From The Picayune Creole Cook Book, 1901, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

1 Onion, cut in pieces. 1 Small Bunch of Celery, if you have not used the seed. 1 Medium Sized Carrot, chopped fine. Replace the cover and let the Bouillon boil gently for two and onehalf hours more, making five hours of actual boiling, when not intended for invalid use. At this stage, from the quantity of ingredients used in the above recipe, the Bouillon will measure about three quarts for family use. If you decide not to clarify the soup, set it aside and let it settle, then carefully pour off the upper portion, but do not shake the bowl or disturb the sediment. The Creoles then add about a tablespoonful of celery and a little cayenne. This soup requires no artificial coloring, its own strength and long boiling producing a beautiful tint. Should a greater quantity be required, the housekeeper will guide herself according to the proportions given in this without

From The Picayune Creole Cook Book, 1901, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

To clarify Bouillon, remove the fat and pour the broth into a clear kettle. Add the crushed shells of two eggs. Stir this into the cold soup until well mixed. From the moment it begins to boil let it cook steadily ten minutes longer. Set it back on the stove or hearth for four or five minutes to settle. Then strain it through a cloth. Allow the Bouillon to drip, remembering never to squeeze the bag. <A very clear soup is never a very nutritious one.

From The Picayune Creole Cook Book, 1901, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 25 in the book

Take about a half pint of brown sugar, put it in a pan, on a slow fire, and let it burn or parch, slowly stirring all the time. When it turns a dark brown, add two pints of water, stir well, and then bottle. Put it away and use a few drops at a time to color and thicken gravies and soup broths. Or, take a large raw onion, skin and all, and thrust into the burning coals. When it begins to brown well, take out of the coals, dust off all the ashes and throw into the soup or gravy. This will give all the coloring that is needed.

From The Picayune Creole Cook Book, 1901, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

Bouillon, according to directions given, allowing a quarter of a pound of macaroni to two quarts of broth. Break the macaroni into two-inch length pieces and add to the boiling broth about a half hour before serving. Some housekeepers cook the macaroni separately in salted boiling water about ten or fifteen minutes, draining thoroughly, and dropping into the boiling broth about fifteen minutes before serving. The soup is often served with Parmesan cheese, grated.

From The Picayune Creole Cook Book, 1901, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

4 Ounces of Tapioca. 3 Quarts of Broth. To three quarts of broth add, about forty minutes before serving, four ounces of tapioca, which has been previously well soaked. Stir frequently while boiling, and serve hot.

From The Picayune Creole Cook Book, 1901, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

3 Pints of Broth. 2 Ounces of Sago. The sago should always be soaked over night. Allow two ounces to every three pints of broth or Consomme. Boil for one hour before serving, stirring occasionally.

From The Picayune Creole Cook Book, 1901, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 26 in the book

Cut the tail in pieces from the joint, and cut again into pieces one inch and a half in length. Chop the onions very fine. Put the onion and a tablespoonful of lard into a frying pan and add the ox tail. Cook slowly until it begins to brown, then add the carrots, cut in pieces about the size of a green pea, and about a square inch of ham, chopped very fine. Let this brown and when it begins to brown nicely, add the thyme, bay leaf, three cloves, one clove of garlic, all chopped very fine. Let this continue to brown, being careful not to burn, and then add one tablespoonful of flour, dredged in. Nghtly and stirred, and when all is nicely browned, add about five quarts of Consomme, if you have it; if not, five quarts of boiling water and three tablespoonfuls of barley. Let it cook together about four hours, simmering gently, seasoning with salt, pepper and cayenne to taste.

From The Picayune Creole Cook Book, 1901, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

sommé. To a quart of the soup, add noodles made as follows: Beat the yolks of three eggs, and the whites of two together until very light; add one cup of flour, one-half teaspoon of salt, and mix with cold water; making a stiff paste; roll very thin; then roll each strip to form a tube; cut in strips, grease and simmer a few at a time in boiling salt water for about twenty minutes. Simmer the noodles in the soup about fifteen minutes.

From The Picayune Creole Cook Book, 1901, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

2 Pints of Consomme or Bouillon. Break the macaroni into pieces of about three inches; wash and put into a stewpan, with two quarts of boiling water; add three teaspoonfuls of salt. Let the macaroni boil half en hour, and meanwhile make a sauce. Put the butter and flour ih a small stewpan and beat to a cream. Then add the chopped onion, carrot and pepper, the remaining salt and broth, and heat slowly. When the sauce begins to boil, set it back, where it will only simmer, for about twenty minutes. At the end of that time add the cream and then strain the sauce. Pour the ‘water from the macaroni, and in its place put the sauce and mushrooms; cook for five minutes,

From The Picayune Creole Cook Book, 1901, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

8 Quarts of Good Consommé. 10 Pleces of Dried Toast. 1 Carrot, cut 1 Head of Celery, cut fine. 1 Turnip, cut fine. Croftte-au-Pot is one of the most popular and excellent Creole soups. Prepare a good consommé. In the meantime, parboil the vegetables in salted boiling water. When tender, drain off the water, and add to them about two and one-half quarts of the boiling consommé. Let them simmer until they are very tender. Prepare the toasts and put them into a saucepan with enough consommé to cover them. Simmer gently until the toasts have absorbed all the consommé and show signs of drying up. Then add a little hot consommé, remove them from the saucepan, lay them in the tureen and pour the soup with the vegetables very gently over them. Serve immediately.

From The Picayune Creole Cook Book, 1901, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

Potage a la Bonne Ménagérc. 4 Pounds of Lean Beef. 4 Quarts of 1 Onion, chopped fine. 3 Sprigs of Parsley. 1 Bay Leaf. 1 Sprig of Thyme. % Cup of Rice. 3 ‘Tablespoontuls of Oatmeal. 1 Tablespoonful of Salt. % Teaspoonful of Pepper. Put the meat in four quarts of cold water and let it simmer for three hours. One hour before serving, add onehalf cup of rice, which has been soaked in water until soft, and three tablespoonfuls of oatmeal, one tablespoonful of salt and one-fourth teéaspoonful of pepper. Add parsley, sprig of thyme and one_ onion, chopped fine. Boil an hour longer and serve, very hot. This makes a delicious soup.

From The Picayune Creole Cook Book, 1901, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Corn soup is one of the most popular summer soups, and will be found not only delicious, but highly nutritive. Put the meat and water into a soup pot, and as soon as the scum begins to rise skim carefully. Then add the tomatoes and corncobs. Cook for four hours or so longer; then take out the corncobs, and add the corn, cut fine, salt and pepper to suit the taste, adding a pod of Cayenne pepper, without the seeds; cook one hour longer and then serve with slices of toast bread. Tomato Consommé,

From The Picayune Creole Cook Book, 1901, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Put the meat or chicken (the latter cut up) into a large soup kettle and let it come slowly to a boil. As it begins to boil more rapidly skim as the scum rises. After another hour add the pepper, salt and vegetables. The soup should boil incessantly, but gently, for about eight hours, requiring in all about nine hours of good cooking. It should, therefore, be put on very early in the morning, and, if required for luncheon should be made the day before. When the soup has boiled gently for the prescribed time take it off, strain into a large bow! and set it away in the ice box until the next day, if not for immediate use. Then remove the fat from the surface, and pour off all the clear part into a saucepan and boil again for one or two hours. Then remove it from the fire. This will make a stiff jelly, which will keep in winter for several days in the ice box, It also serves to make a beautiful Sauce Espagnole, or Spanish Sauce. The best way to keep it is in earthen pitchers holding from one to two quarts, allowing a certain quantity for each day.

From The Picayune Creole Cook Book, 1901, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Select a fine calf's head, not too large. If large, reserve half and the tongue and brains to make another dish. Get the butcher to crack the head well and remove the brains. Wash the head thoroughly in cold water, and then be careful to pour boiling water through nose and throat passages until they ure perfectly clean, and scrape out the ears thoroughly. washing very clean. Rinse all well in cold water, and be very sure that the head is very sweet and clean before attempting to cook it. Put the head in a kettle with five quarts of cold water, and set it over a moderate fire. When it begins'to boil well skim thoroughly, till every particle of scum has been taken off. Then set it back and let it simmer until the meat is quite tender. This will require about two hours and a half. Then remove the head; take the meat from the bones; skin the tongue, and set away to.cool. Return the bones to the kettle with the vegetables, which have been washed and cut fine; as, also, the spices and the liver. Simmer gently again for two hours, and when cool, strain. Set aside to cool, and when the soup is cold, remove all the fat. Put the butter in a saucepan and melt, adding the flour until nicely browned, but be careful not to burn it. Then add by degrees the boiling soup, stirring constantly. Boil, keeping up a gentle stir, for about five minutes. Then add the meat of the head and the liver, having first cut ‘them into dice, and bring to a boil at once. Take the saucepan from the fire, and add the catsup, salt and pepper. Slice the hard-boiled eggs and the lemon and place them in the tureen, and pour the soup over them, then serve. If force-meat balls are desired for the soup, prepare them as follows: Force-Meat Balls, Chop a half of a pound of beef or veal and add chopped chicken about an inch in thickness; and a little of the liver and tongue of the calf, a half dozen small onions, one tablespoonful of sweet marjoram, one grated nutmeg, a teaspoonful each of powdered black pepper and mace, and a half teaspoonful of cloves (powdered), three eggs, three grated crackers (sifted), a tablespoonful of butter and two teaspoonfuls of salt; chop up and mix thoroughly together. Then roll in balls and fry slowly in lard or butter. Serve with the soup.

From The Picayune Creole Cook Book, 1901, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

To make a good chicken broth for invalids, take one good large chicken; clean carefully and cut up, being careful to mash all the bones into bits. Place in a saucepan of cold water, and let it simmer gently for four or five hours, until it is boiled down to about two cups of broth. It will have a rich, strong color when carefully strained and seasoned with a little salt and pepper and can be taken by the most delicate stomachs.

From The Picayune Creole Cook Book, 1901, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

1 Large’ Chicken Cut in Pieces. 1 Onion. 3 Quarts of Cold Water. 1 Small Stalk of Celery. 1 Carrot. 1 Turnip. Put the chicken into the salt and water and let it simmer gently until the scum begins to rise; then skim. Add the other ingredients. Boil gently for two hours, and serve with slices of toast. The chicken left over will serve to make croquettes or chicken

From The Picayune Creole Cook Book, 1901, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

1 Fine Chicken. 1 Good Soup Bone. 1 Slice of Fine Ham. 1 Gallon of Water. 2 Eggs, whites and shells. Half Each of Small Parsnip, and Head of Celery. 1 Onion. 3 Cloves. Salt and Pepper. Have the fowl thoroughly cleaned, and put the chicken, beef and ham into a kettle of cold water of the quantity mentioned above, and boil slowly for five hours, being careful to keep the pot well covered. Chop ‘the onion and vegetables and fry them in a little butter and add all the sea-

From The Picayune Creole Cook Book, 1901, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

re) sonings to the soup. Boil two hours longer, and set away over night in an ice box, The next day remove all the fat; from the top take out the jelly, leaving the thickest part of the sediment which {is good to put into a thick soup. Mix in the shells and the whites of eggs and boil quickly for about ten minutes. Then set it on the hearth to settle. Pour the soup through a thin bag without squeezing; if it does not come out perfectly clear, pass it through again. It should then be a beautiful golden brown color. Only the brightest and cleanest of kettles should be used, and the sieve should be scalded each time to keep the particles from washing back into the soup. This is a delightful soup for luncheons and dinner parties. It may be garnished according to taste, serving with “Croftons,” or Quenelles.

From The Picayune Creole Cook Book, 1901, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

Consommé aur Oeufe Pochés 3 Quarts of Consommé or Bouillon. Break the eggs and drop them one by one into boiling salted water being careful not to allow the water to boil when once the eggs are in it; but have the frying pan, which is always best for poaching _eggs, over a low fire, and cook slowly until the eggs are firm. When firm carefully remove with a spoon or perforated skimmer, the latter being best, and lay in cold water for a moment, until the edges are trimmed evenly. The boiling water tends to make the edges ragged and eggs served in this slovenly manner are not tempting. Transfer to the tureen and pour the boiling soup very gently into the tureen and serve. One egg and about a half-pint of broth should be allowed to each person.

From The Picayune Creole Cook Book, 1901, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

Chop the onion fine and put it into the stewpan with the butter; let it brown, and then add the -chopped vegetables, whole giblets, etc.; fry until nicely browned, but do not let it burn. Then slit the giblets with a knife, that the juices may run out in boiling, and put all into the soup kettle, with pepper, salt, sage, parsley and the three quarts of consommé or boiling water. Add bones or lean meat, cooked or raw, that are left. preferably the meat of the chicken, and let all simmer for five hours. Then strain. Mash one liver fine and add it to the broth; season with Cayenne pepper, lemon juice to taste. Boil three minutes, and have in the tureen one hard-boiled yolk of an egg for each person. Pour the soup over them

From The Picayune Creole Cook Book, 1901, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

This is a famous Creole soup. The rabbits should be well skinned and singed. Wash thoroughly in warm water; this is very important. Then cut the meat into small pieces and put into the soup pot, with the quantity of water given. Chop the onion, mace and bay leaf and add. Place on @ very moderate fire, and let it simmer gently until the meat has grown very tender. This will require about two hours or less. Add the salt, pepper and rice, and simmer for an hour longer. Pour into the tureen over Croftons and serve.

From The Picayune Creole Cook Book, 1901, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

The knuckle of the veal is best for this. Wash and put into the soup kettle, covering with water, and bring it to a slow boil. Carefully skim off the scum. Let it simmer gently for three hours. The tripe should be prepared the day before. Wash it thoroughly in cold water and boil for about seven hours. Put away in the ice box till needed. Chop the parsley and herbs fine and one-half of the red pepper pod, and add to the boiling knuckle of veal, and also the potatoes, which have been cut into dice. Cut up the tripe into pieces of about one inch square. Take out the knuckle of veal and cut up meat into small Pieces, and add all, with the tripe, to the soup. At the boiling point, season with salt and pepper.

From The Picayune Creole Cook Book, 1901, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 31 in the book

6 Slices of Fish of Almost Any Variety. 4 Onions, Chopped Fine. 6 Tomatoes, Chopped Fine. 1 Herb Bouquet. Sprig of Parsley. 4 Tablespoonfuls of Salad Oil. 3% Pints of Water. 7 Chop the onions and fry them in the salad oil. Cut the tomatoes fine, add onions, and put in all the other ingredients, except the fish, adding the flour to make a good roux. When brown add the water, and, after it has boiled about a half hour, add the slices of fish. When they are firm remove the herb bouquet, add Cayenne pepper and salt and pepper to taste, and serve the fish soup in a tureen, pouring it over crusts of dried toast.

From The Picayune Creole Cook Book, 1901, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 31 in the book

tle is always the best for this purpose. Select two pounds of Green Turtle meat, if the turtle is not bought whole. This amount will make a soup for six persons. Increase proportionately. If the turtle is bought whole, first cut off the head. To do this properly, the turtle should be hung with the head downwards, and a very sharp knife should be used to cut off the head as close as possible. To remove the shells, first separate the upper from the lower shell, always being exceedingly careful to avoid touching the gall bladder, which is very large. If it is penetrated, the contents running over the turtle meat would render it utterly unfit for use. Clean the turtle and the entrails by cutting open and washing thoroughly in cold water. Then put the meat and entrails into a saucepan and parboil about ten minutes. Be eareful to save this stock of water. Chop an onion very fine, and the ham into very fine pieces. Cut the turtle meat into one-inch pieces, mash the cloves and the allspice very fine and chop the thyme and bay leaf. Brown the onions in a tablespoonful of butter or lard, and add immediately the turtle meat. Brown together slightly, and after ten minutes add _ the chopped ham. Let this continue browning and then add two cloves of garlic, chopped fine, and the thyme, bay leaf (minced fine), cloves and allspice (ground), all mixed together with great care. Stir this almost constantly to prevent burning and add two tablespoonfuls of flour that has been well rubbed, stirring constantly all the time. Then dissolve the meat with the water in which the turtle was parboiled, adding gradually until a certain consistency is reached. About three quarts of water will be the required amount. Season this with salt, black pepper and Cayenne - to taste, and boil slowly for fully an hour, stirring almost constantly. After cooking one hour taste, and if not seasoned sufficiently, season again and taste. Then chop one-quarter of a small lemon, and put it in the soup. Let it continue to cook, and when well done—that is, when no blood exudes from the turtle after sticking it with a fork—pour into the tureen. Add the whites and yolks of two hardbotled eggs, chopped fine, and the soup is ready to serve. This is a dish fit for a king and is most highly recommended as a genuine Creole Turtle Soup,

From The Picayune Creole Cook Book, 1901, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 32 in the book

2 Pounds of Turtle Meat. 2 Tomatoes. 1 Large Onion. 1 Sprig of Thyme. 2 Sprigs of Parsley. 1 Bay Leaf. 1 Clove of Garlic. 1 Dozen Cloves Tied in Muslin. 6 Allspice Mashed Fine. 3 Quarts of Water. 2 Hard-Boiled Eggs 1 Glass of Grape Juice. Clean the turtle and entrails by cut- ‘ting open the latter and washing thoroughly in cold water. Then put the meat and entrails into a saucepan and Parboil them for ten minutes, Carefully save this stock of water. Chop the onion very fine, and cut the ham into very fine pleces. Cut the turtle meat into one-inch pieces; mash the allspice very fine, and mince the parsley, thyme and bay leaf. Then brown the onions in the lard and butter mixed, and almost immediately add the turtle meat. Brown together for ten minutes and add the finely chopped ham. As this continues to brown put in the cloves of garlic (minced fine), the thyme and bay leaf and the ground allspice. Mix altogether, stirring almost constantly to prevent burning. Then add the wellrubbed tablespoonfuls of flour, stirring constantly. Scald and skin the tomatoes and chop them fine, and add to the turtle meat. When well browned, pour over three quarts of the water in which the turtle was parboiled, season with salt and ‘pepper and Cayenne to taste, and let it boil slowly for fully an hour, stirring frequently. After one hour taste the soup, and, if not sufficiently seasoned, add seasoning of salt, pepper and Cayenne again, according to taste. Let it cook for an hour longer and then take off the stove if the turtle is thoroughly done. This may be ascertained ee} — by sticking it with a fork. If no blood exudes, the soup is ready to serve. Take off the stove and strain through a@ colander into the tureen. Add the whites and yolks of two hard-boiled eggs chopped fine, and one glass of grape juice. Slice a lemon fine and add to the soup and serve hot.

From The Picayune Creole Cook Book, 1901, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 32 in the book

Should the turtle possess no eggs, the following method of making “mock eggs” is often used: Break and beat thoroughly one fresh egg, then take the yolks of three hard-boiled eggs and rub them into a fine paste with about a teaspoonful of butter. Mix this with the raw egg and roll into - pellets of the identical size and shape of the turtle eggs, let them Ile in boiling water about two minutes, and then drop into the soup,

From The Picayune Creole Cook Book, 1901, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

The diamond-back terrapin is the best and the females make the finest and dainflest food, the males being not only of inferior size, but of far less delicate flavor. Terrapins must always be bought alive. They are in season from November till March, and like all other fish, should not be eaten out of season. To make the soup, clean the terrapin as you would a turtle. Then place in a kettle and boil till tender. Take out and cut into small pieces, saving the water. Proceed as for Turtle Soup. When it boils up take from the fire, add a grated nutmeg, a glass of grape juice, and serve. Garnish with green pickle and delicate slices of fried toast.

From The Picayune Creole Cook Book, 1901, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

3 Sprigs of Parsley, Chopped Fine. 1, Dozen Pepper Corns. In purchasing the oysters always be careful to make the vendor add the oyster juice when intended for soup. Drain the oysters through a colander. Strain the liquor, and put it into a soup kettle, adding the chopped parsley and the pepper corns. Let it come to a boil. In the meantime boil the milk separately in a saucepan, as boiling the milk and oyster juice together is likely to curdle the milk. When the milk comes to a boil, add to the oyster juice and put in the tablespoonful of butter. Stir the soup constantly at this point, throwing in the oysters and continuing to stir until it comes to a boil again. Under ao circumstances allow the oysters to boil, as this destroys their flavor and makes them tough and indigestible. But one must be also careful to see that they are steamed through and through, and then they are. delightful and palatable. The ruffling of the edges indicates the right condition; at this point the soup must be served immediately. Serve with sliced lemon and oyster or water crackers. Made according to the above formula, oyster soup is a most delightful dish and can be eaten and relished by the most delicate stomachs.

From The Picayune Creole Cook Book, 1901, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

1 Large Onion. 2 Tablespoonfuls of Sifted Flour. 4 Sprigs of 1 Quart of Boiling Water. Put the tablespoonful of lard into the soup kettle. Have ready one onion, some parsley, chopped very fine. When the lard is hot, stir in two tablespoonfuls of sifted flour, and make a Brown Roux (see recipe), stirring constantly to prevent burning. When the Roux is of a light brown color add the chopped onions and parsley, continuing to stir, being exceedingly careful to avoid the slightest burning. Strain the oyster juice of about four dozen oysters; mix with about a quart of boiling water and pour into the Roux. When it shows signs of coming to a boil, add the oysters and a teaspoonful of butter. At the boilarsiey. 1 Tablespoonful of: ing point remove from the stove and serve with oyster soda crackers or dry toast, the oyster crackers being always preferable.

From The Picayune Creole Cook Book, 1901, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Cleanse the crabs thoroughly and extract all the meat from the body and claws; scald and skin the tomatoes, and squeeze the pulp from the seeds and juice; chop very fine. Pour boiling water over the seed and juice and strain. Chop the onion and garlic and stew with the tablespoonful of butter and lard. As they begin to brown add the tomatoes, cover, and after simmering a few minutes, add the well-seasoned meat of the crab. Sift over this some grated bread or crackers and season with Cayenne, sweet marjoram and thyme. Pour in tomato water and add about a quart or more of water, and let it boil moderately for about an hour Add the juice of two lemons and 3erve.

From The Picayune Creole Cook Book, 1901, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 35 in the book

Stew all the vegetables, except the lettuce, together, after having chopped fine, until they are perfectly soft. Then return to the fire with the chopped lettuce, butter and sugar. Boil quickly about twenty minutes, and serve with

From The Picayune Creole Cook Book, 1901, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

1 Irish Potato. 1 Large Tablesponful of Butter. Cut the vegetables into dice and boll until thoroughly tender in about three and a half quarts of water; this will require about two hours, Then press the whole through a sieve; add the remaining water and bring to a boil, Then add the butter, rubbed smooth with the flour in a little rich cream, or a little of the hot soup. A gill of cream or milk added just before serving increases the flavor. Boil and stir about two or three minutes more and serve.

From The Picayune Creole Cook Book, 1901, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Wash the beans and soak them over night in lukewarm water. Drain and put them in a saucepan with the cold water. Allow them to come gradually to a boil; then set them back, and let them simmer gently for about two hours. Melt the butter in a saucepan and fry in it the onion, parsley, thyme and bay leaf until brown. Add these to the beans and boil about an hour and a half longer. If the beans are perfectly tender at this point, press the whole through a colander. Return to the fire, and add the seasonings. Let them boil up once and serve with the Croftons. Some think that the flavor is enhanced by beating up an egg in the tureen and pouring the boiling soup gradually over it, stirring constantly.

From The Picayune Creole Cook Book, 1901, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Wash the beans and soak them over night in lukewarm water. Drain and put them in a saucepan with the cold water. Allow them to come gradually to a boil; then set them back and let them simmer gently for about two hours. Melt the butter in a saucepan and fry in it the onion, parsley, thyme and bay leaf until brown. Add these to the beans and boil about an hour and a half longer. If the beans are perfectly tender at this point, press the whole through a colander. Return to the fire and add the seasonings. Let them boil up once and then serve with the Croftons. As in Red Bean Soup, a.beaten egg may be added when about to pour into the tureen. First beat up the egg and pour the boiling soup gradually over, stirring all the while.

From The Picayune Creole Cook Book, 1901, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Potage @ la Purée de Pots Secs 1 Pint of Dried or Split Peas. 1 Quart of Boiling Water. 1 Small Bunch of Celery. 1 Bunch of Parsley. 1 Quart of Good Milk or Cream. Soak the peas overnight, after washing them in cold water and rejecting all that float. In the morning drain, off the water and cover the peas again with one quart of boiling water, setting them back on the stove and letting them cook slowly until tender. Cut up the onion and parsley and celery into fine pieces and add to the boiling peas. Then perfectly tender remove from.the stove and press through a sieve or colander and add the salt and pepper. Then return the soup to the fire and let it boil up once; just before serving add the rich cream or milk, stirring well. The soup should be served with Crodtons or

From The Picayune Creole Cook Book, 1901, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

Cut the onions and parsley fine, and boil with the peas until all are quite tender, in boiling water, for about a half hour. Then drain. Rub all through a sieve or colander, and add them to the boiling broth or milk. Do not allow this to boil after adding the peas. Season and serve with dainty Crofatons. To keep hot, stand the soup dn a “bainmarie,” or kettle or boiling

From The Picayune Creole Cook Book, 1901, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

Wash the leaves and stem them, “the entire length of the leaf. Then chop them fine until you have a quantity equal to a pint or two teacupfuls. Chop the other vegetables and put these and the sorrel into a saucepan with the butter; cover and let them stew gently for ten minutes, and then add the flour, which has been well mixed with a little water. Pour gradually, stirring always, into the three quarts of boiling water. Beat the yolks of the eggs and mix with a little cream or milk in a tureen. Rub the rest of the cream or milk smooth with the mashed potato and put into the soup; add the seasonings. Prepare toast in the form of dice, rubbing them first with the raw onion, and pour some of the boiling soup over the eggs in the tureen and mix very carefully. Put in the pieces of toast, and then add the remainder of the soup. Cover and stand five minutes in a warm oven, and serve hot. \

From The Picayune Creole Cook Book, 1901, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

After washing and peeling the potatoes, put them into a saucepan with the onions and add about two quarts of cold water. Bring to a boil. After allowing to cook about forty minutes, if the vegetables are then very tender, mash and pass all through a sieve, and, returning to the fire, add the seasoning and butter. Bring to a boil, and add the cream and a beaten egg, serving immediately with Crottons.

From The Picayune Creole Cook Book, 1901, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 37 in the book

Wash the vegetables thoroughly, cutting them fine and boiling until tender in three pints of water. When very soft, mash them and press through a sieve. The carrots must be mashed very fine. Then return to the fire, and, adding about two quarts of boiling water, cover and simmer gently for a while, adding one teaspoonful of corn starch that has been blended well with a little milk. Add the boiling milk and cook for about two minutes more, and serve with

From The Picayune Creole Cook Book, 1901, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

Wash and stem the okra and then slice it very fine. Chop the tomatoes fine, being careful to preserve the Juice. Chop the onions fine and fry them in the butter. Then add the chopped thyme, bay leaf, parsley and tomatoes and the pepper pod, and, after letting it stew about five minutes, add the okra, stirring constantly, as it is apt to burn quickly. When well browned, add the juice of the tomatoes. Then add the hot water, and set on the back of the stove and let it simmer well for about an hour and a half. Season to taste and serve hot, with Croftons. Okra must be cooked in a porcelainHned pot, as iron or other metal tends to blacken it.

From The Picayune Creole Cook Book, 1901, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

Chop the onions fine and fry them in the butter. Wash the rice well; then stew it with the onions, tomatoes and pepper in about three quarts of water and one pint of oyster water for about three hours, stirring frequently. Ten minutes before serving add the okra and let it come to a boil. ‘Then drop in the oysters. Boil up once and serve.

From The Picayune Creole Cook Book, 1901, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

Fry the onions in the butter, until reddish brown. Then add the flour and stir until browned, gently; do not burn, Put the boiling water in gradually, stirring perfectly smooth, and adding the salt and pepper; mix well and boil one minute. Before serving, add the milk warmed, and rubbed with mashed potatoes until they are a smooth paste. Simmer a few moments. Have the pieces of toast ready in the tureen and pour in the hot soup. A puree of onions is made by pressing the ingredients through a sieve and réturning to the fire for a few moments. Serve hot.

From The Picayune Creole Cook Book, 1901, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 38 in the book

Peel the onions and boil in salted water until very tender; then drain and dry well with a cloth; put them on the fire in a saucepan, with one ounce of butter; add the other ingredients, except the remaining half ounce of butter. When the soup comes to a boil, press through the sieve, and return to the fire; add the remainder of the butter and serve.

From The Picayune Creole Cook Book, 1901, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Wash the celery and onion and cut into fine pieces. Then place them in a@ porcelain-lined saucepan and let boil for about a half hour. Take off and mash, and press through a colander. Set the milk to boil in a farina boiler, and as it heats well, add to it the water and celery that have been pressed. Rub smoothly together the flour and butter, and then stir into the boiling soup, stirring constantly till it thickens to a cream of the right consistency. Add salt and pepper to taste and serve hot. It is very delicious served with slices of delicately toasted and buttered Croftons on a separate dish garnished with sprigs of parsley and slices of hard-boiled eggs.

From The Picayune Creole Cook Book, 1901, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Potaye & la Créme dg Mats 2 Pints of Grated Corn. 1 Pint of Hot Milk or Cream. 2 Level Tablespoonfuls of Flour. Slit the corn in two and grate from the cobs. Put the cobs into the boiling water and let them boil slowly about an hour, till the water is reduced to three quarts. Then take the cobs out and drain over the kettle. Add the corn and let it boil till very soft. This will require about thirty minutes. Take the soup off and press all through a sieve. Season: highly and set back to simmer gently, adding, in the meanwhile, the flour and butter, thoroughly rubbed together. Stir constantly till the soup thickens, and then add the boiling milk. Cook a@ moment only, take off the fire, stir in the beaten yolks and serve hot, with buttered toast cut in dice shape.

From The Picayune Creole Cook Book, 1901, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Stew the tomatoes for about two hours, and then extract the juice. Add the other ingredients, and boil for about an hour and a half; then strain. The rice, being creamy, should now make the soup as thick as cream.

From The Picayune Creole Cook Book, 1901, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Wash the asparagus, tie it in a bunch and put in a saucepan of boiling water. Let it boil gently for about three-quarters of an hour, or until perfectly tender. Take it from the water, cut off the tips or points and put them aside until wanted. Put the milk on to bofl in a farina boiler. Press the asparagus stalks through a colander, and add them to the milk. Rub the butter and corn starch or flour together until perfectly smooth, and add to the boiling milk, stirring constantly till it thickens. Now add the asparagus tips, salt and pepper, and serve, without Croftons, as the asparagus tips form a beautiful garnish.

From The Picayune Creole Cook Book, 1901, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Wash the rice thoroughly, rubbing dry. Put it into a saucepan, with one quart of cold water; when swelled add One quart of boiling water, and when it begins to get very tender add the remaining quart of boiling water. Then add the pepper and salt. Take from the fire, mash the rice well and rub all through a sieve. Beat up the yolks of the eggs well with a few tablespoonfuls of cream. When quite smooth stir in carefully a few spoons of the boiling rice water, and then pour the eggs and cream or milk into the saucepan with the rice, which you will have returned to the stove. Mix briskly and then draw aside and stir for two or three minutes, being very careful not to allow the mixture to boil when once the eggs have been added. Serve hot with Croftons or crackers, On other than fast days this is most delicious made with Chicken Consommé,

From The Picayune Creole Cook Book, 1901, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

1 Cup of Rice. The Yolks of 2 Eggs. 3 Quarts of Water. 1 Spoon of Butter. 1 Pint of Milk. Pepper and Salt. Wash the rice thoroughly, rubbing dry. Put it in a saucepan with one pint of cold water; when swelled, add one pint of boiling water, and when it begins to get very tender add the Temaining pint of boiling water. Add the pepper and salt. Beat up the yolks of the eggs with a few tablespoonfuls of cream, When quite smooth, stir in carefully a few spoonfuls of the boiling rice water, and then pour the eggs and cream into the saucepan, stirring very briskly. Draw aside and stir for two or three minutes, but do not allow the soup to boil when once the eggs are added.

From The Picayune Creole Cook Book, 1901, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

Make a good broth of the veal or beef; season with the Cayenne pepper and salt. Follow the rule given for making soups by allowing a@ pound of meat to each quart of water. Skim and boil till the meat falls into rags; then strain and put in a clean porcelain pot. In the meantime shell the chestnuts and throw them into boiling water until the skin comes off easily, Put them into a saucepan with some of the soup water, and boil about thirty minutes, till quite soft. Press through a colander; add butter, pepper and salt. Then add to the soup. Make dumplings the size of a marble with fresh butter rolled in flour, and add. (See recipe for Dumplings.) Boil the soup about fifteen minutes longer and serve. Some prefer the soup without dumplings, thinking it gives more of the flavor of the chestnuts. On fast days use the oyster water instead of the beef broth, following the recipe in all other particulars, and adding a half tablespoonful of butter to the puree before pressing through the colander.

From The Picayune Creole Cook Book, 1901, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

The Creoles long ago discovered, or, rather, brought over with them from the mother country, France, the delightful possibilities for a good entree that lurked within the generally despised and cast aside Bouilli, and these possibilities they improved upon in their own unique and palatable styles of cuisine preparations. In France the “Bouilli” is always served at the home dinner, and so with the new France, New Orleans. Far from rejecting the “Bouilli” as unpalatable and unfit for food, the Creoles discovered many delightful ways of serving it, and their theories of the nutrition that still remained in the boiled beef have been sustained by medical science. The most eminent scientists have found by experiment that while heat coagulates the nutritious substances of the beef, only a small amount is dissolved when the water is heated gradually, and that the ‘‘Bouilli” is still valuable as an article of food. The pleasant ways that the Creoles have of preparing it restores its flavor and makes it a delightful accompaniment to even the most aristocratic dinners. For breakfast the boiled beef left over is utilized in various ways. We have selected from among many the following recipes, which need only to be tried to be repeated often, in one form or the other. The recipes for the sauces mentioned will be found in the chapter especially devoted to “Creole Sauces.”

From The Picayune Creole Cook Book, 1901, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

3 Large Onions. 6 Shallots. 1 Clove of Garlic. 1 Sprig of Thyme, 1 Bay Leaf. 2 Pickles. 1 Tablespoor.ful of Flour. 1 Tablespoon‘ul of Butter. This is a favorite way the Creoles Have of serving the cold bouilli that has been saved from the preceding day: Slice the onions fine; brown in one tablespoonful of butter. Chop the shallots and add to the onions, then add the garlic, thyme and bay leaf, all chopped very fine, and season with salt, Cayenne and black pepper to taste. When the whole is browning nicely add a tablespoonful of flour and water, or left-over broth, sufficient to cover. Season this to taste, and then take two pickles, about one finger long, slice very fine and add. Let all boil abeut fifteen minutes, and then lay the cold bouilli, which has been thickly sliced, in the sauce. Set it to bake in the oven about twenty minutes. Garnish with buttered toast

From The Picayune Creole Cook Book, 1901, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 41 in the book

Slice the onions and brown them in lard, using about one tablespoonful. Skim the lard off the onions and put the beef in the pan. Stir up and smother. Add the oil, the peel of a lemon, cut fine, and the chili vinegar.

From The Picayune Creole Cook Book, 1901, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

2 Tablespoonfuls of Sauce Espagnole. Slice the left-over beef. Then hash the shallots into very fine pfeces, pepper and salt to taste, and boil to half the quantity over a brisk fire. Then add the mashed beef marrow from the bone and two teaspoonfuls of “Sauce Espagnole” (see recipe), first melting the marrow in a little bouillon. Stir rapidly over the fire, and as soon as it begins to bubble, withdraw it and set it back on the stove, letting it simmer gently for a quarter of an hour. Add the sliced beef, cook about ten minutes and then serve with Crottons or fried crusts.

From The Picayune Creole Cook Book, 1901, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

Hash the left-over beef, and then chop five large onions very fine and cook them to a golden brown in butter. When nearly done, dust over them a teaspoonful of flour and moisten with a little water. Cook the onions till done and then put in the cold hashed beef, adding a dash of French vinegar and a little mustard, Boiled Beef & l’Indienne

From The Picayune Creole Cook Book, 1901, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

1 Sprig Each of Thyme and Parsley. Take a half dozen fine, ripe tomatoes, and parboil them in butter, being careful not to let them burn. Add a pinch of flour and two good cups of bouillon, a little salt and pepper, a clove of garlic, a sprig of parsley, thyme and bay leaf. After two hours take out the tomatoes and allow the beef to cook a few minutes in the Sauce. Then serve on a flat dish, arranging the tomatoes around the beef and under each tomato put a nice Piece of buttered toast. ' Boiled Beef & Ia Bruxelloise

From The Picayune Creole Cook Book, 1901, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

1 Dozen Brussels Sprouts. Take about a dozen Brussels sprouts and blanch them in boiling water. Drain thoroughly and stew in butter with chopped parsley. After they have cooked ten minutes, take them out of the pan and parboil them in melted fresh butter. Salt and pepper to taste and garnish nicely around the bouilli and serve.

From The Picayune Creole Cook Book, 1901, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

6 Sausages. Chaurice.) 2 Eges. 1 Cup Bread Crumbs. This is a nice breakfast dish. Take the left-over bouilli cut in slices and Parboil slightly in butter. Make a force-meat or quenelle of pork sausage, garlic, parsley and moistened bread crumbs, add two eggs, salt and pepper. Put a layer of this “farci” between each layer of sliced beef, and then add the bread crumbs, mixed with chopped parsley. Put the beef in oiled paper, folded as tightly as possible, cook a quarter of an hour in the oven and serve in the papilJotte (paper.)

From The Picayune Creole Cook Book, 1901, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

4 Carrots. 2 Onions. 1 Gill of Cream. 2 Sticks of Celery. 3 Sprigs of Parsley. 1 Sprig of Thyme. Make‘a good purée of fine, red carrots (see recipe), and then strain in butter. Add a gill of rich cream and salt and pepper to the taste. Put the boullli in the platter and pour the sauce around it, serving hot just after the soup.

From The Picayune Creole Cook Book, 1901, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Take left-over or stale bread, slice it thickly and dip in cream or milk. Then dip it in the beaten whites and yolks of egg and fry in butter. Cut the bouilli into slices to match the bread, dip it in the egg and fry also. Serve on a dish with chopped parsley dashed over it and a garnish of parsley or lettuce leaves.

From The Picayune Creole Cook Book, 1901, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Boutll4 Sauté auz Oignone 1 Clove of Garlic. 3 Sprigs of Parsley. Take three fine onions and parboil them in butter over a slow fire. When a rich, creamy brown, add clove garlic and Cayenne pepper. Cut the bouillon in thin slices and add, shaking the pan until browned. Place in the platter and serve with chopped Parsley dusted over, and the juice of a lemon squeezed over all.

From The Picayune Creole Cook Book, 1901, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

This is the simplest way of serving the bouilli, and the one most used by the Creoles as a daily dish. Take the bouilli from the bouillon, and serve on a platter, laying the whole on a bed of parsley and Httuce. Serve with salt or French dressing.

From The Picayune Creole Cook Book, 1901, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

1 Pound of Pork or Sausage Meat. 2 Onions. Whites of 3 Eggs. 1 Cup of Bread Crumbs. Mince the beef with sausage meat and add garlic, parsley, pepper, salt and onions, and bread crumbs soaked in water. Add the whites of two eggs beaten to a froth. Make into balls and roll in the beaten white of an egg, and fry, being careful not to cook too rapidly. When sufficiently browned, pile in a pyramid shape on a dish, garnish with parsley sprigs

From The Picayune Creole Cook Book, 1901, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

1 Pound of Ground Pork. 6 Allspice. 3 Truffles. 1 Cup of Bouillon. Take the bouilli of the day before, mince and add chopped parsley, a few spices, salt and Cayenne pepper, and a little beef extract saved from the bouillon. Add the ground pork slowly, mixing thoroughly. When the whole is well mixed, add a few truffles. Fill some entrails that have been thoroughly cleansed with this meat and shape the sausage as one desires. Boil in butter and serve alone. This makes an excellent breakfast dish.

From The Picayune Creole Cook Book, 1901, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

Skin, clean and cut up the squirrel or rabbit, as for a fricasse. Dredge well with salt and black pepper. Cut the ham into dice shapes, and chop the onion parsley and thyme very fine. Put the lard or butter into a deep stew pot and when hot, put in the squirrel or rabbit. Cover closely and fry for about eight or ten minutes. Then proceed in exactly the same manner as for Chicken Gumbo; add the “Filé” at the time indicated, and serve with boiled Louisiana rice. (See !

From The Picayune Creole Cook Book, 1901, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 46 in the book

Nothing is ever lost in a well-regulated Creole kitchen. When turkey is served one day, the remains or “leftover” are saved and made in to that most excellent dish—a Turkey Gumbo. It is made in the same manner as Chicken Gumbo, only instead of the chicken, the turkey meat, black and white, that is left over, is stripped from the bones and carcass. Chop fine and add to the hot lard, and then put in the ham, cut fine into dice shapes. Proceed exactly as in the recipe above, only after adding the boiling.water throw in the bones and carcass of the turkey. At the proper time remove the carcass and bones, add the oysters, and then remove the pot and “Filé"’ the Gumbo. Serve with boiled rice. Turkey Gumbo. when made from the remains of wild turkey, has a delicious flavor.

From The Picayune Creole Cook Book, 1901, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 46 in the book

Clean and cut up the chicken, Cut the ham into small squares or dice and chop the onions, parsley and thyme. Skin the tomatoes, and chop fine, saving the juice. Wash and stem the oKra and slice into thin layers of one-half inch each. Put the lard or butter into the soup kettle, and when hot add the chicken and the ham. Cover closely and let it simmer for about ten minutes. Then add the chopped onions, parsley, thyme and tomatoes, stirring frequently to prevent scorching. Then addthe okra, and, when well browned, add the juice of the tomatoes, which imparts a superior flavor. The okra is very delica'e and is Hable to scorch quickly if not stirred frequently. For this reason many Creole cooks fry the okra separately in a frying pan, seasoning with the pepper, Cayenne and salt, and then add to the chicken. But equally good results may be obtained with less trouble by simply adding the okra to the frying chicken, and watching constantly to prevent scorching. The least taste of a “scorch” spoils the flavor of the gumbo. When well fried and browned, put in the rere} boiling water (about three quarts) and set on a very slow firo, letting it simmer gently for about an hour longer. Serve hot, with nicely boiled rice. The remains of turkey may be utilized in the gumbo, instead of using In families where it is not possible to procure a fowl, use a round steak of beef or veal, instead of the chicken, and chop fine. But it must always be borne in mind that the Chicken Gumbo has the best flavor. Much, however, depends upon the seasoning, which is always high, and thus cooked, the Meat Gumbo makes a most nutritious and excellent dish.

From The Picayune Creole Cook Book, 1901, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 46 in the book

This is a great fast-day or “maigre” dish with the Creoles. Hard or softshell crabs may be used, though more frequently the former, as they are always procurable and far cheaper than the latter article, which is considered a luxury. Crabs are always sold alive. Scald the hard-shell crabs and clean according to recipe already given, “taking off the dead man’s fingers” and the spongy substances, and being careful to see that the sandbags on the under part are removed. Then cut off the claws, crack and cut the body of the crab in quarters. Season nicely with salt and pepper. Put the lard into the pot, and when hot throw in the bodies and claws. Cover closely, and, after five or ten minutes, add the skinned tomatoes, chopped onions, thyme and parsley, stirring occasionally to prevent scorching. After five minutes add the okra, sliced fine, and when well browned, without the semblance of scorching, add the bay leaf, chopped fine, and the juice of the tomatoes. Pour over about two quarts and a half of boiling water, set on a slow fire and let it simmer well for about an hour, having thrown in the pepper pod. When nearly ready to serve, season according to taste with Cayenne and added salt; pour into a tureen and serve with boiled rice. This quantity will allow two soft-shell crabs or two bodies of hard-shell crabs to each person.

From The Picayune Creole Cook Book, 1901, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Put the lard into a kettle, and when hot add the flour, making a brown roux. When quite brown without - burning, add the chopped onions and parsley. Fry these, and when brown, add the chopped bay leaf; pour in the hot oyster liquor and then add the hot water. When it comes to a good boil, just before serving, add the oys- ‘ters which have been well drained, without pouring water over them, however. Cook for about three minutes longer and take off the stove and stir gradually two tablespoonfuls of Filé into the boiling hot gumbo. Have the tureen ready in a ‘bain-marie,” or hot water bath, and pour in the gumbo and cover. Bring to the table immediately and serve with boiled rice, allowing about six or eight oysters to each person.

From The Picayune Creole Cook Book, 1901, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Shell the shrimp, season highly and scald in boiling water. Put the lard into a kettle, and, when hot, add the flour, making a brown roux. When quite brown, without a semblance of burning, add the chopped onion and the parsley. Fry these, and when brown, add the chopped bay leaf; pour in the hot oyster liquor and the hot water, or use the carefully strained Hquor in which the shrimp have been boiled. When it comes to a good boil and about five minutes before serving, add the shrimp to the gumbo and take off the stove. Then add to the boiling hot liquid about two tablespoonfuls of the “Filé,” thickening just as desired. Season again with salt and pepper to taste. Serve immediately with boiled rice. (See recipe, ‘Boiled

From The Picayune Creole Cook Book, 1901, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 47 in the book

Soak and wash the leaves thoroughly, being careful to wash each leaf separately, to be sure there lurk no insects in the folds or ridges. Then trim by taking off all the coarse midrib s9f the leaves, which will make the gumbo taste harsh and unpalatable. Boil the leaves together for about two hours and then parboil by adding a teaspoonful of cooking soda. Strain and chop very fine, being careful to save the water in which they were boiled. Cut the brisket of veal and the sliced hanf into small pieces and dredge with black pepper and salt, and chop one large white or red onion, Put a heaping teaspoonful of lard into a deep frying pan, and, when hot, add the chopped veal and the ham. Cover and let it simmer for about ten minutes, stirring occasionally to prevent burning. Then add the chopped onion and a little sprig of parsley chopped fine. When it comes to a rich brown, add the greens, and when these are browned, pour over four quarts of the water in which the leaves have been boiled. Throw in the marjoram and the red pepper pod and the clove and allspice, mashed fine. Set it back on the stove and let it boil for about one hour longer, adding the Cayenne or “hot pepper,” and you will have a regular gumbo peculiar to New Orleans alone. Serve with boiled rice. Cabbage Gumbo,

From The Picayune Creole Cook Book, 1901, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 48 in the book

Fish Market the vendors generally clean and scale the fish, if requested to do so; but this cleaning and s ling is not to be entirely depended upon, because it is rarely thorough, only the heavier scales and entrails being removed. On coming home from the market, the fish should be immediately rescaled and thoroughly cleansed and washed without soaking in water; it is far better to let the water run over the fish, for thus the smallest particle of blood is removed. This is very important in order to have a good,'wholesome, savory dish. Then sprinkle the fish on the inside with salt, and set in the ice box. If this is wanting, put it in a very cool place, but it is always best for it to remain on ice until ready to use, especially during the summer.

From The Picayune Creole Cook Book, 1901, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

General Rules for Boiling Fish, -Clean and wash the fish thoroughly, make a small letter “S” with knife on the back; pass twine around the body of the fish so as to secure it. Never wrap or tie in a cloth. Have ready a kettle of boiling water and throw in a@ sprig of onion, thyme and bay leaf, eight or.ten cloves, about two dozen allspice, all mashed fine; a bit of lemon peel and a red pepper pod. When the water has boiled long enough to have extracted the flavor of those ingredients, drop the fish in carefully, so as to avoid breaking. Let it boil about ten minutes and then take out carefully. Put into a strainer and drain quickly. Place on a bed of parsley with garnishes of lemon and serve either a Mayonnaise or

From The Picayune Creole Cook Book, 1901, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

Always use the double broiler, made of wire, ‘as this allows the cook to turn the fish from side to side without disturbing the body during the Process of broiling, and possibly breaking the flesh. Clean the fish, without cutting off the head and tail. When the fish is large split down the back; else broil whole. Always serve broiled fish whole. Have a clear moderate fire. Expose first the flesh side to the fire, then the skin, for as the latter browns it is liable to burn quickly, Great care must, therefore, be taken not to burn the skin side. Before placing on the broiler, rub the fish well with salt and pepper, mixed in a little sweet oll or a little butter ofl or butter. If the fish is small, broil on a quick, clear fire; if large, as mentioned above, the fire must be moderate, or the outside of the fish will be charred before the inside is done. When the fish is done through and through, which can quickly be determined by the flesh parting easily from the bone, remove the gridiron from the fire, and loosen the fins from the broiler with a knife, being careful not to break the flesh, Then place the hot dish over the fish, and, with a dexterous movement, turn the two back again, thus separating the gridiron from the fish and placing the latter in the dish. Butter well, season with a little pepper and salt, if deemed necessary, and pour over it a tablespoonful of chopped parsley and lemon juice. Serve with garnishes of sliced lemon and parsley, or garnishes of delicate green lettuce leaves.

From The Picayune Creole Cook Book, 1901, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

Clean the fish, cutting off the fins, Make the letter “‘S” on the sides. Rub well inside and out with pepper and salt. Butter a stewpan and put in one large chopped onion and a wineglassful of water. Place the fish in the pan, put in the oven and let it bake about twenty minutes, having been careful to place lumps of butter over it and basting frequently. When done carefully lift the fish out of the pan and put it into the dish in which it is to be served. Take the gravy in which the fish has been cooked and add about a cup of oyster water, the juice of one lemon, two tablespoonfuls of chopped mushrooms, one tablespoonful of minced parsley, thyme and sweet marjoram, ten allspice, one clove of garlic, a little Cayenne, and salt and pepper to taste. Mix all thoroughly over the stove, adding a little butter if the gravy adheres too much to the pan. Pour over the fish, and garnish with whole mushrooms and slices of lemon laid alternately upon Crofttons or dried toast, cut diamond shape.

From The Picayune Creole Cook Book, 1901, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 50 in the book

Clean the fish well, slice and pour over it one cup of ‘good, boiling vinegar. Make a roux by putting one tahlespoonful of lard into the stewpan, and when hot add gradually two tablespoonfuls of fiour rubbed smoothly. When quite brown, take the fish which has been previously rubbed with salt and pepper, and put it in the pot. Let it simmer gently a few minutes, and then add a large chopped onion, parsley, one clove of garlic, one sprig of thyme, a bay leaf, two blades of mace and eight or ten allspice. Let these brown and cover with water sufficient to prevent burning. Put the fish on a slow fire to stew, and when half done, add a little Cayenne. When done, place the fish in a dish, pour the gravy over it, and garnish with Croftons, with alternate slices of lemon and prepared horseradish,

From The Picayune Creole Cook Book, 1901, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Certain of the fish of the Mexican Gulf are always best when fried. Of these are the toothsome Croakers, the delicate Sacalait and Patassas, and also the Speckled Trout when served in tenderloin steaks. The secret of good frying Hes in having the lard heated just to the proper point. If the fish is placed In boiling lard, it is liable to burn quickly without being cooked through and through. If placed simply in the wellheated lard, it is delicate and tender and there is no tax upon the digestive organs. Always have sufficient lard in the pan to fry all the fish that is on hand, and never add a lump of cold lard to the heated substance. This checks the cooking of the fish and spoils the taste. If the lard spits and crackles, that is no evidence of boiling. It only means that the lard is throwing off drops of moisture that have crept in. Boiling lard is perfectly still until it begins to smoke, and then it is in danger of burning and must be removed from the fire. To test the lard, drop in a piece of bread. If it begins to color, the lard is ready for frying. When the fish is fried, skim it out, draining off all the fat. Butter is never used in frying fish, as it burns quickly. A Short Resume of the Way in Which

From The Picayune Creole Cook Book, 1901, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Sheepshead may be boiled, broiled or baked, and is good with any sauce. Redfish is principally used in making ‘“‘Courtbouillon,” or it is boiled and served with an Hollandaise Sauce, or Red Snapper should always be boiled or baked. It is delightful served & la Chambard, but it is best a la Grouper is served in the same way as Red Snapper. Flounder should always be baked & la Nouvelle Orleans, or a la Normande. Pompano should always be broiled and served with Sauce a la Maitre d’Hotel. Spanish Mackerel should always be broiled in the same manner as PomPpano, and served with Sauce a la Maitre d’Hotel. Bluefish should be cooked and served in the same manner as Pom-

From The Picayune Creole Cook Book, 1901, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

at — Croakers are fried and served with garnish of parsley or lemon.. Patassas, Sacalait and other small fish are served in the same manner as Croakers. Soft-shell ‘Crabs may be fried in the same manner as Croakers, or broiled and served on toast. Shrimp are generally boiled, with plenty of seasoning. The River Shrimp are always served as boiled, shells and all, but the Lake Shrimp enter into many combinations in cooking. Hard-shell Crabs may be stuffed, stewed, fried, or made into Gumbo. All left-over broiled, baked or boiled fish should be utilized in making salads, croquettes, etc. Oysters are served in almost every conceivable way, and enter into the most delightful combinations in cooking. A fish weighing three pounds, or small fish in quantity sufficient to make three pounds (uncooked) will serve six persons,

From The Picayune Creole Cook Book, 1901, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

1 Table1 Sprig of Sweet Marjoram. spoonful of French Vinegar. Wash and thoroughly clean the fish, and then lay on a pan and open the flesh on either side by making the letter “S” with the knife. This is done to prevent the fish from puffing out or drawing up, and to insure thorough cooking and a perfect shape afterwards. Then tie the fish well with cord or twine, wrapping it around the body. Never encase a botled fish in a cloth; put the fish in a deep saucepan and add boiling water sufficient for the fish to swim in it. Throw in a tablespoonful of spice (well mashed). a sliced onion, three bay leaves, a sprig of parsley (all chopped very fine), a tablespoonful of French vinegar, and salt and pepper to taste. Cover well and let it boil for ten minutes. After ten minutes, the fish is cooked. Prepare a “Cream Sauce” (see recipe), and serve immediately.

From The Picayune Creole Cook Book, 1901, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

Prepare the Sheepshead as for boiling (see recipe Boiled Sheepshead.) When quite done take out of the water and flake off all the flesh from the bones. Have ready’ a quart of boiled cream or milk. Beat the yolks of four eggs and mix with the cream. Chop one large onion, a bunch of parsley, a sprig each of thyme and bay leaf, and add to the cream and eggs. Let it boil up once, and while boiling, throw in three tablespoonfuls of flour, rubbed perfectly smooth, in a little cream, and about two tablespoonfuls of butter. Remove from the fire. Have ready a deep dish, well buttered, and put in a layer of fish and then a layer of the sauce, until the dish is full. Sprinkle over with bread crumbs. Place in the oven and bake about a half hour, or until brown.

From The Picayune Creole Cook Book, 1901, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

The following is a more simple manner, where meats are limited, of baking Sheepshead for frequent family use. Clean the fish thoroughly, inside and out; wash well and dry thoroughly with a clean towel. Rub it well with salt and pepper, then make a dressing, taking one cup of stale bread crumbs, wet and then squeezed free of all water, one tablespoonful of melted butter, one tablespoonful of chopped parsley, a half teaspoonful of salt and a little black pepper. Mix well and fry in a little lard. One dozen oysters or shrimp, or the yolks of two hard-boiled eggs added and mixed increase the flavor of the dressing, but the dressing can be made very nicely without. After frying the dressing a few minutes, take off the stove and stuff the body of the fish and sew up with soft thread or soft yarn. Score or slit the fish on either side, making the scores about an inch apart, and lard it either by putting a strip of salt fat in each gash or filling with lard. Grease the bottom of a baking pan, put the fish in and dredge thickly with salt and flour and a little Cayenne. Cover the bottom of the pan with the grease, add a little boiling water, and put the fish in a hot oven. Baste every ten minutes or so by taking a spoon and pouring the gravy over the fish. Allow about fifteen minutes of baking to every pound of fish, the ordinary sized fish of four pounds requiring about one hour. When brown on one side, turn on the other, and when done carefully slide the fish into the center of the flat dish in which it is to be served, and garnish nicely with slices of lemon, fried potato balls and chopped parsley. Make the garnish by placing sprigs ofparsley between the fried potato balls and laying on the slices of lemon. Serve with Hollandaise Sauce or Bechamel Sauce. (See Where the fish is not served with separate sauce a good sauce from its own juices may be made. Simply grease and cover the bottom of the pan with boiling water and place in the fish. As it begins to bake well take a half dozen good fresh tomatoes or a half can of tomatoes, one onion, one bay leaf, a sprig of thyme and a blade of mace, chop all fine, and mix thoroughly and pour over the baking fish. Add a little butter, salt and pepper, and a very good every-day sauce will be the result.

From The Picayune Creole Cook Book, 1901, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

the Redfish, are used in making the pride and glory of the New Orleans cuisines, ‘a good ‘“Courtbouillon.” More generally and with finer results the Redfish or “Poisson Rouge” is used. This fish may always be known by the single spot on the tail. To make a real Courtbouillon slice the Redfish in fine, clear-cut pleces, after having thoroughly washed and cleaned it. Make a ‘“‘Roux” by putting one tablespoonful of lard in a deep can or kettle. When hot add gradually two tablespoonfuls of flour, stirring constantly to prevent burning. Throw in about ten or twelve wellmashed allspice, and three sprigs each of chopped thyme, parsley, bay leaf and sweet marjoram, one clove of garlic and one large onion, chopped very fine. Add six fresh, large tomatoes, chopped fine, or one-half can of tomatoes. Add about one quart of water, and let it boil well. Then add salt and Cayenne to taste, and when this has boiled about five minutes add the fish, putting in slice by slice. Add the juice of a lemon, and let all boil about ten minutes. Serve with French fried potatoes, mashed potatoes or potato croquettes.

From The Picayune Creole Cook Book, 1901, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

6 Slices of Redfish or Red Snapper (equal to 3 pounds). 1 Tablespoonful of Lard. 2 Tablespoonfuls of Flour. 1 Large Onion, 6 Tomatoes, 3 Sprigs of 1 Clove of Garlic. 3 Sprigs of Thyme. 1 Sprig of Sweet Basil. 2 Bay Leaves. 2% Pints of Water. The delightful adaptability of the New Orleans cuisine to the wants of all the people may be seen in the following Courtbouillon, which is in general use among the families of moderate means, and is, indeed, a very Pleasing way of cooking Redfish: Take four to six slices of Redfish. Make a Roux by putting one tablespoonful of lard into the stewpan. and when it is hot, stir in gradually two tablespoonfuils of flour. Add one large chopped onion, six tomatoes (chopped), the chopped parsley, clove of garlic, sweet basil and thyme, all chopped very fine. Add two bay leaves whole. When it browns nicely without burning, pour in about twu Pints of water and let it come to a boil. Rub the fish well with salt and pepper, and pour over it a cup of boiling vinegar. Put the fish, slice by slice, into the pot and let it simmer for about a half hour, or until the flesh begins to be soft. Then remove from the fire, take out of the pot, and lay the slices in a dish. Take the bay leaves out of the gravy, pour the gravy over the fish, and serve with garnishes of sliced lemon. It is a most economical Friday or fast-day dish in large families when served with boiled rice, or potatoes botled whole.

From The Picayune Creole Cook Book, 1901, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

modifications and improvements that early ingenuity suggested, is a dish that was the standing offering in the olden days to every distinguished Parisian or foreigner that visited New Orleans. Its reputation is sustained by the Creole cuisiniéres of our own day. It is made as follows: First cut off the head of the Red Snapper and boil it in about two quarts of water, so as to make a fish stock. Put one sliced onion and a herb bouquet consisting of thyme, bay leaf and parsley, into the water. When reduced to one pint, take out the head of the fish and the herb bouquet and strain the water and set it aside for use later on. Take six slices of Redfish and six slices of Red Snapper of equal sizes and rub well with salt and pepper. Mince three sprigs of thyme, three sprigs of parsley, three bay leaves and three cloves of garlic, very, very fine, and take six allspice and grind them very fine, and mix thoroughly with the minced herbs and garlic. Then take each slice of fish and rub well with this mixture till every portion is permeated by the herbs, spice and garlic. They must be, as it were, soaked into the flesh, if you would achieve the success of this dish. Take two tablespoonfuls of fine olive oil and put it into a very large pan, so big that each slice of the fish may be put in without one piece overlapping the other. Chop two onions very fine and add them to the heating oil. Lay the fish, slice by slice, in the pan and cover, and let them ‘“‘étouffer,” or smother for about ten minutes, turning once over so that each side may cook partly. Then take the fish out of the pan and set the slices in a dish. Add a half can of tomatoes, or six large, fresh tomatoes sliced fine, and let them boil well. ‘Then add half a lemon, cut in very thin slices, and pour over a pint of the liquor in which the head of the snapPer was boiled. Season well to taste with salt, pepper and a dash of Cayenne. Let it boil until very strong and till reduced almost one-half; then lay the fish, slice by slice, apart one from the other, in the pan, and let boil five minutes. In the meantime have Prepared one good pinch of saffron, chopped very fine. Set it in a small, deep dish and add a little of the sauce in which the fish fs boiling to dissolve well. When well melted, and when the fish has been just five minutes in the pan, spread the saffron over the top of the fish. Take out of the pan, lay each slice on, toast, which has been fried in butter; pour the sauce over and serve hot immediately. You will have a dish that Lucullus would have envied.

From The Picayune Creole Cook Book, 1901, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

Wash and thoroughly clean the fish, and then lay on a pan and open the flesh on either side by making the letter “S” with the knife. This is done to prevent the fish from puffing out or drawing up, and to insure thorough cooking and a perfect shape afterwards. Then tie the fish well with cord or twine, wrapping it around the body. Never encase a boiled fish in a cloth; put the fish in a deep. saucepan and add boiling water sufficient for the fish to swim in it. Throw in a tablespoonful of spice (well mashed), a sliced onion, three bay ~ leaves, a sprig of thyme and sweet marjoram, a sprig of parsley (all chopped very fine), a tablespoonful ES of French vinegar, and salt and pepper to taste. Cover well and let it boil for ten minutes. After ten minutes, the fish is cooked. Prepare a “Cream Sauce” (see recipe), and serve immediately.

From The Picayune Creole Cook Book, 1901, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

thoroughly. Make a cut in the shape of the letter “S’” on the back and stuff this with spice, thyme, clove and bay leaf, chopped fine. Rub thoroughly inside and out with salt and pepper. Make a good stuffing by taking one dozen oysters, one cup of stale bread crumbs, wet and squeezed of ali water, one large onion chopped fine, a half teaspoonful of salt and a little black pepper. Mix well and fry in a pan with a tablespoonful of butter. Stuff the body of the fish and sew up with soft thread. Lard well—that is, rub thoroughly with lard—and place in the oven. Pour over immediately a pint of warm water, and let the fish bake well. In the meantime prepare the following sauce: Take one large tablespoonful of butter, one large chopped onion, one sprig of thyme, one bay leaf. Brown the onion and butter, being careful not to burn, and put in three tomatoes; add the chopped herbs; brown and add a pint of oyster water which has been heated by blanching the oysters. (Blanching means to place the oysters on the fire in their own water and heat thoroughly without boiling.) Season the sauce with pepper and salt to taste. Have ready in another dish one dozen parboiled or blanched oysters and two dozen boiled shrimp. Put the fish in the dish in which it is to be served; garnish with the oysters and shrimp, placing them over the fish, and add about a half can of boiled mushrooms. Have also ready a dozen nicely boiled crawfish. Garnish the fish with these, Placing them all around it in the dish in which it is to be served. Pour the sauce over all and set in the oven and bake a few minutes longer and serve hot.

From The Picayune Creole Cook Book, 1901, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Select a fine, large fish, clean and ‘wash thoroughly. Make a dressing by taking one cup of stale bread, wet and squeezed of all water; one large onion and three sprigs of parsley. Chop the onions and parsley fine and mix with the bread crumbs and fry in a spoonful of butter, seasoning well with salt and pepper. Stuff the fish and sew up with a soft thread. Then rub the fish thoroughly with salt and pepper and butter. Put small pieces of butter all over the fish and add a few pieces on the bottom of the baking pan. Pour in water to the depth of two inches, cover the pan and bake about an hour and a half.

From The Picayune Creole Cook Book, 1901, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

carefully. Cut a space six inches square on the surface of the upper side of the fish, and carefully remove the skin within the enclosed space. Then lard this space closely with very fine larding needles, and fill in with spice, thyme, clove and bay leaf, all minced very fine. Rub thoroughly inside and outside with salt. Make a good stuffing by taking one dozen oysters, one cup of stale bread crumbs, wet and squeezed of all water; one large onion, chopped fine; a half tablespoonful of salt and black pepper to taste. Mix well and fry in a pan with a tablespoonful of butter. Stuff the body of the fish and sew up with soft thread. Lard well, and, after rubbing thoroughly with the lard, place in the oven, Pour over immediately one cup of warm water and let the fish bake well. In the meantime preeee ne a eEE EEE Sanaa pare the following sauce: Take one large tablespoonful of. butter, one large chopped onion, one sprig of thyme, one of bay leaf. Brown the onion and butter, being careful not to burn, and put in three large tomatoes. Add the chopped herbs, brown and add the pint of oyster water, which has been heated with blanching the oysters. (Blanching means to place the oysters on the fire in their own water and heat thoroughly without boiling.) Season the sauce with pepper and salt to taste. Put the fish in the dish in which it is to be served, and garnish with the oysters, placing them over the fish and mingling between about a half can of boiled mushrooms. After garnishing the fish nicely, pour the sauce over all and set in the oven a few minutes longer and

From The Picayune Creole Cook Book, 1901, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Prepare the fish, following the directions given in the recipe for Red Snapper a la Creole to the point of larding thoroughly. Pour one cup of warm water over the fish. When the fish is done, put one tablespoonful of olive oil or one large tablespoonful of butter into a saucepan, and one large chopped onion and brown; add one tablespoonful of flour and let the same brown. Then take the sliced and chopped fresh tomatoes, or strain @ can of tomatoes in lieu of the former, and add to the sauce. Add a half can of mushrooms chopped fine. Place in the sauce the bouquet of sweet herbs, thyme, bay leaf, and add an inch of garlic, minced very fine. Season with red pepper only. Pour this sauce over the baked fish after placing it in the dish in which it is to be served; set in the oven a few minutes and bring to the table hot. ' Redfish, Sheepshead and Grouper may also be cooked according to this -leaf, chopped fine.

From The Picayune Creole Cook Book, 1901, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

Clean the outer edges well of the fins; wash and then rub the fish well with salt and pepper. Prepare some chopped onion and parsley and lay in a deep baking pan. Place a layer of fish over this and then a layer of small lumps of butter and chopped parsley and onion. Place over this another layer of fish. Cover with another layer of chopped parsley, onions and butter, and place in the oven to bake. Bake about an hour, basting frequently, and serve with a Hollandaise

From The Picayune Creole Cook Book, 1901, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

Flounder is always either fried and served with a sauce “a la Tartare,” or baked “a la Nouvelle Orleans,” or “a la Normande,” or served with a sauce as in Baked Sheepshead. (See recipe

From The Picayune Creole Cook Book, 1901, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

well two or three raw eggs. Have ready a frying pan, with eight or ten tablespoonfuls of olive oil. Place over the fire. When well heated, dip the fish into the eggs, roll well and place in the frying pan. Cook for about five minutes, turn on the other side, and cook about the same period. Then drain by placing on a heated brown Paper. Garnish a dish with a bed of fried parsley, lay the Flounders upon it and garnish with sliced lemon.

From The Picayune Creole Cook Book, 1901, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

Cut open the Flounder down the back. Dig inside under bone to right and left, without breaking the meat. Chop the bay leaves, thyme and clove of garlic very, very fine and mix with a half teaspoonful salt and a half teaspoonful of black pepper and a dash of Cayenne. Rub the Flounder all over on the inside and under the cutting and outside with this preparation, seasoning thoroughly. Chop the shallots, green and white, very fine. Put a tablespoonful of butter in a flat saucepan or stewing dish, and put the shallots with the butter. Lay the Flounder on top of the shallots and butter, and let it cook slowly on a slow fire for about ten minutes. Then turn on the other side and cook ten minutes longer. In the meantime take another saucepan and put into {it one tablespoonful of butter and two of flour. Dissolve this imu ediately eee ed with two cups of bouillon or water so that the sauce will be white. Let it cook about five minutes, and then and one can of mushrooms. Let all cook ten minutes longer, and then take the Flounder out of the saucepan in which it has been cooking and lay on a flat dish; then mix the sauce in which it has been cooking with the mushroom sauce. Taste the sauce and add salt, pepper and Cayenne, according to taste. Pour this sauce over the fish, around which you will have placed Crodtons cut as dice and fried and then cover the fish, and put it to bake in the oven for fifteen minutes. Serve hot in the dish in which it was

From The Picayune Creole Cook Book, 1901, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

Clean and wash the fish; place on a platter; chop one large onion fine, rub the fish first with salt and black pepper, then take a large and deep kitchen pan, place within a_ tablespoonful of butter, the chopped onion, bay leaf and thyme. Place the fish on top of this and pour over a half cup of warm water. Cover with another close pan and put the whole in the top of the oven. Bake from the bottom. When it begins to boil from below, turn the fish over carefully without breaking, and let it bake on the other side. Put into a saucepan a very large tablespoonful of butter and mix thoroughly with two tablespoonfuls of flour. Let it brown without burning, and then add six fresh tomatoes, skinned and chopped fine, or - a half can. Add two dozen Lake Shrimp that have been cleaned well, and scalded, a half can of mushrooms, salt and pepper to taste. Let all cook for about five minutes and then water with thé gravy in which the fish is cooking. Mix well and cover the fish with it. Parboil one dozen oysters, and when the fish is cooked, set it in the dish in which it is to be served and place the oysters all around it on small slices of dry toast. Cover the fish alternately with the shrimp and oysters as a garnish over and around it. Mash two crackers into crumbs and sprinkle over it; also some finely chopped parsley. Place some bits of butter over the fish; set the dish in the oven, and bake with a quick fire until brown. Serve immediately.

From The Picayune Creole Cook Book, 1901, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

There is only one way to cook PomPano and that is to broil it and serve with a Sauce & la Maitre d’Hotel. To broil the Pompano split the fish in the middle of the back if the fish is large; if small, broil whole. Season well by rubbing with salt and pepper, mixed with a little sweet ofl. Put the Pompano on the broiler and see that it is browned well on both sides, using always the double wire broiler. When done, place in a heated dish (heat by placing in a bain-marie or hot water bath and dry thoroughly). Butter the fish nicely and squeeze the juice of a lemon over it. Garnish with parsley and sliced lemon, and serve with a Sauce & la Maitre d’Hotel. (See recipe.) You will have a dish that a king might envy.

From The Picayune Creole Cook Book, 1901, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

The Bluefish is a splendid fish of the salt-water variety and much sought after. It should always be broiled. Split the fish in the middle of the back if the fish is large; if small, broil whole. Season well by rubbing with salt and pepper, mixed with a little sweet oil. Put the fish on the broiler and see that it is browned well on both sides, using always the double wire broiler. When done, place in a heated dish (heat by placing in a bain marie or hot-water bath and dry thoroughly). Butter the fish nicely and squeeze the juice of a lemon over it. Garnish with parsley and sliced lemon and serve with a Sauce & la Maitre da’Hotel. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

great favorites in the New Orleans cuisines.. Trout is especially recommended as a breakfast dish. It may be broiled or boiled. Tenderloin Trout cut into filets, or cutlets, is also fried and makes a most palatable dish.

From The Picayune Creole Cook Book, 1901, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

Select fine fresh Trout. Clean and wash the fish thoroughly. Make a small letter “S" with knife on the the fish so as to secure it. Never wrap or tie in a cloth. Have ready a kettle of boiling water and throw in a sprig of onion, thyme and bay leaf, eight or ten cloves, about two dozen allspice, all mashed fine; a bit of lemon peel and a red pepper pod. When the water has boiled long enough to have extracted the flavor of these ingredients, drop the fish in carefully, so as to avoid breaking. Let it boil about ten minutes and then take out carefully. Put into a strainer and drain quickly. Place on a platter on a bed of parsley, with chopped parsley thrown over, and garnish with parsley and sliced lemon. Serve with a drawn-butter Hollandaise Sauce or

From The Picayune Creole Cook Book, 1901, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

flavor of the spices is not desired the fish may be boiled simply in the salt and pepper water, with sprigs of The Creoles add a clove of garlic to the boiling water, but this is according to taste.

From The Picayune Creole Cook Book, 1901, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

Clean the fish without cutting off the head or tail. Broil whole over a clear, moderate fire. Before placing on the. broiler rub the fish well with salt and pepper mixed in a little sweet oil or a little butter. If the fish is small, broil on a quick, clear fire; if large, as mentioned above, the fire must be moderate, or the outside of the fish will be charred before the inside is done. When the fish is done through and through, which can easily be determined by the flesh parting easily from the bone, remove the gridiron from the fire and loosen the fish from the broiler with a knife, being careful not to break the flesh. Then place the hot dish over the fish. and, with a dexterous movement, turn the two back again, thus separating the gridiron from the fish and placing the latter in the dish. Butter well, season with a little pepper and salt, if deemed necessary, and pour over a tablespoon-. ful of chopped parsley and lemon juice. Serve with garnishes of parsley and sliced lemon.

From The Picayune Creole Cook Book, 1901, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

The Speckled Trout is usually served in tenderloin steaks or filets. Skin and cut the fish, after cleaning, into filets or square pieces, slicing across the back. Remove all the bones and rub ‘well with pepper and salt, and a'‘little sweet oil mixed with the pepper and salt. Place on the gridiron or double broiler and broil carefully, turning the broiler frequently to prevent the fish being charred before it is done. When nicely browned, place on a bed of parsley and garnish with sliced lemon. Serve with Sauce & la Tartare.

From The Picayune Creole Cook Book, 1901, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

Skin the fish and clean thoroughly. Then cut the Trout into filets or steaks. Take the yolks of two eggs and a little milk and beat together. Add salt and pepper and soak the Trout well in this, rolling over and over. Then take it out of the pan and roll in cracker or bread crumbs. Pat the fish a little all over with your hands and then fry in the same manner as Croakers. Serve on a bed of fried parsley, with garnish of sliced lemon, with the following Sauce a la Tartare: Take one large onion and four or five sprigs of parsley and chop fine. Squeeze the juice out well and parboil, chopping fine and squeezing out the water. Prepare about onehalf pint of Mayonnaise Dressing (see recipe) and add about two gills of mustard. Mix well and add to the parsley and onion and juices. Serve the saace cold.

From The Picayune Creole Cook Book, 1901, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

Select fine, fresh Perch. Clean and wash the fish well. Make a small letter “S” with a knife on the back. Pass a piece of twine around the body, so as to secure it. Have ready a kettle of boiling water, and throw in a sprig of onion, thyme and bay leaf, the cloves and allspice, mashed fine, a bit of lemon peel and the red pepper pod. When the water has boiled long enough to have fully extracted the flavor of these ingredients, drop the fish in carefully, so as to avoid breaking. Let it boil ten minutes, and then take out carefully and drain quickly in a,strainer. Place ina dish on a bed of parsley, sprinkle chopped parsley over it and garnish with parsley and sliced lemon. The spices may be omitted if not agreeable, and the Perch may be simply boiled in the salt and pepper water with the sprigs of parsley thrown in. Serve with a

From The Picayune Creole Cook Book, 1901, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

If large, split the fish down the middle of the back, else broil whole. Serve with garnishes of parsley and sliced lemon. A row of radishes nicely dressed is often added to the garnish when it is made of lettuce leaves, and sliced, hard-boiled eggs.

From The Picayune Creole Cook Book, 1901, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

Croakers are a famous breakfast fish. They are most delicious when fried. To fry Croakers properly fill a small pan with milk, and add salt and pepper to taste. Boil the Croakera in the milk and then take out and roll in dry, sifted flour. Have ready a@ pan of grease that has been heated very hot without boiling. Drop in the Croakers and cook till brown. The fish must swim in the grease. Lift carefully out of the frying pan and serve on a bed of fried parsley, with garnishes of sliced lemon.

From The Picayune Creole Cook Book, 1901, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

Cut two pounds of fresh fish of any kind, preferably the Redfish or Sheepshead. Take three medium-sized Potatoes and one onion and cut into slices, Take two ounces of salt pork, wash well and chop very fine. Put the pork into a frying pan, and when it is hot add the sliced onion. Smother slightly, and add chopped thyme, parsley, bay leaf, one clove of garlic, very fine, and Cayenne and black pepper to taste. Let this simmer for about ten minutes longer. Pour over this one quart of boiling water, and add fish and half a can of tomatoes and the potatoes. Season to taste, and cover the pan and let the contents simmer for half an hour. A half cup of milk may be added, if desired. Take oyster crackers, place in a bowl and pour the chowder over and serve hot.

From The Picayune Creole Cook Book, 1901, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

Matelote d’Anguille is a famous old Creole dish, The following is the old Creole recipe, and when once eaten after this mode of preparation, there is seldom a refusal to give the eel its due credit as a dish fit for the most fastidious gourmet. Clean and skin the eel, using about two pounds. Cut in one-inch or twoinch pieces, as desired. Take one large onion and a half pint of button onions, or a clove or garlic, and chop fine. Make a roux with one tablespoonful of lard, adding, when hot, the chopped onions and parsley, and gradually adding, when these begin to brown, the two tablespoonfuls of flour. Pour in one cup of warm water and a can of mushrooms. Add a pint of oyster stock or oyster ‘water, and let cook awhile. Season to taste with Cayenne and salt, adding the bay leaf and thyme. When it boils, add the eels that have been thoroughly cleansed and placed in cool water and allowed to stand about fifteen minutes. When these are added to the matelote, let it simmer about an hour. Serve with fancy garnish of Croftons.

From The Picayune Creole Cook Book, 1901, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

Clean and skin the eel and place in boiling water and vinegar till thoroughly disgorged. Cut into lengths of two inches. Wipe dry. Beat two eggs well and add mashed bread crumbs. Roll the eel well in this preparation and fry in hot lard, following implicitly the directions given for frying, and remembering that the fish must always swim in the grease. Drain off all grease and serve on a bed of Eels a la Maitre d’Hétel

From The Picayune Creole Cook Book, 1901, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

Cut and clean the eel as directed and boil about twenty minutes in salt and water, putting a great quantity of salt into the kettle, and adding the thyme, bay leaf, cloves, allspice, chopped onion, and garlic. Remove the eels after cooking twenty minutes and serve on a dish garnished with parsley and fried potato balls. Serve with a Sauce a la Maitre d’Hdtel (see recipe), only be careful to add about a half cup of lemon juice to the sauce. EE

From The Picayune Creole Cook Book, 1901, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

Clean and skin the eels and put in a pot of boiling water. To be sure that they disgorge thoroughly add a cup of hot vinegar. After boiling fitteen minutes, take them out and cut into three-inch pieces. Take one tablespoonful of butter, put into a frying pan, and add the eels and one can of mushrooms poured over. Add two tablespoonfuls of flour rubbed smoothly in butter as the eels begin to fry. Add parsley, thyme, bay leaf, sweet basil, and an onion minced like the herbs, very fine. As the grease rises, floating, skim it off. Add a little Cayenne, and salt to taste, if necessary. When quite done, take the yolks of three eggs and mix thoroughly with the juice of two lemons. Take the eels off the fire and add the lemon juice and eggs and be careful not to set back on the fire when once these are added, or the eggs will! curdle. Place on a dish and garnish with Croftons and slices of lemon and

From The Picayune Creole Cook Book, 1901, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Take a fine young Stingaree and cut off the tail. Cut the wings from the body and throw away the rest of the fish, Throw the wings inte boiling water and parboil them. When boiled ten minutes, take them out of the water and then take all the skin off. The flesh will then become as white as snow. Put one tablespoonful of butter in a frying pan and let it brown without burning. When a nice coffee color, add a handful of chopped parsley and let it brown for a half minute. Then add the juice of ohe lemon or @ spoonful of French vinegar. Pour this over the fish, salt and pepper to taste, and serve hot. This is a dish much affected by Creole connoisseurs.

From The Picayune Creole Cook Book, 1901, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Prepare the Stingaree wings as directed in the above recipe. Cut them into square pieces of about three inches and let these soak in the vinegar which has been charged with the salt and minced parsley. Then roll in egg and bread crumbs and fry in boiling lard. Drain and serve on a bed of fried parsley with the Sauce Poivrade. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Cut off the tail of the Stingaree. Cut off the wings, and throw the rest of the fish away. Throw the wings into boiling water charged with salt, and Parboill them for fifteen or twenty minutes. Then take them out of the water and skin thoroughly. Place in a heated dish and pour over a Caper

From The Picayune Creole Cook Book, 1901, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Fish eggs are a great delicacy for dinner or breakfast table. The only eggs of fish that are used as an epicurean dish in New Orleans are the Roe of the Green Trout. These are exceedingly fine and delicate and are prepared after the following manner: First wash the eggs well and cut out fibers; butter a nice agate dish, and lay the Roe in the dish. Split them open, if large, and put a dot of butter on top of each. Sprinkle nicely with salt and pepper; place in the oven, bake a few minutes, and serve hot with lemon juice.

From The Picayune Creole Cook Book, 1901, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

legs are highly prized as a delicacy by the Creoles. Properly cooked, they are much more delicate than chicken and a great dish at dinners. It must be remembered that only the hind legs of the frogs are used, which must be first skinned and then thrown into boiling water for five minutes. Then take them out and put in cold water. When cold, take out of the water, and wipe dry with a clean towel. They are now ready for cooking.

From The Picayune Creole Cook Book, 1901, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

3 Eggs. A Cup of Sifted Bread Crumbs. 2 Gills of Milk or Fresh Cream. % of an Onion Chopped Very Fine. Take a half dozen Frogs, the more delicate the better. Cut off the hind legs and skin. Scald the legs about four minutes in boiling water, adding salt and lemon juice to the water. Then take out and dry with a clean towel. Beat the yolks and whites of two or three eggs, and mix in bread crumbs sifted. Have ready a pot of heated lard. Rub the Frog legs well with pepper and salt, dip in eggs and crumbs, and put into the pot of hot lard. Let them fry to a nice golden brown. Then make a sauce as follows: Take one tablespoonful of flour, one very large tablespoonful of butter, two gills of fresh milk or cream, and a half teaspoonful of salt. Put the butter in a saucepan over the fire. As “soon as it melts add the flour, which has been rubbed smoothly. Stir in gradually and when blended, add by degrees the boiling milk, stirring constantly to prevent burning. Then take a teaspoonful of chopped parsley and a half of a chopped onion that has been well grated. Have ready two fresh eggs, beaten in a bowl. Warm the Frogs’ legs in the sauce, and when it begins to simmer stir the sauce briskly into the eggs. Set them back on a low fire for a minute or two, being careful] not to let the sauce boil after the eggs have been added, else they will curdle the sauce. Serve hot.

From The Picayune Creole Cook Book, 1901, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

Scald the Frogs’ legs about three minutes in boiling ‘water and add a half cup of lemon juice and salt. Take out of the water and dry with @ clean towel. Season with salt and peppér and dip into a batter made of the well-beaten yolks and whites of two eggs and sifted bread crumbs. Pat the Frogs well and drop into the Jard, heated to a boiling point, and fry to a golden brown. Take them from the lard and drain well by placing on soft brown paper, heated. Place a snow-white, folded napkin in a dish, and lay the frogs upon it and garnish with fried parsley and sliced lemon, or place the Frogs in a bed of fried parsley laid in the dish and garnish with decorated radishes and sliced lemons.

From The Picayune Creole Cook Book, 1901, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 66 in the book

Clean and skin the Frogs; scalé well in boiling lemon juice and salt. Dry with a clean towel. Mix thoroughly a little black pepper, salt and olive oil, or butter melted, and rub the frogs thoroughly, rolling them over and over. Take out and put on a double wire broiler, being careful to turn frequently to prevent scorching. When done, place in a platter of delicate lettuce leaves or parsley and garnish with sliced lemons and olives.

From The Picayune Creole Cook Book, 1901, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 66 in the book

Take the legs of one dozen Frogs and prepare the same as for frying. Take a tablespoonful of butter and put in a frying pan. When it begins to melt, add a tablespoonful of flour and stir constantly. When it begins to brown nicely, add a half pint of water and a pint of oyster water. Throw in the Frog legs as it begins to boil, and add salt and pepper, a little Cayenne, a sprig of thyme, bay leaf and sweet marjoram, eight or ten allspice, one clove. Let it simmer about fifteen minutes and take off the fire. Have ready the yolk of a beaten egg, and add, blending well, and serve immediately with garnishes of Crofitons, fried in a little butter, with oysters laid upon them.

From The Picayune Creole Cook Book, 1901, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 66 in the book

Allow six oysters to each person where the bivalve is used to begin the dinner or breakfast. Have the oys- * ters opened in their shell and remove one-half of the shell. Drain the water from the oyster shell, without disturbing the oyster, place in plates with cracked ice, and garnish with a quarter of sliced lemon in the center of each plate. Serve with black pepper and Cayenne, if desired, or the famous Maunsell White, sold in all New. Orleans oyster saloons. A half cup is given as “lagniappe” by the dealers to their customers. Dainty rolls of fresh butter and oyster crackers are served with raw oysters, Oysters Served in a Block of Ice Huttres eur la Glace 6 Oysters to Each Person.

From The Picayune Creole Cook Book, 1901, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

Have your dealer send a square block of ice of the size desired and make a hollow in the center of the block by placing a flat-iron on the top, scooping out with the iron the shape desired. Then place a folded napkin on a platter and stand the block of ice upon it. Pepper the oysters nicely with Cayenne and black Pepper, and place in the ice. Then take sprigs of parsley and decorate the platter, placing between decorated radishes, and alternate slices of lemon and serve the oysters with lemon cut in quarters. Smilax may be substituted for the parsley or mixed with it. The cavity should be square and deep, leaving walls of ice about two inches in thickness.

From The Picayune Creole Cook Book, 1901, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

Sliced Lemon and Sprigs of Parsley to Allow six or eight oysters to each person. The oysters must be large and fat, else they will shrivel to nothing in cooking. Drain the oysters through a colander, lay them on a dish and wipe with a dry, clean towel. Melt butter and dip in the oysters, seasoned well with salt and Cayenne on both sides. Have ready the gridfron (use always the double wire broiler) and test the heat by dropping @ little water on it. If the water hisses, the broiler is quite ready. Place the broiler in a warm place— just over the oven will do. Butter and Place the oysters on it. Return to @ moderate fire. As soon as the oysters are browned on one side, turn on the other and brown. Have ready a heated dish and serve the oysters, pouring on them melted butter and chopped parsley (chopped very fme). Garnish with sprigs of parsley and sliced lemon and serve immediately. Broiled Oysters on Toast Huitres sur Canapés 6 or 8 Oysters to Each Person. Salt and Pepper to Taste. 6 or 8 Pieces of Buttered Toast or

From The Picayune Creole Cook Book, 1901, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

2 Tablespoontuls of Melted Butter. Broil the oysters according to the recipe given above. Have ready a heated dish; sprinkle the oysters with salt and pepper and pour over melted butter. Serve on small pieces of buttered toast, or milk toast. Sprinkle with finely-chopped parsley.

From The Picayune Creole Cook Book, 1901, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

6 or 8 Squares of Buttered Toast. Drain the oysters and allow about one pint of the oyster liquor to each two dozen oysters. Have ready a porcelaih-lined saucepan and put the liquor on to boil. As the scum rises skim it carefully. Put one tablespoonful of butter into a frying pan, and when it begins to heat, add gradually two tablespoonfuls of sifted flour. Mix well and brown. Pour over this the oyster liquor and stir constantly till it begins to boil, seasoning with salt and pepper (Cayenne) and parsley chopped very fine. Stand the sauce in a vessel in hot water (bain-marie) until wanted, and proceed to broil the nn) oysters in the same manner as in the recipe first given. Place squares of buttered toast in a dish, lay the oysters on top, pour over the sauce, an@ serve immediately.

From The Picayune Creole Cook Book, 1901, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

Have, ready a furnace with redhot coals; take fine sliced breakfast bacon and cut into thin slits about the size of the oyster. Drain three dozen large fat oysters; take a long skewer of silver or metal that is not dangerous, and string it first with a slit of bacon and then an oyster, alternating this until it is filled, the extreme ends terminating with the bacon. Then hold the oysters over the clear fire and broil until the edges begin to ruffle, when they are done. In the meantime prepare some drawn butter by placing about a tablespoonful in a cup before the fire to melt; place the oysters in a hot dish, alternating with slices of bacon, sprinkle with pepper and salt, and pour over the drawn butter mixed with about one tablespoonful of parsley, chopped fine; garnish with slices of lemons and whole olives, and serve. The oysters and bacon may be served on the skewers, if they are not charred or blackened; but the other is the far daintier method.

From The Picayune Creole Cook Book, 1901, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Take three dozen fine oysters; blanch in their own water and drain. Chop a tablespoonful of fine parsley, bay leaf and thyme, using a sprig each of the latter and a sprig of sweet basil. Cut up two shallots very fine and add. Place a tablespoonful of butter in a saucepan; add a little oyster juice sauté, or shake the oysters without making a bouillon. When two minutes have passed, take off the stove, place the oysters in the well washed shells, sprinkle over a little bread crumbs, and put on top of each a pinch of butter. Have ready the gridiron or broiler very hot; place the shells between the double broiler, set over the fire to broil for about four or five minutes, and serve with delicate garnishes of asparagus tips and sliced lemon,

From The Picayune Creole Cook Book, 1901, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Wrap each oyster in a very thin slice of breakfast bacon. Lay on a broiler over a baking pan in a hot oven. Remove when the bacon is brown, Each must be fastened with a wooden toothpick. Serve with minced parsley and pepper sauce, or “Sauce Piquante. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Drain the oysters, allowing about six or eight to each person to be served. Salt and pepper and then roll oysters in bread crumbs, grated very fine. Drop in the frying pan of boiling lard, having sufficient lard to allow the oysters to swim in the grease. Remove when a golden brown and place on brown paper and drain. Serve on a platter garnished with parsley or on a bed of fried parsley.

From The Picayune Creole Cook Book, 1901, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

Select the firmest and largest oysters allowing six or eight to each person, Drain in a colander and dry with a soft linen towel. Beat an egg thoroughly and mix with a glass of milk and a half teaspoonful of salt and pepper. Mash bread crumbs or crackers in another dish. Dip the oysters one by one in the milk and roll gently in the bread crumbs, patting softly with the hands, and drop into a deep frying pan, with sufficient lard or butter oil for the oyster to swim in it. In from three to five minutes the oysters will be done. The time given will allow them to fry to a nice golden brown, and it will not be necessary to turn them if the oil in the pan is deep enough. Take them out with a skimmer, being careful not to break, and drain on a piece of soft brown paper. Serve on a bed of fried parsley, with garnishes of sliced lemon and pickle. Bread crumbs are far preferable to crackers. Butter is often used in frying oysters, but the butter ofl is found by experience to be better than either lard or butter. Some also use cornmeal instead of the bread crumbs, but there is no comparison as to results,

From The Picayune Creole Cook Book, 1901, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

4 Dozen Large Oysters. spoonful of Butter. 1 Pint of Oyster Liquor. 1 Pint of Rich Cream or Milk. Take about four dozen large oysters, drain in a colander. Mix one tablespoonful of flour and one of butter together. Put one pint of oyster liquor on the fire and add the flour and butter blended. Have ready in another saucepan a pint of rich, hot cream. After five minutes, add this to the oyster liquor, always using a double-boiler, stirring constantly to prevent burning. Salt and pepper to taste. Let it boil up once and then add the oysters. After three minutes serve. This is a very delicate dish.

From The Picayune Creole Cook Book, 1901, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

Drain the oysters well and dry with a towel. Sprinkle them with pepper and salt, and roll in a little flour. Place the bacon, cut into thin slices, in a frying pan, and let all the fat fry out. Remove the bacon from the pan and place in the oysters, covering the bottom. As they turn a golden brown on one side, turn over on the other. Serve on squares of buttered toast, with garnishes of olives, pickles and sliced lemon,

From The Picayune Creole Cook Book, 1901, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

Toast five or six slices of bread to a nice brown and butter them on both sides. Drain the liquor from the oysters and put it in a saucepan. When hot, add a large lump of butter. Have ready a baking dish and place the toast within; lay the oysters on the toast, having seasoned well with salt, Cayenne pepper, chopped parsley, bay leaf, mace and cloves. Put the liquor of the oysters over the toast until it is well absorbed. Set it in an oven and bake for five or six minutes with a quick fire.

From The Picayune Creole Cook Book, 1901, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

and Sliced Lemon and Olives to Take three dozen fine, large oysters, drain and chop them into middling fine pieces. Rub together one tablespoonful of butter and two tablespoonfuls of flour, very smoothly. Place in a double-boiler a half pint of cream, and, when it is coming to a boil, stir in the flour and butter. Have ready the yolks of two eggs well beaten, and, as soon as the milk bolls, take from the fire and add the eggs, one tablespoonful of parsley chopped fine, one bay leaf chopped fine, mace, and a sprig of finely-chopped thyme. Add salt and Cayenne to taste, and add the oysters. Take the deep shells of the oysters, which have been washed perfectly clean, and fill with this mixture; sprinkle lightly with bread crumbs; put a pinch of butter and set in the baking pan and The oven should be very and only five minutes are needed for the browning. Serve the oysters thus baked in their shells, and garnish the dish with sprigs of Parsley or asparagus tips, olives and sliced lemon. on top, brown. quick,

From The Picayune Creole Cook Book, 1901, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

Take four dozen fine, large oysters and drain the oyster liquor into a saucepan, being careful to extract all pieces of shell, and set it to boil. Wipe the oysters dry with a clean towel. Put in another saucepan one tablespoonful of butter and let it melt; then add two tablespoonfuls of flour, stirring constantly and _ rubbing smoothly; do not let it brown. Add about one gill of rich cream, or two gills of good milk, to the boiling oyster juice, and stir all this into the flour slowly, avoiding the formation of any lumps, and stirring constantly. Let this boil about two minutes. Take one-half teaspoonful of curry powder and a pinch of cornstarch or flour and rub smoothly with a few drops of cold milk. Stir this into the oyster juice; season & la Creole with Cayenne, salt, chopped thyme, etc., and, as it boils up, drop in the oysters; let them cook about three minutes and serve on a dish with a border of Louisiana rice, boiled so as to appear like snowflakes, the grains standing apart. Sprinkle chopped parsley over the oysters to form a garnish.

From The Picayune Creole Cook Book, 1901, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

Prepare as in the above recipe for Curried Oysters, omitting the curry powder. Having dropped the oysters into the boiling oyster juice, remove from the fire after cooking three minutes. Beat well the yolks of two eggs with two tablespoonfuls of rich cream, add to the oysters, and serve with toasted and buttered Croftons, garnish with sliced lemons and sprigs of

From The Picayune Creole Cook Book, 1901, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

ine. Scald the oysters in their own water. Drain and mince, but not too fine. Put into the saucepan a tablespoonful of butter, and, when melted, add the parsley (chopped fine), the herbs and the mushrooms. Then add the flour, which has been rubbed smoothly in a gill of oyster juice. Mix thoroughly, and then add the minced oysters, and stew gently until the sauce is absorbed and the mince forms a thick batter. Be very careful not to scorch. Remove from the fire and put in the yolks of the eggs, which have been beaten smoothly in the cream, Set it back on the fire and let it remain about one minute, and serve on large toasted and buttered Croftons, with garnish of lemon and parsley and olives.

From The Picayune Creole Cook Book, 1901, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

Boil the,oysters about two minutes in their own liquor, dropping them in the liquor as it comes to the boiling point. Pass them through a “Sauce Piquante,” rolling nicely. Mix the melted butter and the chopped parsley, thyme, etc., the shallots chopped very fine, and moisten well with a little oyster juice; chop the mushrooms fine and add. After it is reduced, having been stirred constantly, select the finest and largest shells of the oysters, which have been cleaned well, and place in each four or six oysters, pouring the sauce over each, filling nicely, in pyramidal shape; Place on each @ bit of butter, and set in the stove for about five minutes, or over a gridiron on a slow fire for about ten minutes. Serve in the shells, with garnish of parsley and lemons, sliced.

From The Picayune Creole Cook Book, 1901, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

Clean the oyster shells thoroughly, set them on the top of the stove or place in a baking pan until the shell is easily removed. Remove the flat outer shell, Butter the oyster in the deep shell and serve very hot with salt and pepper. In old Creole families roasting parties were often given and there was always a frolic in the kitchen, the belles and beaux vying with one another in roasting the delicious bivalve. As the shells open put in a ttle butter. The oysters were sent ‘to the table in their shelis; by a quick movement the outer shell was removed, and they were eaten with pepper sauce or pepper, salt and vinegar.

From The Picayune Creole Cook Book, 1901, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

The largest and finest oysters are used for this purpose. Drain the oysters, heat a deep frying pan, drop in a generous lump of butter. When it melts, add the oysters, covering and shaking the pan constantly over a hot ~ fire. Have ready a dish well buttered and nicely garnished with parsley and lemon slices. When the oysters are brown, turn quickly into the dish and add salt and pepper and melted butter, into which you have dropped finely-chopped parsley, and serve hot.

From The Picayune Creole Cook Book, 1901, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

This is a favorite way of eating oysters in New Orleans. Have ready a pot of boiling water. Drain the oysters in their shells and put them in estes a shallow tin pan, with a perforated bottom. Cover and put them over the steamer, let stand about ten minutes; put them into a hot dish, season with pepper and Cayenne and serve with drawn butter sauce. If you have no perforated tin, steam the oysters in their shclls. Wash the shells thoroughly on the outside, place the oysters in the steamer and cover, letting them remain about fifteen minutes over the boiling water, or until the shells open easily, then serve. A steamer may be improvised by using a colander and a closely fitting pot lid. The steamed oyster must-be eaten when very hot to be appreciated in all its flavor. \

From The Picayune Creole Cook Book, 1901, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

Take two dozen large oysters, drain in a colander and remove any pieces of shell or grit that may adhere. Chop the oysters fine. Break two eggs and beat until very light. Then add a cup of milk and rub in smoothly two cupfuls of flour and one teaspoonful of salt. Beat until perfectly smooth. Add one-half teaspoonful of good baking powder. Mix well and then drop in the oysters, which ‘must be dry. Next drop into boiling lard or oil. When browned on one side turn on the other, being careful not to use a fork or to pierce them, as that would render the oysters and fritters heavy. Use a skimmer in removing from the pot, and drain on brown paper. Serve on a dish in which you have placed a folded napkin and garnish with sprigs of parsley and asparagus tips.

From The Picayune Creole Cook Book, 1901, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

Cook two dozen large oysters in all their own liquor. Stir constantly and boil for about five minutes. Remove from the fire. Take out the oysters and chop very fine: Put them into a saucepan with about one gill each of rich cream and oyster liquor. Rub together two tablespoonfuls of flour and one of butter. Add this and the oysters to the boiling milk and cream. Stir until it thickens and boils. Then add the yolks of two eggs. Stir this over the fire for about one minute, and then take “off and add parsley, chopped fine, salt and Cayenne. Mix well and place in a dish to cool. Then roll in a beaten egg to bind it and form in cylinders of about a finger in length. Roll in bread crumbs mashed fine, and fry in boiling lard or oil.

From The Picayune Creole Cook Book, 1901, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

Boil the oysters about three minutes in their own liquor. Drain’ and chop the oysters fine. Take a half cup of the liquor in which the oysters have been boiled, set it on the fire and add the chopped oysters. Then add the half cup of cream, the chopped mushrooms, and the minced chicken. Stir thoroughly into this boiling mixture the butter and flour which have been rubbed smoothly. Add the chopped parsley, onion juice, salt and Cayenne and mix well. Then add the yolks of the eggs, well beaten. Let it cook about two minutes and turn it out into a dish to cool. When cold, roll into cylinders about two inches in length and one inch in diameter. Pass through bread crumbs and fry in boiling lard. Serve immediately on a bed of fried parsley.

From The Picayune Creole Cook Book, 1901, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

and Lemon Juice. Prepare a puff paste (see recipe) and lay on the ice to cool. Boil the oysters in their own liquor. Drain, put the butter in the saucepan, and when it is heated, add the grated onion and rub in the flour until smooth. Add a gill of mushroom juice and pepper, salt and Cayenne to taste and the mushrooms chopped in quarters. Then add the oystérs and let all stew about five minutes, adding the lemon juice. A tablespoonful of cream will improve the oysters. If this is used, omit the lemon juice. Line the small tins with the puff Paste and put in each three or four oysters according to the size of the paste. Cover with the paste and bake in a quick oven about fifteen minutes. To make the open pf&tés so much used at luncheon and entertainments in New Orleans, cut the puff paste into round cakes. Those intended for the bottom crust should be about a little less than an eighth of an inch thick.’ Those intended for the upper layers should be a little thicker. Take a small biscuit cutter and remove a round paste from the center of these latter. This will leave a nice ring. Carefully place this upon the bottom crust, and then a second ring, ~ until the cavity is deep enough to hold several oysters. Lay the pieces that have been extracted into a pan with these and bake to a fine brown in a quick oven. Then take out and fill the cavities with the oysters prepared as above, fit‘on the tops very lightly. set in the oven a second or two and

From The Picayune Creole Cook Book, 1901, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

1 Slice of Grated Bread. Take an earthen dish which will hold about three and a half pints and line the sides with rich pie.crust. (See recipe for Pie Crust.) Set in the stove and let it bake a few minutes. In the meantime take about one pint and a half of the oyster Nquor and put on the fire, after having drained well. Add the seasonings of chopped herbs and Cayenne. Rub a tablespoonful of flour into the butter and add to the liquor, stirring constantly. Mash the grated crumbs; add to this, and mix well. Chop the hard-boiled eggs fine. Then pour the oysters into the pan of pie crust, sprinkle some of the chopped eggs and grated bread crumbs over, and put a teaspoonful of butter in small bits here and there over all. Then roll out very fine and thin a layer of the pie crust. Place this over the preparation and ornament here and there, all around, with neat notches or designs, which can be easily formed with the end of a spoon or the prongs of a folk. Cut a hole in the center in the shape of the letter X. Set in a moderately quick oven and bake till brown. In the meantime, melt one tablespoonful of butter, add the remaining oyster liquor and season with pepper and salt. When it is about to come to a boil, add one-half cup of rich, hot cream or boiled milk and when the Pie is nearly brown, put a funnel into the opening in the center and pour in as much of the liquor as the pie will hold. Place a delicate garnish of pastry leaves over the whole and bake a minute or so longer. If there is any sauce left over, serve it with the pie. Great care must be taken not to have the oysters over done. For this reason the upper crust is often baked Separately, as the bottom of the pie may be filled with the ingredients and the upper crust placed on later. Else the raw oysters are placed in layers in between the crusts. But they are liable to become too dry when used in this way.

From The Picayune Creole Cook Book, 1901, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

Oyster Salad is a favorite lunch dish. Boil about four dozen large oysters in their own liquor, season with salt and pepper. Drain and set aside to cool. Take two crisp heads of lettuce leaves and arrange nicely in the salad bowl Turn the oysters aS into the center of the leaves and pour over them the following dressing: Take the yolks of three raw eggs, half @ teaspoonful of mustard, and a little salt; beat these together until they begin to thicken, and add gradually olive oil, as in making Mayonnaise, until it begins to thicken. Add a little vinegar to thin and serve with the oysters.

From The Picayune Creole Cook Book, 1901, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

Boil the oysters in their own liquor until the edges begin to ruffie. Then take a half pint of white wine vinegar and a half pint of the oyster water and set to boil, adding the blades of mace, cloves, allspice, pepper corns and a dash of Cayenne. Salt to taste. As soon as they come to a good boil, pour in the oysters. Care must be taken to have the oysters very cold, as they will make the pickles slimy otherwise. After adding the oysters to the boiling liquid, set it aside to cool and serve very cold. This is a delicious Creole luncheon dish.

From The Picayune Creole Cook Book, 1901, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 75 in the book

Take delicate French loaves of bread and cut off, lengthwise, the upper portion. Dig the crumbs out of the center of each piece, leaving the sides and bottom like a square box. Brush each corner of the box and the bottom with melted butter, and place in a quick oven to brown. Fill with broiled or creamed oysters. Cover with the bread lid and serve.

From The Picayune Creole Cook Book, 1901, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 75 in the book

Select fine, large River Shrimp for this purpose. Into a pot of water put a great quantity of salt, almost enough to make a brine. “Pepper” a great bunch of celery and celery tops, chopped fine; two dozen allspice, two blades of mace, one dozen cloves, mashed fine; thyme, parsley, bay leaf, chopped fine; Cayenne and a red pepper pod. When this has boiled so that all the flavor of the herbs have been thoroughly extracted, throw in the Shrimp. Let them boil twenty ern] minutes, then set the pot aside and let the Shrimp cool in their own water. Serve in a platter on a bed of cracked ice, and garnish with parsley sprigs. This dish is always served as @ preliminary to a meal. A great deal of salt is required in boiling, as the Shrimp absorb but little, and no after addition can quite give them the same taste as when boiled in the briny

From The Picayune Creole Cook Book, 1901, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 75 in the book

Checretes @ la Créole 100 Fine Lake Shrimp. 1 Large Onion. 1 Tablespoonful of Butter. 1 Can of Tomatoes or 12 Fresh Ones. 4 Celery Stalks, 1 Clove of Garlic, 1 2 Bay Leaves. Salt and Pepper to Taste. Get about 100 large Lake Shrimp for this recipe. Boil the Shrimp first according to the recipe given above, and then pick off the shells, leaving the Shrimp whole. Chop fine one large onion and brown it with a tablespoonful of butter. Add a can of tomatoes or twelve large, ripe tomatoes. chopped fine, in their own liquor. Stir well and brown lightly. Then add three or four stalks of celery, a clove of garlic, a dash of Cayenne, a sprig of thyme, two bay leaves, all chopped finely and seasoned with salt to taste. After this has cooked ten minutes add the Shrimp. Let them cook ten minutes longer and serve. Never pour water into stewed Shrimp, as the tomato juice makes gravy enough.

From The Picayune Creole Cook Book, 1901, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 76 in the book

recipe. Boll first according to the recipe given for Boiled Shrimp. Then take off the fire, pick off shells and season well. Take a pan of milk, season well with salt and pepper. After dipping the Shrimp well in this, roll them in grated bread crumbs or yellow cornmeal (the latter being preferable) and fry in boiling lard. The Shrimp must swim in the lard. When they are a nice golden brown take out with a skimmer and drain on heated brown paper. Serve on a hot dish on a bed of fried parsley and garnish with parsley tips and olives.

From The Picayune Creole Cook Book, 1901, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 76 in the book

Boil the Shrimp according to recipe. Butter a deep dish well and place in it a layer of grated bread crumbs or powdered crackers. Pick and clean the Shrimp and season well. Stew about a dozen tomatoes in a little. butter and season with pepper and salt. Place a layer of the tomatoes in the dish and then a thin layer of crackers or grated bread and over this a layer of Shrimp. Continue till you have four or five layers, the last being of the grated bread crumbs. Put little dots of butter here and there; place in the oven and bake till quite brown.

From The Picayune Creole Cook Book, 1901, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 76 in the book

them into a salad dish, season well eS with black pepper and salt and a dash of Cayenne. Then add two tablespoonfuls of tomato catsup to every half pint of Shrimp. Garnish with lettuce leaves and hard-boiled egg and

From The Picayune Creole Cook Book, 1901, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 76 in the book

to Garnish. Boil and pick the Shrimp, according to the recipe given. If River Shrimp are used, serve whole; if Lake Shrimp, slice in two, as they will be more dainty, and season well ‘with salt and pepper. Chop celery fine and add a little onion. Place the Shrimp in the salad dish and pour over all fine Mayonnaise Sauce (see recipe) and garnish with sliced hardboiled eggs, sliced lemon, beets and celery tops.

From The Picayune Creole Cook Book, 1901, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 77 in the book

A’ Shrimp Bush is a famous Creole hors d’oeuvre, and forms a very handsome table decoration also. Boil the Shrimp according to recipe. (See recipe Boiled Shrimp.) Take a glass fruit or cake stand, the fruit stand with several tiers being prettier. As Shrimp are small, they cannot be hung gracefully around the stand as in a Crawfish Bush. (See recipe.) They are, therefore, piled, first into a@ small deep dish, and a close cover is put on to press them down. They are then turned over and will be found clinging together in one solid mass, If a cake stand is used, set a glass bowl or goblet on it. Place the Shrimp on top of this glass bowl or goblet; then take dainty bits of celery tips and asparagus tips, and heap around as for a border. Another row is formed a little lower, and again intermingled with asparagus tips and celery tops, between which the pink Shrimp are gracefully placed and glimmer. The effect is very pretty. The Shrimp are served from the bush as an hors d'oeuvre. The effect of the pink against the green looks like a@ bush of green and red., CRABS,

From The Picayune Creole Cook Book, 1901, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 77 in the book

There is a science in eating the hard-shell Crab cooked in its own shell. The Creoles have reduced this to a fine point,,and a crab may be eaten without once using the fingers, if one only follows the following simple directions: How to Eat a Hard-Shell Crab Cooked in Its Shell. The shell and claws should be cracked in the kitchen, very gently, before being brought to the table, if the Crabs are boiled and served whole. By a delicate manipulation of the knife and fork remove the “apron” or “tablier,” which is the small loose shell running to a point about the middle of the under shell. Then cut the Crab claws off, still using the knife and fork, and finally cut the Crab into parts, and these again in two. Proceed to extract the meat from each quarter with the fork and eat with salt and pepper. It is considered quite “comme il faut’ to use the fingers, however, in holding ‘the Crabs, extracting the meat with the prongs of the fork.

From The Picayune Creole Cook Book, 1901, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 77 in the book

Proceed in the same manner as for boiling shrimp. Buy fine, large Crabs. The livelier they are the better for the Crabs must be alive when put into the pot. Throw into a large pot of water bunches of celery tops, stalks of celery chopped fine, four or five large sprigs each of thyme, chopped sweet basil, marjoram, chives, two dozen allspice, three blades of mace, three bay leaves, chopped fine; a pod of red pepper, a dash of Cayenne, black pepper and salt enough to make the water briney. When this has boiled long enough to have extracted all the flavor of the herbs, put in the crabs and let them boil rapidly for twenty minutes, or until the shells are a bright red, but not one minute longer than this, as they will become watery. Let them cool a little in their own water and then take out, strip off the ‘“‘dead man’s fingers,” crack the claws without breaking open, and pile high in a broad platter and serve with salt and pepper. Stewed Crabs, Crabee @ la Oréole 1 Dozen Large Live Crabs. 1 Stalk Chopped Celery. 1 Dozen Fresh_ Tomatoes or 1 Can. Thyme, Parsley, Bay Leaf, 1 Clove, Boil a dozen fine large Crabs about five minutes in order to kill them. Take them off the fire and when sufficiently cooled cut off the claws and crack, separating the joints. Remove the “apron” or “tablier” of the Crab and the ‘dead man’s fingers,” and take off the spongy substance. These are the portions that are uneatable. Remove the shell, cut the body of the crab into four parts, cutting down the center across. Chop a large onion very fine and brown with butter or lard, using a tablespoonful of either. Add a dozen fine, large, fresh tomatoes, chopped fine, in their liquor, and brown nicely, stir in chopped celery, thyme, parsley, one bay leaf, chopped fine; pepper and salt to taste, and a dash of Cayenne pepper. Add one clove of garlic, chopped fine. Taste and add more seasoning if necessary. Let the mixture cook ten minutes, then add the Crabs and let them cook ten minutes longer. Never add water to this sauce, as the liquor of the tomatoes is suffiecient and makes an excellent sauce. This is a fine fast-day dish. Serve with boiled rice or potatoes boiled whole.

From The Picayune Creole Cook Book, 1901, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 77 in the book

Boil the Crabs according to recipe. Cut off the claws and crack and cut the Crabs into quarters as for stewing. Season well with pepper and salt. Have ready a pint of milk. Mix pepper and salt in proportions of about two teaspoonfuls each. Have ready a fan of boiling lard and a plate of grated bread crumbs. Dip the Crabs into the milk and then roll in the bread crumbs and drop into the boiling lard, frying about ten minutes or until a golden brown. Serve on a platter with the claws piled in the center, the bodies of the crabs grouped nicely around, and garnish with sprigs of parsley. This is a deliclous way of serving Hard-Shell Crabs, Staffed Crabs,

From The Picayune Creole Cook Book, 1901, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 78 in the book

Boll the Crabs according to recipe. Clean and cut and pick out all the meat. Chop an onion fine; chop the thyme, bay leaf and parsley and hardboiled eggs, and mix well with the crab meat. Season highly with hot pepper and salt to taste. Put one heaping tablespoonful of butter into the frying pan and as it melts add the onion and fry it carefully without burning. Add the crab meat, and, if desired, the very small clove of garlic, chopped very fine. Let this fry about five minutes, stirring constantly. Mix thoroughly, fry three minutes longer, and then take off the stove. Stuff the crab shells, forming @ rolling lump in the middle. Sprinkle lightly with grated bread crumbs, and put a dot of butter.on top. Place in @ quick oven and let them bake about five minutes, or until a nice brown. The same or even better results are obtained by omitting the egg, many claiming that the delicate flavor of the crab meat is more daintily preserved without this addition. This is a delightful way of serving Crabs for luncheons, or where it is not necessary to make, as the Creoles say, “a long family dish.”

From The Picayune Creole Cook Book, 1901, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 79 in the book

Boil and pick the Crabs according Beat an egg thoroughly and add to the meat, which has been seasoned highly with Cayenne and salt to taste. Take one clove of garlic, chop fine and add, then sift into ‘this mixture fine grated bread crumbs or cracker crumbs, and mix thoroughly. Beat an egg, roll the Crabs into boulets or meat balls, and then bind by rolling lightly in the egg. Dip in the bread crumbs, grated nicely, and then drop into boiling lard, and fry until a pale golden brown, which wiil generally require about three minutes. The secret is to have them cooked just enough, for, as a rule, they are generally overdone. Wash and clean the shells thoroughly; wipe dry, set a boulet in the center of each and garnish prettily with sprigs of parsley and sliced lemon. This is a dainty dish for breakfast or luncheon, They must be served very hot. Crab Croquettes, Crabes cn Croquettes 1 Dozen Crabs. 1 Cup of Wet Bread, Squeezed Well. 1 Onion. 1 Clove of Garlic. 1 Bay Leaf. 1 Sprig of Thyme. 3 Sprigs of Parsley. Boil the Crabs clean and pick. Then season the meat well with salt and pepper. Chop the onion fine, also the herbs. Put a tablespoonful of butter in the frying pan, and as it melts add the chopped onion. When it begins to fry, add the crab meat, which has been mixed thoroughly with the chopped thyme, bay leaf, parsley and garlic and a dash of Cayenne. Add the bread, which has been thoroughly squeezed, and mix all and fry about three minutes. Take off the fire, and when cool form the mixture into cylindrical shapes of about two or three inches in length and one in‘ thickness. Roll in grated bread crumbs and fry in boiling lard. Serve hot on a dish nicely garnished with parsley and sliced lemon.

From The Picayune Creole Cook Book, 1901, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 79 in the book

Boil the Crabs according to recipe. Clean and pick out all the meat. Season well with salt and pepper and a dash of Cayenne. Chop the celery fine and mix with the crab meat. Place on a dish in pyramidal shape and pour over nicely a Sauce & la Mayonnaise. (See recipe.) Garnish tastefully with sliced hard-boiled eggs, sliced beets, asparagus or celery tips on top and around with sprigs of parsley and asparagus tips, with sliced lemon and sliced hard-boiled egg alternating. This is a delicious salad.

From The Picayune Creole Cook Book, 1901, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 80 in the book

Pick the boiled crab carefully, keeping the pieces as large as possible. Lay in a salad bowl. Mix a dressing of two tablespoonfuls of sweet oil, one of French vinegar, one saltspoon of salt, black pepper and Cayenne, according to taste, and pour over the crabs, which have been cooled in the ice box. Clean the lettuce well and put a row of crisp leaves around the edge of the salad dish. Garnish nicely with sliced lemon and hard-boiled eggs sliced.

From The Picayune Creole Cook Book, 1901, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 80 in the book

Boil according to recipe one dozen fine, large Crabs and pick out all the meat. Season nicely with salt, Cayenne and chopped thyme and bay leaf. Take stale bread and slice very thin. Lay in a little milk to moisten. Butter a baking pan and cover the bottom with a layer of bread. Then put in a layer of crab meat and lay over at intervals slices of lemon cut very fine and thin. Dot here and there with bits of butter, and then spread over another layer of bread. Then another layer of crabs, and repeat till the meat 19 used up. Lay on top a thick sprinkling of bread crumbs, dotted with butter. Place in the oven and bake for about twenty minutes. Serve hot

From The Picayune Creole Cook Book, 1901, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 80 in the book

The greatest care must be taken in preparing and cleaning the Crab. Wash carefully, removing all sand, but do not scald or blanch them, as this destroys the fine flavor completely. Remove the spongy, feathery substances under the side _ points. These are called the ‘“maneaters,” and are very irritating and indigestible. Remove also the sand bag or “sand pouch” from under the shells just between the eyes; also remove the “tablier” or “apron.” Then wash well in cold water, and dry with a towel. Take a pint of milk and season well with pepper and salt; season the crabs and soak them in the milk, rubbing thoroughly, so that the milk may thoroughly impregnate them. Take out and roll in a little sifted flour. Pat lightly with -the hand, shake off superfluous flour and fry in boiling grease, being always careful to have sufficient grease in the pan for the crabs to swim in it. When a delicate golden brown, take out with askimmer. Drain on a piece of heated brown paper, and serve on a bed of fried parsley, with garnishes of sliced lemon. Serve with “Sauce & la Tartare.” (See recipe.)

From The Picayune Creole Cook Book, 1901, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 80 in the book

It was a celebrated New Orleans chef who first decided to broil the Soft-Shell Crab. His success was great and “Crabes & la Créole” were in great demand at once at the hotels and restaurants. To broil the SoftShell Crab always use the double wire broiler. Clean the crab according to the method given above and wash in cold water. Dry with a towel and season well. Season a pint of milk with salt and black pepper, and soak the crabs in it so as to thoroughly impregnate them with the milk. Then pat Hghtly with a little “flour and brush over with melted butter. Place between the broiler and broil till a delicate brown over a slow fire. It will generally require about fifteen minutes to cook thoroughly. Serve on a platter, nicely garnished with parsley sprigs and lemon cut in quarters. Pour over the crabs a little melted butter and chopped parsley.

From The Picayune Creole Cook Book, 1901, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 81 in the book

Put the water on to boil, adding the chopped herb bouquet, one clove of garlic (chopped fine), one dozen allspice and six cloves, When the water has boiled long enough to have extracted all the juices of the herb bouquet, add the vinegar and salt— enough to make it almost briny, and Cayenne enough to make it hot. Then throw in the crawfish and let them boil about twenty minutes or until a bright red. Set them to cool in their own water and serve on a platter piled high in pyramidal shape, and garnish nicely with sprigs of parsley and sliced lemon. Serve with salt and pepper, oil and Chili vinegar, each person making the dressing as it suits his taste.

From The Picayune Creole Cook Book, 1901, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 81 in the book

Ecrevisses Gratinées @ la Créole 50 Crawfish. 2 Livers. 1 Bouquet of Fine Herbs. Boil according to recipe fifty large, fine Crawfish, When cooked, allow them to cool in their own water. Clean them, picking off the shells and leaving the Crawfish whole. Take out all the smallest ones, and cut off ‘tthe tail ends of the largest and place with the small ones; chop the remainder of the large Crawfish, and make a dressing with two chopped livers, parsley, the minced contents of one-half can of mushrooms, the bouquet of fine herbs, consisting of thyme, bay leaf, sweet marjoram, etc.; chop a half dozen shallots and add to the dressing, and season highly with Cayenne and salt and black pepper to taste. Cut up the yolks of two eggs and mix with a cup of the soft portion of bread, which has been wet and thoroughly squeezed of all water. Place two tablespoonfuls of butter in a frying pan and add the dressing when it begins to heat; cook about ten minutes and then place in the dish in which the Crawfish are to be served, making a bed of the dressing. Arrange with symmetry and grace the reserve Crawfish upon this bed; cover lightly with the rest of the stuffing, and dot with small bits of butter, after sprinkling with grated bread crumbs. Pour over all a Cream Sauce and the juice of a lemon. Place in the oven and let it bake about ten or fifteen minutes, and serve with Cream Sauce seasoned with lemon juice. (See recipe, Cream Sauce.)

From The Picayune Creole Cook Book, 1901, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 81 in the book

Select the female Turtle, as the meat is best. If bought alive from the market, clean according to recipe. (See recipe for cleaning Turtle.) Otherwise the butcher may prepare it, as is frequently done in the New Orleans market. Turtle meat is very irregular, therefore cut the meat into thick slices or steaks, about the size of a filet of beef, and batter down with the hands to make smooth and regular. Then fry in butter. Season well with salt and pepper and garnish with parsley and lemon, and serve with Currant

From The Picayune Creole Cook Book, 1901, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 82 in the book

Cut the meat of the Turtle about an inch in size. Chop an onion and put it into a saucepan, with a tablespoonful of lard to brown. As it begins to brown, add a tablespoonful of flour, one bay leaf, one clove of garlic and a sprig of thyme, chopped very fine. Mix this thoroughly with the turtle meat, then add a cup of water, and cook for half an hour.

From The Picayune Creole Cook Book, 1901, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 82 in the book

First, and above all, it is necessary to ‘‘dessaler la Morue,’”’ as the Creoles put it, or to remove every trace and appearance of the salt in which the fish has been put up. Always soak the Codfish at least overnight or twentyfour hours before using in cold water, changing the water as often as possible, to assist in removing the salt; and always boil on a hot fire fifteen or twenty minutes before making into any of the following dishes:

From The Picayune Creole Cook Book, 1901, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 82 in the book

Boil the Codfish about thirty or forty minutes, after soaking overnight; drain and serve with an Oyster Sauce, or Sauce aux Hultres, prepared as follows: Make a Cream Sauce (see recipe), only use, in this case, the strained juice of the oyster to blend the flour and butter, and add the rich cream or milk to make up the desired quantity. Scald the oysters in their own water about three minutes, and then add to the sauce, mixing thoroughly, seasoning with salt, pepper and Cayenne, using preferably celery salt; let it boil up once and serve with the boiled Codfish. Egg Sauce (see recipe) may also be used with Boiled Codfish, but is not to be compared to the Oyster Sauce.

From The Picayune Creole Cook Book, 1901, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

If the potatoes are not left over from the day before, wash and peel them and also the onion; boil the potatoes till tender; soak the fish overnight, and boil for twenty minutes, or until tender. Then cut the fish into pieces of about two or three inches in length. Put a tablespoonful of lard in the stewpan and lay in the potatoes and then the onions, and the Codfish on top; add enough cold water to cover the whole, and let it simmer until the fish is well cooked. Then take out the fish, and allow the potatoes and onions to simmer on. Remove -every piece of bone from the fish, and trim edges nicely. Dissolve in another stewpan the butter and flour, as directed abeve; let this simmer gently without browning, and then put in the potatoes, onions and fish in the order given above, pour over this the quart of cream or milk; let it simmer for about ten minutes more till the milk comes to a boil, and serve hot. tee:

From The Picayune Creole Cook Book, 1901, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

Soak the Codfish overnight, then boil twenty minutes, or until very tender; take out and cut into slices about one inch thick and dry with a clean towel, have ready a pint of milk and season well with pepper only; season the Codfish, rubbing a little black pepper to taste and a dash of Cayenne over it. Soak the fish in the milk, and have ready some crushed bread crumbs and a well-beaten egg; when the fish is well soaked, dip each slice first into the egg, and then in bread crumbs, patting lightly, and drop into the boiling lard; the fish must swim in the lard. When fried a golden brown, take out with a skimmer, drain off all fat, and serve hot on a bed of fried parsley, garnished with sliced lemon.

From The Picayune Creole Cook Book, 1901, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

then let it boil about forty minutes. Then take off, scald again and drain, and again scald and drain, allowing it to stand each time about four or five minutes before changing the water. Put one large tablespoonful of butter in the frying pan; when melted add the flour and blend, without browning; then add the milk, stirring constantly until it boils. Next put in the fish, seasoning highly with pepper and Cayenne. Let it boil about ten minutes longer, and take off the fire; ‘then add the yolk of an egg, which has been beaten thoroughly, and serve hot, with plain boiled potatoes buttered.

From The Picayune Creole Cook Book, 1901, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

Soak the Codfish overnight and boll until tender, Pour off this water, and scald again with hot water; pick fine, scald again and then drain thoroughly, pressing out all the water. Mash the potatoes, and mix in them about three rd tablespoonfuls of butter. Then add the Codfish and mix thoroughly, seasoning with about a teaspoonful of black pepper, and a dash of Cayenne to taste. Add to this the cream, and again mix. Mold the Codfish into round or oval balls; then roll in the egg, which has been well beaten, and pass through the bread crumbs, patting gently, and lay them in a frying basket and sink them deep into the boiling lard, having tested the heat with a bit of bread. The balls must swim in the lard. Otherwise drop into the boiling lard. When a golden brown, lift out the basket, or take out the balls with a skimmer; drain well of all the fat by laying on a heated brown paper, and then serve hot on a dish garnished with sprigs of parsley. This quantity will make about a dozen and a half balls or croquettes. There is no difference between the preparation of the Codfish Ball and the Codfish Croquette, but n.erely an alteration in the manner of molding, the croquette being oval or elongated, in cylindrical shapes, and the ball being molded round and a little flattened on top.

From The Picayune Creole Cook Book, 1901, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

Soak the Codfish well overnight, and in the morning boil for about forty-five minutes, until very tender. When you set it to boil, put the fish first in cold water. After it has boiled scald again thoroughly, pick out all the bones and set it away to cool. Then prepare a rich Tomato Sauce, according to the following directions: Take six large fresh tomatoes, or a half can of tomatoes, and add a heaping tablespoonful of butter, four sprigs of parsley, thyme and two bay leaves, all chopped very fine; add two chopped onions and a clove of garlic, chopped fine, that have been fried in a little butter. Now put the saucepan, with tthe sauce, into boiling water, and add pepper and Cayenne and a pinch of salt to taste. Stew very gently for about two hours or longer, if necessary. Then strain the sauce and make a@ roux with one tablespoonful of butter and two of flour; stir, let it brown lightly, and put it in the sauce. Boil about four minutes longer until rich and thick. Then fry the remaining large onion and clove of garlic, chopped very fine, in a gill of olive oil, or two tablespoonfuls of butter if the taste of the oil is disliked, and when it browns add this to the sauce with a red sweet pepper, finely chopped. Cut about a dozen Crottons, in dice or diamond shapes, from the soft part of the bread, and fry in boiling lard. Heat a dish, put in the Codfish, pour over it the Tomato Sauce, border the dish with the fried Crodtons, and set in the oven, allowing it to bake ten or fifteen minutes longer. The Spanish red peppers are the best for this sauce. Black pepper may be added if desired. ‘

From The Picayune Creole Cook Book, 1901, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

Salt Mackerel is either boiled or broiled, and either method of cooking according to the following recipes makes a palatable and delicately toothsome dish.

From The Picayune Creole Cook Book, 1901, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

in the morning take out of the water, wash thoroughly, removing every portion of salt, and wash again. Have ready a deep pan of boiling water: place the Mackerel in it and let it boil ten or fifteen minutes until done, which can be known by the flesh beginning to part from the bones. Serve whole on a platter garnished with parsley. Pour over the Mackerel melted butter and chopped parsley, and bring to the table very hot. Mackerel boiled or broiled is a very nice breakfast dish on fast days. Serve with potatoes, boiled whole or made into croquettes.

From The Picayune Creole Cook Book, 1901, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

EE boiling water. Have ready some milk, seasoned well with black pepper, and soak the Mackerel in the milk until thoroughly impregnated. Take out and wipe dry with a towel. Then smear the Mackerel with butter, and place between a double broiler, over a slow fire, broiling about fifteen or twenty minutes, the under side being allowed to broil first. When done, take off and pour over it melted butter and chopped parsley; garnish the dish with sprigs of parsley, sliced lemons and olives, and serve hot. A Cream Sauce may be also served instead of the butter, and makes a delicious dish.

From The Picayune Creole Cook Book, 1901, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

To one can of Salmon allow two good-sized heads of young lettuce. Make a bed of the crisp hearts of the leaves, and tear the other leaves into small pieces with a fork, making very delicate shreds. Drain the oil from the can of Salmon, and separate the fish into flakes. Take a cupful of boiling milk, a tablespoonful of butter and two of flour, and stir over the fire until quite smooth. Add to this a tablespoonful of chopped parsley and the Salmon. Season with pepper and salt, and let it cook about ten minutes. Set away to cool, and then place on the bed of lettuce leaves.

From The Picayune Creole Cook Book, 1901, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

(see recipe), and garnish nicely with sliced hard-boiled eggs, celery tips, etc., and serve.

From The Picayune Creole Cook Book, 1901, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

The Salted Herrings, such as come to New Orleans, must first of all be soaked thoroughly’ overnight, or longer, to take away all salt. Then they are cleaned nicely and broiled and served with a cream sauce or drawn butter sauce, preferably the former. They are also cut into filets and eaten without further cooking, or - “Cru,” as we say here, and also as an hors d’oeuvre.

From The Picayune Creole Cook Book, 1901, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

Salade d’Anchois This salad is a dainty dish for luncheon or supper. Have an oval dish and arrange the Anchovies, drained of oil, crosswise on a bed of erjsp lettuce, or of chopped water? cress. Surround with a border of chopped whites of eggs and a similar border of chopped watercresses, and pour over all a sour French Dressing. (See recipe.) Anchovies are used as an hors d’oeuvre, jj Y/\ 7, MUN om, Meats are, of course, common to every clime and country, but not every. People have the palatable and appetizing methods of preparation that have been handed down to the Creoles of Louisiana by their French and Spanish ancestors and so modified and improved upon that it may be said that they have created a new school of cookery in the choice preparation and serving of beef, veal, mutton, pork and venison. Our “roties” or roasts, our methods of broiling, our delightful “ragofts,” our famous “grillades,” our unique “daubes,” in a word, our dozen and one nutritious and agreeable combinations of meats, with vegetables, and our unequaled manner of seasoning, have given to the Creole kitchen a fame that has been as lasting as well deserved. The Creoles have discovered that almost any portion of the beef from the head to the tall may be delicately and temptingly Prepared, so as to please even the most fastidious Ppalates. They have reduced the science of cooking meats to a practical system which enables the family of moderate means to live not only economically, but with much real luxury.

From The Picayune Creole Cook Book, 1901, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

Always remember that Beef and Mutton must be cooked rare, and Pork and Veal well done. Beef should always be roasted, broiled or smothered, Mutton may be roasted, broiled, boiled or stewed. Veal may be roasted, stewed, smothered or fried, when cut into chops. Pork is always roasted or fried. Ham is broiled, boiled or fried. Bacon is broiled, fried or boiled, the latter when cooked with vegetables, Venison is roasted or made into “ragott,” like Beef a la Mode, and the cutlets are broiled. The meat of venison should be of fine grain and well covered with fat. If the venison is very young, the hoofs are but slightly opened; if old, the hoofs stand wide apart.

From The Picayune Creole Cook Book, 1901, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 86 in the book

The first four ribs of the beef are always the best for a roast. The tenderloin lies here, and three g00d ribs or a “full cut,” as the butchers term it, should be enough to make a roast for a family of six. Always remember that if the roast is cut too thin the juices dry too rapidly and the exquisite flavor ig gone. After the ribs come the sirloin and the spine bone as second and third choice. Have the butcher skewer the Toast so that it will have a nice shape when it comes on the table, and will retain ail the juice of the beef. Leave the bones in the roast, as the meat will be far Sweeter than when taken out. Rub the meat well with salt and Pepper, dredge slightly with lara and set in a hot oven, The heat of the oven at once coagulates the blood and prevents it from escaping, thus rendering the meat nutritious, Every now and then baste the beef with its own juices and let it cook, adding no water, as sufficient fat runs from the beef to baste with. Allow fifteen minutes to every pound of meat if one likes the meat rare, otherwise allow twenty minutes. But the Creoles always roast beef rare. To ascertain the desired state, occasionally stick a needle into the beef. If the blood spurts up, the meat is ready to Serve, and, cooked to this point, is a most nutritious dish. Watch carefully and do not let it pass this stage. Serve on a dish in its own gravy. SE

From The Picayune Creole Cook Book, 1901, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 86 in the book

1 Small Onion. 1 Bay Leaf. 4 Cloves, if Desired. 1 Tablespoonful of Glace. (See Recipe.) Trim the filet nicely, removing the outer muscular skin. Lard the filet well, using larding needles. The lard must be very thin, like a shoestring. The larding is done by filling the needles with the lard and pushing them through the filet as far as they will go. If the needles are long enough they will come out on the other side of the filet, leaving the lard within. Repeat this process all down the center and along the sides of the filet, about an inch apart, and have the rows neat and even. If you have not a larding needle, make incisions with a knife, and push the lard in with your finger, but the filet is never as juicy and tender, nor does it look so clean and even when baked. When well larded, dredge well with salt and pepper, rubbing this thoroughly into the beef. Cut up one small onion, and one bay leaf, mash four cloves, and place in the bottom of the baking pan. Lay the larded filet on this bed, the Jarded side being uppermost. Put small bits of butter equal to a half tablespoonful on top, and bake in a quick oven thirty minutes. This dish is always eaten rare. To ascertain if sufficiently done, stick a fork into the filet; if the blood bubbles out, it is read to serve. The meat when done is always spongy and, elastic to the touch, In the meantime prepare the following brown sauce: Take one tablespoonful of butter and one of Glacé (see recipe under chapter ‘Sauces for Meats, Fish, etc.”), and three of water; rub smoothly and melt in a saucepan, stirring constantly to prevent burning. When brown add one cup of water. Season well with salt and pepper. Pour over the filet, which must be placed in a hot dish, and

From The Picayune Creole Cook Book, 1901, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

1 Filet of Beef. % Can of Mushrooms. Trim and lard the beef according to the directions given in the above recipe, and bake in the same manner —rare. When it has cooked for a half hour in a quick oven, it will be done. Then make a sauce as follows: Take one tablespoonful of butter and one of Glacé and three of water; melt the butter and add the Glacé, browning nicely without burning, and stirring constantly. When brown add. one pint of water. Season well with salt and pepper. Then add a half can of mushrooms, chopped very fine. Stir well and let it boil about ten minutes, so as not to be too thick nor yet too thin. The intelligent cook will judge by tasting to see that it is seasoned properly. Place the filet in a hot dish, pour the sauce over and

From The Picayune Creole Cook Book, 1901, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

The cut known as the “Porterhouse Steak” is unquestionably the best for broiling. The next in order is the sirloin, where there are always choice cuts, but the entire sirloin is not profitable for broiling and the coarse ends may be used in making stews, gumbos, etc. There is an art in broiling a beefsteak properly, and the Creoles have certainly attained this in its perfection. The broiler in a well regulated household is always SS put on a furnace of hot charcoals in preference to the open front of the stove. The broiling over the coals gives the meat a flavor one vainly seeks otherwise. Dredge the meat well with salt and pepper and then brush lightly with butter. Place it on the hot gridiron and let it broil quickly for four minutes; then turn on the other side for four minutes longer. When done take off, place in a hot dish, butter nicely and sprinkle with chopped parsley, and the juice of a lemon, and serve immediately.

From The Picayune Creole Cook Book, 1901, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Braising or smothering meat is a mode of cooking little understood by the Americans, but which has been brought by the Creoles to a high state of perfection. By this process the meat is just covered, and no more, with a little water, or with a strong broth made from animal! stock or the juices of vegetables. The pot is covered with a closely fitting lid and is put on a slow fire and allowed to simmer slowly for two or three hours, just short of the boiling point. By this slow process of cooking, tough meats are rendered juicy, tender and very agreeable to the. palate, while the covered pot enables the meat to retain all its flavor. The great secret in smothering meat is to let it cook very slowly, simmering, however, all the time, so that the heat may thoroughly penetrate making tender and juicy the coarse fiber of the meat. When tender, put the beefsteak into a platter, cover with the onions and gravy, and you will have a delicious and delicately flavored dish.

From The Picayune Creole Cook Book, 1901, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

Beat the Round Steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape. Place the tablespoonful of lard in the deep frying pan and let it melt. Then lay in the sliced onions, and over these the beefsteak, which has been well seasoned with salt and pepper and dredged with the flour. Cover closely. Let it simmer over a hot fire for a few minutes and then turn the steak on ‘the other side. After three minutes add two tablespoonfuls of vinegar, chopped parsley, thyme and bay leaf and a clove of garlic. Turn the steak, letting the flour brown well, and keep the pot closely covered. When brown pour over it a cup of water or as much as will be sufficient to cover the meat. Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours. Filets of beef may be smothered in the same manner, only these will require no beating with the steak hammer.

From The Picayune Creole Cook Book, 1901, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

Cut the fat of the salt meat into thin shreds. Chop the onion and bay leaf very fine, as also the garlic, thyme and cloves. Rub the shreds well with salt and pepper. Take the rump of beef and lard thickly by making incisions about three or four inches in length and inserting the Pieces of salt fat and spices, onion and thyme and garlic, mixed thoroughly. Take two large onions and cut into quarters and put in a saucepan with one tablespoonful of lard. Let the slices brown and then lay on top the rump of beef, well larded. Cover closely and let it simmer very slowly till well browned. Then add the chopped bay leaf and parsley. When brown add five carrots cut into inch squares, two turnips, cut in the same manner, and two large onions, chopped fine. Let the whole brown keeping well covered and cooking slowly over a low but regular fire. Be always careful to keep the cover very tight on the pot. When it has simmered about ten minutes, turn the daube on the other side, cover closely and let it simmer ten minutes more. Then pour over it sufficient boiling water to cover the daube; or, better still, if you have it, use instead of the water, boiling ‘“consommé” or “potau-feu.” Season according to taste with salt, Cayenne and black pepper. Cover the pot tight and set it back on the stove, letting it smother slowly for about three hours, until tender. Serve hot or cold.

From The Picayune Creole Cook Book, 1901, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

Frying among the Creoles is done in several ways. The first and the method most generally adopted in households is to put a tablespoonful of lard or an ounce, as the quantity of meat to cook may seem to require, into a frying pan. When the lard has reached the boiling point lay in the meat and cook first on one side, then on the other, to a nice brown. The second method is that in use among the Creole chefs, restaurateurs and in the homes of the wealthier classes; the meat is completely immersed in the boiling lard as in frying fish or doughnuts. The intense heat quickly closes up the pores of the meat, and a brown crust is formed; the heat of the lard should be such that a piece of bread dropped into it becomes brown instantly. The lard should never be smoking. This ruins the meat and gives a burnt flavor. As soon as it begins to smoke lower the fire, but still keep it at a gentle boilling point. The half-frying method mentioned above is, however, the one most generally in use, and if followed properly, excellent results are obtained; indeed, many Creole chefs prefer it. There is another method that is very frequently used, which imparts a flavor similar to that of broiled meat This is to lay the meat in a thickbottomed frying pan with a tablespoonful of butter. Brown the meat quickly first on one side and then on the other; lay in a hot platter and season as you would broiled meat,

From The Picayune Creole Cook Book, 1901, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

The round of the veal is always used for this, Cut the veal into squares of about four inches; season well with salt, pepper and Cayenne. Beat an egg well and take each grillade and soak well in the egg, and then roll in bread crumbs grated. Have ready a pan of boiling grease, sufficient for the grillades to swim in, fry to a nice brown and serve very hot..

From The Picayune Creole Cook Book, 1901, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 91 in the book

1 Bay Leaf, Chopped Fine with Sprigs of Parsley and Thyme. Mince the meat finely and season well. Mix the ingredients thoroughly with it, adding, if you have it, minced Chaurice or sausage meat, or a little cold ham minced. Form it into balls, using two tablespoonfuls for each ball. Brush lightly with milk, toss in a little flour, pat to get off all superfluous flour, and brown nicely in boiling lard. Drain off all lard and serve on a platter, garnished with parsley sprigs.

From The Picayune Creole Cook Book, 1901, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

Make a nice pie crust. (See Plain Paste.) Line a baking pan with this, and bake in the oven. Cut the meat very fine, into dice, and season well, rubbing with the minced thyme, parsley, bay leaf and salt and pepper. Stew the meat as in Ragout de Veau a la

From The Picayune Creole Cook Book, 1901, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

the top with bits of butter, and place over all a layer of pie crust, decorating the edge nicely. Bake to a nice brown. Serve in the dish in which it was cooked, with any left-over sauce spread over the slices.

From The Picayune Creole Cook Book, 1901, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

Chop the slices of beef very fine with the suet, and season with the mashed spices, the herbs, minced very fine, and mix thoroughly with the beaten yolks of the eggs. Pour over all the water and mix. Line the bottom of the baking pan with strips of lean bacon and dot the beef on tor with bits of butter. Bake for two hours in a quick oven.

From The Picayune Creole Cook Book, 1901, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 92 in the book

3 Pounds of Corned Beef. 2 Carrots. 2 Turnips. 1 Stalk of Celery. 2 Onions. 1 Clove of Garlic. The best cut for this is the lower round of the beef, which is perfectly free from bone. Put the corn beef on to boil in a large pot of cold water. The pot should be well covered. When it begins boiling well, set it back to cook gently, and allow twenty-five minutes to each pound of beef. When within two hours of being cooked, add carrots, two turnips, a stalk of celery, two onions, one clove of garlic, chopped fine, and let these boil with the beef. Serve with the vegetables ranged whole around the dish. Corn beef is also served with cabbage, but never boil the cabbage in the beef as both will become indigestible. It should be as tender as spring chicken when done,

From The Picayune Creole Cook Book, 1901, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

2 Ox Tails. 1 Cup of Grated Bread Crumbs. 8 Sprigs of Chopped Parsley. 3 Sprigs of Thyme. 1 Ege. Wash the tails and break ‘hem at the joints; then cut again, into pieces of about four inches in length. Have @ pot of boiling water; season this well with chopped parsley, thyme, bay leaf and salt and pepper and Cayenne rrr eed to taste. Boil the ox tails till tender; when done remove from the fire and let them cool in the water in which they were boiled. Beat an egg well, roll the bits of tail in the egg and then roll in grated bread crumbs. Drop into a pot of boiling grease and fry to a golden brown. Take out and drain and serve with a Sauce & la

From The Picayune Creole Cook Book, 1901, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

The kidneys must, first of all, be perfectly fresh. Wash them well and slice them; cut into thin pieces of about three inches long and two inches wide. Run a wooden or silver skewer through to hold them together, and Brush with a little butter, and put on a double broiler and brofl for about five minutes, turning over the broiler to allow each side to cook. Place on @ platter and pour over all melted butter, chopped parsley and lemon juice, and serve hot, as you would broiled steak.

From The Picayune Creole Cook Book, 1901, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

Select perfectly fresh kidneys: wash them well, and then slice very thin. Season well with salt and pepper. Put one and a half tablespoonfuls of butter into the saucepan; when melted and very hot add the kidneys and chopped herbs, being very careful to stir constantly and very fast, to prevent burning. Add one and one-half cup of water or consommé. Let it boil up ‘once, and the kidneys are ready to be served. Kidneys are like eggs—they do not need much cooking, for the more they are cooked the harder they become. Five minutes should be sufficient to cook them well, and at no time should they be allowed to boil.

From The Picayune Creole Cook Book, 1901, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

1 Pound of Beef's Liver. Wash and slice the liver into thin Pieces of about three inches in length and one-quarter inch in thickness, brush lightly with butter, and string on skewers with alternate slices of bacon. Broil: as you would a tenderloin steak for about five minutes in a double broiler and serve with a sauce of melted butter and chopped parsley.

From The Picayune Creole Cook Book, 1901, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

1 Pound of Beef Liver. Slice the onions nicely. Put one tablespoonful of butter into the frying pan and add the onions. When brown, take the liver which you have cut into slices of about three inches in length and one-half inch in thickness, and season well with salt and pepper, and lay it over the onions. Stir well. Cover and let it fry for about three ee ee} minutes, and then turn over and let it cook three minutes more. Pour on it a teaspoonful of vinegar and again season to taste. Let it simmer three or four minutes longer and serve hot. Liver does not take very long to cook.

From The Picayune Creole Cook Book, 1901, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

2 Onions, Minced Very Fine. 1 Bay Leaf. 2 Cloves. Parboil the tongue for about ten minutes. Then skin and clean well. Chop an onion very fine, and brown this in a tablespoonful of butter. When brown, add the tongue, which you will have arranged by fastening the thick part to the tip with a skewer, as for roast beef. Let it cook, smothering slowly, for fifteen minutes, and then add another onion sliced nicely. Let this brown, and add one square inch of ham, well chopped, two carrots sliced, and a bay leaf, and two sprigs of thyme, minced fine. Brown again, and add a pint of broth. Season well, and let it smother for one hour and a half longer, turning. every quarter, so that every part may cook thoroughly. Serve with the bow! or dish, and let it cool. You will sauce in which it was cooked, or with have a delicious jelly, a Sauce Piquante. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

4 Pounds of Veal. Sprigs of Parsley and Sliced Lemon to jarnish, Trim off the veal very carefully the heavier portion of the fat, leaving enough, however, to render it swect and juicy. If freshly cut, and not handled too much by the butcher, merely wipe the loin with a damp towel. Then dredge it thickly with salt and pepper, and separate the articulations or joints, that the meat may cook thoroughly. Rub well with a tablespoonful of butter or lard, and Place in a very quick oven for about fifteen minutcs. Then decrease the heat somewhat and cover the veal with a piece of brown buttered paper and let it cook slowly, allowing at least twenty minutes to each pound of veal. Keep the oven at a steady, regular heat. About twenty minutes before serving take off the buttered paper and let the roast brown nicely, increasing the fire a little. Take out, place on a hot dish, garnish nicely with sprigs of parsley and sliced lemon. Serve with its own gravy. The practice of making a gravy with flour for roast beef and roast veal cannot be too severely condemned. Meat is always best when served in its own juice, if roasted or

From The Picayune Creole Cook Book, 1901, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

Have the butcher cut the filet of veal square, wipe with a damp towel and then take one tablespoonful of lard and dredge the roast nicely. Scason well with salt and Cayenne; mince the onion, bay leaf, marjoram, parsley and thyme, and mix these with the ground spices; add the juice cf a lemon, and pour all over the meat. Place in a quick oven for about fifteen minutes, After this, lessen the heat, place on top of the veal a buttered piece of brown paper, and let it roast slowly, allowing twenty minutes for each pound of veal. When almost done take off the paper and let the roast brown nicely for twenty minutes longer. Then take the roast out of the gravy and place in a hot dish in the oven. Now stir the gravy well, mixing all the herbs that have run out of the beef. Add one cup of broth or water and the juice of one lemon, and mix this thoroughly. Grate some bread crumbs, beat well in one egg, and pour this over the veal, let it brown nicely and serve with the

From The Picayune Creole Cook Book, 1901, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

1 Small Onion. 1 Bay Leaf. 4 Cloves (if desired). 1 Tablespoonful of Glacé (see recipe) ner as for Filet of Beef Larded, with Mushrooms or Truffles, only do not lard the veal. Allow the veal to cook much longer, for it must be well done, twenty minutes to the pound being a good guide always in roasting veal. (See recipe for Filet of Beef Larded with Mushrooms or Truffles.)

From The Picayune Creole Cook Book, 1901, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

1 Shoulder of Veal. % Pound of Ham. 1 Hard-Botled Egg. 1 Tablespoonful of Butter. 1 Spoon of Flour. (if the shoulder of veal is used, have the butcher remove the bone.) When ready to cook, wipe well with @ damp towel, and then dredge with salt and pepper, seasoning highly. Make a dressing by taking one cup of stale bread, wet and squeezed, onequarter pound of sliced ham, or salt pork, preferably the ham, and chop very fine. Mix this with the bread and season highly with hot pepper. according to taste; 1 carrot, 1 onion, 1 bay leaf, 1 hard-boiled egg, 1 sprig of thyme, 1 of rfarsley, all minced very fine. Add one tablespoonful of butter, and place in a frying pan; let it fry for about ten minutes and then add one cup of water and cook five minutes. Then stuff the shoulder well and skewer the filet to prevent the dressing from falling out in cooking. rrr

From The Picayune Creole Cook Book, 1901, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

Sauce A la Maitre d’Hétel. Have the cutlets cut thin. Season well with salt and pepper. Beat an egg well and roll the cutlets in the egg, then roll in bread crumbs. Drop in boiling lard and fry to a nice golden brown. Take out, drain off the lard, place on a heated dish and serve with garnish of parsley and sliced lemon and a Sauce a la Maitre d’Hotel. (See recipe.) The addition of a little lemon juice adds to the flavor when eating the cutlets.

From The Picayune Creole Cook Book, 1901, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Have the cutlets as thin as possible. Season highly, after beating with the rolling-pin, and roll in a weilbeaten egg and then in bread crumbs. Pat lightly with the hands and brush with melted butter. Place on a double broiler and broil on a very slow fire till no blood exudes. Serve with drawn butter sauce poured over or a Sauce & la Ravigotte. (See recipe.) Garnish the dish nicely with parsley sprigs. -

From The Picayune Creole Cook Book, 1901, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Cut off the outer skin of the cutlets, and season well with salt and pepper. a Dredge with flour. Place the tablespoonful of lard in a deep frying pan and let it melt. Then lay in the sliced onions, and over these lay the cutlets. Cover closely, Let them simmer over a hot fire for a few minutes, and then turn the cutlets on the other side. After three minutes, add two tablespoonfuls of vinegar, chopped Parsley, thyme and bay leaf and a clove of garlic. Turn the veal, letting the flour brown well, and keep the pot closely covered. When brown, pour over all one cup of water, or a pint, which will be enough to cover the meat. Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours. Serve with a nice garnish of parsley or radishes,. N

From The Picayune Creole Cook Book, 1901, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

For this take one whole piece of the rump of the veal, cut about two inches in thickness, and about the size of a large saucepan or frying pan in length and width. Lard the beef well with larding needles, and rub well with salt and pepper. Then slice two onions, two carrots, two sprigs of thyme and two bay leaves, and a halt dozen slices of thinly-sliced fat bacon, two inches long and about the thickness of a dollar. Place the bacon in etrips in the bottom of the saucepan, and lay over this a layer of the sliced carrots and onions. Put about a dozen little dots of lard over this at intervals, and sprinkle with salt and pepper. Lay the veal on top of this, and then cover up with a layer of the sliced onions and carrots, and lay strips of bacon on top. Cut a piece of paper the size of the sauce pan, and cover it up. Place ina warm oven, and let it bake three-quarters of an hour very slowly. Watch it carefully. When done, take out the meat and place it in a dish. Take the sauce and let it ES boil with the vegetables a moment. Then add one pint of broth or water, and let it cook well. Strain after it boils fifteen minutes. It will have become a very fine gravy. Add, if desired, a half can of mushrooms, or a half can of green peas, and let it boll for ten minutes longer. Then add the Fricandeau of Veal and let it warm well for about ten minutes and it is ready for the table. This is a most excellent family dish.

From The Picayune Creole Cook Book, 1901, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 98 in the book

Proceed in the same manner as for Ragout de Veau a la Bourgeoise. Just before adding the water add the potatoes, which have been peeled and cut into quarters or halves, according to size, Add the boiling water after they are in the stew about ten minutes, and set back, allowing it to simmer for an. hour and a half, or until very tender. Stewed Veal With Mushrooms,

From The Picayune Creole Cook Book, 1901, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 99 in the book

Cut the veal into pieces of about three inches in length and two in width. Cut the ham into dice shape, and the sweet potatoes, after peeling. into cubes of about one and a half inches. Use a half sweet pepper pod, if possible, being careful to extract all the seeds. Season the veal highly. Put a tablespoonful of lard into the stewpot (butter is nicer, if it can be afforded), add the veal and let it brown nicely; then add the ham, the sweet potatoes and the pepper pod, and let them simmer gently for about fifteen minutes. In the meantime, prepare the following sauce: Drop a tablespoonful of butter into a sauceFan, and when it melts add the chopped onions, and as they brown nicely, the minced herbs and garlic, and then the tomatoes sliced and chopped, in their own liquor. Let them cook for about fifteen minutes, and then add them to the stewing veal; mix thoroughly and set on a slow fire, covering tightly, letting it simmer slowly and constantly, with a regular fire, for about two hours Then add the okra, which has been tipped and sliced very thinly; let the mixture simmer for a half hour longer, and serve.

From The Picayune Creole Cook Book, 1901, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

1 Pound of Lean Ham. The Juice of 1 Stew the veal, and then powder the crackers very fine. Mince the cutlets, the herbs and the ham very fine. Season ‘well with salt and pepper, and mix with the bread crumbs and beaten eggs. Use a clove of garlic if the taste be desired; and juice of one lemon. With the whole form nice little loaves of pie shape, smooth over the top with butter, brush with egg, beaten well, sprinkle with crumbs, and bake in a moderate oven, placing a buttered paper over the patties. The loaf may be formed whole, cut in thin slices and served cold.

From The Picayune Creole Cook Book, 1901, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

Cut the brisket of veal into pieces two inches square, put it in a stewpot and cover with a half gallon of water. and add salt and pepper and two onions and one carrot, chopped fine. Let it boil till very tender. When it reaches this stage. take the meat out of the saucepan, keeping the water in which it was boiled. Put a tablespoonful of butter in another saucepan and as it melts add a tablespoonful of flour. Mix well, continuing to dissolve till it becomes a smooth cream; do not let it brown, Add one pint of the water in which the veal was boiled. Stir well, making it very light, and not thick, Add one-halt can of mushrooms, and let the whole boil about fifteen minutes, so as to be very light. Then put in the cooked veal, letting it simmer for about fifteen minutes longer. Take it off the fire, add the yolks of two eggs, well beaten, with two tablespoonfuls of the gravy and the juice of one lemon.

From The Picayune Creole Cook Book, 1901, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

6 Peppercorns, 2 Calf's Feet. 1 Blade of Mace. 2 Large Onions. 2 Carrots. 1_Gill of French Vinegar. 1 Dozen Cloves Mashed Fine. 4 Allspice Mashed _ Fine. 3 Quarts of Beef Broth. Cut the veal into fine pieces, season well, and put it in a kettle with the calf's feet, seasoning highly with pepper, (ayenne and salt to taste. Add three quarts of beef broth, or “pot-au-feu.” Add the minced vegetables, hirbs and the peppercorns, and let it boil gently until it forms a jelly, which will be in about two and a half hours. Then take out the veal and calf's feet, very carefully SS remove all the bones, if any, and Place in a mold. Let the liquor in which it was boiled cook until it is reduced to about a quart, adding, in the meantime, a gill of vinegar. When ready, pour it over the meat, and set it in a cold place over night. When cold, turn out of the mold and garnish nicely with sliced lemon and parsley sprigs and serve in slices. Veal With Olives, Veau auz Olives

From The Picayune Creole Cook Book, 1901, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 100 in the book

1 Slice of Cold Boiled Ham. 1 Grated Onion. 1 Hard-Boiled Egg. 1 Lemon. _1 Tablespoonful of Butter. 1 Dozen Stoned Olives. ' This is a very old-fashioned Creole dish. Get a flank of veal and cut it into strips of about four inches in length and four in width. Cut off sufficient to make a half cup, and chop this fine, with a slice of cold boiled ham, Make a mince meat, adding chopped herbs, according to taste, one grated onion, one hardboiled egg, the juice of one lemon and a tablespoonful of butter, with a half cup of bread crumbs. Take the strips of veal, stuff them nicely with this mixture and roll over the ends, tying to prevent the farcie from escaping. Place a tablespoonful of butter in a frying pan, and, when it heats, add the rolls of veal. Let them fry for ten minutes, turning, amd then add soup broth sufficient to cover them. Cover closely and set on a low fire and let them simmer steadily but slowly for an hour longer; then place them in a hot dish, pour the gravy over, seasoning highly; add about two dozen stoned olives and serve hot.

From The Picayune Creole Cook Book, 1901, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

This is a famous dish among the Creoles with large families. For a family of six get a veal brisket, and allow three parts of minced veal to one of ham. ’ Make a nice pie crust. (See Plain Paste.) Line a baking pan with this, and bake in the oven. Cut the meat very fine, into dice, and season highly, rubbing with the minced thyme, parsley, bay leaf, a little salt, pepper and Cayenne. Stew the meat as in Ragott de Veau a la Bourgeoise. Place in the pan. Dot the top with bits of crust, decorating the edges nicely. Bake to a fine brown. Serve in the dish in which it was cooked, with any left-over sauce spread over the slices. Veal Croquettes,

From The Picayune Creole Cook Book, 1901, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

This is an excellent way of utilizing left-over veal. Remove all the tough fibers and nerves. Hash the veal well and season with the minced vegetables and sweet herbs, mixing all thoroughly. Then take a cup of the inside of the bread, wet it, squeeze, and soak in milk, in which you have beaten two eggs. Mix all this with the meat very thoroughly and season to taste. When well mixed, form the meat into cylindrical shapes and brush with a little butter. Then roll - in a beaten egg and roll again in powdered bread crumbs. Fry in boiling lard and serve hot on a plate garnished with fricd parsley.

From The Picayune Creole Cook Book, 1901, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

Clean and prepare the calf's head as in the recipe given for “Calf’s Head Soup.” (See recipe.) Then boil it according to recipe. Cut one lemon fine and add to the boiling calf head, which, it must be noted, has been boiled simply in water, salt and pepper. Add two tablespoonfuls of good vinegar and let it cook till done. This is either used to make a mock turtle soup or is served with a Sauce a la Poulctte, as follows: Make a Sauce & la Poulette. (See recipe.) Put the ealf's hezd in the sauce and let it boil for a half hour. Beat the yolk of one egg as you would for an omelet. Add to the calf’s head and serve. This will give the sauce a fine golden color. Calf's head may also be served with a Sauce Allemande. (See recipe.) EI £& ———— ESS

From The Picayune Creole Cook Book, 1901, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

2 Eggs. 1 Pint of Consomme or Water. Slice the onions and mince the garlic. Put the butter into a stewpot, and as it melts add the onions and let them brown; then add the garlic and let it come to a rich brown. Add one tablespoonful of flour, sifted well, and, as this becomes brown, add one pint of consommé, or water if you have not the broth. Then put in the chopped thyme, bay leaf and the peel of one lemon, cut very fine with the juice. Let all this simmer for about ten minutes and then cut up the calf’s head and add it to the mixture. After fif_ teen minutes add a half can of mushrooms. Let it all cook about ten minutes, and then season well, according to taste. Let it cook about half an hour longer, and, when ready to serve, place the calf’s head in the middle of the dish, pour the gravy over it and spread the mushrooms around. Garnsh the dish with bits of a flat + omelet, which you have made from the two eggs, and cut into diamond shapes, alternating with toast buttered and cut into diamond-shaped Crottons.

From The Picayune Creole Cook Book, 1901, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

Prepare the brains as mentioned above by boiling, then place them in a saucepan, with a tablespoonful of butter. Cut up a tiny onion, and add also a sprig of thyme, bay leaf and parsley, all minced very fine. Add to the butter, then put in the brains cut in slices a half inch thick. Season again to taste. Fry for five minutes, and serve with a Sauce au Beurre Noir. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

Calves’ Brains. 1 Onion, 2 Sprigs of Parsley. 1 Bay Leaf. Plunge the brains into cold water to disgorge them of all bloouw and remove the fine skin and veins that surround them. Then blanch with scalding water. In five minutes take them out of the hot water and put them into a saucepan and cover with cold water. Adda tiny onion, sliced fine; parsley and bay leaf, whole. Let them simmer gently for five minutes. Then take from the fire and drain. When cold, cut into pieces an inch square, dip these in a batter or tomato sauce, and then in grated bread crumbs, patting gently. Drop into boiling lard and fry to a golden brown. Take out and drain of grease and serve on a bed of fried parsley. A garnish of toiled green peas is also very pretty and palatable.

From The Picayune Creole Cook Book, 1901, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

Fote de Veau Suuté a la Lyonnaise 1 Pound of Liver. 2 Onions. 1 Tabl-spoonful of Lard or Butter. Slice the liver very fine into pieces of about three inches in length and one in width. Season well with salt and pepper. Put a tablespoonful of lard or butter into the frying pan and when it is hot, add the sliced onions, and, as they brown, place on top the slices of liver. Let them brown on one side about two minutes and a half, and then turn on the other. Let this side brown and serve with the onion sauce, to which add a teaspoonful of

From The Picayune Creole Cook Book, 1901, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

Slice the liver into pieces of about three inches in length and one-quarter of an inch in thickness; slice the bacon very thin, having as many slices as there are of liver. Put the bacon in the frying pan and fry. brown; then place it in a heated dish and set over a pot of boiling water, covering it to keep warm. Dust the liver with flour, after having seasoned well with salt and pepper and fry it in the bacon fat. When it has cooked two minutes and a half to each side, take it out and arrange it on the same dish with the bacon in alternate slices. Garnish nicely with parsley and serve. ES ee

From The Picayune Creole Cook Book, 1901, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

3 Quarts of Cold Water. 1 Gill of Vinegar. 1 Onion. 1 Carrot. 12. Whole Pepper Corns. 2 Tablespoonfuls of Salt. Split each of the calf's feet in two, then carefully remove the larger bones, and cut the meat into pieces of about one inch square. Soak well in fresh water for one hour. Then wash and drain thoroughly. Put two tablespoonfuls of flour and three quarts of cold water into a saucepan; stir well, mixing thoroughly; place the feet in the mixture and add one onion (chopped fine), twelve whole peppers, one carrot cut into fine shreds; the herb bouquet and two tablespoonfuls of salt. Let the feet boil briskly for about one hour. Take from the fire and driin well. They are now ready to serve with any sauce that may be

From The Picayune Creole Cook Book, 1901, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Sweetbreads are the glands used by the calf in sucking, and are found only in the young calf during the. period when it is fed on its mother's milk, When a calf is turned out to grass, the sweetbreads, or milk glands, begin to grow smaller, and in three or four days disappear, no longer standing out in a mass of delicate flesh, but hanging long and soft and flabby. On account of their delicacy, sweetbreads have always been the deer ren nee reenter eee light of all expert and genuine French cuisiniéres, because, in a fine fresh state and with proper preparation they can be made not only into a delightful and palatable dish, but are, perhaps, the most recherché of all

From The Picayune Creole Cook Book, 1901, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Select three fine pairs of sweetbreads and clean and trim _ nicely. Soak them for at least two and a half hours in cold, fresh water, pouring off the water from time to time till three separate waters have been used. About three-quarters of an hour may be allowed for the first two waters. Add a pinch of salt to each water. After soaking for the time specified, drain the sweetbreads and place them in a saucepan of cold water and set on the fire; add a half teaspoonful of salt, and let them blanch till they come to a boil. Then drain and set them in cold water to freshen. Drain thoroughly, press them into shape and lay on a napkin in a cool place. They are now ready for general use. The sweetbreads should be pressed down gently with a pound weight, in order to flatten them well.

From The Picayune Creole Cook Book, 1901, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

Soak the sweetbreads in clear, cold water as soon as you come from market, for they are so delicate that they spoil very easily. Wash well, to take off all the blood; wash again in clear cold water, and parboil them for ten minutes. Then drain them well, press them into shape and put them on a clean cloth on a table and cover with a plank weighted down to flatten them out. When cold, clean with a knife, cutting off all the outside nerves, veins and fibers, without breaking the sweetbreads, however. Cut fat lard into Httle strips like matches, and, with a larding needle, lard the sweetbreads, slipping the needle in on one side and bringing out on the other. Lard each sweetbread elght times Then slice one onion and one carrot very fine; mince three bay leaves and a whole sprig of thyme. Take a very thin slice of very fat bacon, cut it into thin strips and cover the bottom of the sauce pan with these. Lay the sweetbreads on top and put on top of these the sliced onion, carrot and finely minced herbs. Salt and pepper by sprinkling nicely. Cover this with a few fine strips of fat bacon. Cover the whole with a brown paper, which has been well greased with butter, and put the pan in a slow oven with the paper on top. Let the sweetbreads bake for about twenty minutes, basting occasionally. In the meantime make a Sauce & !'Espagnole as follows: Chop a few pieces of beef very fine, or else use good stock. If meat is used, boil it in two pints of water. When it is reduced to about one pint, take off and strain. Brown lightly a tablespoonful of butter or lard with a tablespoonful of flour. Then add the water and dissolve well, stirring constantly to prevent its being lumpy. Add to this a half can of mushrooms, letting all simmer a few minutes, then cook it rapidly for about ten minutes. In the meantime, the sweetbreads will have been cooked to a@ nicety. Take them out of the pan put them one by one into the sauce, and let them cook ten minutes longer. Serve with buttered CroQtons cut in dice shapes. Sweetbreads are always eaten with fresh young green peas.

From The Picayune Creole Cook Book, 1901, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

above recipe, which is the very nicest way in which they can be served. Make the sauce as directed, letting it brown slightly, adding, instead of the mushrooms, a can of French Petit Pois or a pint of fresh young green peas that have already been boiled well and drained from all liquor. Place the sweetbreads in one by one and let them cook for ten minutes Ol longer and serve them in the center of the dish, with the green peas as a

From The Picayune Creole Cook Book, 1901, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

for twenty minutes, Then remove all veins and nerves, and chop the meat into pieces of about an inch and a half. Chop the mushrooms very fine indeed. Heat the butter in a saucepan, and, when it melts, add the flour, being careful not to let it brown. When perfectly smooth, add the milk and stir constantly until it boils. Then add the chopped mushrooms and let them simmer for five minutes. Season well to taste with salt and white pepper. Then add the Sweetbreads and cook for five minutes longer and serve hot. At luncheons and dinners the Sweetbreads a la Créme are seryed in small silver shells or fancy paper cases.

From The Picayune Creole Cook Book, 1901, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

Select fine, fresh Sweetbreads and prepare as in the recipe for Sweetbreads Larded With Mushrooms. Parboil for twenty minutes; then drain of all water; press them into shape, lay on a clean napkin and cover with @ plank and place a weight upon them to press and make solid. Take a piece of fine salt pork, and cut into little thin strips like matches and lard the Sweetbreads with this, using a very fine larding needle, and following imPlicitly the directions given in the recipe for Sweetbreads Larded With

From The Picayune Creole Cook Book, 1901, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

bread eight times. Then take a shallow saucepan and put in it a half pound of butter. When the butter melts, lay in the Sweetbreads, one by one. Season with salt and pepper very lightly, and add the three carrots, sliced fine, and the onion, sliced very fine. Add the finely minced thyme and bay leaves, Butter a piece of brown paper and cover the saucepan; then set in the oven and let the Sweetbreads cook slowly till they are of a bright golden brown. From time to time uncover the saucepan and turn the Sweetbreads, so that all portions of them may be evenly colored. When they have reached this beautiful color add one pint of good beef broth (Consommé or Bouillon), and let them simmer for a half or three-quarters of an hour. When nearly ready to serve, prepare a Sauce a la Financiére, as follows: Take two tablespoonfuls of butter, melt and remove from the fire, and add gradually a tablespoonful of flour; blend well with a wooden spoon till very smooth, and moisten with one and one-half pint of rich chicken broth and set on the fire. Add ‘the truffies nicely sliced; a dozen and a half stoned olives; the blanched chicken livers, cut in pieces; the mushrooms, nicely chopped, salt and Pepper to taste, and a dash of Cayenne or Tobasco. Let the sauce cook for twenty minutes. It should be of the consistency of rich cream. Place the sauce in a round dish, lay the Sweetbreads over it, garnish with the Quenelles and Crofttons fried in butter and send to the table hot.

From The Picayune Creole Cook Book, 1901, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

the same manner as in the above recipe for Sweetbreads & la Poulette. Six Sweetbreads will suffice. Cut them into dice pieces after parboiling; add a@ quarter of a can of finely-chopped mushrooms to the sauce. Cut two dozen oysters into pieces. taking off all the hard portions. Add the chopped Sweetbreads to the sauce, and, after ten minutes, add the oysters, Let them cook for five minutes, have ready a pan filled with a rich Vol-au-Vent crust, pour the mixture in and serve. Or make the Vol-auVent crust, which is very difficult (see recipe), into small shells, bake and fill with the Sweetbreads. This is an elegant dish for fashionable luncheons, but quite above the ordinary householder’s purse. The Sweetbreads are generally served in casseroles or fancy cases. Sweetbreads Crépinettes, ‘

From The Picayune Creole Cook Book, 1901, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

as already shown in recipe, Chop an onion very fine and place it in a saucepan with a tablespoonful of butter. Let them simmer without browning; add one bay leaf, one sprig of thyme, one-half clove of garlic, a teaspoonful of prepared mustard, and mix well. Then add a pint of water and stir well; then add the Sweetbreads, which have been chopped very fine and formed into “‘Crépinettes,” or little fringed balls, by patting with ‘the hand; let them simmer for about fifteen minutes longer. Serve with any sauce, preferably a Cream Sauce. (See recipe under chapter ‘‘Sauces for Fish, Meats, etc.'’)

From The Picayune Creole Cook Book, 1901, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

and then trim off all tendons and nerves. Cut into pieces of about twu inches long and roll first in a wellbeaten egg and then in bread crumbs. Drop into boiling fat and fry till a golden brown. Serve with a Cream

From The Picayune Creole Cook Book, 1901, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

remove all nerves. Cut into halves. Brush with melted butter and place on the gridiron. Broil nicely, and, when well colored, take off, pour melted butter over them, season again, and serve very hot.

From The Picayune Creole Cook Book, 1901, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

recipe for “Sweetbreads Larded With Mushrooms.” Put them into a sauceFran with two tablespoonfuls of but- ‘ter, and let them brown slightly. Add a finely sficed carrot and onion and the minced herbs. Season lightly with salt and pepper. Cover the saucepan with a buttered paper, and then cover closely. Occasionally. uncover and turn the Sweetbreads till they are al! browned evenly to a nice golden color. When they have reached this stage add the pint of Consommé or water and cover again and let them simmer for about twenty minutes. They are now ready to serve with any kind of sauce or garnish that may be desired, In serving Sweetbreads thus prepared, always place the sauce on the dish, first having the dish very hot; lay the Sweetbreads over the sauce, garnish nicely with fried Croatons and serve, Sweetbreads thus prepared may be served with a Sauce & l’Oiselle, Sauce

From The Picayune Creole Cook Book, 1901, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

Tripe, which is the large stomach of ruminating animals, is generally cleaned, scraped, bleached and prepareé by the butchers before it is sold. It is nutritious and digestible. To prepare the tripe properly for cooking, wash it carefully in several waters. When thoroughly clean, put it in a kettle of cold water, add one tablespoonful of salt and one of vinegar, and let the tripe boil for five hours at least. It is always best, if tripe is to be used for breakfast, to prepare it and give the long boiling the day before. Drain thoroughly. Then it is ready for preparation according to any of the following

From The Picayune Creole Cook Book, 1901, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

2 Pounds of Prepared Tripe. 1 Tablespoontful of Butter. 1 Sprig of Parsley. 1 Bay Leaf. -The Juice of 1 Lemon, or a Teaspoonful of Vinegar. Place a tablespoonful of butter in a saucepan and add one chopped onion, one carrot, finely sliced; a sprig each of thyme, parsley, bay leaf and salt and pepper. Let it brown slightly and place the tripe on top, adding a half clove of garlic, minced very fine. Sprinkle with chopped parsley and add the juice of one lemon. Let it all simmer for a few minutes and then add a half cup of broth or hot ‘water. Season to taste; let it simmer for twenty minutes longer and serve.

From The Picayune Creole Cook Book, 1901, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

Having prepared the tripe according to the directions given under the heading of “Tripe,”’ make a rich Sauce a la Poulette, always omitting the eggs till later. (See recipe.) Add to the sauce elght small white onions that have already been boiled in plain water until they are perfectly tender. Let all this stew for about five minutes. Then add the tripe, which has been cut into pieces of three inches in length and one-half inch in width, and stew the whole gently for about a half hour. Take it off the fire, add the beaten yolks of two eggs, stirring constantly, and serve hot.

From The Picayune Creole Cook Book, 1901, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

Graa-Double @ la Créole 2 Pounds of Tripe. 12 Tomatogs, or a 2-Pound Can. 1 Square Inch of Lean Ham. Clean the tripe well, and boll till tender. Cut it into slices of about two inches long and half an inch wide. Smother well in a saucepan two onions sliced fine, and a tablespoonful of butter. Then chop about one square inch of lean ham very fine, and add. Brown in a saucepan two cloves of garlic, chopped fine, with three sprigs each of thyme and bay leaf, minced very fine. Then add about twelve large, fresh tomatoes, or the contents of a two-pound can. Season all to taste with salt and Cayenne pepper. Jet this cook for ten minutes, then add the tripe, and let all smother for twenty-five minutes, Season to taste,

From The Picayune Creole Cook Book, 1901, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

Prepare the tripe, boil well, and cut into pieces of three inches in length and one in width. Roll it in a beaten egg and then in fine grated bread crumbs. Drop in boiling lard and fry to a golden brown. (See directions for frying.) Take off the fire and place on a bed of fried parsley and garnish with sliced lemon. Serve with a Sauce Piquante or a Sauce Poivrade, (See recipe for meat sauces.)

From The Picayune Creole Cook Book, 1901, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

Take three pounds of tripe. Cut the tripe into pieces of about two inches square. Slice three onions and three large carrotsvery fine. Take one dozen whole bay leaves, one ounce of thyme. whole; one dozen whole cloves, and the same number of allspice, three whole cloves of garlic, two dozen Pieces of very thin bacon cut into Pieces of two inches square. Have ready a two-gallon earthen jar that can stand baking in an oven. Put in the bottom of the jar a thin layer of butter. Place on top a thin layer of bacon, then a thin layer of onions, carrots, bay leaves, thyme, garlic, spices, dividing all ingredients into two equal portions. Sprinkle over the whole salt, Cayenne and Chili pepper. On top of this lay one-half of the tripe. Over the tripe place a@ layer of bacon; then vegetables, seasonings, etc. Over this place another layer of tripe, and remnants of thyme, bay leaf, vegetables, bacon, etc., as below, this being the last layer. Pour over all a quart of broth or water. Cover the jar closely with a layer of Pie Paste (Paté Brisée—see recipe) set in a very moderate oven, and let it cook slowly and very steadily for at least five hours. This is a very old-fashioned Creole dish, and excellent. Some add to the tripe a amall quantity of calf's head or feet. In serving this dish you will need little else for dinner besides a soup or gumbo.

From The Picayune Creole Cook Book, 1901, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

1 Leg of Mutton. Select a fine, tender leg of mutton. Wipe thoroughly with a damp towel and dredge with salt and pepper, thoroughly rubbing, so that the meat may be penetrated by the seasoning. Place the mutton in a baking pan, set in a quick oven and bake, basting every ten minutes or so, allowing twelve minutes to every pound. It must never be overdone, but rather underdone. It will require no larding, for the meat is rich and soon makes sufficient juice to allow frequent basting. To ascertain if done, press with the fingers or stick with a fork; the juice will spurt out, and it is then ready to serve. Decorate the bone with a quilling of white paper, and serve in its own sauce. The dish on which mutton is placed must al- ‘ways be very hot, as also the plates on which it is to be served. A very good way to serve it is to put a circle of nicely boiled and browned turnips around the dish, and serve with the gravy of the mutton.

From The Picayune Creole Cook Book, 1901, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

The filet of mutton is a square cut from the loin. Proceed to dredge with salt and pepper, and roast in exactly the same manner as leg of mutton.

From The Picayune Creole Cook Book, 1901, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

Rub the leg of mutton well with salt and pepper. Have ready a pot of boiling water, into which you have thrown the herbs, bay leaf, salt and pepper, allowing a teaspoonfu! each of the two latter ingredients. Put the leg of mutton into the water, being very careful to have it well covered with water, else the meat will blacken. Let it boil gently, but steadily, allowing fifteen minutes to every pound of meat. When done, place on a dish and serve with a Caper Sauce. In serving slice nicely, put a few drops of lemon on each slice, and pour over all the Caper Sauce. (See recipe Caper Sauce.) Mutton thus prepared is also served with a Purée of Turnips.

From The Picayune Creole Cook Book, 1901, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

Ragoftt de Mouton auz Pommes de Terre 4 Pounds of the Brisket of Mutton. 6 Irish Potatoes. ¥% Tablespoonful o: Lard. 1 Square Inch of Ham, Chopped Very ne. Cut the mutton into pieces of about an inch square and season well with ealt and pepper. Put one-quarter of a tablespoonful of lard into the stewpot, and when it melts add the thinly sliced onions. Let these brown for a few minutes and then add the mutton and the ham, chopped very fine. Let this continue browning, and when slightly browned add one tablespoonful of finely sifted flour and stir well. Then add the finely minced bay leaf and a half clove of garlic, minced fine. Brown lightly, for a mutton stew must never be dark. After twenty minutes, add two quarts of boiling water and let it boil for about ten minutes longer, seasoning to taste. Then add the potatoes, cut into halves, and let the mixture cook for threequarters of an hour longer, making one hour and a half in all. Let it simmer gently all the time, so that the meat may be perfectly tender.

From The Picayune Creole Cook Book, 1901, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

1 Shoulder of Mutton. 1 Carrot. 1 Onion. % Stalk of Celery. 4 Cloves. 1 Bay Leaf. 6 Turnips. If the mutton does not appear very tender the process of smothering it will make it so. It is good to beat the leg well with a rolling pin that you may be sure of good and tender eating. Season well. Slice an onion and one carrot very fine; chop fine a half stalk of celery, and put these, with the shoulder of mutton, into a deep baking pot. Cover well and let the mutton juice permeate the vegetables and brown them. Then add the minced bay leaves and cloves; cover and let these brown, and after ten minutes add one quart of boiling water. Season well again, and set on a steady fire allowing fifteen minutes to every pound. An hour before serving add six whole turnips, which have been peeled and parboiled, and let these remain smothered with the mutton. Serve with the turnips as a garnish. This dish is highly recommended.

From The Picayune Creole Cook Book, 1901, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

In selecting mutton chops for broiling, remember that the smaller French chops, which are cut from the breast of the mutton, are generally served at dinner, and the loin chops for breakfast. The breast chops are daintier in appearance, but the loin chops are sweeter and the meat is more solid. The French chops should always be cut thinner than the loin chops. Season the chops well with salt and pepper and brush with melted butter and a few bread crumbs. Have the gridiron very hot and place the chops upon it. In a few seconds turn the chops and when they have browned quickly they are done. Place on a platter, butter thickly, sprinkle with chopped parsley and serve very hot. Mutton Cutlets, Cotelcttes de Mouton, 4 Mutton Cutlets.

From The Picayune Creole Cook Book, 1901, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

6 Mutton Chops. 2 Tablespoonfuls of 3 Shallots, Chopped Fine. Select six thick chops from the loin of the mutton. Trim neatly and season well with salt and black pepper and a dash of Cayenne. Rub lightly with butter on either side and broil on a hot charcoal fire. Have ready a hot dish and pour over the chops a sauce of melted butter, seasoned nicely with salt and pepper, the juice of one lemon and three minced shallots. Mutton Hash,

From The Picayune Creole Cook Book, 1901, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

3 Cups of Hashed Muttom 6 Potatoes. 1 Herb Bouquet. 1 Tablespoonful of Lard or Butter. This is an excellent way of utilizing the left-over mutton. After having taken off all the rough edges of the roast and cut out the gristle and hard membrane, hash the mutton into pieces of about one inch in size. Take six left-over tomatoes, or freshly boiled ones cut into quarters. Chop fine one herb bouquet. Place a tablespoonful of butter or a half tablespoonful of lard in a deep stewpot, and as it melts add the mutton seasoned well, and a few minutes later the fine herbs. Mince the clove of garlic if the flavor is liked and add. Stir constantly without browning much, and add a tablespoonful of flour. Let this brown very slightly and then add the tomatoes. Cover and let all simmer for about twenty minutes, then pour over it a pint of boiling water. Season again to taste, set on a low fire and let it simmer gently for about threequarters of an hour. Cut some Croftons and fry them in butter; place on en} — SSS a dish and serve with the hash. The Creoles often add several poached eggs if the sauce is not thick enough. It is als») a frequent custom to add a quarter or a half can of mushrooms to the hash, but this is always a matter of taste and economy.

From The Picayune Creole Cook Book, 1901, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

1 Gill_of Water. The Yolks of 2 Eggs. % Can of Mushrooms (if desired). Scald the mutton feet in boiling water and remove every vestige of wool that may adhere, cleaning and scraping the feet. Then place them in a pot, cover well with boiling water, add half a lemon (including peel and meat) to the water, and salt well. In the meantime, prepare a Sauce & la Poulette as follows: Make a Cream Sauce (see recipe Meat Sauces) and add the juice of one lemon, or half a tablespoonful of good vinegar. Take the mutton feet out of the water in which they have been boiled, pulling out the big bones. Put the boned feet into the Sauce a la Poutette, add a gill of water, let all simmer about five minutes, and then take off the fire and add the yolks of two eggs, beaten well, stirring them into the sauce. Serve hot. Many of the Creoles add a half can of mushrooms to the mutton feet before putting in the sauce. This makes the dish very delicious, increasing the flavor. Mutton Feet & la Lyonnaise,

From The Picayune Creole Cook Book, 1901, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

Pieds de Mouton Farcis, 12 Mutton Feet. %& SB of Wet Bread. 1 Hard-Boiled Egg. 1 Spoon of Butter. 3 Thin Slices of Veal. 1 Bay Leaf. 1 Sprig of Thyme. 3 Carrots. 2 Onions. Clean the mutton feet well, according to directions given, and boil and take out all the bones. Take a half cup of wet bread and squeeze well. Season it well with salt and pepper, fry in a little butter and add a chopped egg. Stuff the feet with this, splitting down the length and sewing up to keep the dressing from escaping. Put in a large saucepan one tablespoonful of lard and lay over it thin slices of veal, well seasoned, and one bay leaf, one sprig of thyme and geranium (minced very fine), three chopped carrots, and two onions (chopped very fine.) Pour over this the juice of a lemon, let it simmer gently for about a half hour, turning the veal, that it may cook well and be thoroughly penetrated by the juices. Put the stuffed mutton feet on top, cover closely, and let all simmer for a half hour longer. Then unsew the mutton feet, lay them on the slices of veal, garnish nicely and serve with a Sauce & l’'Espagnole, Sauce aux Tomates, Sauce aux Oignons, or Sauce a la Provencale. The latter two are highly recommended.

From The Picayune Creole Cook Book, 1901, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

6 Tongues. 1 Large Onion, Cut Fine. 2 Carrots, Cut Fine. 1 Herb Bouquet, Minced Very Fine. 3 Pickles. % of a Cup of Capers. 1 Pint of Boiling Water. 2 Slices of Bacon. Scald and blanch the tongues removing the skins. Throw them into cold water. Dry or lard very delicately with larding needles, Season well with salt and pepper. Slice the bacon into fine strips and lay in the eee bottom of a saucepan; place the lamb and cook for five minutes, allowing tongues over this. Place qn top antwo and a half minutes to each side, other thin layer of bacon in very fine Put them on a hot dish and pour over strips. Add the minced carrots, onion, them melted butter and a little lemon. herbs and salt and pepper again to Garnish nicely with parsley and serve taste. Let it simmer for about fifteen hot,: minutes, and then moisten with about LAMB. a pint of boiling water or broth. Let Agneau. it cook over a slow fire about three Lamb is in season from April to hours, Then take out the tongues, September. Like ver " y young veal, it place them on a hot dish, strain the i, ynwholesome and tasteless if eaten sauce through a steve, set back on the too tender. A lamb should always be stove a few seconds, and add onetwo months old, else it will be what quarter of a cup of capers, and three tne Creoles call “une viande gelainpickles, sliced fine. Stir well and let guge,” or a jelly meat not fit to eat - it boil up once. Pour over the tongues nq yery aumeule to manage. The best and serve. way to cook lamb is to roast it or bake Lamb tongues are prepared in the. i+” The join of the lamb is cut into same manner when braised or smothchops; the brains, tongue, cutlets, tenered. dons and feet are cooked in the same Sheep Brains, manner as those of sheep, and it Cervelle de Mouton. would be superfluous to repeat the 1 Rt cuthe Sect peed recipes. Stewed Lambs’ Tongues, or Grated Breadcrumbs. “Langues d’Agneaux Sautées,” served Parsley to Garnish. with a Sauce Tomate, or a Sauce a la Plunge the brains into cold water Tartare, is an excellent entrée, or to disgorge them of all blood and re-_ luncheon dish. move the fine skin and veins that surround them, Then blanch with Roast Lamb, Mint Sauce. scalding water. In five minutes take Quartier d’Agneau Réti, Sauce Menthe. them out of the hot water and put The Hind Quarter of a Lamb. them into a saucepan and cover with Salt and Pepper to Taste. cold water. Add a tiny onion sliced Parsley to Garnish. Mint Sauce. fine, parsley and a whole bay leaf. This is the standing dish for the Let them simmer gently for five minFaster dinner in New Orleans. Select -utes. Then take from the fire and 42 fine, fresh, white hind-quarter of drain. When cold cut into pieces an lamb. Rwast in exactly the same inch square, dip them in a batter or manner as indicated in “‘Roast Leg of tomato sauce, and then in grated Mutton” (see recipe), only allow bread crumbs, patting gently. Drop about twenty minutes to the pound in into boiling lard and fry to a golden cooking. Serve with garnish of parsbrown. Take out, drain off all grease, ley and a Mint Sauce. (See recipe.) and serve on a bed of fried parsley. Roast Lamb is always served with A garnish of boiled green peas is also fresh, young green peas and asparavery pretty and palatable. gus tips.

From The Picayune Creole Cook Book, 1901, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

Rognone cn Brochettes. Select a fine, white hind-quarter of 6 Kidneys. the lamb; lard it in the same manner 1 Tablespoonful of Butter. as given for larding “Roast Filet of Slice the kidneys very thin and wash Beef.” (See recipe.) Rub well with well, then scald and wipe dry. Passa butter on top and sprinkle all over skewer through each kidney, after thickly very soft bread crumbs, seasoning well, and brush with melted minced parsley, thyme, bay leaf, salt butter. Place on a double broiler and pepper and minced shallots, Set TS in the stove and cover with a buttered. brown paper. Let it roast, allowing eighteen or twenty minutes to the pound, in a quick oven, and, when done, take off the paper, sprinkle again lightly with grated bread crumbs; let it brown and set in a hot dish; sprinkle over it lemon juice; garnish the dish with sprigs of parsley and sliced lemon, and serve, carviny in slices and placing a quarter of » lemon on each plate.

From The Picayune Creole Cook Book, 1901, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

Broil in exactly the same manner as Mutton Chops, only let them remain a little longer on the griddle, until they are firm under pressure of a fork. Season the chops well with salt and Pepper and brush with melted butter and a few bread crumbs. Have the gridiron hot and place the chops upon it. In a few seconds turn the chops and let the other sides cook. Place on a platter, butter thickly, sprinkle with chopped parsley, and serve very hot.

From The Picayune Creole Cook Book, 1901, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

2 Pounds of Cold Minced Lamb. 4 Ounces of Butter. % Pint of Veal Stock, 1% Gills of Cream. Yolk of 2 Eggs. Place the butter fm a frying pan; add one chopped onion and brown sltghtly; add the mushrooms, and season to taste. Then add the half pint of veal broth, if you have it; if not, boiling water or milk, and let it simmer a few minutes; thicken with a tablespoonful of blended flour; add the minced lamb and a gill and a half of cream; let all simmer, stirring constantly; and when done, which will be in about ten minutes, take off the fire; add the yolks of two eggs, beaten, and stir constantly. Place in a hot dish, garnish with Crofitons (buttered) and serve. This is a very nice breakfast dish from the left-over lamb.

From The Picayune Creole Cook Book, 1901, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

Eptgramme d’Agncau 2 Breasts of Lamb. 1 Teaspoonful of Pepper. 3 Tablespoonfuls of Butter or Olive Oil. Take two breasts of Lamb; tie them and put them to boil in soup stock for forty-five minutes. Then drain well and extract all the bones, Press them down with a heavy weight on top. When thoroughly cold, cut each breast into three triangular-shaped pieces, dip them in olive oil, or melted lard, or butter, and season with the salt and pepper. Roll each piece in fresh bread crumbs grated, and broil on a slow fire, allowing four minutes to each side. Serve with a pint of hot Macedoine or any garnish that may be desired, arranging the breast over the garnish. The epigram may be served a la Soubise with a hot Soubise sauce, or 4 la Chicorée with a hot chicory sauce and garnish of fried sweet potatoes.

From The Picayune Creole Cook Book, 1901, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

The brisket of the lamb is best for this dish. Cut it into pieces two inches square. Put in a stewpot and cover with a half gallon of water, and add salt and pepper and two onions and one carrot, chopped fine. Let it boil till very tender. When it reaches this stage, take the meat out of the saucepan and keep the water in which it was boiled. Take another saucepan and put & tablespoonful of butter in it, and as it melts add a tablespoonful of flour, Let it brown lightly, and add one pint of the water tn which the lamb was boiled. Stir well, making it very light, and not thick. Add one-half can of mushrooms, and let the whole boil about fifteen minutes, so as to be very light. Then put in the boiled lamb. Let it simmer for about fifteen minutes longer, take it off the fire and add the yolks of two eggs, well beaten, two tablespoonfuls of the gravy, and the juice of one lemon. Serve hot. Lamb’s Brains, Cervelle d’Agneau The recipes given for Sheep's Brains may be used in cooking Lamb’s Brains, which are, indeed, a very delicate dish. The following recipe, Lamb’s Brains a la Rémoulade, however, is a famous Creole dish: Lamb’s Brains & la Rémoulade. Cervelle d’Agneau & la Rémoulade 6 Lamb's Brains. 2% Quarts of Water. 2 Cloves of

From The Picayune Creole Cook Book, 1901, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

12 Lamb’s Feet. 1 Pint_of Broth. 2 Sprigs of Parsley. The Juice of 1 Clean the feet well and boil as above. When tender, take out the rs feet, cut in pleces, removing all the bones. Put back in the saucepan, add a tablespoonful of butter blended well with a tablespoonful of flour. Stir well and add two sprigs of parsley, minced very fine, and the juice of one lemon. Let this simmer for ten minutes longer and serve hot. Broiled Lamb’s Kidneya. Rognone d’Agneau Grillés. 6 Kidneys,

From The Picayune Creole Cook Book, 1901, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

Langues d’Agneau Sautéee. 6 Tongues. 1 Onion. % of a Small Carrot, Cut Fine. % of a Small Turnip, Cut Fine. 1 Pint of Broth or Water. 1 Bay Leaf. 2 Sprigs of Thyme and Clean the tongues; wash well and boil in clear' water for an hour and a half. Then throw them into cold water and remove the skins. Cut the vegetables fine, and put them with the butter into a saucepan. Add a pint of broth or water, and then add the finely minced herbs. Add the tongues and let them simmer gently for two hours. Serve hot, with the gravy poured over them,

From The Picayune Creole Cook Book, 1901, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

Score the loin in close lines across and down. The lines should be about a half inch apart. Dredge well with salt and pepper and place in the oven, letting it cook slowly and long, allowing at least twenty-five minutes to every pound, and basting every five minutes for the first half hour and every ten minutes thereafter. Pork must always be well done. When cooked thoroughly, take out of the baking pan, put in a hot serving dish, and garnish nicely with parsley. Serve with Apple Sauce and a little horseradish, (See recipe “Sauces for Meats,” etc.) -Roast Pork.

From The Picayune Creole Cook Book, 1901, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

Meats,” etc.) Sweet potatoes are a nice vegetable to serve with roast pig. Boil a half dozen first and then peel carefully and Place them whole, about fifteen minutes before serving the pig, in the pan where it is roasting; let them soak in the gravy, brown nicely and serve on a separate platter or as a

From The Picayune Creole Cook Book, 1901, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

Dredge the spare ribs lightly with salt and pepper, after having washed well and wiped dry with a coarse towel. Place them in the baking pan and dredge with butter; place them in the oven and cover with a piece of buttered paper. Allow twenty minutes to every pound in cooking. About twenty minutes before serving take off the buttered paper, dredge again, with melted butter, and let them brown nicely. Serve with a garnish of parsley and radishes. If it is desired to stuff the spare ribs, have the ribs cracked, crosswise, the entire length, in two places. Put a stuffing, as for roast pig, in the center, or a stuffing made of mashed potatoes and three hard-boiled eggs, mixed thoroughly. Close the ends of the ribs over this, tie well and roast as for a roast pig. Serve with an Apple Sauce or a Sauce Piquante. (See recipes ‘Sauces for Meats,” etc.) Pork Tenderloins, Filets de Porc Sautés, 4 Pork Tenderloins.

From The Picayune Creole Cook Book, 1901, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

Wash the pork chops and season well with salt and pepper. Roll in grated bread crumbs and fry in boiling lard twenty-five minutes. This will be when they have reached a rich brown. Take out, place on a platter, and serve with pickles or a Sauce aux Cornichons, (See recipe.) Pig’s Feet. Pieds de Cochon, 6 Pig’s Feet. 2 Bay Leaves. 3 Blades of Mace. 1 Dozen Whole

From The Picayune Creole Cook Book, 1901, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 117 in the book

Boil and prepare the feet as in recipe for ‘“‘Pig’s Feet, Sauce Robert,” and serve with a half pint of hot Tomato Sauce.

From The Picayune Creole Cook Book, 1901, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

Prepare the feet as in the recipe for “Pig’s Feet, Sauce Robert,”. and serve with a half pint of hot Piquant Sauce, to which has been added a teaspoonful of Creole mustard, diluted. Stuffed Pig’s Feet @ la Périgueux.

From The Picayune Creole Cook Book, 1901, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

« Fromage de Cochon, 1 Hog’s Head. 1 Lemon. 1 Slice of Ham. Thyme, Bay Leaf, Spices., Boil the whole hog’s head which has been already well cleaned and scraped. Add four teaspoonfuls of salt, and a lemon cut in half. After four hours, when the head will have become very tender, take out of the water and set to cool. Then skin the meat from the head, and save the water in which {it has been boiled. Cut up the entire head, ears and tongue and two of the feet. if you have boiled them, too, into pieces of about one inch in length. Take two large onions and chop them very fine. Put a tablespoonful of lard and the onions into a pot. Slightly smother them without browning. Season well with minced thyme, three mashed cloves, a dash of red pepper (Poivre

From The Picayune Creole Cook Book, 1901, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

Viande Salée. Salt pork enters so largely into cooking that it is not necessary to devote special attention to it here. It is used in cooking cabbage and pork and beans—a most excellent dish for children—and with nearly all green herbs and vegetables it serves as a delightful flavor. In the chapter on vegetables, where it is advisable to use salt or pickled pork, this subject will be treated.

From The Picayune Creole Cook Book, 1901, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

2 Dozen Onions. 25 Pounds of Pork. 1 Ounce of Saltpetre. 12 Cloves. 6 Allspice. Pork should be pickled about twenty hours after killng. It is pickled al- -vays in sufficient quantity to last for some time, for, if proper care is taken, it will keep one year after pickling; but it may also be pickled in smaller quantities, of three or four pounds at a tme, reducing other ingredients in the recipe according to quantity of pork used. To twenty-five pounds of pork allow one ounce of saltpetre. Pulverize carefully and mix with a sufficient quantity of salt to thoroughly salt the pork. Cut the pork into pieces of about two pounds, and slash each piece through the skin, and then rub carefully with the salt and saltpetre mixture till the meat is thoroughly penetrated through and through. Mash the cloves very fine and ground the allspice. Chop the onions. Wash a small barrel and place at the bottom a layer of salt, then a layer of coarsely chopped onions, and sprinkle over this a layer of the spices and minced bay leaves. Place on this a layer of the pork; pack tightly; then place above this a layer of the salt and seasonings and continue with alternate layers of pork and seasonings till all the pork is used up. Finish with a layer of the minced herbs and spices and have a layer of salt on top. Cover the ingredients with a board on which a heavy weight must be placed to press down the meat. It will be ready for use in about ten or twelve days. HAM.

From The Picayune Creole Cook Book, 1901, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

Wash the ham well in cold water, scraping off all portions of mold or salt. Have a large boiler of water on the stove. Throw in two blades of mace, a dozen cloves and three or four bay leaves. Put the ham in the water and let the fire be slow, allowing the water to heat gradually. Do not permit it to come to a good boil for. two hours at least, and be careful to skim regularly and often. Keep it always simmering gently, allowing twenty minutes to every pound. When done, let the ham cool in its own liquor, and then put it on a board, cover it with another board, and lay a weight on it. Leave it under the weight several hours. (This will enable you to cut it in thin slices after removing the welght.) Then carefully cut off the skin without taking off the fat. Sprinkle it in patches with black pepper and ornament the shank bone with quilled paper, or a paper frill. Serve it cold with a garnish of parsley. Cold boiled ham should be sliced very thin and eaten with pickles and mustard.

From The Picayune Creole Cook Book, 1901, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

8 Thin Slices of Ham. Slice the ham thin. Heat the frying pan very hot. Lay in the ham in its own fat and fry over a quick fire. Allow an egg to every slice of ham. After taking the ham out of the pan, eS drop in the eggs. If you do not like eggs fried on both sides (many prefer them so), baste the eggs with the hot grease, and be sure to cook the yolks whole. When they are well set, without being hard, take the eggs out and lay one on each slice of ham. Garnish with parsley. Sprinkle the eggs with salt and pepper very lightly and serve. If eggs are not served with the fried ham, and a gravy is desired, make one as follows: Take one tablespoonful of flour and add to the remaining fat in the pan. Mix well until smooth. Add a half pint of milk and stir until it boils; throw in a dash of black pepper, pour over the ham and send to the table hot.

From The Picayune Creole Cook Book, 1901, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

6 or 8 Thin Slices of Boiled Ham. 6 or 8 Slices of Buttered Toast. Always use boiled ham for broiling. Slice it about a half inch thick, according to the number to be served, and trim off the rough edges. Have the broiler very hot, lay the slices of ham upon it and brown well. Serve with buttered toast.

From The Picayune Creole Cook Book, 1901, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

Cut thin as many slices of ham as desired and broil evenly over hot coals. When very well browned dust it over with pepper, and serve garnished with slices of cucumber that have been steeped in salted vinegar several hours.

From The Picayune Creole Cook Book, 1901, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

2 Cups of Finely Chopped Boiled Ham. 2 Cups of Mashed Potatoes. 2 Tablespoonfuls of Cream. Chop the ham fine and add to the mashed potatoes. Then add the cream and butter and the yolks of two eggs, beaten well. Beat all together until smooth, then add a dash of Cayenne. Mold the ham into cylinder shapes of about a finger in length and roll in the third yolk well beaten. Then roll in grated bread crumbs and fry the cones in the boiling fat. Ham puffs are made in the same way, only the potatoes are omitted, and a stiff batter is used instead. made of one pint of flour and one of water, three eggs and four ounces of finely chopped ham. The ham is placed in the batter and fried in boiling lard to a golden brown.

From The Picayune Creole Cook Book, 1901, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

1 Teaspoonful of Finely Chopped Mix together the chopped parsley, ham and yolks of eggs and a dash of Cayenne pepper. Beat all very hard till it becomes light. Then add the whites of the eggs, which have been beaten to a froth. Beat together sufficiently to mix well. Fill a dish and bake in an oven for eight or ten minutes and serve with a Cream Sauce.

From The Picayune Creole Cook Book, 1901, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

1 Teaspoonful Each of Minced Thyme and Sweet Marjoram. Chop and hash the meat (fat and lean) very fine, mincing it, and then seasoning highly with salt, pepper and Cayenne, mixing well. Add the minced onion and garlic, mix well, and then add the finely minced herbs and spices. Mix thoroughly and fill the casings (which you have bought from the butcher and washed again thoroughly) carefully with the mixture, in lengths of about two feet or one foot and a half, stuffing tightly. Tie at both ends and let them stand overnight in a deep brine. Take out as much as desired, wipe dry and cut into slices and fry, or fry the sausage, the whole length, in boiling lard, and then slice nicely. Garnish with chopped parsley and serve.

From The Picayune Creole Cook Book, 1901, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

Highly, Mince the onions fine and fry them slightly in a small piece of the hog fat. Add the minced garlic. Hash and mince the remaining fat very fine, and mix it thoroughly with the beef blood. Mix the onions, and then season highly, adding of allspice, mace, clove and nutmeg a half teaspoonful each, finely ground, and a half teaspoonful each of fine herbs. When all is mixed, fill the prepared casings, or entrails, pressing them full, being careful to tic the sausage casing at the further end before attempting to fill. Then tie the other end, making the sausage into strings about two feet long. Wash them thoroughly on the outside again, and then tie them in spaces of three inches or less in length. Place them to cook in a pot of tepid water, never letting them boil, as that would curdle the blood. Let them remain on a slow fire till you can prick the sausage with a needle and no blood will exude. Then take them out, let them dry and cool. Boudins are always fried in boiling lard. Some broil them, however.

From The Picayune Creole Cook Book, 1901, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

Select the largest intestines of the hog, wash thoroughly two or three times and let them soak for twentyfour hours in fresh water, changing the water frequently. Then drain and dry well. Cut them into threadlike pieces of about one inch in length, and hash the pork, lean and fat together; mix thoroughly with the threads of intestines or inner stomach of the hog, and season highly with the salt, pepper and Cayenne and Chili pepper. Mince the onion and garlic and herbs as fine as possible and add to the meat. Add the ground spices and mix and hash all together very fine. Take six or eight of the large intestines that have been thoroughly soaked and cleansed and after scalding and drying the casings thoroughly fill them with the pork mixture. Tie into the desired lengths and use as needed. This is a very fat sausage and entirely too rich for delicate stomachs. When tied into large sausages about the size of the hand they are called “Andouilles.” When tied into small sausages they are styled “Andouillettes.” The latter are the more delicate. This sausage is generally served with mashed potatoes, a purée of peas or lentils. The chitterlings are first boiled in an aromatic water, with an herb bouquet, or in milk; they are then broiled, or baked in the oven for eight or ten minutes.

From The Picayune Creole Cook Book, 1901, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

Roast chicken, roast turkey, roast goose, roast duck are welcome dishes on every table. The entrées that are made from poultry are various, such as Turkey Daube, Fricassées of Chicken, with truffles, mushrooms, green peas, rice; Ragduts of Ducks, Chapons au Gros Sel, Poulardes a la Sauce Tartare, Poulet Sauté a la Créole, all manner of croquettes and salads, and goose entrée @ la Chipolata. Full-grown poultry always has the best flavor.

From The Picayune Creole Cook Book, 1901, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

key well with salt and pepper inside and out, and then rub the inside with butter, using about a half teaspoonful. Stuff first the space from which you took out the craw and then sew up the slit in the skin, fastening the skin by a piece of thread tied around the neck or folding it over and fastening with a small skewer. Then stuff the body of the turkey. Push the legs under the skin near the rump, cross them and fasten them with a small skewer or tie with a piece of twine. Turn the wings back, under the body of the fowl. Rub the turkey all over with butter or lard, and place in the baking pan that has been greased lightly. Bake the turkey in a quick oven, allowing about fifteen minutes to every pound. Baste every ten minutes or so with its own drippings. When done, remove the twine and the skewer and place on a hot dish, garnished nicely with parsley, and serve. The turkey breast should always bo carved in delicate slices. In making the dressing of any kind, always take up the liver and heart, which you have seasoned well and minced very fine, and add to the turkey dressing, mixing thoroughly.

From The Picayune Creole Cook Book, 1901, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

Dinde Trufféc Rotie. 1 Fine Young Hen Turkey. 1 Pound of Lean Ham, Cut into Dice. 2 Pounds of Truffles, 14 Nutmeg. % of_a Teaspoonful of Pepper. 1 Bay Leaf, Minced Fine. Clean and prepare the turkey for roasting as directed in the above reca ] ipe. Put a saucepan on the fire and put in the ham cut into dice. When hot add two pounds of the very best truffes and the grated nutmeg, the *pepper and a minced bay leaf. Stir over the fire for about fifteen minutes. Then take off and let cool. When it is cold stuff the place at the neck of the turkey where the craw was, and sew up well and arrange as indicated in the directions for dressing a turkey. Stuff the body of the turkey with the remainder of the truffies and sew it up and truss it. Set it in the oven and roast according to the above recipe, serving with a Sauce aux Truffes. This is a very expensive dish.

From The Picayune Creole Cook Book, 1901, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 123 in the book

Select spring chickens for broiling. Clean the chickens nicely, singe, and then split them down the middle of the back, laying the chickens open. Break the breastbone with a mallet and flatten out each chicken. Season well with salt and pepper, and brush with melted butter. Have the broiler ready over a moderate fire, and place the chickens in it (the double broiler is best) and let the fowls broil slowly for about a half hour or a little longer if not very tender. It is well to keep a plate over them all the time, so as to retain the flavor. Turn each chicken frequently, so that it may be broiled through and through. It should be slightly browned on the skin side. When done, place in a heated dish, pour melted butter over them, garnish with chopped parsley and serve hot. A garnish of cresses is very pretty. The dish is then called “Poulet Grillé aux Cressons.”

From The Picayune Creole Cook Book, 1901, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

Select a nice spring chicken, clean and singe and split down the middle of the back. Season with salt and pepper, rubbing well on the inside of the chicken. Place in a saucepan and cover well with water, and let it simmer well for one hour if the chicken is young. If the chicken is a year old and over, let it simmer for two hours or longer, according to age. When done place it in a heated dish. Pour over it a Drawn Butter Sauce (see recipe) and garnish with chopped

From The Picayune Creole Cook Book, 1901, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

Poulet @ la Creme, Select a fine one-year-old chicken, and clean, singe and boil according to the above recipe, first having cut in joints, however. In boiling always simply cover the chicken with water, otherwise you will have chicken soup, all the nutriment of the chicken being absorbed by the soup. When cooked for an hour or longer, if the chicken is now very tender, place it in a dish and pour over it a Cream Sauce (see recipe), and serve.

From The Picayune Creole Cook Book, 1901, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

Boll the chicken according to the above recipe. Mince the meat fine. Make a sauce by putting into a saucepan one tablespoonful of butter. and as it melts add one onion, minced very fine; a sprig of minced parsley, one minced bay leaf, and a half clove of minced garlic. Let it simmer gently without browning and then add one tablespoonful of flour, well sifted. Mix thoroughly, and add three tablespoonfuls of vinegar. Stir well and add one pint of the water in which the chicken was boiled. Season with salt and pepper to taste and a slight dash of Cayenne. Then add one teaspoonful of prepared mustard. Let it simmer three minutes longer, and as it comes to a boil pour it over the chicken and serve. Any remains of cold chicken are very delicious served with this ‘Sauce A la Diable.” (See recipe

From The Picayune Creole Cook Book, 1901, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

Poulet @ la Tartare, 1 Spring Chicken. 1 Tablespoonful of Thyme. 1 Bay Leaf, Minced Fine. 1 Chopped Onion. Boil the chicken according to the above recipe, adding the chopped vegetables and herbs. Season to taste. When done place on a hot dish, butter nicely and serve with a Sauce a la Tartare. (See recipe.) A broiled chicken may be served in the sanie manner, but either broiled or boiled, the chicken must be cooked whole, splitting down the back.

From The Picayune Creole Cook Book, 1901, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

1 Chicken. 1 Onion. Clean and cut the chicken into pieces at the joints. Season well with salt and black pepper. Chop the onions fine. Put a tablespoonful of lard into the stewpot, and, when hot, add the onion. Let it brown slightly and then add the flour which has been well sifted. Let this brown and add the chicken. Let all simmer a few minutes and then add the chopped thyme, parsley and bay leaf. The latter must be minced very fine. Stir well and often. When every piece is nicely eee — browned, add one pint and a half of boiling water or soup broth. Stir until it begins to boil. Season again to taste. Cover and let it simmer gently for an hour, or until tender. In making a fricassée, the liver, heart and gizzard of the chicken are all thrown into the stew. Dish up tho chicken, pour over it the hot sauce and serve. This dish is very nice with boiled rice or potatoes. This plain fricassée is a ‘simple, elegant dish, within the means of everyone.

From The Picayune Creole Cook Book, 1901, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

1 Chicken. 1 Onion. 2 ‘Tablespoonfuls Flour. 1 Pint Fresh Clean and cut the chicken into joints and clean the gizzard, liver and open the heart. Season well with salt and pepper, and put all into a stewpan on a moderate fire. Cover well with boiling water. Let simmer for an hour and a half, or more or less, according to the age of the fowl. Add the juice of two large ontons. Cook until tender. This is the unvarying rule in stewing or cooking chickens, as one may be tender and the other quite tough, though of the same age. When the chicken is done, blend together one large tablespoonful each of butter and flour in a frying pan without browning; add a pint of milk and mix well. Add this to the chicken, mixing and stirring constantly till it boils. Salt and pepper to taste. Take from the fire and add the beaten yolks of two eggs and a little chopped parsley. Serve hot.

From The Picayune Creole Cook Book, 1901, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

2 Fine Spring Chickens. 6 Large, Fresh Tomatoes, or % Can. 6 Fresh, Sweet Green Peppers. 1 Pint of Consommé or Bolling Water. Take two spring chickens and clean nicely and cut into pieces at the joints. Season well with salt and pepper. Put two tablespoonfuls of butter into a stewpan, and when it melts add the chicken. Let this brown slowly for fully five minutes. Havo ready three largo onions sliced. Add these to the chickens and let them brown. Add two tablespoonfuls of flour; let this brown. Then add a half dozen large, fresh tomatoes, nicely sliced, or a half can of tomatoes, and let these brown. Cook very slowly, allowing the mixture to simmer gently. Add chopped parsley, thyme and bay leaf, and two cloves of garlic finely minced. Let all brown without burning. Cover and let it smother over a slow but steady fire. The tomato juice will make sufficient gravy as yet. If you have sweet green peppers, add a half dozen, taking the seeds out before adding and slicing the peppers very fine. Stir well. Let all smother steadily for twenty minutes at least, keeping well covered and stirring occasionally. At this stage, pour in one cup of Consommé, if you have it; if not, one cup of boiling water. Let it cook again for a full half hour, very, very slowly over a steady fire, and season again to taste. Cook ten minutes more, and serve hot.

From The Picayune Creole Cook Book, 1901, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

Cut into joints and season a nicely cleaned chicken. Put it in a saucepan with two tablespoonfuls of butter, and let it simmer for about ten minutes, browning slightly. A mushroom sauco is never dark. Add two nicely chopped onions, and let these brown slightly; then add one-half of a square inch of ham, chopped very fine indeed. Add thyme, parsley and bay leaf, following v.arefully the order given in mixing the ingredicnts. A minute later add the garlic, which has been minced very fine. Let all brown together for ten minutes. Cut the mushrooms into halves, put them with their water into the pot, stirring well. Let them simmer five minutes. Cover the pot closely, so that it can smother well. If the sauce appears too thick add about a half cup of broth or boiling water. Season to taste, and let all cook very slowly for an hour longer over a steady fire. The secret in smothering chicken is to let it cook Eee slowly, so that the seasoning may permeate the flesh and the slow heating may make it tender and most palatable.

From The Picayune Creole Cook Book, 1901, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

1 Fine Chicken. 2 Small Turnips. 2 Carrots. 2 Onions. 1 Small Piece of Lemon Peel. 1 Small Piece of Red Pepper Pod. 2 Whole Cloves, without the Seed. 3 Sliced Tomatoes. 2 Quarts of Water. 2 Tablespoonfuls Clean and cut and season the chicken well with salt and pepper. Let the butter melt in a _ saucepan and add the seasoned chicken. Let it brown well, and add the vegetables, all chopped very fine. Then add the minced herbs and garlic, and after this the spices. Let all simmer gently for ten minutes, pour over it two quarts of boiling water, stir and seasun again to taste, set it back on the stove and let it simmer steadily and slowly for three-quarters of an hour. When two-thirds cooked, add one cup of well-washed rice, stir well, seasoning again to taste. Do not let the rice become mushy, have the grains stand out. Let all cook for twenty minutes longer and serve, taking out first the pieces of chicken and ranging the rice around as a garnish. Serve with the sauce poured over the top.

From The Picayune Creole Cook Book, 1901, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

Cut and season the chicken nicely. Put It in a saucepan with two tablespoonfuls of butter, and let it simmer nicely for about ten minutes without browning. Add two nicely-chopped onions and let these brown slightly. Then add a square inch of ham, chopped very fine, and minced thyme, parsley and bay leaf, one sprig each. Add the garlic, nicely minced. Let all brown together, slightly simmering all the time. Then pour in one pint of boiling water, set it on a low fire and let simmer gently for an hour and a quarter. About twenty minutes before serving add one pint of milk. Serve with the green peas heaped around the chicken, which should be placed in the center of the dish. Pour the gravy over the whole.

From The Picayune Creole Cook Book, 1901, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

1 Chicken. 1 Tablespoonful of Lard. This is a most delicate and palatable way of cooking chickens. After cleaning the young chicken, split down the back and dredge with salt and pepper. Put a tablespoonful of lard into the frying pan, and, when it is hot, add the chicken. Let it simmer gently for about fifteen minutes, then add a half cup of water and set on a slow fire, and let it simmer gently and steadly for about an hour. Serve with a garnish of chopped parsley. Some smother the chicken in butter, but this is according to taste. Butter always makes a greasier dish than lard when frying or smothering

From The Picayune Creole Cook Book, 1901, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

Poularde Etouffée. 1 Young Hen. % Pound of Nice Bacon. 1 Lemon. 2 Carrots. 2 Onions. 1 Herb Bouquet. 1% Cups Broth. This is a nice way to utilize young hens. Clean and singe the chicken nicely, and; after taking out the entrails, truss it as in roasting turkey. Place in the frying pan small pieces of fat bacon, cut in very slender strips of about the size of your finger. Placo over this slices of lemon, very fine, and cover again with slender bits of bacon. Moisten this with a half cup of water and lay over it two carrots, cut in thin slices, two onions cut likewise, and a teaspoonful each of thyme, parsley and one bay leaf, minced fine. Place on top of this the chicken and cover closely. Let it cook on a good fire for three-quarters of an hour, or a half hour, if the chicken is exceedingly tender. When done, take out the chicken, add onehalf cup of broth to the liquor in which it has been boiling. Stir well and season highly, and pour over the chicken and serve. A sauce of tomatoes may also be made and served with this dish.

From The Picayune Creole Cook Book, 1901, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

1 Spring Chicken. 3 Tablespoonfuls of Lard. 2 Egga. Clean and cut the chicken into joints. Dredge well with salt and pepper. Make a nice batter with the eggs and flour and roll the chicken in this, patting Hghtly. Place in the hot rr rT eee lard in the frying pan and let it cook for about three-quarters of an hour, watching carefully that it may not burn. Serve on a platter’ garnished with chopped parsley and cresses,

From The Picayune Creole Cook Book, 1901, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

Poulet Roti, 1 Chicken. % Tablespoonful Butter. Procecd in exactly the same manner as for roasting a turkey. (See recipe.) The chicken must bake in a quick oven, allowing fifteen minutes to every pound. A roasted chicken may be stuffed or not, according to taste, with a stuffing of oysters, eggs or truffles (see Dressings for Fowls) in exactly the same manner as turkey.

From The Picayune Creole Cook Book, 1901, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

Make a Fricassée of Chicken, White Gravy. Boil the rice according to recipe (see Boiled Rice) and then mash the rice thoroughly and add the butter und season with salt and pepper. Take a raised pie pan or casserole and press the rice into this, and set away to cool. When cool cut out the center of the rice and fill the wall and bottom with the white fricassée of chicken. Cover the top with the rice which you have cut out, laying on lightly, so as not to press the chicken sauce through. Beat an eee well and brush over this. Set in the oven and bake.. Serve with Mushroom Sauce,

From The Picayune Creole Cook Book, 1901, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 130 in the book

pare a Vol-au-Vent Paste (see recCro uettce ae a ofattte. ipe), and fill a two-quart tin pan oung Chicken. with the Paste. Then pour in the 2 Small Onions, Panay, beat. chicken fricassée, and bake it in the 1 Large Tablespoonful of Butter. oven till the top crust is _ nicely 1 Cup of Milk. browned. Always bake the under 1 Teaspoontul of Salt.

From The Picayune Creole Cook Book, 1901, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

Boil the chicken as directed in the recipe for boiling. Then, when cold, remove all the tough fibers and nerves, Hash the chicken well and season with the minced vegetables and sweet herbs, mixing all thoroughly. Then take a cup of soft bread, wet it and. squeeze and soak in a cup of milk, in Chicken Patties, Queen Style. - which you have beaten two eggs. Mix crust first. This is a delightful entrée at any feast. Vol-au-Vent of pigeons, young veal or frog legs is made in the same manner. A Vol-au-Vent of Frogs is called “Grenouilles a la

From The Picayune Creole Cook Book, 1901, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

difficult to make. Petites Bouchées, @ ta Reine. all this with the chicken very thor1 Small Young Chicken. oughly and season to taste. When 12 Rounds of Puff Paste. well mixed form the meat into cylin1 Tablespoonful of Flour. drical shapes and brush with a little % Pint of Milk. Can of Mushrooms. butter. Then roll in a beaten egg and A_Pinch of Grated Nutmeg. roll again in powdered bread crumbs. Salt and Pepper to Taste. Fry in boiling lard and serve hot on Roast or broil the chicken nicely. a plate garnished with fried parsley. Make a Puff Paste. (See recipe.) Cut Left-overs of cold turkey or cold a dozen rounds wth a biscuit cutter; chicken may be utilized in this way. mark a smaller round or top for a cover. Brush with a beaten egg. and mark on the surface of each with the Chicken Balls, Queen Style cutter, dipping it each time in hot Boudins 4 la Reine. water, so that the marked outline 1 Young Chicken. - 2 Small Onions. 1 Bay Leaf. may remain perfect. Set in a brisk 4 Sprige of Farsiey. 1 Cup of Milk, oven and let them brown nicely for 2 Eges. % Grated Nutmeg. twelve minutes. Then remove the 1 Tablespoonful of Butter. covers gently with a knife and fill Salt and Pepper to Taste. with the following ingredients: ReBoudins & la Reine are made in exmove all the chicken meat from the actly the same manner as croquettes, bone and chop very fine. Put atableonly the mixture is placed in a fryspoonful of butter in a sautoire or ing pan and fricd in butter, using stewpan and add a tablespoonful of about a tablespoonful. To this is sifted flour. Stir till smooth. Pour added about one pint of milk. Beat in gradually a half pint of hot milk the chicken thoroughly in this, add till the same reaches the consistency a4 grated nutmeg, then take off the of a thick cream. Season to taste fire and add two eggs, well beaten. with salt and pepper and a little nutFill custard cups with the mixture, 1 meg, and add one-half can of mushplace in the oven setting in a pan of rooms finely chopped and the chicken. boiling water and covering with paper. Let them bake thus as you would a cup,custard for twenty minutes, and take off the paper and let them brown. Serve hot. All cold roasts, whether of turkey or chicken, may be thus utilized.

From The Picayune Creole Cook Book, 1901, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

The remains of cold chicken are used for this. But it is always preferable for dinners to boil the chickens nicely and use only the white meat. The dark meat, however, is equally good, though it may not look so pretty. After cooking the chickens till tender, pick out all the white meat into small pieces of about an inch or less, and add chopped celery of the whitest fiber and very tender. Mix thoroughly, using two parts of chicken to one of celery; add a finely chopped onion and salt and pepper to taste. Put this on a dish, spread over it a nice Mayonnaise and garnish with celery and asparagus tips, olives, and sliced red beets and lemon.

From The Picayune Creole Cook Book, 1901, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 132 in the book

Procure the fat livers of geese. (They are no longer to be bought except already prepared in cans, Terrine de Foie Gras aux Truffies du Perigord, Strasbourg.) To this allow one pound of fat pork and one pound of goose fat. Chop these and the livers very fine, allowing a pound of the fat meat and goose fat to the same quantity of livers. Season well with salt and pepper, and moisten. Chop a half can of truffles and mix, and put all in a quart size baking pan, which has been lined with Puff Paste. (See recipe.) The pan must be about two and a half ed or three inches deep. Bake this paste and then fill in with the foles gras. Cover with a light layer of the dough, and decorate around the edges with the clippings of dough that remain. Place the pie in the oven, and let it bake for about an hour to a nice brown, covering for the first threequarters of an hour with a piece of paper to prevent burning. When done, serve in the dish in which it was baked. This is the real Creole Paté de Foie Gras,

From The Picayune Creole Cook Book, 1901, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

them into slices or filets. Lard them with a larding needle and then place at the bottom of the saucepan small strips of bacon, cut very thin and fine. Add one carrot, nicely sliced; one onion, nicely sliced, and a tablespoonful of chopped parsley. Cover this with narrow strips of bacon, and moisten. Add the juice of a lemon and let it simmer well for a few minutes. Then add the livers, and let them simmer for ten minutes longer. Season to taste, cook five minutes more and serve hot. In seasoning, the livers prepared in this manner must always have a stimulating

From The Picayune Creole Cook Book, 1901, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

Choose sufficient livers for the number of guests, for this is never an everyday dish, and plice them in a saucepan with a tablespoonful of butter. Let them simmer gently and add a half can of mushrooms and a quarter of a can of truffles, two shallots, nicely minced; a sprig each of thyme, bay leaf and parsley, minced fine; salt and pepper to taste, and a half teaspoonful of prepared mustard; the leaf of one geranium, minced fine, and a quarter teaspoonful each of ground cinnamon, allspice, cloves and mace. Mix this thoroughly and let it simmer in the juice of the mushrooms for about twenty minutes. Then take a young sweetbread and cook according to recipe for Plain Fried Sweetbreads, and add a half cup of soft bread, well moistened with milk. Mix this with the hashed sweetbreads, and add the yolk of an egg. Place this in a mortar with the foies gras and mix well. Then turn into a pan and brush lightly with the beaten yolk of an cgg, and sprinkle grated bread crumbs over. Set in a pan of boiling water (Bain-marie), and bake in the oven for about a half hour.

From The Picayune Creole Cook Book, 1901, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

Pigeons Grilés, 6 or 8 Young Squabs. ° 6 or 8 Pieces of Buttered Toast. Squabs are always best for broiling. Pluck and clean nicely inside and out. ‘Wipe with a damp towel. Split down the back and spread open as you would a broiled chicken. Have the gridiron very hot. Rub the pigeon inside and out with salt and pepper, and brush lightly with butter. Place the broiler over a moderate furnace fire, from which all the gas has been exhausted, and let it broil slowly ten minutes on the inner side and five minutes on the outer. In the meantime toast a piece of bread for every pigeon that you broil. Moisten well with butter. Place the squabs upon the toast, sprinkle thickly with chopped parsley and butter, and serve hot. It is always well to rub the pigeon with a Httle lemon juice, as this makes the flesh nice and white.

From The Picayune Creole Cook Book, 1901, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

This is a famous Creole dish, the object veing so to dress the pigeons that they will resemble little frogs, hence the name, “Pigeons a la Crapaudine.” Clean the pigeons nicely, inside and out, and then carefully cut the breast from the loin joints, without separating entirely. Raise the breast up from the shoulder joints, and pass it over the head of the pigeon, without separating it from the shoulders. Then press it down very firmly with your hands or a masher. Have ready the yolk of one egg, well beaten in a cup of milk. Season well with salt and pepper. Soak the pigeons in it, rolling over and over, so as to gather up the seasoning. Then pass them through bread crumbs, rolling and then patting each pigeon with your hands, so that the crumbs will hold. Brush each with a little melted butter. Have ready a double brofler, well heated, but on a slow fire. Place the pigeons on it, broiling very slowly. Broil for fifteen or twenty minutes, allowing from seven to ten minutes to each side, and serve with Tomato

From The Picayune Creole Cook Book, 1901, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Pigeons Rotia sur Canapés. 6 or 8 Young Squab. 6 or 8 Thin Slices of Fat Bacon. Truffles (if desired). 6 or 8 Slices of Buttered Toast. Use squab only for roasting. Clean nicely, and then truss the pigeon as you would a turkey, only use wooden skewers to hold the wings and legs in place. Take a slice of nice fat pork and fasten it around the body of each pigeon, passing over the breast. Put a bit of butter about the size of @ pecan in each bird, and, if you can afford to do so, you may stuff with truffies. But this is a matter of taste. Put the pigeons in the roasting pan, and add a tablespoonful of butter and ’ rn) about two tablespoonfuls of water. The oven should be hot, but must not be scorching. Baste the birds frequently, and let them roast from fifteen to twenty minutes, according to their size. Prepare toasted bread, one slice for each pigeon. Butter well, and then remove the fat pork and place the pigeons on the toast. Pour ovér each a little of the gravy which has been made in the roasting pan, allowing it to soak into the bread. Serve hot, with a jelly, preferably Cranberry Sauce. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Pigeons @ la Cardinale, 3 Pigeons. 2 Dozen Crawfish. 1 Slice of Fat Bacon. 1 Square Inch of am. 1 Onion. 1 Carrot. 1 Herb Bouquet. Clean the pigeons nicely, and rub inside and out with the juice of a lemon. Then rub with salt and pepper, and brush with melted butter. Place thin strips of fat bacon in the bottom of a saucepan, lay the pigeons on this, and cover with another thin layer of strips of bacon. Cover with butter and set in a slow oven, and let them simmer gently. In the meantime prepare a “Poele” as follows: Take a small square inch of ham, chop or mince very fine, and fry in a tablespoonful of butter. Add an onion and a carrot, chopped fine. Let these brown, and then add an herb bouquet, minced very fine. When brown add a cup of bouillon, and let it boil for ten minutes. Pour this sauce over the baking pigeons, and let them cook slowly for about an hour, or until done. In the meantime boil about two dozen nice crawfish, according to recipe (see Crawfish), and, when the pigeons are done, place them on buttered Crodtons and place between each a garnish of crawfish. Add about a half cup of the broth in which the crawfish have been boiled to the gravy in the baking dish. Let it simmer for five minutes till reduced slightly, and pour over the pigeons.

From The Picayune Creole Cook Book, 1901, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

pare a Vol-au-Vent Paste (see récipe) and line a two-quart tin pan with the paste. Pour in the pigeons and gravy, and let bake in the oven till the top crust is nicely browned. Always bake the under crust first. Again, the pie may be prepared as follows: After cleaning the pigeons, stuff each daintily with oyster or egg dressing and then loosen the joints with a knife without separating them. Put into a stewpan and make a plain fricassée as above indicated. Let them cook until tender, and season with salt and pepper. Fill the ple dish with the pie paste; put in the birds, pour the gravy over them, cover with 4 crust and bake.

From The Picayune Creole Cook Book, 1901, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

Prepare the haunch or saddle of Venison in the same manner as you would the roast beef. (See recipe Roast Beef.) Only pour a cup of water over the Venison when putting in-the oven, for it is a dry meat, and ‘requires a little moistening if roasted. Bake in a quick oven, allowing ten minutes to the pound. A haunch of Doe Venison will require in the aggregate half an hour less time to roast LS than Buck Venison. To prevent the hoof and hair just above changing color in cooking always bind this with @ coarse piece of muslin, in four or five pieces of thickness, covering the hoof and hair. Wet with cold water, and bind a buttered paper tightly around and over it. Baste every ten minutes, with melted butter first, and then with the drippings of the Venitson. When half cooked, turn the Venison over, so that the other side may cook. Unbind the hoofs and garnish them with quilled paper. Place the Venison on a dish garnished with Watercress. Serve with Currant Jelly. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

Skin the Venison neatly and remove all the sinews from the surface. Take fine larding needleseand lard closely. Tie the saddle around four times. Slice the carrot and onion and put in the roasting pan. Place the Saddle of Venison on top of these, sprinkle lightly with a pinch of salt, and spread a half tablespoonful of butter over. Set in a brisk oven and roast for forty minutes, frequently basting the Venison with its own gravy. Before taking it from the pan remove the cord which binds it and place the saddle in a hot dish. Then pour two gills of veal consommé into the pan, set on the stove and let it come to a boil. Then skim the gravy of.all fat and strain over the Venison. Serve with a hot Currant Jelly Sauce as follows: Take a half pint of Currant Jelly and stir till it is thoroughly dissolved. Then put in a saucepan and set on the stove and let it come gradually to a boil, then add a tablespoonful of Sauce Espagnole (see recipe) and let it again come to a boil. Serve with the Venison, sending each to the table separately. Venison steaks broiled may also be served with this sauce. The steaks are placed in a dish one overlapping the other; the hot sauce is poured over and thus it is sent to the table.

From The Picayune Creole Cook Book, 1901, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Trim the cutlets nicely, rub well with salt and pepper, brush with a little butter, and broil over a quick, clear fire, allowing about eight minutes, or less, according to size to each cutlet. They must always, like all Venison, be under-done. When cooked place in a very hot.dish, pour over a little melted butter and chopped parsley, garnish with watercress, and serve with Currant Jelly.

From The Picayune Creole Cook Book, 1901, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Venison Steaks, on Rougher Part of the eer. 2 Onions. 1 Square Inch of Ham. 1 Clove of Garlic, Chopped Ver: 1 Herb Bouquet, Chopped 2 Cups of Water. The rougher parts of Venison are usually used for stewing, but the dish is most delicious when made of Venison steaks. Cut the Venison into twoinch square pieces, and rub well with salt and pepper. Chop two onions very fine, and put them in a stewpan with a tablespoonful of melted butter. Let them brown slightly; then add the Venison meat. Let it brown slightly, and then add one tablespoonful of flour, and let this brown a little. Chop the square inch of ham very fine, mincing it, and add. Then

From The Picayune Creole Cook Book, 1901, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Cut the Venison into pieces of about two inches square. Salt and pepper well. Put two tablespoonfuls of butter into a saucepan with the Venison and let it brown slowly. When nearly brown, add an onion, chopped fine, and let this brown slightly; then add the ham, minced very fine, and the clove of garlic and bay leaves and thyme, minced very fine. Stir in with the venison, and let these brown for about two minutes. Then add a tablespoonful of flour and brown for a few minutes more. Add a pint of warm water and let all stmmer for five minutes. Then add a quart of consommé and | t all cook for about one hour. Season again according to taste and add a half can of mushrooms chopped fine, the grated lemon rind and season again to taste. Let all cook a half hour longer and serve on a hot dish with Crodtons fried in

From The Picayune Creole Cook Book, 1901, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

Cut the Venison into small pieces of about two inches square. Make a “Marinade” by placing the Venison in an earthen jar with one large onion sliced, a handful of parsley, the chopped thyme and bay leaf, the whole peppers, a light seasoning of salt and black pepper, and the vinegar. Let the Venison marinate for twelve hours. Then drain it from the juice and place it in a saucepan with one tablespoonful of the best butter, and let it brown over a moderate fire. After ten minutes add three tablespoonfuls of flour and stir constantly. Then moisten with the consommé. Season again to taste with salt and pepper, and stir until it comes to a boil. Then add the small onions which have been nicely peeled, and one ounce of salt pork and the herb bouquet. Let all cook about forty minutes, and about five minutes before serving add the mushrooms. Take out the herb bouquet and decorate the venison nicely with toasted Crottons,

From The Picayune Creole Cook Book, 1901, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

Chevreutl au Réchaud. 8 or 10 Slices of Venison. 1 Tablespoonful of Currant Jelly. 1 Tablespoonful of Water. This is a most delicious way of preparing Venison. The old Creoles use, if a chafing dish is not available, a little alcohol lamp and a frying pan. Slice the Venison very thin in pieces about two inches long and one inch wide, and about the thickness of a silver dollar. Have the chafing dish on the dining table. The pan must be very hot. The meat must be well seasoned with salt and pepper, and ready to put into the pan. Put a tablespoonful of butter into the dish. Let it get very hot, without burning. Put the slices of Venison in the dish. In one minute turn them over. Take a tablespoonful of melted butter, and blend well with a tablespoonful of

From The Picayune Creole Cook Book, 1901, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

Hachis de Chevreuil, 3 Cups of Left-Over Venison. 6 Potatoes. 1 Herb Bouquet. 1 Tablespoonful of Lard or Butter, This is a splendid way of utilizing the left-over Venison. After having taken off all the rough edges of the roast and cut out the gristle and hard membrane, hash the Venison into pieces of about one inch in size. Take six potatoes left over, or freshly boiled, and cut into quarters. Chop fine one herb bouquet. Place a tablespoonful of butter or a half tablespoonful of lard into the stewpot, and as it melts add the Venison, seasoned well, and a few minutes later the fine herbs. Mince the clove of a garlic if the flavor is liked and add. Stir constantly without browning much, and add a tablespoonful of flour. Let this brown very slightly, and then add potatoes. Cover and let all simmer for about twenty minutes, and then pour over a pint of boiling water. Season again to taste and set back on the stove and let it simmer gently for about three-quarters of an hour. Cut some Crofatons and fry them in butter; place on a dish and serve with the hash.

From The Picayune Creole Cook Book, 1901, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

1 Pair of Wild Ducks. 1 Tablespoonful of Butter. Salt ana Clean the ducks as you would a chicken, without scalding, however. Rinse out the inside and wipe well inside and out with a wet towel. But do not wash the duck unless you have broken the gall bladder, as the washing destroys their flavor. Rub the inside well with salt and Pepper, and

From The Picayune Creole Cook Book, 1901, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

three-inch lump of butter on the inside. Truss nicely and place the ducks in a baking pan, and brush the tops with melted butter. Pour over two tablespoonfuls of water, and set in a very hot oven, and allow them to bake twenty minutes, if they are not very large, and thirty minutes, if larger than the ordinary size of Canvasback Ducks. A wild duck is never cooked dry. It must reach the point where the blood will not run if the flesh is pierced with the fork in carving. When done, place the ducks in | a very hot dish, and serve with their own gravy poured over them. Garnish nicely with parsley or watercress.

From The Picayune Creole Cook Book, 1901, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

The Canvasback Duck is very excellent when broiled. Hunters often serve it thus when on long hunts, and it is said the taste of the game just bagged is beyond estimate. Clean ‘the duck nicely, as for broiling a chicken, wipe well and split down the middle of the back in the same manner as for a chicken. Season well with salt and pepper. Rub the duck well with olive oil of the best quality and place on the broiler. Turn it over at least twice, so that it will cook thoroughly through and through without burning. Let it cook from seven to ten minutes on either side. Place on a dish that is very hot, pour over a Drawn Butter Sauce, in which you have squeezed the juice of a lemon, and mixed some minced parsley. Decorate with watercress or parsley sprigs. Bring to the table covered and serve very hot on heated plates.

From The Picayune Creole Cook Book, 1901, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

1 Pair of Ducks. 1 Square Inch of Ham. 2 Onions. 1 Tablespoonful of Butter. 1 Herb Bouquet, Chopped Very Fine. 2 Cups of Water. Prepare the Ducks for cooking exactly as in the above recipe and proceed to cook accordingly. Immediately after adding the boiling water add a can of mushrooms, and continue cooking according to recipe. The mushrooms add a delicious flavor to the dish. Serve hot, using the mushrooms as a garnish.

From The Picayune Creole Cook Book, 1901, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

This is a nice way to utilize the left-over Duck; take all the remains of the Duck and select the good parts, and cut them into pieces of about an inch and a half square. Put a tablespoonful of butter into the stewpan, and, as it browns, add one onion, chopped fine. Stir this brown and then add the Duck. Stir well; add the tablespoonful of sifted flour, stir again, and in four or five minutes add two sprigs each of thyme and parsley and one bay leaf, minced very fine. Let this brown well, and smother ‘nicely for about ten minutes. Add a pint of good broth if you have it; if not, a cup of boiling water. Stir well, and season again according to taste. Add about two dozen fine olives, stoned. Let all boil for thirty minutes longer, and serve hot, with garnish of diamond-shaped toasted Crottons.

From The Picayune Creole Cook Book, 1901, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

Cut the cold Wild Duck nicely in thick slices, and serve with a sauce maide as follows: Take one tablespoonful of butter, one-half tumbler of Currant Jelly, and one tablespoonful of lemon juice. Warm the butter in the saucepan, add the lemon juice and jelly, thoroughly blended; mix well, and serve with the slices of cold duck. The duck may also be served very deliciously with Currant Jelly alone, and buttered toast.

From The Picayune Creole Cook Book, 1901, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

Clean the duck nicely and put one truffle and a lump of butter about the size of a peanut, with salt and pepper, on the inside. Rub well with salt and pepper and a little butter melted. Take a thin strip of bacon and bind it around the body of the duck, fastening with a skewer. Place a tablespoonful of butter in the roasting pan, and pour about two tablespoonfuls of water in it, dropping slightly over each bird. Set in a quick oven and bake for thirty minutes, or until done. The bird should always be rather underdone. Have ready a hot dish, garnished with parsley, and a slice of toast buttered for each bird. Place the birds on them, sprinkle over chopped parsley, and take the juice in which the birds have been roasted, pour a little over each bird, so that it sinks down into the toast, and squeeze a little lemon juice over each, and serve hot. The truffles may be omitted, even if considered very recherché, since the bird is just as good without them.

From The Picayune Creole Cook Book, 1901, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

Clean and prepare the duck in exactly the same manner as for roasting, binding with the strip of bacon. Place on a broiler, turning frequently, and let it broil for about thirty minutes, very slowly. Serve with melted butter and chopped parsley spread over, and the juice of a lemon squeezed in. Garnish the dish nicely with sprigs of parsley, slices of lemon and olives. Serve with Currant Jelly.

From The Picayune Creole Cook Book, 1901, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

Clean the ducks and take the livers and fry them in a little melted butter. Season well with salt and pepper and a slight pinch of ground allspice and cloves and the rind of a “bigarade,” or sour orange. If the orange is not available, take the rind of a lemon. The rind is the skin of the orange or lemon, scraped off without touching the inner pulp, or white skin. Place this in the interior of the ducks (you must have the boiled livers of five or six for the garnishment of two ducks), and then rub the outside well with salt and pepper. Bind with a strip of bacon and place on the Lee ee ree enna nnn eeenp ee oenenpRSeSneEEEEERRIEET SE NESSEEESENSnS SEES broiler. In about thirty minutes it will be done. Cook over a slow fire, turning frequently. In the meantime prepare a “Sauce & l’Espagnole,” and as soon as the birds are done pour off from the broiler all the juice that has fallen, and put this into the sauce with the juice of two sour oranges or citrons. Let it warm without boiling, pour over the birds, which you have placed on buttered toast, and serve hot. This is an old Creole dish, almost lost in our day, but which deserves to be resurrected.

From The Picayune Creole Cook Book, 1901, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 143 in the book

2 Onions. 1 Square Inch of Ham. 1 Clove of Garlic, Chopped Very Fine. 1 Herb Bouquet, Chopped Fine. 2 Cups of Water.. Stewed rabbit is a great dish among the Creoles, who hold that this is the only way to cook a rabbit. Proceed as follows: Skin and clean the rabbit. Wash well and cut into pieces at the joints, and rub well with salt and pepper. Chop two onions very fine, and put them in the stewpan with a tablespoonful of melted butter. Let them brown slightly; then add the rabbit. Let it brown slightly, and then add one tablespoonful of flour, and let this brown a little. Chop the square inch of ham very fine, mincing it, and add. Then add the clove of garlic, and two sprigs each of thyme and parsley and a bay leaf, minced fine. Let this brown nicely and then add two cups of boiling water. Stir well, season again to taste, and let it boil for thirty minutes, and serve hot. Green peas or potatoes, boiled or mashed, make a nice entrée for this

From The Picayune Creole Cook Book, 1901, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

Prepare the rabbit; clean and draw, and cut into pieces at the joints. Rub well with salt and pepper; put a tablespoonful of butter into the saucepan with the rabbit and let it brown slowly. When nearly brown, add the onion, chopped fine, and let this brown slightly. Then add the ham, minced very fine, and the clove and Barlic and bay leaves and thyme, minced very fine. Stir with the rabbit, and let these brown for about two minutes; then add a tablespoonful of flour and brown for a few minutes; then add a quart of consommé and let all cook for about one hour. Season according to taste. Add a half can of mushrooms, chopped fine, and the rind of a lemon, and again season to taste. Let all cook for a half hour longer and serve on a hot dish, with Crofatons fried in butter.

From The Picayune Creole Cook Book, 1901, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

2 Tablespoonfuls of Lard or Butter. 6 Fresh, Large Tomatoes, or a Half Can. 1 Large Onion, Chopped Fine. 3 Sprigs Each of Thyme, Sweet MarjJoram, Parsley and Bay Leaf, 1 Quart of Water or Consommé. Skin clean, wash and cut the rabbit into pieces at the joints. Put the lard or butter into a deep stewpan or kettle. When hot, add gradually two tablespoonfuls of flour, stirring constantly to prevent burning. Throw in about ten or twelve well-mashed allspice and three sprigs each of chopped thyme, parsley, bay leaf and. sweet marjoram, one clove of garlic, and one large onion, chopped very fine. Add six fresh large tomatoes, chopped fine, or one-half can of tomatoes. Pour in about one quart of water, and let it boil well. Then add salt and Cayenne to taste, and, when this has boiled about five minutes, add the rabbit, putting in piece by piece. Add the juice of a lemon, and let all boil about ten minutes. Serve with French

From The Picayune Creole Cook Book, 1901, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 144 in the book

Civet de Liévre a la Créole 1 Fine, Tender Hare. 1 Large Onion. 1 Dozen Small Onions. 3 Tomatoes, 1 Ounce of Minced Ham. 2 Sprigs of Thyme. 2 Bay Leaves. 1 Giass of Cider. 1 Teaspoonfuls of Salt. 1% ‘ablespoonfuls of Pepper. 1 Pint of Consommé or ater. Skin, clean, draw and thoroughly wash a fine, tender Hare. Set aside the liver and heart. Cut the Hare into pieces at the joints. Make a marinade by taking a half glass of Cider, one large finely-sliced onion, the thyme and bay leaves (finely minced), and place in a stone jar. Add a half teaspoonful of grated nutmeg and a tablespoonful of salt, and place in this mixture the cut-up Hare, and let all steep for six hours. Then lift the pieces out carefully; have ready a saucepan in which has been melted a teaspoonful of butter, and add twelve small onions, glazed (see recipe); one ounce of ham, minced fine; put the Hare into the pan and let all brown nicely for about ten minutes. Then add the flour, finely rubbed, stir well and let brown. Add the tomatoes, peeled and sliced fine; let all brown ten minutes longer, and add the remaining Cider and the consommé or water. Stir till it begins to boil; then season according to taste, with salt and pepper. Let all cook for three-quarters of an hour, and add the heart and liver, which you must have finely chopped and thoroughly mixed together. Let all cook for a quarter of an hour longer and serve with toasted Croatons.

From The Picayune Creole Cook Book, 1901, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

2 Onions. 1 Square Inch of Ham. 1 Clove of Garlic, Chopped very. Fine. 1 Herb Bouquet, Chopped Fine. 2 Cups of Water. Skin and clean the Squirrels; wash well and cut into pieces at the joints. Chop two onions very fine and put them in a stewpan with a tablespoonful of melted butter. Let them brown slightly; then add the Squirrel. Let it brown slightly, and then add one tablespoonful of flour, and let this brown.a little. Chop the square-inch of ham ry fine, mincing it, and add. Then add the clove of garlic, and two sprigs each of thyme and parsley and a bay leaf, minced fine. Let this brown nicely, and then add two cups of boiling water. Stir well, season again to taste and let it boil for thirty minutes and serve hot. This dish will be improved very much, indeed. if a can of mushrooms is added immediately after adding the water. But it is very nice without the mushrooms. Serve

From The Picayune Creole Cook Book, 1901, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Otseauz Grillés Prepare the birds by hand picking. If of the very small variety, such as grassets, reed birds, etc., do not pick out the entrails, for there will be little left of the bird but a charred mass. Rub the bird well with salt and pepper, and then with melted butter. Tie a strip of very finely-sliced bacon around the body of the bird, joining with a skewer, and place on a broiler over a slow fire, and let it cook for ten, fifteen or twenty or even thirty minutes, according to the size of the bird. Turn frequently, sp that it may. cook well without burning. When done, take off the broiler. Have ready always buttered French toasts, and place the birds upon them, allowing a slice of toast for each bird. Trim away the rough edges of the toast. It is a matter of taste whether the strip of bacon be removed or not. But in most homes of Creole New Orleans it {s retained, being removed at the table by the person to whom it is served, the hot bacon keeping the bird hot, juicy and tender. Always pour over the bird a little of the juice that has run from it in broiling, and let it soak down into the toast. Pour over a little melted butter and chopped parsley, and lemon juice if you like. Garnish with sliced lemon and parsley sprigs, and bring to the table hot.

From The Picayune Creole Cook Book, 1901, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Prepare the birds in exactly the same manner as for broiling, cleaning out the entrails of the larger birds, and leaving the small ones untouched with the exception of the Papabotte, the gizzards of which must never be eaten, for the Papabotte is a very rich bird. Rub with salt and pepper and melted butter. In the larger birds, if you can afford it, put a truffle or two, for stuffing, and in all puta little lump of butter and a little salt and pepper, a pinch of chopped thyme, parsley and bay leaf, and a small pinch of the four spices, but very, very small indeed. Bind with strips of bacon, and place in a baking pan with a tablespoonful of butter. Let them bake or roast thirty minutes or less according to size, and serve always on buttered French toast, over which you will pour, when you have placed the bird upon it a bit of the gravy made when cooking. Prepare this gravy by simply adding a tablespoonful of water, letting it cook two minutes; then strain; let it cook for two minutes more, and pour upon the breast of the bird, so that it will soak down into the toast. Garnish nicely with sprigs of parsley and lemon, and serve hot. Bear in mind that all large game should be roasted; the small game may be roasted or broiled, according

From The Picayune Creole Cook Book, 1901, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

arnish, Clean the Papabotte as you would a chicken, and take out the entrails. Separate the gizzards, and be sure to throw them away, retaining all the rest of the entrails for stuffing. Chop the remaining entrails very fine, and season well with salt and pepper. Fry them in about a quarter of a spoon of butter. In the meantime take the Papabotte and rub well with salt and pepper, and put a small piece of butter, about the size of a peanut, with a little salt and pepper, in the Papabotte. Place in it, likewise, one truffle. Bind a strip of thin bacon around the body. Place a tablespoonful of butter in a baking dish, and set the Papabotte in it, and add about two tablespoonfuls of water. Set the dish in a quick oven, and let the birds roast thirty minutes, turning over once, so that they may be perfectly done. When the entrails are fried, add two inches of the rind of the lemon and a little juice. Take slices of toast, allowing one slice for each bird, and spread over each a coating of the entrails, or farcie. Place a bird on each slice of toast, after taking off the binding of bacon, or leaving it on, according to taste. Add one spoon of water to the gravy in which the Papabottes have been cooking, strain it, then warm for two minutes, and pour hot on top of the breast of the bird, allowing it to melt down into the French toasts. Garnish the dish nicely with sprigs of parsley and olives, and serve hot.

From The Picayune Creole Cook Book, 1901, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

Clean the Papabotte well, removing the entrails, and be Particularly careful to throw away the gizzard. Rub the birds with salt and pepper and then with melted butter. Tie a strip of very finely sliced bacon around the body of each bird, joining the bacon with a skewer, and Place the birds on a broiler over a slow fire and let them cook fifteen, twenty or even thirty minutes, according to the size of the birds. Turn frequently, so that they may broil without burning. When done, take off the broiler; have ready the slices of buttered French toast, - and place a bird upon each slice. Trim away the rough edges of the toast. Pour over the birds a little of the juice that has run from them in broiling, and let this soak down into the toast. Pour over a little melted butter and chopped parsley, and add @ little lemon juice, if desired. Garnish with slices of lemon and parsley sprigs and bring to the table hot.

From The Picayune Creole Cook Book, 1901, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

Prepare the Papabottes as indicated in the above recipe. Rub with salt and pepper and melted butter; put a truffie or two into each Papabotte, if you can afford it, and put in each bird a little lump of butter about the size of a peanut, a pinch of salt and pepper, and a pinch of chopped thyme and parsley and bay leaf. Bind the birds with the strips of bacon and place in a baking pan with a tablespoonful of butter. Let them bake or roast for thirty minutes or less, according to size. When done, place each bird on a slice of buttered French toast, and pour over it a bit of the gravy which you will have made by adding to the birds while cooking, just four minutes before serving, a tablespoonful of water, letting it cook for two minutes; then strain this gravy, and let it cook two minutes more. Garnish nicely with sprigs of parsley and sliced lemon and

From The Picayune Creole Cook Book, 1901, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

Clean, singe and draw and wipe the birds neatly; rub each bird well with salt and pepper, and then with melted butter. If it can be afforded, stuff the bird with truffles, placing one or two in each bird, and place inside the bird a pinch of salt and pepper, a lump of butter about the size of a peanut, and a pinch of chopped thyme, parsley and bay leaf, all minced very fine. Bind the birds with thin strips of bacon, and fasten each strip with a skewer. Put the Partridges in a baking pan in a brisk oven, and add two tablespoonfuls of butter and one of water. Let them bake from twenty-five to thirty minutes, according to size, basting occasionally with their own juice. When done, have ready the buttered French toast; place the birds upon the toast and pour over a bit of the gravy made when cooking. Prepare this gravy by adding two tablespoonfuls of water to the Partridge juice after removing the birds; let it cook for two minutes, and then strain and let it cook two minutes more. Pour upon the breast of the birds, so that it will soak into the toast. Garnish the dish nicely with sprigs of parsley or watercress and serve hot.

From The Picayune Creole Cook Book, 1901, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 149 in the book

according to recipe for “Roast Partridge.” (See recipe.) Make a bread sauce as follows: Crumble one and a half ounces of fresh bread crumbs and place in a saucepan with a half cup of cold water; add, when the water heats, a tablespoonful of butter. six whole white peppers and a half teaspoonful of salt. Cook for five minutes; then add a half cup of rich milk or cream. Let the whole cook five minutes more. Remove the white peppers. Place the Partridges on the toasted bread, and garnish the dish nicely with parsley sprigs or watercress. Send to the table hot with the sauce in a separate dish. Pour the sauce over the Partridges when serving.

From The Picayune Creole Cook Book, 1901, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 149 in the book

Prepare the birds as in the above recipe. Cut them in two by splitting down the back, as in broiling a chicken. Rub with salt and pepper and melted butter. Place on a broiler en] 130, and let them broil from fifteen to twenty minutes, allowing from seven to ten minutes, according to the size of the bird, to either side during the broiling process. Turn frequently to avoid burning.. Have ready the buttered French toast; place the birds upon it and pour over a little of the juice that ran from the bird while broiling. Let it soak down in the bread; pour over melted butter and chopped parsley, and add a little lemon juice, if desired. Garnish the dish nicely with sprigs of parsley or watercress and send to the table hot.

From The Picayune Creole Cook Book, 1901, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 149 in the book

Clean the Partridges; singe, draw and wipe well. Cut up the birds as for Fricasséed Chicken. Rub well with salt and pepper and place in a stewpan, and Iet them brown well on either side. Then add the finely chopped onion and the herbs, minced very fine. Let these brown and add. the tablespoonful of flour. Let brown nicely, and add the chopped tomatoes and their juice; cover and let simmer about five minutes, and then add a cup and a half of water or consommé. Cover closely and let all cook for fifteen minutes and serve hot, using toasted Croftons for a garnish.

From The Picayune Creole Cook Book, 1901, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

Perdreauz @ la_Financtére Potage aua Nouilles 3 Fine Young Partridges. 1 Carrot. 1 Onion. 1 Bay Leaf. 2 Sprigs of Thyme. 1a Tablespoonful of alt. 1 Tablespoonful of Pepper. 1% Pints of Consommé or Water. 1 Tablespoonful of Flour. 3 Truffles. 2 Dozen Stoned Olives. 3 Blanched Chicken Livers, 1 Dozen Mushrooms, 1 Dozen Quenelles of Veal or Chicken. Clean the partridges according to the recipe given. Singe, draw, wipe well and then truss neatly. Rub well with salt and pepper. Take a piece of fat salt pork and cut into strips and lard the partridges with these thin strips, using a larding needle. Then put two tablespoonfuls of butter into a shallow saucepan, let the butter melt, add the onion and carrot, sliced fine, and the minced parsley and bay leaf; lay the partridges over these, cover the saucepan and let the partridges brown till they reach a nice golden color. Then add a half pint of chicken or veal consommé, or if these are not to be had add a half pint of water. Cover the saucepan and let them simmer down for twenty minutes, turning occasionally, so that they may be thoroughly cooked. Then remove the birds, placing them on a hot dish in the oven. Make a Sauce renee er Eee a la Financilére by adding to the gravy in which the partridges were cooked one tablespoonful of flour; let it brown and add one and one-half pints of rich chicken broth, one tablespoonful of butter, three sliced truffies, two dozen stoned olives, three blanched chicken livers cut In pieces, one dozen mushrooms, one dozen small balls or quenelles (see recipe) of minced veal or chicken (may be omitted). Season well with salt and pepper, and add a dash of Cayenne. Let all cook for twenty minutes, using a wooden spoon to stir. The sauce should be of the consistency of rich cream. After twenty minutes place the partridges back in the sauce and let them warm for about three or four minutes. Place in the dish, pour the sauce over them and serve hot with garnish of toasted Crodtons,

From The Picayune Creole Cook Book, 1901, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 150 in the book

3 Fine Young Partridges. 2 Ounces of Sauce A la Hollandaise. Clean, singe, draw and wipe the partridges carefully. Then remove the skin from the breasts. With a sharp knife make an incision on the top of each breastbone from end to end and cut off the entire bréast, including the wing bone, from the carcass. Carefully remove the small filet which lies under each breast and place on a dish aside for further use. Then cut an incision two inches square and just one inch deep in each breast, and on the inner side. Rub well with salt and pepper, and stuff the incision with two tablespoonfuls of chicken forcemeat, to which have been added six finely chopped mushrooms and two thinly sliced truffles. Butter the inside of a tin saucepan and lay the six breasts very carefully in it. Then, take each of the “six small filets that have been laid aside; rub them well with salt and pepper, now make a small incision in the top of each and place inside a thin slice of truffle and brush lightly with melted butter. Tay these filets on top of each of the breasts, and again brush lightly with melted butter. These filets and breasts thus arranged form the supréme. Pour into the pan two tablespoonfuls of the chicken liquor and some lemon juice, cover the pan tightly and place in a hot oven for fifteen minutes. Make one pint of Hollandaise Sauce, add one finely minced truffie and a half dozen minced mushrooms. Place the sauce in a saucepan of hot bolling water and let it heat slowly without boiling. Pour this sauce into a hot dish and then take the pan with the partridges out of the oven, remove the breasts and filets, or “supréme,” place them on the dish with the sauce, garnish nicely with Crottons and send to the table hot.

From The Picayune Creole Cook Book, 1901, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 152 in the book

Select six fine, fat, tender Quail. Pick, singe, clean and wipe them well. Butter the inside of each Quail nicely and sprinkle lightly inside with salt and pepper. Rub lightly on the outside with butter, then truss the bird and bind the body round with a thin strip of bacon. Put a tablespoonful of butter in a roasting pan and set the birds in the pan and cook in the oven from twenty to thirty minutes, according to size. Have ready the buttered toast. Place on a hot dish, lay a bird on each slice of toast. Add a little butter to the gravy in which the Quails have been roasted, a tablespoonful of water and the juice of one lemon, Tet this cook for three or four minutes, strain and set on the stove for two minutes longer and pour ee) over the breast of the birds so that it will soak into the bread. Garnish the dish nicely with parsley and sliced lemon or fresh sliced watercress, and send to the table hot. When served with a garnish of watercress the dish is called “Cailles aux Cressons.”

From The Picayune Creole Cook Book, 1901, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 152 in the book

Follow the directions given in the above recipe for roasting Quails, only do not wrap the Quails in strips of bacon. Instead, rub the bodies well with butter and then wrap up the birds in fresh grape leaves; set in a baking pan and proceed to roast according to the directions given above. Garnish a dish nicely with fresh young grape leaves, place the Quails on slices of toast and lay upon the leaves and send the dish to the table hot. Serve the Quails with Green Grape Jelly. This is, of course, a rare dish, but is much affected by eplcures. The grape leaves impart a very peculiar and delicate flavor to the Quail.

From The Picayune Creole Cook Book, 1901, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

To make this delicious dish, clean the Quail and butter inside and throw in a little salt and,pepper. Stuff with truffles, and bind the body, after rubbing, with a strip of bacon. Set in the oven in a baking pan in which you have placed a tablespoonful of butter, and let it roast twenty or thirty minutes, according to size. Have ready buttered toast. Put the birds on the toast. Add a little butter to the gravy in which they have been roasted, and a tablespoonful of water and the juice of a lemon. Let this cook for three or four minutes, strain, set on the stove for two minutes longer, and pour over the breast of the bird, so that it will soak into the bread, and serve with a nice garnish of parsley and sliced lemon, and with green peas as an entrée. Broiled Quail on Toast. Cailies Grillées sur Canapés 6 Fine, Fat Quail. 6 Strips of Bacon. 6 Slices of Buttered Toast.

From The Picayune Creole Cook Book, 1901, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

Rub the bird well with salt and pepper, and then with melted butter. Tie a strip of very finely sliced bacon _around the body of the bird, joining with a skewer, and place on a broiler over a slow fire, and let it cook for ten, fifteen or twenty, or even thirty minutes, according to the size of the bird. Turn frequently, so that it may cook well without burning. When done take off the broiler. Have ready always buttered French toasts, and place the birds upon them, allowing a slice of toast for each bird. Trim away the rough edges of the toast. It is a matter of taste whether the strip of bacon be removed or not, the hot bacon keeping the bird hot, juicy and tender. Always pour over the bird a little of the juice that has run from it in broiling, and let it soak down into the toast. Pour over a little melted butter and chopped parsley, and lemon juice, if you like. Garnish with sliced lemon and parsley sprigs, and bring to the table hot.

From The Picayune Creole Cook Book, 1901, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

Clean the Quail, singe and wipe well. Split them through the back without separating the breast and break the leg bones. Rub well with salt and pepper and a little melted butter, mixed together, and put the Quail on a broiler, letting them broil on a moderate fire for fifteen minutes, allowing seven and a half minutes to either side, and turning frequently to prevent burning. Have ready a hot dish with six slices of buttered toast, lay the Quail on top, pour over all a little melted butter (Sauce a la Matitre d'Hotel), and then decorate the dish with parsley sprigs, on which lay six nicely broiled slices of breakfast bacon.

From The Picayune Creole Cook Book, 1901, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

6 Fine, Fat Quails. Carrot. % of an Onion. Cupful of Water. 6 Thin Strips of Bacon. Select fine, fat Quail, clean, singe and wipe well. Truss neatly and cover with a thin layer of bacon. Then place two tablespoonfuls of butter in” @ saucepan; place the Quail in the pan; add half of an onion and carrot minced very fine, cover and let the Quail brown to a nice golden color. Then moisten with a half cup of water and set the pan in the oven. Cover with buttered paper and let the Quail cook for twenty minutes. Serve on a hot dish nicely garnished with parsley sprigs or lettuce leaves.

From The Picayune Creole Cook Book, 1901, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

Prepare the birds by hand picking. Singe and wipe well. Rub the bird well with salt and pepper, and then with melted butter. Tie a strip of very finely sliced bacon around the body of the bird, joining with a skewer, and place on a broiler over a slow fire, and let it cook for ten, fifteen or twenty, or even thirty minutes, according to the size of the bird. Turn frequently so that it may cook well without burning. When done take off the broiler. Have ready always buttered French toasts, and place the birds upon them, allowing a slice of toast for each bird. Trim away the rough edges of the toast. Always pour over the bird a little of the juice that has run from it in broiling, and let it soak down into the toast. Pour over a little melted butter and chopped parsley, and lemon juice, if you like. Garnish with sliced lemon and parsley sprigs, and bring to the table hot. In cooking, and in serving, follow the ‘“Invariable

From The Picayune Creole Cook Book, 1901, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

Prepare the bird by hand picking, singeing and trussing neatly, following the “Invariable Rule for Broiling Birds.” (See recipe.) Rub the bird well with salt and pepper, and then with melted butter. Tie a strip of very finely sliced bacon around the body of the bird, joining with a skewer, and place on a broiler over a slow fire and let it cook for ten, fifteen or twenty, or even thirty, minutes, according to the size of the bird. Turn frequently, so that it may cook well without burning. When done take off the broiler. Have ready always buttered French toasts, and place the birds upon them, allowing a@ slice of toast for each bird. Trim away the rough edges of the toast. It is a matter of taste whether the strip of bacon be removed or not. Always pour over the bird a little of the juice that has run from it in broiling, and let it soak down into the toast. Pour over a little melted butter and chopped parsley, and lemon juice if you like. Garnish with sliced lemon and parsley sprigs, and bring to the table hot.

From The Picayune Creole Cook Book, 1901, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

Birds, or Ortolans, are the terror of TS the rice planters of Louisiana. They peck at the rice and spoil the growth, and are, consequently, shot in this season, when the rice is maturing, in order to rid the rice flelds of their presence. The name Grasset is given to indicate fatness and plumpness. These birds are always broiled or roasted, following the invariable rules laid down above. They should be broiled over a clear fire, and do not require much more than five minutes to broil; ten minutes to roast in a quick oven. Serve, whether broiled or roasted, on buttered French toast, and garnish with cresses or parsley sprigs. All small birds should be broiled “en brochette,” that is, a skewer should be run through the body. Salt and pepper after, and pour melted butter and chopped parsley over them. If roasted, they may be served with a brown gravy. Poules d’Eau. Poules d’Eau 2 Pairs of Poules d'Eau. 6 Turnips. 1 Tablespoonful of Butter. 2 Onions, Chopped_ Fine. 1 Square Inch of Ham, Minced Fine. 1 Bay Leaf. 1 Clove of Garlic. The Poule d'Eau is a_ species of water duck resembling both a chicken and a duck. The Creoles gave it the name of “Poules d'Etau,” or ‘Water Chicken.” As it lives entirely in the water and marshes, never coming on dry land, it is classed among the fish and served as a Friday or fast-day dish. It makes a very delightful entrée, either stewed plain or with turnips. It is never cooked in any other way. As it feeds much on fish, it often has the flavor of fish. In the hands of an inexperienced cook it is sometimes unpalatable on that account. Before cooking parboil a few minutes if there is the slightest odor of fish; add a small peeled carrot or onion to the water and this will absorb the flavor of fish. Stewed Poules d’Eau Poules d’Eau @ la Créole 1 Pair of Poules d’Eau. 1 Square Inch of Ham. 2 Onions. 1 Tablespoonful of Butter. 1 Clove of

From The Picayune Creole Cook Book, 1901, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

1 Dozen Hard-Boiled Eggs. 2 Cups of Egg Dressing. Clean one dozen small birds, Snipe, Quail, Woodcock, etc., and wash well, inside and out. Stuff each one with a dressing the same as for turkey, ‘using either egg or oysters as desired. Loosen the joints with a knife, but do not separate them. Put them in a stewpan, with water enough to cover them, and let them cook till nearly tender. Then season with salt and pepper again and two tablespoonfuls of butter. Thicken the gravy with one tablespoonful of fiour, let cook for ten minutes more and then remove and set to cool. Butter a pudding dish and line the sides with a rich pie crust (see recipe). Have ready the hard-boiled eggs, cut in slices. Put in a layer of the eggs and a layer of the birds until the dish is full. Pour over the gravy and then cover the pie with a crust and bake to a light brown. The pie may also be made very nicely by stewing the birds as one would a chicken (see recipe), then lining a pie pan with a rich pie crust; bake lightly, fill in with the stewed birds, pour over the gravy, place a cover of the pie crust on top, set in the oven and bake to a light brown.

From The Picayune Creole Cook Book, 1901, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

1 Cup of Chicken Forcemeat. 1. Pint of Aspic Jelly. 1 Pint of Poulette Sauce, This is a most recherché dish, seldom made in these days on account of the cost, but in old Creole days itwas a standing dish at every great feast. It may be made with Canvasback or French or Teal Duck, or with Woodcock, Snipe and other small game. The dish demands such beautiful decoration that it requires an artist to make a real Creole Chaud-

From The Picayune Creole Cook Book, 1901, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

recipes.) Stir till thick and surround with crushed ice. Then dip the breasts of the game or chicken into this mixture. Take a fine baking sheet or dish and arrange the breasts in fanciful or pyramidal figures on this dish, and when set decorate them nicely with sliced truffes and the remaining sauce that has been poured into timbale molds that have been previously lined with Aspic Jelly, and which have become set. Decorate nicely with these timbales of Aspic and Poulette Sauce, and garnish the dish with Crodtons, on which you have already placed pieces of Aspic Jelly. Decorate the edges of the dish with watercress, and place on the table cold. When ready to serve, place a portion of the breast of the duck or the entire breast of the small game on a Crofton of Aspic Jelly, with the timbale turned out on the end of the chicken or game and the other end garnished with watercress. If chickens are used be careful to have spring chickens about one and a half pounds in weight.

From The Picayune Creole Cook Book, 1901, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

Wet some soft bread and squeeze thoroughly till you have one cup, judging the quantity of stuffing always by the size of the fowl to be stuffed, and adding more in proportion, if needed. Season the bread well with salt and pepper, and add the minced herbs, mixing well. Take a tablespoonful of butter and put in the frying pan. As it melts add the onion, which must be chopped very fine, Let this brown for about five minutes, and while frying add the bread and stir well. Then add the square inch of ham, minced very fine. Mix well and let all fry well. Season again to taste. Then add the two dozen oysters, cut in two, with all the hard portions taken off. Mix all well and fry for a few minutes longer. Then, if you prefer a dry dressing, place the pan in the oven and let the dressing bake for ten minutes. If you prefer, as many do, the moister and richer dressing, stuff the fowl or fish immediately, and proceed to bake. Arrange and bake the fowl as in the directions on these special subjects. Twice the above quantity of bread will be needed, and perhaps a little more, in stuffing turkey. The flavor of sage is very much liked by some and disliked by others. If used—and the Creoles always use it—add a_ teaspoonful sifted, and mix thoroughly with the bread before putting it in the frying pan, if two cups of dressing are used, and less for one cup, in proportion.

From The Picayune Creole Cook Book, 1901, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

The Creoles generally stuff the domestic duck when roasted, using an oyster stuffing. (See recipe.) But many hold that the flavor of the wild duck is finer when not stuffed. This is a matter of taste. The wild duck stuffed with oysters is a most delectable dish. Ducks may be stuffed with truffles. This is much affected by epicures when serving the famous Mallard or Canvasback Ducks at great dinings. But a duck stuffed with truffles is a real luxury. The domestic duck is always roasted and stuffed. Serve with Currant Jelly. 1 Cup

From The Picayune Creole Cook Book, 1901, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

Wet the bread and squeeze. Add the minced herbs and season well with salt and pepper. Mix all thoroughly and fry in butter.

From The Picayune Creole Cook Book, 1901, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

1 Onion. 2 Sprigs of Thyme. Take calf's liver and pork fat, in the proportions of two-thirds liver and one-third fat. Grind both together very, very fine. Then mince an onion, and two sprigs each of thyme and parsley, and one bay leaf, and mix with the ground meat; add a half teaspoonful of grated nutmeg and salt and pepper to taste. Mix well. Put one tablespoonful of hot butter in a frying pan and throw in the chopped meat. Let all blend well together without cooking for about two minutes, stirring all the time. Take the mixture off, and when it cools, form into little balls about the size and shape of a pecan. Roll these in flour, and then parboil in boiling water that has been well seasoned with pepper and salt. The balls then become Quenelles, and are used as a garnish for meats, etc. Place around the meat and pour the sauce over and serve hot. These are the genuine

From The Picayune Creole Cook Book, 1901, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

Remove all the stringy tissue from the suet and pound in a mortar; hash the veal well and mix with the meat. Take a tablespoonful of flour and blend well with half a gill of cold milk and a tablespoonful of melted butter, and add to the suet and veal and blend well. Season highly with salt and pepper, and add a pinch of grated nutmeg. Then add the yolks of two raw eggs and the white of one egg, and, when well blended, strain all through a sieve, roll into balls and use as needed. In making this forcemeat, poultry or game may be used instead of veal.

From The Picayune Creole Cook Book, 1901, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

Hash the pork; season well with salt and pepper, according to taste, adding a pinch of grated nutmeg and the chopped herbs and minced ham. Hash all very fine and make into small balls and use as desired. This is a nice garnish for meat when served with sauces.

From The Picayune Creole Cook Book, 1901, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

Cut up the chicken and pound in a mortar; add an equal quantity of bread soaked in milk or water and well squeezed; add the butter and the yolks of the eggs; blend well and season highly with salt and pepper and the minced herbs, and add a pinch of grated nutmeg. Mix all together and roll into balls, and use as desired.

From The Picayune Creole Cook Book, 1901, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

1 Teaspoonful of Butter. 1 Bay Leaf. 1 Sprig of Thyme. 1 Sprig of Parsley. In making a forcemeat of game, use judgment in regard to quantity. The partridge is the best bird for a game forcemeat. Take two breasts of partridges, cut into pieces, and pound in a mortar. Add the same quantity of bread that has been wet with milk or water and squeezed well. Add the butter and the yolks of four eggs, and season highly with salt and pepper and a pinch of grated nutmeg. Mix thoroughly and press all through a sieve. Two well-pounded truffles may be added. Use as desired. Fish Forcemeat ‘rab Forcemeat

From The Picayune Creole Cook Book, 1901, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

all the bones and remove the skin. Pound the fish well in a mortar, and add gradually the well-whipped whites of three eggs. Add carefully the cream or milk, and season to taste with salt and pepper, using white pepper. Add the grated nutmeg and minced herbs. Mix thoroughly, drain through a sieve, form into little balls, and use when needed. 1 Tablespoonful of Flour. 1-2 Teaspoonful of Salt. 1 Teas spoonful of White Pepper.

From The Picayune Creole Cook Book, 1901, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

In making the roux, which is the foundation of a fancy sauce, melt the tablespoonful of butter slowly, and add gradually the flour, sprinkling it in and stirring constantly, till every portion is a nice, delicate brown. Never make it too brown, because it must continue browning as the other ingredients are added in the order given in every recipe in this book. It is a great mistake to pile all ingredients, one after another, pellmell, into a dish, in the course of preparation. The secret of good cooking lies in following implicitly the gradual introduction of the component parts in the order specified. In mixing a roux for cooking gravies or smothering meats, the proportions are one tablespoonful of lard and two of flour, butter always making a richer gravy than lard, and 1 Tablespoon- —_=_—S"S«—«—««_«_«—«—«—«—X—<K“€_-_({[{@]{}_]]{}]{"_"]"{"{""""_]_{_"]_"_"_"_""_ana~= a EEE sometimes being too rich for delicate stomachs. It is a great fad among many in our day to use nothing but butter in cooking. The Creoles hold that butter should be used in its proper place, and lard in its own. The lard is not only less expensive, but is far preferable to an inferior quality of butter, and in many cases preferable to the best butter, according to the dish in course of preparation. Properly made, the taste of lard can never be detected, and it is feared that butter is used by many to cover up, by its taste, the deficiencies resulting from an improperly made roux. If there is the slightest indication of burnt odor or overbrowning, throw the roux away and wash the utensil before proceeding to make another. Remember that even a slightly burnt sauce will spoil the most savory dish.

From The Picayune Creole Cook Book, 1901, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

The White Roux is made exactly like the Brown Roux, only that the butter and flour are put simultaneously into the saucepan, and not allowed to brown. It is then moistened with a little broth or boiling water, and allowed to boil a few minutes till thick. The White Roux is the foundation of all white sauces, or those containing milk and cream. It is also used in nearly all purées. In the Sauce Veloutée it should be colored.

From The Picayune Creole Cook Book, 1901, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

6 Large Apples. | 2 Tablespoonfuls of Butter. 4 Cloves. 1 Stick Cinnamon. 1 Cup Water. Cut the apples into pieces, peel and let them boil till mashed into a jelly, stirring frequently, to prevent burning. Add the ground cloves and the stick of cinnamon, ground fine. Let them boil at least three-quarters of an hour, mashing as they become tender. Then take off the fire and press them through a coarse sieve. Add sugar to taste, add the butter, and set all back on the fire, and let it simmer gently for five minutes longer. Set to cool in a dish, and serve with Roast Pork or Roast Goose. The sauce must not scorch, or the taste will be spoiled. Béarnaise Sauce Sauce Béarnaise 6 Shallots. 1-2 Clove of Garlic. 1-2 Gill of French Vinegar. 1 Tablespoonful Each of Flour and

From The Picayune Creole Cook Book, 1901, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

Cut two shallots very fine; put in a ‘saucepan with three-quarters of a pint of good Sauce Espagnole (see recipe) and a dash of red pepper. Cook for twenty minutes and serve hot. In serving this sauce, the flavor may be increased by adding a dozen round slices of blanched Marrons.

From The Picayune Creole Cook Book, 1901, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

Bordelatse Sauce 2 ta Oréole 1 Onion or 2 Shallots. Peel the onion or shallots and chop fine. Put in a saucepan with one tablespoonful of olive oil; let the onion sauté well, and pour the sauce over tenderloin filets or sirloin steaks when it is desired to serve these a la

From The Picayune Creole Cook Book, 1901, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

nole, is made by using some of this at a time, and adding to a half pint of foundation sauce one tablespoonful of broth. Set it to boil again, and add a half can of mushrooms or truffles, as desired. It is used for all meats, fish or fowl served hot. If one does not desire to keep it, and it is a matter of economy to do so, it can be made by reducing the proportions for the dish to be prepared, simply browning one tablespoonful of butter and two of flour, adding at the right time a pint of boiling broth.

From The Picayune Creole Cook Book, 1901, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

Sauce auz Beurre Notr 2 Tablespoonfuls of Cut Parsley (not chopped.) 3 Tablespoonfuls Lemon Juice or Melt the butter in a saucepan, and when it begins to smoke it is browning. Then add two tablespoonfuls of cut parsley, and let it brown half a minute longer. Then add three level tablespoonfuls of lemon juice or Tarragon Vinegar, let it all simmer two minutes longer, and serve with

From The Picayune Creole Cook Book, 1901, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

-2 Ounces of Fresh Bread Crumbs. a baby Cup of Cold Water. 1-2 Ounce of Butter. 1 Cup _of Cream or Milk. 6 Whole Peppers. Crumble the bread and place in a saucepan with the water; add the butter, salt and peppers. (ook for five minutes and add the milk. Cook five minutes longer, remove the peppers and serve hot.

From The Picayune Creole Cook Book, 1901, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

Sauce aur Choufleurs For this sauce, as a foundation, first make the Cream Sauce (see recipe), and add to it the flowerets of the cauliflower, which you will have previously boiled till tender, and cut very fine. Serve with boiled fish, veal sauté boiled cauliflower, etc.

From The Picayune Creole Cook Book, 1901, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

1 Large Onion Minced. 1 Sprig of Thyme. 1 Bay Leaf. 3 Large Tomatoes. 1 Truffle, if Desired. 6 Thinly Sliced Mushrooms. 1 Pint Oyster Water. 2 Sprigs of Parsley. 2 Cloves, Mashed. 4 Allspice, Ground. Brown the onion in the butter, but do not let it burn. Add three large tomatoes, chopped fine, with their juice and the finely minced herbs, the thinly sliced truffles and mushrooms. Let these brown well for about ten minutes. Then add the pint of oyster water, and season to taste. Add, if you have them, three or four crawfish, chopped fine, and one dozen oysters. Let all boil twenty minutes longer, and season to taste. Serve with Baked Red Snapper and other baked fish.

From The Picayune Creole Cook Book, 1901, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

Boil the vinegar and add the chopped tomatoes and green peppers and the minced onion, adding a tablespoonful of sugar. Let all boil one hour. Season to taste. strain, and serve with any fish or meats.

From The Picayune Creole Cook Book, 1901, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

Bauce aue Marrons 1 Pint of Large Roasted Chestnuts. 1 Pint of Boiling Stock. 1 Tablespoonful Flour. Roast the chestnuts, and peel and mash them very fine. Make a Brown Roux with the flour and butter, and add the boiling stock. Let it boil for about five minutes, and add the mashed chestnuts, stirring constantly, and seasoning to taste. Let it boil for two minutes, take off and serve hot, with Broiled Dindonneaux (turkey chicks). This is a great Creole dish, and is considered a delicate one. The sauce may also be served with

From The Picayune Creole Cook Book, 1901, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

Bauce @ la Oréme 1 Tablespoonful Butter. 1 Tablespoonful our. 2 Gills of Fresh Milk or Cream. Melt the butter in the saucepan, and add the flour gradually, letting it blend without browning in the least. Add the boiling milk or cream and stir without ceasing. Add salt and white pepper to taste, and serve immediately with boiled fish, etc.

From The Picayune Creole Cook Book, 1901, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

Sauce aua Atrelles Wash the cranberries in cold water, and pick well, rejecting all those that float on top or are in any manner overripe and spoiled. Put them in a porcelain lined saucepan, with one pint of water, and let them boil over a moderate fire, stirring occasionally with a wooden spoon, and mashing the fruit as much as possible. When the berries have cooked about twenty minutes, remove the saucepan from the fire, and add the sugar, stirring in sufficient to sweeten nicely. Let them cook at least ten or fifteen minutes longer, after adding the sugar, and put into un earthen bowl, and let the sauce cool. Never strain the sauce. Many do, but the Creoles have found out that cranberry jelly ig a very poor and insipid sauce, compared with that of the whole fruit, when formed into a sauce in an earthen mold. Liquid cranberry is a very poor apology for the dainty crimson mold of the native fruit. Let them stand at least overnight, or twenty-four hours, in a cool place, before serving. Serve Cranberry

From The Picayune Creole Cook Book, 1901, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

1 Pint of Sauce Piquante. 8 Chopped Mushrooms. 1 Teaspoonful of Dry Mustard. 2 Teaspoonfuls of Tarragon Vinegar. Put a half pint of very light Piquante Sauce on the fire, add the mushrooms, finely chopped, and a teaspoonful of dry mustard, which has been well diluted in two tablespoonfuls of Tarragon vinegar. Let the sauce boil for five minutes, and

From The Picayune Creole Cook Book, 1901, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

Bauce a@ la Gelée de Groseilles 1-2 Tumbler of Currant Jelly. 4 Tablespoonfulg of Butter. 2 Gills of ater. Melt the butter, and add the jelly, blending well, and then add the water. Add a little salt and sugar to taste. This sauce is served with Venison and other game.

From The Picayune Creole Cook Book, 1901, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

Demi-Glacée 11-2 Glasses of Mushroom Liquor, 1 Herb Bouquet. 1 Teaspoonful of To one pint of Sauce Espagnole (see recipe) add a glass of mushroom liquor, an herb bouquet and a teaspoonful of pepper. Carefully remove all fat and set on the fire and cook for thirty minutes. Strain and use when needed. Devil’s Sauce

From The Picayune Creole Cook Book, 1901, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

1 Onion. 2 Cloves of Garlic. 1 Pickle a Finger Long. 1 Tablespoonful of Mustard. 2 Gills of Consommé. Salt and Cayenne. Juice of a Lemon, Brown the onion in butter, and add the two cloves of garlic, minced very fine. When brown, add one pickle, minced very fine, and add a teaspoonful of prepared mustard. Then add two gills of consommé and the juice of a lemon, and allow it to cook slowly. Season with salt and hot pepper (piment fort), and serve with shell fish, chicken, sweetbreads, etc. This is a hot sauce.

From The Picayune Creole Cook Book, 1901, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

Sauce auw Ocufe 2 Chopped Hard-Boiled Eggs. 1 Bay Leaf, Minced Fine. inion. 6 Peppers. 2 Tablespoonfuls of Flour. 2 Tablespoonfuls of Butter. 1 Pint of Veal or Chicken Broth. Chop the onions and put in the saucepan with the butter and bay leaf. Stir in the flour to thicken and moisten with the broth. Mix well, and add the nutmeg, and salt and pepper to taste. Beat the yolks of the eggs separately with the juice of half a lemon. Pour gradually into the sauce, but do not let it boil after they are added. sieve, and, when ready to serve, sprinkle with two chopped hard boiled eggs and a teaspoonful of minced parsley.

From The Picayune Creole Cook Book, 1901, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

Sauce aug Ocufs Dure Make a White Sauce, as above, and add two or three hard boiled eggs, chopped, but not too fine, and a little finely minced parsley’ as a garnish. This sauce is served with boiled fish or boiled chicken or other fowl.

From The Picayune Creole Cook Book, 1901, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

Melt a tablespoonful of butter, stir in two tablespoonfuls of flour, and Press through a - mix well till smooth. To this add about half a pint of water, and season with pepper and salt and a little nutmeg and allspice. Let the sauce simmer and reduce to about one-half. Add parsley as a garnish and serve with boiled fish or boiled meat.

From The Picayune Creole Cook Book, 1901, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

Sauce & la Hollandaise is nothing more than a Drawn Butter Sauce, to which the juice of a lemon and the yolk of an egg have been added. Melt tho butter; add the juice of half a lemon; mix well and take off the stove and add the yolk of one egg, well beaten.’ Add a teaspoonful of chopped parsley, beating steadily. This sauce is very light, and as soon as removed from the fire is served hot with the fish.

From The Picayune Creole Cook Book, 1901, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

Sauce: au Ratfort 1 Cup of Cream. Grated Horseradish. 1-2 Pint of Consommé or Broth. Grate the horseradish in sufficient quantity for use, and place it in a ‘saucepan with the boiling stock. Let it boil about ten minutes, or less, until tender. Season to taste. In the meantime rub the eggs in a bowl with the cream, beating and mixing thoroughly. Add these to the horseradish, stirring constantly, but do not let the ne} sauce boil, or the horseradish will curdle. Serve with roast meats or with baked fish. Hunter’s Sauce

From The Picayune Creole Cook Book, 1901, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

3 Tomatoes. 2 Onions. 6 Mushrooms. 1 Pint of Consommé, Put the flour and butter into a saucepan and blend well; then moisten with one pint of consommé or water; add the chopped tomatoes, onions and mushrooms and season with a pinch of salt and pepper; add an herb bouquet and let it boil for an hour; before serving add the juice of a lemon or six drops of vinegar. If you have fresh game two tablespoonfuls of blood may be added, but do not let it boil after this.

From The Picayune Creole Cook Book, 1901, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

A Sauce a l'Italienne may be either brown or white. If mushrooms are used, make a white sauce—that is, let the butter and flour blend without browning. Add a half cup of 'consommé and a half can of chopped mushrooms, the white of the shallot (chopped very fine), and the juice of half a lemon. If a brown sauce, add the shallots to the butter and flour, which you will have browned, using the chopped white and green of the shallots. Then add a half pint of consommé, and let it simmer for about an hour, and add the juice of a lemon The white sauce is used for fish, the brown for meats. Always season

From The Picayune Creole Cook Book, 1901, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

Bauce @ la Financiére 6 Stoned Olives. 12 Mushrooms. Melt the butter, then remove from the fire and add the flour. Blend with @ wooden spoon till smooth. Moisten with one pint of consommé till it reaches the consistency of cream. Then add the chopped mushrooms, stoned olives, pepper, salt and Cayenne. Serve hot.

From The Picayune Creole Cook Book, 1901, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

Make a good Tomato Sauce (see recipe), and add to this the well minced onions browned in butter. Stir well, add a little lemon juice, and serve with any meats, Maitre d’Hotel Sauce Bauce @ la Mattre d’Hétet 1 Pint of Clear Water. Put the butter and the flour in the saucepan and let them blend without burning. Mix well over a slow fire, and add one pint of consommé. Add the juice of half a lemon and the chopped parsley, and let all boil about fifteen minutes, ‘When it reaches this point, take it off the stove, add the yolk of one egg, well beaten; mix well, stirring round, and serve with boiled fish, etc. Never add egg while the sauce is on the fire, as it will curdle immediately. TS

From The Picayune Creole Cook Book, 1901, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

Take the yolk of one fresh egg. raw, and put in a bowl. The egg and the oil must be cold, and in summer it is well to keep the soup plate in which you make the dressing on cracked ice in a pan, so that the oil will not run. Add, drop by drop sweet oil from the bottle. When you have dropped about a spoonful, being careful to work it into the yolk of the egg, drop by drop, blending all the time, cut a lemon and squeeze a little into the mixture. It will at once begin to harden as you stir it in. Continue stirring till the egg grows hard, and then steadily, drop by drop, use more oil, working it all the time with your fork into the egg. Have another spoon, begin to drop in the lemon juice, working it the same way again, till it hardens the egg. Then begin again with the oil and work again, and again drop the lemon till you have squeezed out half a lemon and used two gills of oil, finishing with the oil. When the egg begins to curdle, add a little salt, but do not add this salt till the mayonnaise is complete. Serve very cold, with salads, etc.

From The Picayune Creole Cook Book, 1901, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

butter in the saucepan, and adding the flour, and stirring till well browned. Then stir in the boiling stock, or water, if you have not the stock; add the mushrooms, and salt and pepper to taste. Add the juice of half a lemon and let it cook for about fifteen minutes longer. This is a fine sauce for Roast Filet of Beef. Pour the sauce over the filet, and

From The Picayune Creole Cook Book, 1901, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

Make a pint of Sauce Veloutée (see recipe), and add the mushroom liquor. Reduce for about ten minutes and add two tablespoonfuls of Fish Stock or Oyster Juice; if not at hand add hot water. Let it all boil again, and then add the yolks of two eggs and the juice of a lemon. Strain through a fine sieve, and add a teaspoonful ‘of fresh butter and serve with fish. The sauce should be of the consistency of cream.

From The Picayune Creole Cook Book, 1901, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

Boil the onions until quite tender, adding salt and pepper. When soft mash well and pass through a sieve. Take one spoon of butter and one of flour and melt, blending together without burning or allowing to brown. In this cream dissolve the purée of onions, boiling gently for ten minutes and stirring well. Add the juice of a lemon, a teaspoonful of vinegar, and serve with cutlets of lamb, fried sweetbreads, etc.

From The Picayune Creole Cook Book, 1901, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

Sauce aux Huttres 2 Dozen Oysters. The Oyster Water. Boil the oysters in their own water. Add a nice herb bouquet while boiling. Take a tablespoonful of butter and one of flour and put into a saucepan, and mix well without browning; now dilute with the juice of the oysters, sufficient to make one pint; season to taste. Let it boil for ten or fifteen minutes, and, when it reaches a thick consistency, serve with freshly added oysters, taking the old ones out, because oysters that have boiled more than three minutes are unfit for eating, being hard and indigestible; or the sauce may be served without the oysters. This is a sauce for boiled fish, etc.

From The Picayune Creole Cook Book, 1901, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

Put the butter in the saucepan, and, as it melts, add the flour. Let it brown slowly, and then add one pint of Consommé., Let it boil, and add the minced herbs and vegetables and the zest or thin outer skin of a grated lemon. (The zest is the skin of a lemon, grated off without touching the inner white skin or pulp.) Let all boil slowly for an hour and a half. Season with salt and black pepper (hot) and a dash of Cayenne. Let it boil for ten minutes longer, take off the stove and strain, and serve with any game.

From The Picayune Creole Cook Book, 1901, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

Chop two onions very fine. Smother in a tablespoonful of butter. When well cooked, without burning, add one tablespoonful of consommé or water. Add two cloves of garlic, minced very fine, and the herbs minced very fine. Season to taste with hot pepper. Cut two pickles about two inches in length into thin slices about a quarter of an inch thick. Add these to the sauce, with a teaspoonful of strong vinegar, and let the whole boil about five ‘minutes. Serve with boiled beef, boiled beef tongue, boiled pork tongue, or any boiled meats.

From The Picayune Creole Cook Book, 1901, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

Melt the butter and flour, blending well without browning. Add a half pint of water, or consommé, the juice of one onion, and let it simmer twenty minutes. Season to taste. Take from the fire, add the yolks of two well beaten eggs and the juice of a lemon, and serve immediately.

From The Picayune Creole Cook Book, 1901, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

4 Sprigs of Chopped Parsley. 1 Sprig ch of Thyme and Bay Leaf. Chop the shallots, green and white, all very fine, mince the two cloves of garlic very fine, and put these in a big bowl, adding one pickle about three inches long, chopped very fine, but drained first of all water; then add a good bunch of parsley, chopped very fine. Mix all this together very well, and add one tablespoonful of mustard. Mix again. Add a good tablespoonful of vinegar and salt and pepper to taste. Beat the yolk of an egg and mix well in the sauce. This sauce is to be served cold, with cold meats, turkey or fowl.

From The Picayune Creole Cook Book, 1901, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

Make a Sauce Piquante (see recipe). and add a teaspoonful more of prepared mustard, and two more of minced parsley, the juice of a lemon, and let it boil up once, and serve with steak, pork chops, liver sauté, turkey or goose.

From The Picayune Creole Cook Book, 1901, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

1 Carrot, 1 Tablespoonful of Flour. Place a number of clean beef bones in a quart of boiling water, and make a strong consommé, seasoning well with salt and pepper. “Roast a piece of the brisket or neck of the beef till very rare, so that the blood spurts out when pricked with a needle. After cooking cut it in pieces of about one inch square. Take two _ tablespoonfuls of lard and three of flour, and brown slightly, stirring all the time. After browning add the water of the consommé, which has been reduced to about half a pint, pouring it in slowly and stirring constantly. Then add all the cut pieces of the roast beef. Then put in three carrots, two cloves of garlic, one onion, an herb bouquet of thyme, parsley and bay leaf, tied together, and let the whole boil well two hours, stirring every few minutes, until reduced to the consistency of starch. Then strain well through a strainer or sieve, season to taste, and set back on the stove to cook a few minutes longer. Add a half pint of broth. Set it to boil again, and add a half can of mushrooms or truffies, as desired. It is used for all meats, fish and fowl, served hot.

From The Picayune Creole Cook Book, 1901, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

1 Teaspoonful Mustard. Prepare the Mayonnaise as directed above. Put in a bowl a half dozen shallots, greens and all, and chop fine; add a handful of parsley, chopped fine; and the half-minced clove, and one whole pickle, well chopped. Mix all this together, place it in a cloth and strain out the juice by pressing. Add this juice to the Mayonnaise, add one teaspoonful of mustard, and salt, Cayenne and black pepper to taste. This is served with filet of trout, etc.

From The Picayune Creole Cook Book, 1901, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 171 in the book

Blend the flour and butter as in White Sauce, only letting it become slightly yellow. Add by degrees the boiling water and season to taste. Add the juice of half a lemon, and a tablespoonful of chopped parsley. Let it simmer for about ten minutes, and take from the fire, and add the well beaten yolks of two eggs. Serve immediately with any boiled fish or

From The Picayune Creole Cook Book, 1901, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 171 in the book

12 Shallots. 2 Tablespoonfuls of 5 Tablespoonfuls of Oil. 2 Tablespoonfuls of Chopped Parsley. Mix all together as in a Sauce Ravigote, cold (see recipe), and add the oil and vinegar; serve cold, with cold boiled meat, cold boiled fish,: etc.

From The Picayune Creole Cook Book, 1901, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 171 in the book

2 Spoonfuls of Lard. 1 Herb Bouquet of Thyme, Parsley, Bay at. 1 Stalk of Celery. 2 Long Carrots. Take the veal and the bones of the chicken and put into a pot with a yvallon of water. Add the herb bouquet, tied together, and one chopped carrot, one turnip, chopped, celery tops, and other ingredients of a good “pot-au-feu.” Let all boil slowly for three hours until it is reduced onehalf. Then salt and pepper to taste. This will give a white broth or consommé blanc. When boiled to this point take off the fire and strain the broth into a jar. Now put two tablespoonfuls of butter and three of flour, into a saucepan together, letting the butter and flour blend nicely, without browning. Add all the broth to this, stirring slowly while on the fire. Add a good, strong bouquet of herbs, thyme, parsley and bay leaf, all tied together whole. Add two large carrots, letting all boil till reduced to one-half again. After this process, season to taste, and when it has reached the consistency of starch take it from the fire, strain, and let it get cool. This sauce is fine for all white meats and fish. When used for fish take one tablespoonful and moisten with a little fish broth. Set on the fire to heat, and add a pint of consommé or broth. This sauce Allemande will keep at least one month in our climate, in the ice box. If one prefers to make it as needed, follow the proportions of one tablespoonful of butter, two of flour, and one pint of boiling broth.

From The Picayune Creole Cook Book, 1901, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 171 in the book

The old Spanish proverb that “to make a perfect salad there should be a miser for vinegar, a spendthrift for ofl, a wise man for salt and a madcap to stir all these ingredients, and mix them well together,” still holds as the unfailing Creole rule in making a good salad. The reason is clear. For the dressing of the salad should be saturated with the oil, before the salt, pepper and vinegar are added. By dissolving the salt in the vinegar, instead of in the oil, it becomes more thoroughly distributed throughout the

From The Picayune Creole Cook Book, 1901, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 172 in the book

Blend the oil and salt and pepper in the manner above indicated, and then add these to the mustard, drop by drop, alternating with the vinegar. When well blended add the wellmashed yolk of a hard-boiled egg. Stir well, and serve with lettuce, celery or potato salad.

From The Picayune Creole Cook Book, 1901, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 173 in the book

Put the raw yolk of one fresh egg into a bowl. The egg and the oil must be cold, and in summer it is well to keep the soup plate in which you make the dressing on cracked ice in a pan, so that the oil will not run. Break the yolk and add, drop by drop, a little sweet oil from the bottle. When you have dropped about a@ spoonful, being careful to work it into the yolk of the egg, drop by drop, and blend all the time, squeeze a few drops of lemon juice into the mixture. It will at once begin to harden as you stir it in. Continue stirring till the egg grows hard, and then steadily, drop by drop, let the oil fall, working it all the time with your fork into the egg. Have another spoon, begin to drop in the lemon juice, working it the same way again till it hardens the egg. Then begin again with the oil and work again, and again drop the lemon till you have the juice of half a lemon and about two gills of oil, finishing with the oil. When the egg begins to curdle, add a little salt, but do not add this salt till the Mayonnaise is complete. Serve very cold, with salads, etc. Mayonnaise is the standing sauce for chicken salad, shrimp salad, crab salad, etc. When making it for these large salads, use three yolks of eggs and other ingredients in proportion. Rémouladce Dressing. Bauce Rémoulade 3 Hard-Boiled Eggs. 1 Raw Yolk of Egg. 1 Tablespoonful of Tarragon Vinegar. 1-2 Clove of Garlic, Minced Very Fine. 1-2 Teaspoonful of Prepared Mustard. A Rémoulade is a cold sauce, and is always served with cold meats. Boil the eggs till hard. Remove the shells and set aside the whites, which you must later crumble fine for a garnish. Put the yolks into a bowl, and mash very fine, till perfectly smooth. Add the mustard, and mix well, and the seasonings of vinegar and salt and Cayenne to taste. Then add the olive oil, drop by drop, working it into the egg steadily,* then add the yolk of the raw egg, and work in thoroughly, till light. Then add the juice of half a lemon. Mix well, increasing the quantity of oil or vinegar, according to taste, very slightly. If the sauce is not thoroughly mixed it will curdle. It is now ready to be served with cold meats, fish or salads,

From The Picayune Creole Cook Book, 1901, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 173 in the book

4 Large Red Beets. French Dressing. Boil the beets till done, and then peel and slice nicely. Set them to cool and pour over them a French Dressing or a plain dressing of vinegar, salt and pepper. This is a nice spring or winter salad in New Orleans,

From The Picayune Creole Cook Book, 1901, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 174 in the book

1 Pint of Cold Boiled Chicken. 1-2 Pint of Mayonnaise Sauce. - 1 Head of Crisp Fresh Lettuce. Cut the chicken into small dice. Chop half of the lettuce very fine, and season well with salt and pepper. Make a bed of the remainder of the lettuce leaves, and place first a layer of the chicken and then the lettuce, until you have used all. Spread the Mayonnaise Sauce over the top nicely, and garnish prettily with slices of cold hard-boiled eggs, sliced beets, celery tips, etc. For chicken and celery salad follow the recipe for Volaille en Salade, given under the heading of “Poultry.” (See recipe.) Leftover chicken may be utilized in either of these salads.

From The Picayune Creole Cook Book, 1901, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 174 in the book

Boil and pick crabs sufficient to give a@ pint of meat. (See recipe for Boiling Crabs.) Season well with salt and pepper. Place in a dish, on a bed of crisp lettuce leaves, spreading over them the Mayonnaise Sauce, and garnish nicely with hard-boiled eggs, sliced beets and tips of celery.

From The Picayune Creole Cook Book, 1901, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 174 in the book

Prepare in exactly the same manner as lettuce, washing and bringing to the table firm and crisp. In this salad use for dressing only Tarragon vinegar, salt and pepper to taste.

From The Picayune Creole Cook Book, 1901, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

2 Fine Cucumbers. Wash and slice two nice young cucumbers, and use a plain dressing of vinegar, salt and pepper.

From The Picayune Creole Cook Book, 1901, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

1 Pint of Corn Salad. This is an excellent salad, and is prepared and served with a French Dressing. Take one pint of fresh Doucette and pare off the outer stale leaves, if there are any; cut off the roots. Wash the Doucette well in two waters, drain in a napkin and place in the salad bowl. When ready to serve add a plain French Dressing, but not before. Mix well, so that every portion will be impregnated with the dressing. Serve very cold. A garnish of two hard-boiled eggs, sliced or cut in quarters, or of two medium-sized beets, may be added both for taste and effect.

From The Picayune Creole Cook Book, 1901, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

1 Pint of Fresh White Dandelion. Cut off the roots and green portion of the leaves; wash and steep in salt and water. When they become crisp, drain and press dry; rub the salad bowl with a clove of garlic and season the dandelions’ with French Dressing. This salad may also be served with two hard-boiled eggs cut in quarters or sliced and laid over; or with two medium-sized beets, sliced, and seasoned with a plain

From The Picayune Creole Cook Book, 1901, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

1 Pint of Cold Boiled Fish. 1 Head of Lettuce. Mayonnaise Sauce. Use cold boiled left-over fish, picking nicely into bits of about an inch and a half square. Follow the same directions as in the above recipes, only do not mix lettuce and fish in layers. There is nothing nicer than @ fine fish salad:.

From The Picayune Creole Cook Book, 1901, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 175 in the book

4 Dozen Boiled Young Okra. Boll the okra as directed. (See recipe.) When cold, dress nicely with vinegar, salt and pepper, or, if preferred, the plain French Dressing, and serve very cold. This is.a most delightful salad, the okra being very cooling in our tropical climate.

From The Picayune Creole Cook Book, 1901, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 176 in the book

1 Pint_of Cold Boiled String Beans. French Dressing (plain). Only very young and tender beans should be used for this salad. Boil as directed under the heading “‘Vegetables,” and put the beans in a salad bowl and allow to cool well. Serve with a plain French Dressing, or, better still, a simple dressing of vinegar and a dash of Cayenne.

From The Picayune Creole Cook Book, 1901, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 176 in the book

4 Fresh..Fine Tomatoes. Slice the tomatoes nicely and place on a salad dish. Never peel or scald tomatoes intended for salad. Serve nicely with a plain French Dressing or any of the above dressings. Tomatoes may also be served with Mayonnaise Dressing. In this case place them, whole and peeled, on a bed of crisp, fresh lettuce, if thus preferred, and serve one to each person, or cut them in halves. Tomatoes with Mayonnaise is a luncheon or a supper

From The Picayune Creole Cook Book, 1901, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 176 in the book

3 Large Cold Boiled Potatoes, 6 Tablespoonsfuls of Olive Oil. 3 Tablespoonsfuls of Vinegar. 1 Large This is a nice way of utilizing cold left-over potatoes. But the freshly boiled potatoes always make the nicest salad: Pare and peel the potatoes, if freshly boiled, and let them cool. Prepare the salad dressing, following implicity the directions given for plain French Dressing, only here the quantities are larger in proportion. Add the vinegar, stirring constantly. A dash of mustard may be added, if desired. Mince the onion very fine, and cut the potatoes into dice or slices, and mix them carefully with the onion. Then add the dressing, turning the potatoes into it without breaking. Sprinkle all with parsley, nicely chopped, and serve cold.

From The Picayune Creole Cook Book, 1901, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

2 Carrots. 2 Parsnips. 1 Cup of Cold Minced Fowl. 3 Anchovies, 1 Dozen Olives. 3 Caviares. 1 Tablespoonful of Sauce A la Tartare. 1 Teaspoonful of Mustard. This salad is made of cooked carrots, parsnips, beets, cold roast beef, cold ham, a truffle (if it can be afforded), all cut into fancy of diceshaped pieces. Use one ounce of each of the meats, or simply one cup of cold minced fowl, as it may not be convenient to have all these meats at hand in households. Add six boned anchovies, and one dozen olives and two caviares, and serve with Tartare Sauce, or with a French Salad Dressing, to which mustard has been added. This is a heavy salad.

From The Picayune Creole Cook Book, 1901, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

Shrimp combined, if you have them. Cut the larger Lake Shrimp into two. Chop some lettuce. Season well. Place first a layer of shrimp and then of lettuce, and spread over all a Mayonnaise Sauce. Garnish nicely with sliced hard-boiled eggs, sliced beets and celery and lettuce tips, and serve very cold.

From The Picayune Creole Cook Book, 1901, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

A chapter on eggs would be superfluous in any cook book, were it not for the fact that there are women who cannot tell to a real certainty how long to boil an egg soft or hard, when the omelette is cooked to a nicety, and how to send to the table in all the perfection of good cooking that most delicate and palatable dish,

From The Picayune Creole Cook Book, 1901, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

The Creoles have very wisely escheweq all innovations in cooking eggs that require more than five to eight minutes to cook to perfection. They cling to the old-fashioned softboiled egg, the hard-boiled egg, fried egg, scrambled and poached eggs. They have retained many.ancient French and Spanish methods of cooking eggs, but none of these, followed properly, according to the _ timehonored customs, calls for more than five or eight minutes at the most in cooking. The first and most important point to be considered in preparing eggs for the table is to ascertain whether they are perfectly fresh. The fresher the egg the better. Never, under any circumstances, put a tainted egg in any dish, under the impression that other ingredients will hide the flavor. Never put such an egg in a cake. The presence of one egg that is not fresh will ruin an entire dish. The Old Creole darkies, in common with many other people, have a way of finding out whether an egg is fresh by inclosing it in the hollow of the hand and looking through it with one eye, while shutting the other. They aver that if you can distinctly trace the yolk in one solid mass, and if the white around it looks clear, the egg is good. ‘A more simple and scientific way, and by far a surer one, is to drop the eggs into cold water. The fresh ones will sink immediately to the bottom, the doubtful ones wil] swim around a little before sinking, and the bad ones will float. Eggs are among the most nutritious articles of food. They are especially rich in albumen, and their free use cannot be too highly recommended to delicate persons, to hard brain workers, and to families generally.

From The Picayune Creole Cook Book, 1901, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

: Oeufe @ la Coque Have ready a saucepan of boiling water. Use only fresh eggs. Put them in the boiling water without cracking the shells. If you desire soft-boiled eggs, or “Oeufs Mollets,” let the eggs boil from two minutes to two minutes and a half by the clock, keeping the exact time, minute by minute. The whites will then be set. If you desire the yolk to be set also in the softboiled egg, let the eggs boil three minutes, but not a second longer. For hard-boiled eggs, five minutes is sufficient. Bear in mind always that the water must be boiling hard before you put eggs into it, and that the exact time for boiling must be followed by the clock, or with a watch in hand.

From The Picayune Creole Cook Book, 1901, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

Oceufe Pochés Have a frying pan filled with boiling water. Add salt. Some add also a tablespoonful of vinegar as this helps to keep the eggs whole. The eggs must be absolutely fresh. Crack the eggs into a saucer, one by one, and gently slip off into the water, without breaking the yolks. Break another and another, until you have four in the pan, allowing them all to stand apart. Let them boil thus in the water, till the white forms a thin veil over the yolks. Then the eggs are done. Take them up gently, neatly round off the ragged edges, sprinkle the tops with a little black pepper, place on buttered toast, and serve immediately.

From The Picayune Creole Cook Book, 1901, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

2 Tablespoonfuls of Lard. The lard must be very hot. Break the eggs neatly into a saucer, one by one, and slide them into the lard, without breaking the yolks. With the spoon take up a little of the hot lard and drop gently over the top of the egg, if you wish it to be quite done. Otherwise simply fry till the yolk is set. Slide out on a batter cake turner, and place in a dish. Sprinkle with salt and black pepper, and add, if you wish, a little parsley garnish, and serve very hot.

From The Picayune Creole Cook Book, 1901, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

6 Slices of Ham. The ham should always.be soaked in hot water before frying. Cut slices of about half an inch in thickness, of sufficient size to set an egg upon them. Lay the ham in the hot frying pan, and let it fry until the fat becomes transparent. Then take the slices out and put them on a hot dish. Break the eggs, one by one, into a saucer, and slip them into the frying pan, and fry in the same lard in which you have fried the ham. When the yolks are quite set, take them out, and lay one egg on each slice of ham. Garnish nicely with parsley,

From The Picayune Creole Cook Book, 1901, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Oeufs Broutllés 6 Fresh Eggs._A Tablespoonful of Break the eggs into a saucer, one by one, and then transfer to a bowl. Have the frying pan very hot. Put into it the butter, and add immedi- ‘ately the eggs, and keep stirring around and around and across for about three or four minutes, judging by the consistency of the egg, which must be like a thick mush as you take it from the fire. Keep stirring a few seconds longer after you have taken the pan off the fire, and put the eggs into a hot dish, and garnish with parsley and serve immediately with buttered toast or broiled ham. The beauty of the scrambled egg ‘is that the whites and yolks are delicately blended. ‘ The practice of beating the yolks and whites thoroughly together, as for an omelette, before scrambling the eggs, is to be condemned as against the best ethics of Creole cookery. There is no comparison in the taste of the scrambled egg cooked according to the above method and ‘the eggs in which the yolks and whites have been previously beaten together.

From The Picayune Creole Cook Book, 1901, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Mince the ham very fine, and break the eggs, one by one, into a saucer, and add to the bowl in which you have minced the ham. Mix all together. Place a tablespoonful of butter in the frying pan, add the eggs and ham, stir briskly, and when it comes to the consistency of starch take off the fire, and serve hot on buttered toast. In the same manner eggs may be scrambled with minced truffles, mushrooms, onions, celery or tomatoes.

From The Picayune Creole Cook Book, 1901, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Break the eggs into a saucepan, add the butter, the grated cheese, a little salt and pepper. Place the saucepan on a hot fire, stir the mixture around and around till the edges begin to thicken, and when of the consistency of a thick starch take off the fire and serve immediately on buttered toast.

From The Picayune Creole Cook Book, 1901, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

Boil the asparagus tips (see recipe), and put the eggs into a saucepan, with the butter, after seasoning well with salt and pepper, and mixing in the milk. Stir a second, throw in the asparagus, and scramble as in preceding recipe. Serve on buttered toast. Cauliflower may be prepared with eggs in the same way.

From The Picayune Creole Cook Book, 1901, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Ocufs sur le Plat 6 Eggs. 1 Tablespoonful of Butter. Break the eggs into a well buttered dish or pan, then sprinkle them with a little salt'and pepper, pour over a little melted butter, place in a quick oven, and let them bake until the yolks are set. Serve in the dish in which they have been cooked.

From The Picayune Creole Cook Book, 1901, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

6 Eggs. % Pint of Fresh Milk. 1 Tablespoonful of Cornstarch. Boil the eggs for five minutes, till hard. Then take out of the water, cool, peel, and carefully separate the whites from the yolks, rubbing the latter through a sieve, and chopping the former very fine. But do not mix them. Have the milk ready to boil, and rub the butter and cornstarch together, and add to the boiling milk. Then add the whites of the eggs, and salt and pepper to taste. Prepare previous to this some buttered toast, and cover it now with a layer of this white sauce, and then add a layer of the yolks of the eggs. Add another layer of the sauce, and another layer of the yolks, and then the remainder of the sauce. Sprinkle the top with a little salt and pepper, set it in the oven, let it stand two minutes, and serve hot.

From The Picayune Creole Cook Book, 1901, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

1 Tablespoonful of If you wish to have the omelet very nice, break the whites and yolks separately, and beat the former till they come to a light froth, and the latter till they are quite light. Then beat the whites and yolks together. Season well, Melt the butter in a frying pan, letting it grow hot, but not by any means brown. Pour in the mixture of egg. Let it stand about two minutes, shaking occasionally to prevent it from sticking to the pan. Continue shaking over a quick fire until the eggs are set. Then roll the omelet, folding it in two or three rolls and making it long and narrow. Take a hot dish, turn the omelet into it, garnish with parsley, and serve hot immediately, or it will fall.- It is always easier to make several small,omelets and have them pretty and sightly than to succeed perfectly in making a large one.

From The Picayune Creole Cook Book, 1901, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Omelette @ la Oréole 6 Fine, Ripe Tomatoes. 2 Onions. ss. 2 Tablespoonfuls of Minced Ham. Scald and skin six fine, ripe tomatoes, and chop them fine. Chop two onions, and mince-the garlic very fine, and add a large spoonful of bread crumbs. Fry them with a tablespoonful of butter in a saucepan till quite brown. Then add the tomatoes, and salt, pepper and Cayenne to taste, and let all stew for an hour, at least. Prepare the eggs as for Ham Omelet (see recipe), and when the tomatoes are quite done have ready. a heated frying pan and a half tablespoonful of butter. Pour them into the pan, As they become set pour in the cen- ‘ SS ter the tomatoes, and fold the omelet over, and cook for two minutes longer. Roll gently into a dish and serve hot.

From The Picayune Creole Cook Book, 1901, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

Beat the yolks to a cream, and add the other ingredients. Rub all these smoothly together, and then add the whites of eggs, beaten to a froth. Beat all thoroughly together. Put a tablespoonful of butter in the frying pan. When it melts add the omelet. Let it stand, shaking occasionally to prevent from sticking to the pan, till the eggs are quite set. Then fold as in a plain omelet, turn into a hot dish and serve.

From The Picayune Creole Cook Book, 1901, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

4 Eggs. 1 Tablespoonful of Butter. 1 Large Onion Minced Very Fine. Beat the eggs as for a plain omelet. Then stew the onions in the butter till quite tender. Stir them in the omelet once, and let it cook as in a plain omelet. Roll in folds, and serve hot.

From The Picayune Creole Cook Book, 1901, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

Omelette Souffiée The Whites of 6 Eggs. The Yolks of 4 The Juice of Half eer amon or a Spoon of Orange Flower Water. 4 Tablespoonfuls of Powdered White Have a baking dish ready, greased with butter, and be sure that the oven is very hot. Beat the whites of the eggs to a stiff broth. Beat the yolks and the sugar to a cream, and add the juice of half a lemon or a tablespoonful of orange flower water. Add the whites of the eggs. Stir carefully and “heap all quickly into the baking dish and bake about fifteen minutes, till the top is a delicate brown. Serve immediately, as it will fall if allowed to stand. This may be served as a sweet entremet or as a dessert.

From The Picayune Creole Cook Book, 1901, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

6 Eggs. 1% Tablespoonfuls of Butter. 1 Tablespoonful of Cut Parsley. ner as for Plain Omelet, only mix a tablespoonful of cut parsley in the omelet before putting it in the frying pan.

From The Picayune Creole Cook Book, 1901, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

When properly boiled, rice should be snowy white, perfectly dry and smooth, and every grain separate and distinct. To attain this end, put a quart of water on the fire, and let it boil well, with a teaspoonful of salt. Wash a cup of rice well in cold water. When the water commences to boil well add the rice. The boiling water will toss the grains of rice, and prevent them from clinging together. As soon as the grains commence to soften do not, under any circumstances, stir or touch the rice again. Let it continue to boil rapidly for about twenty minutes, or until the grains begin to gwell out, and it appears to thicken. This is easily ascertained by touching one of the grains with your finger. When it has reached this stage take the cover off and pour off the water, and set the pot in the oven, so that the rice may swell up. Let it stand in the oven about ten minutes. Do not let it brown, but simply dry— that is, let the water which rises dry out of the rice. Take it off, and let it stand a few minutes. Then pour out into a dish. Every grain will be white and beautiful, and stand apart because the drying in the oven will have.evaporated the moisture, leaving the rice soft, snowy white and perfectly dry. Boiled rice is delicious served with chicken, turkey, crab or shrimp or okra gumbo, as also with many vegetables, all daubes, and with gravies of all kinds. It is the standing dish of every Creole table.

From The Picayune Creole Cook Book, 1901, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

Cut the pork very fine, lean and fat, into pieces of about:half an inch Square. Chop the onions very fine, and mince the garlic and fine herts. Grind the cloves. Put a tablespoonful of butter into the sauce pan, and add the onions and pork, and let them brown slowly. Stir frequently, and let them continue browning slightly. At this stage, add the slice of ham, chopped very fine, and the cloves of garlic. Then add the minced herbs, thyme, bay leaf and parsley and cloves. Let all this brown for five minutes longer, and add a dozen fine Chaurices, cut apart, and let all cook five minutes longer. Then add the three quarts of ‘water or broth, always using in preference the broth. Let it all cook for ten minutes, and when it comes to a boil add the rice, which has been carefully washed. Then add to this a half teaspoonful of Chili pepper, and salt and Cayenne to taste. The Creoles season highly with Cayenne. Let all boil for a half hour longer, or until the rice is firm,

From The Picayune Creole Cook Book, 1901, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

1 Young Chicken. % Cup of Rice. Prepare and cook the chicken as in Poulet au Riz (see recipe under chapter on meat soups), only do not cut up the chicken, but stew it whole. When three-fourths done, add the rice, and in serving place the chicken in the center of the dish and heap the rice around. Young chickens are best for this dish. An old chicken may be cut up and cooked till tender, as in

From The Picayune Creole Cook Book, 1901, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

1 Cup of Rice._1 Quart of Bolling Boil the rice according to recipe given above, using one cup to one quart of boiling water. Boil rapidly for fifteen minutes. Pour off any water that remains on top. Set in the oven to dry for about ten minutes, then drain. Season with salt and pepper, and press into a well-buttered border mold. Put it in the oven and let it bake ten minutes. Take out. Place a dish on the mold. Turn it upside down, and remove the mold. The hollow space in the center can be filled with a White or Brown Fricassée of Chicken or Curry or_Crawish..

From The Picayune Creole Cook Book, 1901, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

1 Cup of Rice. A Slice of Breakfast 1 Tables; nf pager. ted P espoonful o rate arm \. 1 Pinch Saffrop. Salt and Pepper to ‘Wash one cup of rice very carefully. To about a quart of boiling water, add a slice of bacon and a tablespoonful of grated Parmesan cheese, with a pinch of saffron. Let it boil well for five minutes. Then add the rice gradually, continuing to cook according to thé recipe for boiled rice. When done, remove the bacon, dot the top with bits of butter, set in the stove to dry for ten minutes, and serve hot.

From The Picayune Creole Cook Book, 1901, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

penetrate the morning air, and the old Creole cooks would rush to the doors to get the first fresh, hot Calas to carry to their masters and mistresses with the early morning cup of coffee. The Cala women have passed away, but the custom of making Calas still remains. In many an ancient home the good housewife tells her daughters just how ‘“Tante Zizi” made the Calas in her day, and so are preserved these ancient traditional recipes. From one of the last of the olden Cala women, one who walked the streets of the French Quarter for fifty years and more, we have procured the following genuine Creole recipe: 1g Cup of Rice. 3 Cups Water (boiling). 3 Eggs. Cup of Sugar.

From The Picayune Creole Cook Book, 1901, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 185 in the book

. Put three cups of water in a saucepan and let it boil hard. Wash half [email protected] of rice thoroughly, and drain and put in the boiling water. Let it boil till very soft and mushy. Take it out and set it to cool. When cold, mash well and mix with the yeast, which you will have dissolved in a half cup of hot water. Set the rice to rise overnight. In the morning beat three eggs thoroughly, and add to the rice, mixing and beating well. Add a half cup of sugar and threo tablespoonfuls of fiour, to make the rice adhere. Mix well and beat thoroughly, bringing it to a thick batter. Set to rise for fifteen minutes longer. Then add about a half teaspoonful of grated nutmeg, and mix well. Have ready a frying pan, in which there is boiling lard sufficient for the rice cakes to swim in. Test by dropping in a small piece of bread. If it becomes a golden brown the lard is ready, but if it hurns or browns instantly it is too hot. The golden brown color is the true test. Take a large deep spoon, and drop a spoonful at a time of the preparation into the boiling lard, remembering always that the cake must not touch the bottom of the pan. Let fry to a nice brown. The old Cala women used to take the Calas piping hot, wrap them in a clean towel, basket or bowl, and rush through the streets with the welcome cry, “Belle Cala! Tout Chaud!” ringing on the morning air. But in families the cook simply takes the Calas out of the frying pan and drains ‘off the lard by laying in a colander or on heated pieces of brown paper. They are then placed in a hot dish, sprinkled over with powdered sugar, and eaten hot with Café au Lait.

From The Picayune Creole Cook Book, 1901, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 185 in the book

1 Pint of Milk. 1%, Cups of Cold Boiled ce. 2 Heaping Teaspoonfuls of Baking Powder, 1 Large Teaspoonful of Salt. Scald the milk and set it to cool. Press the rice through a sieve, and then add the well-beaten yolks of two eggs, then the salt, yeast powder and flour, blended, and beat well. Then add the milk, blending thoroughly, and finally the whites of the eggs, beaten to a stiff froth. Mix thoroughly and bake on a hot griddle.

From The Picayune Creole Cook Book, 1901, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

1 Cup of Rice. 1 Quart of Milk. Wash the rice well, and put it on to boil in a farina boiler with the milk, or use cold boiled rice, and set it to boil with the milk, after pressing through a sieve. If the rice has not been cooked, let it boil about an hour. If it has already been cooked, twenty minutes will suffice. When very thick take from the fire and beat until very smooth, mashing up each grain. Then and cook for about eight or ten minutes longer. Add the parsley and seasoning, using only white pepper. Take it from the fire, mix well, turn it out on a plate, and let it cool. Afterwards, form it into pretty cylinders of about three inches in length and one and a half in thickness. Roll these in a beaten egg, to bind, and then in bread crumbs, and fry in boiling lard. Drain and serve with a daube, or any other meat cooked with gravy. Rice juettes With Fruit.

From The Picayune Creole Cook Book, 1901, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

1 Cup Rice. % Cup Sugar. % Grated The Peel of a Quarter of an Orange, Cut in Dice. Boil the rice very soft, and then add the milk, and let it come to a good boil. Add the orange peel, cut in quarter dice. Beat the eggs and sugar together until very light, and add to the boiling custard. Cook for one minute longer. Then take from the fire, and add the vanilla and onequarter of the grated nutmeg. Placo all in a dish to cool. Sprinkle the top with grated nutmeg, and serve cold. This is a famous Creole dish. If you wish to have a baked custard, place the custard in a pan or in cups. Set in the oven to brown, and serve hot, with a Cream Sauce. The above amount will fill about eight cups.

From The Picayune Creole Cook Book, 1901, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Cut three large, fine apples in halves and pare and core them. Then bake in the oven ‘until quite done and juicy. Make a Rice Pudding (see recipe), using only one cup of rice and other ingredients in proportion. When the apples are cold, set in a dish, placing each apple over a small bed of Rice Pudding. Place the same quantity on top of the apple, so that it will be inclosed by the rice as a wall. Serve them in saucers, and pour over each riced apple two tablespoonfuls of Cream sauce. (See Sauces for Puddings, etc.).

From The Picayune Creole Cook Book, 1901, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

‘Wash the rice thoroughly, and cook it in a quart of boiling water. When very soft, drain the rice of all water by pressing through a colander, and add it to the milk. Beat the yolks of the eggs and the sugar together till very light and add the butter. Then add the juice and the grated rind of a lemon, and mix thoroughly. Place the whole mixture in a baking dish, and bake for half an hour in a quick oven. Beat the whites to a stiff froth, and add gradually six tablespoonfuls of powdered sugar (white), beating it in well all the time. Continue beating till the whites are stiff enough to stand alone. Pour this over the top of the rice, and set it back in the oven a few minutes to 1 Cup Rice. 2 Cups brown. It may be served either hot or cold.

From The Picayune Creole Cook Book, 1901, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

Boil the rice well, according to recipe, and when very soft add the half pint of cream, and let it come to a boll. Beat the butter and sugar and the yolks of the eggs together until very light. Then add the rice, which has been boiled in the milk. Set on the fire, put in the grated peel of half an orange, and stir continually till it thickens. Add the salt. Stir well. Theh take from the fire, and add the vanilla. Have the whites of the eggs beaten to a stiff thick froth. Pour this over the rice. Set in the oven a few minutes to brown, and serve immediately while very hot, or it will fall.

From The Picayune Creole Cook Book, 1901, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

Boil the rice with the milk, and add the whites of three eggs, well beaten with the sugar. Stir well, and flavor with the juice of one lemon. The mixture should be white as snow. Take from the fire as it thickens well, and set in a dish to cool. Form the rice into small balls of about two and a half inches square (little **boulettes,"” as the Creoles call them). Have the rest of the eggs beaten to a stiff froth, with two tablespoonfuls of powdered sugar. Cover the tops of the balls with the mixture and place in the stove to heat. Let the balls remain about four minutes, without browning. Take out, and serve with a Cream Sauce (see recipe Sauces for Puddings), or just as they are.

From The Picayune Creole Cook Book, 1901, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

12 Sweet Louisiana. Oranges. 1 Pound jugar. 1 Gill Water. Wash the rice clean, and boll according to recipe in about a pint and a quarter of water. In half an hour take it off the fire, drain, and press through a sieve. Then add it to the milk, and let it boil slowly a half hour longer without burning. Whip the cream to a stiff froth, add all the drain to the rice in milk, and set the whipped cream to cool until it is needed. Beat the yolks of the eggs and the sugar until they are very Nght. Add them to the boiling rice, stirring constantly and well, and let it cook for two minutes, adding in the meantime the grated peel of the orange. Take the mixture from the fire. Then add the tablespoonful of vanilla, and the grated nutmeg. Mix well and set out to cool. Remove the dasher from the ice cream freezer, and when the mixture has become very cool, turn it into the freezer and let it set packed in rock salt and ice for three hours. In the meantime wash a dozen sweet Louisiana oranges, then peel and cut them crosswise into halves. Take out the cores with the sharp point of a pen-knife, and set the halves aside for use. Put a pound of sugar to boil with one gill of water, and after ten minutes add the juice of half alemon. Put a few pieces at a time of the oranges into this boiling liquid, and lay them out side by side in a flat dish. Pour over them the syrup that remains from the boiling, and set the dish in the ice box to cool. When ready to serve, wipe thoroughly the outside of the can that contains the pudding, and all around the edges, so as to remove any traces of. salt. Wet a towel in boiling water and stand the can upon it. Open the can. Put a round dish on top,.then turn quickly upside down, and slip off the can. If the pudding adheres, repeat the applications of the hot towel at the bottom and around the sides till the can slips off. Place the oranges on top and all around the pudding, and pour over them the syrup, which has become cool, but not frozen. Serve immediately. This is one of the most delicious, as well as one of the most typical of our Loulsiana methods of serving rice as a dessert.

From The Picayune Creole Cook Book, 1901, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

Take the left-over rice and mash very fine. If you have only a cupful, take three eggs, a half cup of flour, one teaspoonful of yeast powder, and sugar to taste, and beat all into a light, thick batter. Cook by dropping a spoonful at a time into boiling lard. This is a sweet entremet, as also an excellent breakfast dish. Parched Rice,

From The Picayune Creole Cook Book, 1901, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

On account of its universal consumption and great nutritive qualities, Wheat is considered the principal cereal. In the form of bread, it has long been distinguished as the “Staff of Life.” The structure of the grain, like that of other cereals, consists of a gritty, woody center covering, which is indigestible, and which is gotten rid of, after the grain has been ground, by “‘sifting.”” In the whole wheat grain is found a perfect food, for it contains all that is necessary to support life—starch, gluten, sugar, nitrogenous and carbonaceous matter, water, salts, potash, soda, lime, phosphoric acid, magnesia, etc. In what is called “whole meal,” the bran and pollards derived from the outer covering are retained. From this wheat is made “Brown Bread,” but though this kind of bread contains far more nitrogenous matter than white bread, it is not in general use, on account of its indigestibility. It should never be eaten by persons with weak stomachs. Wheat contains a gluten, which is @ gray, elastic, tough substance. This gluten is especially abundant in wheat grown in warm climates. From this gluten paste Macaroni and Vermicelli are made.

From The Picayune Creole Cook Book, 1901, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

Wheat” there is sold in the markets whole wheat grains, which are cooked by boiling in a double boiler until the entire envelop of the grain bursts open. It will require four hours of good boiling, therefore, it is best to soak the grain over night in a quart of cold water. In the morning set the kettle containing the grain in another kettle of cold water, add the salt, and let it gradually heat and boil for at least an hour and a half. It should be thoroughly cooked. Serve with sugar and cream for 1 Cu

From The Picayune Creole Cook Book, 1901, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

1 Cup of Boiling Water. 1 Cup of Fresh Milk. 1 Large Tablespoonful of Farina. 2 Tablespoonfuls of White Sugar. In preparing this splendid food for infants, take a cup of boiling water, one cup of milk, and a pinch of salt. Stir the Farina into the cup of boiling water, slightly salted, and let it cook in a double-boiler, stirring constantly, till it thickens. Then add the milk, stirring it gradually, and let it boil about fifteen minutes longer. Sweeten, and when it is cool give it to the child. Enough may be made to last all day. Warm, when it is needed, with a little boiling milk. Rye.

From The Picayune Creole Cook Book, 1901, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

1 Teacupful of Oatmeal. 1 Quart of Bolling Water. Add the oatmeal to the water, and then add the salt, and set the steaming vessel over a pot of cold water, and let it gradually heat, and then steam for an hour and a half. Keep closely covered. When done, serve with cream. ————

From The Picayune Creole Cook Book, 1901, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

Flocons d’Avoine 1 Teacupful of Oat Flakes. 1 Quart of Bolling Water. This delicious and delicate oatmeal dish is prepared by putting a quart of water into a _ porcelain-lined saucepan, and letting it come to a boil. Add the salt, and when it is boiling stir in gradually the oat flakes. Keep stirring to prevent burning. Let the mixture boil for about fifteen or twenty minutes, and serve with sugar and cream, or simply cream or milk.

From The Picayune Creole Cook Book, 1901, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 192 in the book

Under the heading of Corn might properly be classed the white corn grits, without which no breakfast in Louisiana is considered complete. Grits is not only used for breakfast, but may appear on the table several times a day, the left-over grits from breakfast being utilized either in dainty cakes or entremets, or else warmed over and served with gravies. Grits is the ground dried corn. We have yellow grits, or grits from which the outer yellow covering of the corn has not been removed, and white grits, the latter considered the daintier preparation. From these comes the “Small Hominy,” or corn ground exceedingly fine. Grits is always boiled. Left-over grits may be fried or warmed up again, or beaten with eggs and-milk and baked. This is a most delicious dish.

From The Picayune Creole Cook Book, 1901, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 192 in the book

1 Pint of Hominy. 2 Quarts of Water. Salt to Taste. Hominy should always be soaked over night in cold water. Wash the hominy, and put it in two quarts of water to soak. In the morning turn both hominy and water into a saucepan, and let it boil slowly for three or four hours. Serve with sugar and cream. It may also be eaten with butter and salt and pepper.

From The Picayune Creole Cook Book, 1901, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

To fry grits or hominy, after the grain is boiled, let it cool. Then season with salt and pepper, and spread on a biscuit board. When perfectly cold cut into slices and dust each slice with a little flour. Brush again with a beaten egg, and fry in lard till a light brown.

From The Picayune Creole Cook Book, 1901, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

Saccamité a ta Leasire This is an old-fashioned Creole way of preparing hulled corn. It is and has been much in vogue for many generations throughout rural Louisjana, The corn is allowed to get very ripe, put to dry, and then hulled. It is then allowed to lie for many days, spread out upon a cloth, till thoroughly dried. An immense pot is then filled with water, and a bag containing at least a quart or more of hardwood ashes is put into it. A good peck of the old, ripe, dry, hulled corn is thrown in, and it is allowed to soak for at least twenty-four hours. The corn is then put to boil in these ashes till the husks or outer germs come off easily. Then the corn is thrown into the cold water and divested of the hulls by thorough rubbing with the hands. It is then washed in four or five waters, till every taste of potash disappears. Another way the Creoles of rural Louisiana have of preparing Lye Hominy is to dilute the strong lye in water, and then boil the corn in this till the hull comes off. After thorough washing, the corn prepared in either fashion is sent in large quantities to New Orleans. In cooking Lye Hominy, it is either boiled in water until the kernels are soft, as in other recipes for Hominy, making a delicious dish when served with milk, or cream, or it is ground or pounded into a flour, from which is made that famous Louisiana breakfast offering, ‘“‘Lye Hominy Bread.” (See recipe under chapter on Breads.) This flour also finds a ready sale among the Creoles during summer.

From The Picayune Creole Cook Book, 1901, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

1% Teaspoonfuls of Salt. Set the water to boil in a porcelain-lined or agate stewpot; add the salt, and when the light scum comes on top skim it off. Then add the fresh, sweet, white cornmeal, putting a handful at a time into the water, and stirring with a spoon or a pudding stick, round and round, as the meal falls lightly from the hand. When one handful is exhausted, refill it, and continue stirring and letting the meal fall by degrees, until the pudding stick will stand in it. This is the test. Continue stirring, and when sufficiently cooked, which will be in a half hour, as the bubbles begin to puff up, turn into a bowl, bring to the table (either hot or cold) and eat with milk, butter, sugar, syrup or with meat and gravy. In preparing this as a gruel for infants, take one-half cup of cornmeal, a quart of water, stirring often. When done, soften with boiled new milk, sweeten to taste and feed the infant with a spoon. Graham Meal Mush is prepared in the same manner as either of the above recipes.

From The Picayune Creole Cook Book, 1901, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

Bring the flour to a paste with a little cold water, and also scald the meal with a little hot water. Have the water boiling in the proportion given above; add the meal, and then add the flour, stirring constantly. Then let it boil for about twenty minutes, and add the pinch of salt and the milk, stirring almost constantly; then let all cook for ten minutes more, stirring often. Serve while hot, with sugar and milk. This is excellent for little children and invalids,

From The Picayune Creole Cook Book, 1901, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 194 in the book

water is, likewise, much used to cool the system, and also for delicate infants, with whom very often even sterilized milk does not agree and it is found absolutely necessary to substitute some other article of diet. The Creole mothers first soak two tablespoonfuls of barley in a little cold water for about an hour, and then, without draining, pour this into the boiling water, which has been very slightly salted. This water is stirred very frequently and allowed to simmer for at least an hour. It is then strained and sweetened before it is used. Thus prepared, it is highly nutritious for invalids. Barley must always be picked over, washed thoroughly several times and soaked in a little cold water hefore it is cooked.

From The Picayune Creole Cook Book, 1901, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 194 in the book

Avofd breaking the macaroni as much as possible. Immerse it whole in a large saucepan of boiling water; add a tablespoonful of salt and one of butter. Let the macaroni cook from twenty to twenty-five minutes; remove from the fire and drain in a colander. If not intended for immediate use, cover at once with cold water. When cool, drain and use as needed.

From The Picayune Creole Cook Book, 1901, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

1 Tablespoonful Flour. Break the macaroni into convenient lengths, and set to boil in a kettle filled with boiling water and in which you have thrown a spoonful of salt and black pepper. Be careful to keep the lengths of macaroni firm. When cooked till tender, take off and strain the water. Now put a tablespoonful of butter and one of flour on a very low fire, blending well. Have one pound of Parmesan cheese grated; add one-half of it to the flour and butter, and one pint of the water in which the macaroni was boiled; the mixture must not be allowed to brown; stir briskly. Place the macaroni by lengths into a dish, season well with salt and pepper, and warm a few minutes in the oven. Then take out the dish and sprinkle over the macaroni one-half of the cheese that still remains; pour the hot sauce over this, and sprinkle the rest of the cheese on top; serve hot.

From The Picayune Creole Cook Book, 1901, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

simply boil the macaroni or spaghetti as mentioned above, sprinkle it with grated cheese and salt and pepper, and serve with a rich tomato sauce (see recipe), and grated cheese, the latter served in separate plates. This makes a very rich dish.. Macaroni or Spaghetti thus cooked is served with daube and is a very palatable accompaniment.

From The Picayune Creole Cook Book, 1901, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

1 Gill of Tomato Sauce, 1 Onion, 1 Tablespoonful of Butter. Boil the macaroni in salted water for twenty minutes, adding a tablepre ed spoonful of butter and an onion, with two cloves stuck in it. Then drain the macaroni of all water; place it in a saucepan with two gills of Tomato Sauce. Add a quarter of a add a dash of Cayenne, and let the mixture cook slowly for ten or fifteen minutes, tossing frequently to prevent burning. Place the Macaroni on a hot dish, pour the sauce over it, and serve with grated Parmesan cheese passed in a separate dish. Spaghetti may be prepared and ‘served in the same manner.

From The Picayune Creole Cook Book, 1901, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 195 in the book

it has cooked about an hour and a half, and is about two-thirds done, add the macaroni (using between a quarter and a half pound for six persons), cutting the macaroni into lengths of about five inches, to facilitate serving. Let it boil for about three-quarters of an hour in the daube, and if you see that there is not sufficient gravy for it to cook well, add carefully a pint or more of hot water or hot broth, according as the macaroni seems to absorb it after it has been in the pot four or five minutes. Cook until very tender, and on serving place the daube in the center of the dish and heap the macaroni around. Chicken and macaroni may be prepared in the same way. Spaghetti may also be cooked in either of these ways, and makes a more delicate dish.

From The Picayune Creole Cook Book, 1901, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 197 in the book

of Cold Boiled Macaroni. oiling Milk. 1 Tablespoonful 2 Tablespoonfuls Flour. 2 Tablespoonfuls of Grated Cheese. Put the butter into a saucepan, and as it melts add the flour; do not let it brown. Add the cup of boiling milk and stir well. When it begins to thicken add the grated cheese, and let it simmer for a few minutes longer; then take from the fire and add the beaten yolks of four eggs. Have the macaroni cut into tiny bits and work it well into this mixture. Then set it aside to cool. When cold, take a little flour, rub it on your hands, and form the macaroni into small balls about two inches in length and one in thickness. Dip the balls into a well-beaten egg, and then roll them in grated cracker crumbs. Fry in boiling lard, and serve hot. 1 Cu 1 Cup

From The Picayune Creole Cook Book, 1901, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 197 in the book

Put the milk on to boil, and add the bread, which you will have minced fine. Stir the milk and bread until very smooth, and then add the butter, stirring well, and finally the grated cheese. Stir this for five minutes, letting it boil, then take it off the fire and add the beaten yolks of three eggs. Have the whites ready, beaten to a stiff froth, and stir them in very gently. Season to taste. Grease a baking dish with butter and pour the mixture into the dish, set in a quick oven, and let it bake for a quarter of an hour. Serve hot.

From The Picayune Creole Cook Book, 1901, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

1 Cup of Grated Parmesan or Gruyére 1 Cup Flour. 1 Tablespoonful Butter.. Yolk_of an Egg. Blend the flour and cheese together and add at the same time the salt and cayenne; then moisten with a well-beaten egg and one tablespoonful of melted butter, and work all gently into a paste. Roll out on a biscuit board into thin strips of not more than an eighth of an inch in thickness, and cut into pieces four inches long and about one-eighth of rr an inch wide. Place these on buttered sheets of paper and bake in a very hot oven until a light brown. It is very pretty to make little rings of some of the strips and pass the others through them in little bundles like gathered bound bits of straw. This is a dainty dish.

From The Picayune Creole Cook Book, 1901, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 198 in the book

Melt the butter in a saucepan, add the flour, blending together without allowing it to brown. Add immediately the boiling milk, and let it boil for two minutes. Then remove from the fire and stir in the yolks of three eggs, well beaten; then salt, pepper, nutmeg and the _ grated cheese. Mix all thoroughly. Have ready a small pudding dish, or, better still, several small souffié dishes. Butter these well. Have the whites beat them into the mixture and fill the dishes about two-thirds full. Then bake in a moderate oven for about twenty-five minutes. Serve immediately or the mixture which has risen to the top of the dishes will fall.

From The Picayune Creole Cook Book, 1901, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 199 in the book

Fromage @ la Créme Cream Cheese is always made from clabbered milk. The Creoles place this clabber in a long bag of muslin and put to drain, the bag being tied tightly and hung out over night in a cool place. When ready for use, the cheese is taken out and beaten till light. It is then placed in perforated molds, and when the time comes for serving, it is slipped from the molds, placed in a dish, and sweet cream is poured over it. It is eaten with sugar or salt, more generally sugar. Frozen cream cheese is a very delNcious summer dish with the Creoles. Some persons, after skimming the cream from the sour milk, stand the pan on the back of the stove, and scald the clabber with about three quarts of boiling water before putting in the bag to drain. Again some use only the perforated tins, instead of the muslin bag, but the best results are obtained by the former method. Cream cheese corresponds to the

From The Picayune Creole Cook Book, 1901, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 199 in the book

by adding to one.ounce of good regular butter one teaspoonful of Anchovy Essence. Mix well and set on ice till ready to use. Prepare six slices of bread, slicing them about one-half an inch thick and toasting to a golden brown. Trim the edges nicely and spread over each a little Anchovy Butter, and then cover each with four Anchovies cut in halves or pounded to a paste, according to taste. Place the toasts on a tin baking sheet in an oven for one minute, and then arrange neatly on a folded napkin on a dish and serve.

From The Picayune Creole Cook Book, 1901, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 200 in the book

2 Dozen Anchovies. 1 Ounce of Anchovy Butter. Cut the Anchovies into halves. Butter one side of six crackers with the/Anchovy butter; lay on this four Anchovies sliced in half; cover each with a cracker; place on a folded napkin on a dish and serve. A very pretty conceit at luncheons is to tie the crackers across and around with narrow green ribbon, making a delicate knot in the center. Swiss Canapés. Canapés @ la Suisee 1 Ounce of Anchovy Butter. 3 Hard-Boiled Eggs. 6 Stuffed Olives. 3 Minced Green Gherkins. Prepare the French toast, and cut six delicate pieces into the shape of a triangle. Spread these with Anchovy butter; decorate along one side with the whites of the eggs, finely minced; along the second triangular edge with the minced yolks of the eggs and on the third with the minced green gherkins. Place a stuffed olive (see recipe) in the center, and arrange nicely on a folded napkin on a dish and serve. Crab Canapés. Canapés de Crabes, ou Canapés Lorenzo 6 Sces of Toast 8 Hard-Shelled Crabs, 1 Ounce of Butter. 1 Small Onion. 2 Tablespoonfuls of Butter. 2 Tablespoonfuls of Flour. 1 Gill of Broth or Water. 2 Ounces of Grated Parmesan Cheese. 2 Ounces of Grated Swiss Cheese. For this recipe first prepare the “Deviled Crabs” as follows: Boil the crabs. (See recipe Boiled Crabs.) Then pick out all the meat from the claws and bodies, and season nicely with salt and pepper. Put one ounce of butter into the saucepan, and add a finely minced onion; let this cook on a slow fire for two minutes, but by no means allow either butter or onion to brown. Add a tablespoonful of flour, and stir constantly for a minute and a half, and then add a gill of broth or water, if the broth is not convenient. Stir well and let this mixture cook for five minutes, stirring constantly. Now add the crab meat and let it cook for fifteen minutes longer, stirring occasionally with a wooden spoon. Turn the mixture into a dish and let it cool for about a quarter of an hour. Put a tablespoonful of butter into a saucepan, and add immediately a tablespoonful of flour and blend well; let this cook for three minutes. stirring all the time, and then add two ounces of grated Parmesan and two ounces of grated Swiss cheese. Stir all well together, blending thoroughly, and then turn into a vessel to cool. Cut six slices of bread the full length and width of the loaf, using preferably the “Pan Bread,” or delicate French loaf. Let each slice be about a quarter of an inch thick; neatly trim off all the crust edges and fry the slices in a saucepan with a tablespoonful of butter till they have reached a golden brown. Then let them cool, draining off all butter. Divide the crab forcemeat and the cheese separately into six equal parts; place a layer of the crab forcemeat onequarter of an inch thick on each slice of toast. Take the six portions of cheese and roll each into a ballshaped form about two inches in diameter, and arrange them on each portion of toast nicely and equally; place in a dish and brown in the oven for five minutes, and send the Canapés to the table hot in the same dish in which they were baked. Caviar Canapés. Canapés de Cariar % of a Box of Russian Caviar. 2 Tablespoonfuls of Cream. Prepare the toast and cut in delicate circles. In the meantime put half the contents of a small box of Russian Caviars into a sautoire or saucepan; add two tablespoonfuls of cream and heat one and a-half minutes on the stove. Be careful to stir constantly. Pour this over the toast; place on a dish on a folded napkin and serve. Again, the circles of toast may be used as a foundation, the edges being spread with Anchovy butter, with an onion ring at the base. Fill this decorated ring with the Caviars, place on a folded napkin on a dish and serve, Canapés Hunters’ Style. Canapés @ la Chasseur 1 Cup of Forcemeat of Game (White. eat).

From The Picayune Creole Cook Book, 1901, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 201 in the book

edges with a forcemeat of game of different color, for effect, and serve. The wild duck, the meat of which is dark, may be utilized in this garnish. Left-over game also may be thus -nicely enjoyed at luncheon or supper. Chicken Canapés. Canapés de Volatile 1 Cup of Chicken Forcemeat. Ounce of

From The Picayune Creole Cook Book, 1901, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

recipe) and then prepare six slices of toast, cut square or in circles. Add an ounce of butter and one gill of cream to the chicken forcemeat; work well together, and then set to cool. Spread the toast lightly with butter, - and spread over each slice a portion of the chicken forcemeat a quarter of an inch thick; sprinkle with grated Parmesan cheese, set in the oven and bake for five minutes, and then decorate in the center with delicately cut pieces of the whites of hard-boiled eggs and serve,

From The Picayune Creole Cook Book, 1901, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

recipe) with a finely minced onion till tender; then pound them to a paste, adding first a dash of Anchovy Essence, one tablespoonful of butter, salt and red pepper to taste. Cut the bread the full width of the loaf and trim the edges nicely; then fry in butter to a golden brown; take out and drain, place them in the dish in which they are to be served, and very neatly pile up the chicken liver preparation in pyramidal shape on top of the toast; smooth nicely all around with a knife and set in the 1 Ounce of oven for two or three minutes; then decorate the edges of the bread with slices of Pimentos and rings of Red Chilis and serve hot. Creole Canapés. Canapés @ la Créole Cup of Grated or Minced Boiled Ham 1 Onion. 1 Clove of Garlic. 1 Peeled Tomato. 1 Minced Green 6 Slices of Buttered Toast. 1 Tablespoonful of Butter. 2 Ounces of

From The Picayune Creole Cook Book, 1901, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

Grate and mince only the lean portion of ham till you have a cupful. Put this in a saucepan with a tablespoonful of butter, and add the finely minced onion and garlic. Let this cook for three minutes, and then add the finely-cut tomato and munced green pepper. Season to taste with salt and pepper; add a dash of Cayenne, let the mixture stew down until dry; then spread on strips of buttered toast and dredge with grated Parmesan cheese. Set it in the oven in the dish in which it is to be served and bake for five minutes and send to the table hot. Cheese Canapés. Canapés de Fromage 6 Slices of Swiss Cheese. 1 Gill of Sauce Piquante. Take six slices of bread cut the whole width of the loaf, one-half inch in thickness, and hollow out one-half of the inner portion. Toast this nicely and spray the inner part with

From The Picayune Creole Cook Book, 1901, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

Boil the Codfish (see recipe), or utilize left-over fish; mince freely and mix thoroughly with the minced green peppers and young onions, and season with one teaspoonful of Tarragon vinegar. Spread on triangularshaped pieces of toast placed on a dish on a folded napkin. Decorate nicely with capers and serve. Ham Canapés. Canapés de Jambon 6 Slices of Lean Ham. 1 Tablespoonful of French Mustard. 1 Gill of Cold White Sauce. 1 Boiled Onion. 1 Cooked Garlic. 2 Ounces of Grated Parmesan Cheese. Prepare the toast nicely, cutting the slices the full width of the bread, paring the edges nicely and toasting and buttering well. Lay on each piece of toast a thin slice of very lean ham, which has been lightly spread with French mustard. Spread lightly over this a cold White Sauce (see recipe

From The Picayune Creole Cook Book, 1901, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

Spread a layer one-quarter of an inch thick over delicate strips of toast, dredge with grated Parmesan Cheese, set in the oven, and bake for five minutes and serve hot.

From The Picayune Creole Cook Book, 1901, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 203 in the book

Blanch the oysters (see recipe) and then mince very fine. Mix with two tablespoonfuls of Hollandaise Sauce, and then spread over thin strips of buttered toast. Sprinkle lightly with Parsley, which has been grated so fine as to be almost a dust. Put a bit of butter on top of each Canapé, set in the oven for a few minutes, and send to the table hot. Olive Canapés, Canapés d’Olives 6 Stuffed Olives. 6 Slices of Buttered

From The Picayune Creole Cook Book, 1901, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 203 in the book

2 Tablespoonfuls of Thick Veloutée 2 Tablespoonfulg of Grated Parmesan Mince very fine the cooked breasts of the chicken, and cut the ham and longue into small dice shapes; mix well with the chicken, and season with salt and a dash of Cayenne. Add a dash of Curry Powder, and then work the entire forcemeat well with two tablespoonfuls of thick Veloutée

From The Picayune Creole Cook Book, 1901, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

mixture in layers one-quarter of an inch thick on slices of delicate toast in circles, dredge lightly with Parmesan Cheese, set in the oven for five minutes and bake. Send to the table hot. Sardine Canapés. Canapés de Sardines 6 Triangular Slices of Toast. 1 Box of Sardines. 3 Hard-Boiled Eggs.

From The Picayune Creole Cook Book, 1901, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

Pound the sardines and the hardboiled eggs to a paste, season with a dash of Red Pepper and the juice of a lemon and spread the buttered toast with the mixture. Decorate in the center with a coiled Anchovy. Or,

From The Picayune Creole Cook Book, 1901, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

“meat of sausage, simply pound the sardines to a paste, season with a dash of red pepper and the juice of a lemon, and spread on the slices of buttered toast. Spanish Canapés. Canapés a l’Espagnole 6 Circular Pieces of Buttered Toast. 1 Cup of Finely Minced White Flesh 3 Sweet Pickles. 1 Tablespoonful of Madras Chutney. 2 Tablespoonfuls of Hollandaise Sauce. 2 Tablespoonfuls of Parmesan Cheese. Prepare circular pieces of buttered toast, make a mixture of a cup of any white-flesh fish, the Madras Chutney moistened with the Hollandaise Sauce and minced pickles, all pounded together. Spread this over the toast and dredge with grated Parmesan Cheese. Set in the oven and bake for five minutes.

From The Picayune Creole Cook Book, 1901, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 204 in the book

6 Jerusalem Artichokes. Sauce A la Maftre d’Hotel or a la Créme Wash the artichokes in cold water, and scrape them. Then throw them into cold water, and let them soak for an hour or so. Take out and drain. Put them in a saucepan; cover with boiling water, and let them boil slowly until tender; watch carefully, as they will easily harden again. Serve with a Sauce a la Mattre @’Hotel or a cream sauce. (See-

From The Picayune Creole Cook Book, 1901, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

Purée de Topinambours a la Oréme 6 Artichokes. 1Tablespoonful of Butter. Wash and skin the artichokes, and boil until tender in a pint of water. Press them through a colander, and return to the fire in a saucepan in which you have placed a tablespoonful of butter, salt and pepper. Stir well, and let them simmer for five minutes longer, and serve with a Cream Sauce. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

6 Artichokes. 2 Tablespoonfuls of Butter. Pluck off the coarse scales of the artichoke, and then throw the vegetable into cold water. Let it stand for an hour. Then drain. Cut the meat into delicate slices, and fry in butter, just as you would ‘potato chips. Serve with Filet of Beef, Veal Sauté, Smothered Chicken, etc. Artichokes Sautés, Artichauts Sautés 6 Fine Tender Artichokes. 2 Tablespoonfuls of Butter. 1 Tablespoonful of Vinegar. Any Sauce Take six fine artichokes and cut into quarters. Remove the choke entirely. Trim the leaves neatly and parboil in hot water for five minutes, being careful to add a teaspoonful of salt and a tablespoonful of vinegar to the water. After five minutes remove the artichokes and drain thoroughly. Place in a saucepan or sautire, with -. two good tablespoonfuls of butter. Cover the pan tight and set to cook in a moderate oven for twenty-five minutes. Then: take the artichokes from the pan, place them in a deep dish and serve with a Sauce a la Mattre d'Hotel, a Drawn Butter Sauce, a Hollandaise Sauce, or any sauce desired. ——_h

From The Picayune Creole Cook Book, 1901, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 205 in the book

Prepare and boil the artichokes as in recipe for French Artichokes Boiled (see recipe). Serve with the following sauce: Take the yolk of a hard-boiled egg, dilute it with two teaspoonfuls of vinegar, blend well, season to taste with salt and pepper; chop the shallot very, very fine, add to the mixture, and then add.gradually three tablespoonfuls of Olive Oil. Mix all together well. Place the artichokes on a folded napkin on a platter, and send to the table with the sauce in a separate dish.

From The Picayune Creole Cook Book, 1901, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

Clean and boil the artichokes according to recipe. (Boiled Artichokes.) When the leaves begin to be tender and it is possible to pull out a leaf without difficulty, take the artichokes off the fire. Pull off a few of the coarse leaves, and then scoop out the artichoke without touching the “fond,” or bottom meat, and without breaking the outer scales or leaves from the sides all around. The artichoke must be apparently whole and undisturbed. Then chop an onion, or, rather, mince it very fine, and mince two cloves of garlic and half.a square inch of ham very, very fine. Take a quarter of a can of mushrooms and mince them fine. Mix all this together as a stuffing, and season well with salt, pepper and

From The Picayune Creole Cook Book, 1901, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

When it is possible to get fresh asparagus, carefully wash it in cold water, and cut off the tough white ends. Scrape the white part well, and throw it into cold water, to soak for half an hour. Then tie it in small bundles, and put it in a porcelainlined saucepan. Pour boiling water over it and let it cook for twenty minutes. Add a teaspoonful of salt and cook ten minutes longer. Take the asparagus up nicely. Drain off all water. Lay on a folded napkin, and serve with a Drawn Butter Sauce. (See recipe.) Asparagus is generally bought in New Orleans in cans, being very nicely prepared. It requires simply to be set on the stove and allowed to heat in the opened can, set in boiling water, as it is already cooked. Then, drain well and take it out of the can by turning it downward in a dish, letting the asparagus slide gently out. Place on a folded napkin, and serve with a Drawn Butter Sauce. (See recipe.) Asparagus Vinaigrette Sauce. -

From The Picayune Creole Cook Book, 1901, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

1 Can of Green Peas or 1 Pint of Fresh spoonfuls of Cream Sauce. 6 or 8 Buttered Crodtons. Cut the tender parts of the asparagus into pieces about one inch long, Heat the water, in which the asparagus was first put up, and add the canmed green peas or the fresh peas that have already been boiled. Throw in the asparagus tips, and add water sufficient to cover. Boil rapidly for ten minutes; then drain very thoroughly and return to the fire, having added one tablespoonful of butter, salt, pepper and six tablespoonfuls of

From The Picayune Creole Cook Book, 1901, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

Beans, whether white or red, are among the most nutritious of food substances. In all the homes of New Orleans, and in the colleges and convents, several times a week there appears on the table either the nicely cooked dish of Red Beans, usually eaten with rice, or the equally wholesome White Beans & la Créme, or Red or White Beans boiled with a piece of salt pork or ham. String Beans & la Sauce Maltre d’Hotel, or boiled with a piece of salt pork or ham, are also classed among the especially nutritious beans. The Creoles believe that boys and girls who are raised on beans and rice and beef will be among the strongest an sturdiest of people..

From The Picayune Creole Cook Book, 1901, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

2 Quarta of Fresh, Tender String Beans. 2 Tablespoonfuls of Butter. Salt and Always select tender beans. Break the blossom end, and pull it backward, removing the string. Then be careful to pare the thin strip from the other end of the bean pod. It is only in this way that you will be sure that every inch of string is removed. Split the larger beans down the pod, letting the younger and tender ones remain whole. Wash them in clear, cold water, letting them stand about ten minutes. Then drain off the water, put the beans into a saucepan, cover well with boiling water, and let them cook for forty minutes or an hour, according to the tenderness of the beans. Just before serving drain off water, put a large tablespoonful of butter into the beans, mix well, salt and pepper to taste,

From The Picayune Creole Cook Book, 1901, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

String and wash the beans according to the first recipe. Place in a saucepan and cover with boiling water. Let them boil for an hour. Then drain off the water. Take a tablespoonful of butter and one of flour, and blend well. Add a half cup of fresh milk or cream, or onehalf pint of the water tn which the beans have been boiled. Season nicely with salt and pepper. Stir in the beans; set them back on the stove for several minutes; let them simmer gently. Season again with salt and pepper to taste, and serve hot. The flour may be omitted, and, the milk diluted instead with the yolks of two eggs, only there must be no boiling after the eggs are added.

From The Picayune Creole Cook Book, 1901, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Boil the string beans according to recipe. (See recipe String Beans with Butter Sauce.) When done, drain and serve with a Vinaigrette Sauce. Garnish the dish with sliced lemon dipped in parsley, which has been chopped very fine, and small gherkins cut in fan shapes.

From The Picayune Creole Cook Book, 1901, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Take a medium-sized onion, peel and cut into small dice-shaped pieces. Put the onion in a saucepan with the butter and let it sauté to a golden brown. Add the flour gradually, blending well, and moisten with the consommé or water. let the mixture come to a boil and skim the broth; then add the string beans, which have already been boiled and drained. Let them simmer for ten minutes, adding in the meantime one finely-minced clove of garlic. After ten minutes place the beans in a hot dish, sprinkle with chopped parsley and serve immediately.

From The Picayune Creole Cook Book, 1901, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

2 Quarts of String Beans. 1 Pound of Lean Ham or Salt Pork. Proceed to prepare the beans in exactly the same manner as mentioned above. Throw them into cold water, and let them stand for about ten minutes. Have ready a large saucepan of boiling water in which there has been boiled for almost one hour a pound of salt pork or ham. Drain the beans, put them into this, and let them boil forty minutes or an hour longer. Season with pepper only, and serve, placing the salt pork or ham in the center of the dish, and heaping the beans around. This is an excellent way of utilizing the ham bone which is left over from the boiled ham. The Creoles like the flavoring of ham or salt pork in vegetables. A bit of fine herbs, nicely minced, and one onion, minced fine, add greatly to the flavor of this dish. String Bean Panachés. Haricots Verta Panachés 1 Pint of String Beans. 1 Pint of Lima Beans. 2 Tablespoonfuls of Butter. Boll the string beans and cut them into pieces of about three-fourths of an inch in length; mix them with: an equal quantity of boiled Lima beans (see recipe); put them in a saucepan with two tablespoonfuls of butter; Ict them sauté for five minutes, and toss continually while cooking. Season with salt and pepper to taste, place on a hot dish, sprinkle with finely-chopped parsley and serve hot.

From The Picayune Creole Cook Book, 1901, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

This is an excellent way of preparing Red Beans for Fridays and fast days. Soak the beans in cold water over night, or at least five or six hours, and drain off the water, using at least a quart of water to a pint of beans. Let them boil for at least an hour and a half or two hours, and then season nicely with salt and pepper. Add a half tablespoonful of lard or butter, let them cook for fifteen minutes more, and serve them in their own juice. This dish is excellent with boiled rice.

From The Picayune Creole Cook Book, 1901, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

1 Quart of Red Beans. 1 Ounce of Butter. 1 Onion. 2 Cloves. 6 Small Glazed Onions. Pick and wash the beans and let them soak in cold water for six hours. Drain thoroughly, and put in a saucepan, with sufficient fresh cold water to cover. Add a tablespoonful of butter, and a medium-sized onion, with two cloves stuck in it. Boil for about twenty minutes, Stir well, and let the beans cook for three-quarters of an hour longer, stirring frequently to keep from scorching. Then remove from the fire, take out the herb bouquet and onion, pour the beans into a hot dish, and decorate the edges with a half dozen small glazed onions. (See recipe.) Serve hot.

From The Picayune Creole Cook Book, 1901, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

1 Quart of Dried Red Beans. 1 Carrot. 1 Onion. 1 Bay Leaf. 1 Pound of Ham or Salt Meat. Wash the beans and soak them over night, or at least five or six hours, in fresh, cold water. When ready to cook, drain off this water and cover the beans very deep with ‘at least two quarts of cold water, for beans must cook thoroughly. Let the water heat slowly. Then add the ham or salt pork, and the herbs and onion and carrot, minced fine. Boil the beans at least two hours, or until tender enough to mash easily under pressure. When tender, remove from the pot, put the salt meat or ham on top of the dish, and serve hot as a vegetable, with boiled rice as an entrée, with Veal Sauté, Daube a la

From The Picayune Creole Cook Book, 1901, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Haricots au Petit Salé @ la Créolc 1 Quart of Dried Red Beans. 1 Pound of Bacon. Soak the beans over night. Drain off all water. Place in a pot and cover well with. cold water in the proportion already mentioned. Add the bacon, leaving it in a single square piece. When both have boiled about two hours, season well with pepper and a little salt, if necessary, and place the bacon in the center of a baking dish. Drain the beans and put them around the bacon. Fill the pan to the top with liquor in which the beans have been boiled, and bake one hour and a half, or until the liquor is nearly all absorbed. Then serve hot. White beans may also be cooked in this fashion.

From The Picayune Creole Cook Book, 1901, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Polenta d’Haricots 2 Cups of Dried Beans. 1 Tablespoonfyl! of Molasses. % Tablespoonful of Mustard. spoonful of Vinegar. Juice of 1 Lemon. Salt and Pepper to Use either white or red beans. Wash two cupfuls of dried beans, having previously soaked them over night. Pour off the water. Put the beans in the stew-pan and cover with fresh cold water, and cook them until very tender. Pour into a colander and press the beans through. Put this pulp into the stewpan, and add one tablespoonful of ready-made mustard, one tablespoonful of molasses, one of butter, one of vinegar, the juice of an onion, and salt and pepper to taste. Serve very hot, as a vegetable.

From The Picayune Creole Cook Book, 1901, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

adding the butter, however, add a minced sprig of thyme, bay leaf and parsley, and salt and pepper to taste. Let them simmer for a few minutes and then take them off the fire and add the juice of a lemon, _—_—_—_—_— — Cl __ _—_ rr

From The Picayune Creole Cook Book, 1901, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

1 Pint of Butterbeans, 2 Pints of Water. 1 Tablespoonful (Heaping) of Butter. The Butterbean is one of the most delicate of our Louisiana vegetables. Soak the Butterbeans for about a half hour in water. Pour off this cold fresh water, and then put them in a porcelain-lined saucepan, or one of agate, and cover with two pints of water. Let them boil well for about an hour, or less, if they are very tender. As soon.as they crush easily under pressure take off the fire, drain them well and season with salt and ‘pepper. Top them off with a heaping tablespoonful of butter and a teaspoonful of parsley, minced very fine,

From The Picayune Creole Cook Book, 1901, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

1 Pint of Lima Beans. 3 Pints of Water. 1 Tablespoonful of Butter. % Pint of Soak the Lima Beans over night. Drain off the water, put them in a porcelain or agate saucepan, and cover with three pints of boiling water. Boil.them until very tender, which will require at least two hours. After they have boiled one hour, add a teaspoonful of salt, or salt to taste. When done, drain the beans and return to the saucepan. Add a half pint of cream or milk, a tablespoonful of flour, blended well with butter, salt and pepper to taste, a sprig each of thyme and parsley and bay leaf minced very fine. Let all simmer for ten minutes, and then serve hot. Or the beans may be served without the cream, simply buttering well and adding salt and Pepper to taste. All shelled beans. such as the Kidney and the small French bean, may be cooked in the same way.

From The Picayune Creole Cook Book, 1901, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

1 Pint of Beans. 1 Tablespoonful of Any left-over beans may be most palatably utilized in this way. Mash the beans well by pressing through a colander. Then add salt and pepper to taste, a teaspoonful of vinegar, and a tablespoonful of melted butter. Form into small boulettes, or balls, and dip in a raw egg, well beaten, and then roll in bread crumbs. Fry them in boiling fat, and serve hot.

From The Picayune Creole Cook Book, 1901, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

‘We have in New Orleans two crops of beets, the winter and the summer variety. Summer beets require less time to boil than the winter. Good judgment must always be the guide. Beets may be kept several days when boiled, and make a beautiful The small winter beets may be served aux Beurre Mattre d’Hotel, or they may be sautéd in butter or served Sautées a la Créme or A la Béchamel. Beet roots are generally served as a salad or garnish. Always cut off and save the green tops of the beets. These may be boiled with salt meat, or made into a@ purée, or used in the famous Creole Gumbo aux Herbes.

From The Picayune Creole Cook Book, 1901, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

6 Beet Roots. A Plain ‘prenehe Drecsing Uforvat ‘ae a Cut off the beet tops and save for boiling or purée or gumbo. Soak the beets in cold fresh water, and wash well, taking off every particle of el earth that may adhere. However, do this without scraping them. If the beets are very tender, they will cook in an hour. Older beets require all the way from three to four hours according to size. If the beet is wilted or tough, no amount of boiling will ever make it perfectly tender. If you break the skins of the beets before cooking, the flavor as well as the color will be lost when boiled. Put the beets into a pot of cold water, covering well, and boil until tender. Then set them to cool. When cold, slice them nicely, sprinkle with salt and pepper to taste, and add vinegar, setting them aside for an hour, for the vinegar to penetrate thoroughly. Serve as a salad.

From The Picayune Creole Cook Book, 1901, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

6 Beet Roots. 1 Tablespoonful of Butter. The small winter beets may be served aux Beurre Maltre d’Hotel, by cooking them till very tender and then slicing them and. pouring over them a tablespoonful of melted butter, and sprinkling nicely with salt and pepper. Vinegar may also be added at the table if desired.

From The Picayune Creole Cook Book, 1901, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

cooked, peel neatly and cut up into dice-shaped pieces. Put them in a saucepan with a tablespoonful of butter, season with a little pinch of black pepper and salt to taste, and sprinkle the powdered sugar over them. Let them cook for five minutes, tossing them lightly and almost constantly. Send to the table hot, as a vegetable. Beet Roots Sautéd @ la Béchamel ou & la Créme. Betteraves Sautécs @ 1a Béchamel ou 2 la Créme 6 Beet Roots. 1 Ounce of Butter.

From The Picayune Creole Cook Book, 1901, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

fully as in the preceding recipe. After washing, drain thoroughly and boil them in salted water for ten minutes. Drain them and put them into cold water. Drain again and put them in a saucepan, with two tablespoonfuls of butter. Season according to taste with salt and pepper, and add a teaspoonful of chopped parsley. Let them cook slightly for ten minutes more, or less if very tender, and serve hot.

From The Picayune Creole Cook Book, 1901, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

Sprouts as in the preceding recipe. Drain thoroughly, and put in a saucepan, with two tablespoonfuls of butter, and season with salt and pepper to taste, and a pinch of nutmeg. Add a half cup of cream or milk, and toss lightly for five or ten minutes, but do not Jet them boil. Place on a hot dish, garnish nicely and serve hot.

From The Picayune Creole Cook Book, 1901, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

A Fine Head of Green and White 1 Teaspoonful of Salt. 1 Red Pepper ‘od, 1 Teaspoonful of Chill Pepper. For boiling, select a fine head in which the green and white are prettily mingled. The white makes the daintiest dish. Remove all the outside leaves and reject them. Then cut the cabbage head into quarters, and let it soak in cold water for about an hour. Then drain well, and pull off each leaf separately to dislodge all lurking insects, and wash the leaves in a pan of fresh water. Drain thoroughly, put them into a large pot of boiling water with a pound of ham or salt pork, and cook them for an hour or more until tender. After they have cooked for ten minutes add a teaspoonful of salt and a red pepper pod, cut in two. Add a teaspoonful of Chili pepper. Cover the cabbage and boil for one hour, if it is very young and tender; boil for two hours or more if it is tough. When done drain well of all water, and place in a dish with the salt meat or ham on top, and serve hot. The Creoles serve boiled cabbage with a homemade pepper vinegar.

From The Picayune Creole Cook Book, 1901, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

1 Red Pepper Pod. 1 Teaspoonful of Chili Pepper. To boil corned beef and cabbage, wash the meat in cold water and put it in a large kettle; cover with cold water. Let it simmer gently for two hours. Then add the cabbage, which you will have prepared according to directions in the above recipe, and let all boil for two hours longer. When done, put the cabbage in a dish, with the meat in the ‘center, and serve with tomato catsup or horseradish or mustard sauce. The cabbage may be put in the pot after having been cut in four quarters and soaked, but it is always safer to pick over each leaf, for fear of insects.

From The Picayune Creole Cook Book, 1901, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

Parboil the cabbage after cutting into quarters. Let it boil well about half an hour: Then take it out of the water and drain nicely, separating the leaves down to the heart as it cools. Cut the ham into pieces about two inches long. Put a tablespoonful of lard in a very deep stewrenee} ing pan, or a pot. Fut into this the ham or salt meat, and let it fry well. Add two chaurice, or sausages. As these brown well moisten with half a cup of boiling water, and let simmer gently for fifteen minutes. When well browned add, little by little, the cabbage, stirring it well, and let it simmer gently for an hour and a half or longer, covering well, and stirring frequently to prevent burning. Add an inch of red pepper pod, cut fine, and salt to taste if you use ham, and none at all if you use salt meat.

From The Picayune Creole Cook Book, 1901, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

Saucissons aux Chour 2 Dozen Fine Sausage. (Chaurice Preferred.) 1 Head of Cabbage. 1 Tablespoonful of Lard. Salt to Taste. 1 Inch of Red Pepper Pod. 1 Pound Fresh Pork. This is a famous Creole dish, for many generations in vogue in New Orleans, and dearly loved by the little Creole children. Wash the cabbage well after having cut it into quarters and allowed it to soak half an hour. Cut the cabbage into shreds of about one inch in width and five in length, according to the leaf. Then scald the cabbage with boiling water for about fifteen minutes. Throw off this water, and cover it again with boiling water, and let it boil for twenty minutes. In the meanwhile, prick each sausage in several places, and cut the meat into pieces of about two inches in length and one in thickness; put the lard in the frying pan and fry the sausage and meat until they are about half done; then drain the cabbage and put it with the sausage, the meat and the drippings. Cover and stew gently where it will not scorch, for at least forty minutes; season with salt, and add immediately after putting in the cabbage an inch of red pepper pod. Let all simmer, then send it to table with the sausage and the meat piled in the center and the cabbage heaped around as a border.

From The Picayune Creole Cook Book, 1901, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 213 in the book

1 Head of Tender White Cabbage. Take a fine delicate head of white cabbage; cut it in quarters and soak in cold water for an hour. Then remove all the hard parts, and cut the remainder into fine shreds. Put it into the stewing pan and pour over boiling water enough to cover; season with salt and pepper; let it boil at least thirty minutes, and then drain in a colander. Have ready a heated dish; turn the cabbage into this and pour over it a Cream Sauce. (See re- ‘cipe.)

From The Picayune Creole Cook Book, 1901, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 213 in the book

Prepare the cabbage according to recipe. Blanch in hot water for ten minutes, then drain and throw into cold water. Drain agan, chop until very fine and put into a saucepan with two tablespoonfuls of butter; add the salt to taste and the black pepper. Take a tablespoonful of flour and blend well with a little milk, and then add gradually a cup of cream or milk. Add this to the cabbage and mix well, and let all cook for three-quarters of an hour or an hour, till done; arrange neatly on & hot dish and serve.

From The Picayune Creole Cook Book, 1901, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 213 in the book

Select a fine head of cabbage. Take away the’ big, green leaves, and select about twelve of the finest and nicest of the large white leaves. Put them in cold water for about an hour; then parboil for about twenty minutes in boiling water. In the meantime prepare a stuffing with a dozen fine chaurice, one onion (chopped fine), a tablespoonful of butter and a tomato. Mince the ‘sausage meat very fine after taking out of the cases, and also the onion and tomato. Mince fine one sprig each of thyme, parsley and bay leaf; add one square inch of fincly-minced ham. Put the butter in the frying pan, and as it browns add the onions; let these brown, and add the sausage meat and the ham. Mince four or five of the tender white leaves of the cabbage very fine and add; then add the minced clove of garlic and onion; let these brown for five minutes, and then let all simmer for about ten minutes. Drain dry and lay open on the table the cabbage leaves, putting in each leaf an equal quantity of the stuffing; fold over and close nicely. Then lay slender strips of bacon in the bottom of a wide and deep frying pan; place the stuffed leaves on top of these, and place other strips of bacon on top; cover and let them cook for a half hour, or until the cabbage leaves are very tender. Take out of the pan and lay in a heated dish and serve very hot. The Creoles also have a way of making a nice sauce to serve with these. After laying the stuffed cabbage leaves in the frying pan, add one square inch of ham, minced very fine; two carrots, sliced fine; one onion, chopped very fine, and sprigs of thyme, parsley and bay leaf. Moisten with a cup of good bouillon or water, and cover the pan and allow all to simmer well with the cabbage. When just ready to serve, place the cabbage in a heated dish and allow the sauce to reduce for five minutes longer; then strain it through a fine sieve and pour over each stuffed leaf of cabbage as it is served. The stuffed cabbage leaves may also be thrown into boiling water for thirty minutes, after being tied together well, and served with a Cream

From The Picayune Creole Cook Book, 1901, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 213 in the book

1 Fine Head of Cabbage. 1 Quart of 3 Ounces of Salt for Each Layer of To prepare Chou-Crofate, take a large head of cabbage, and remove the green leaves. Shred the cabbage into fine pieces, about five inches long and one inch wide. Then line the bottom and sides of a wooden keg with the. green leaves of the cabbage. Put in a layer of about three ounces of salt, and place on this a layer of cabbage leaves of about three inches in thickness. Cover again-with a layer of salt. and pound down well, and so continue until you have used up the cabbage. Pour over this sufficient vinegar to cover. Wash some boards or the cover of the keg and line them with cabbage leaves, and cover the keg closely. Weight down the keg cover with a fifteen-pound weight, and set it in a place of even moderate temperature. N. B. The keg should have in the bottom a hole stopped up with a plug. When the cabbage begins to ferment (in about five or six days) take the plug out, and let the liquor from the fermentation flow through this canal. After the first operation open the keg and renew the vinegar, skimming the fermentaeS __—_—_____—_—_—_—_—_______—_—_—_—_—_——_._......................................_ eee tion from the top, and so continue until the cabbage is clear and without odor. The Chou-Croate should be placed in a cool place. When ready to use take it out and jet it soak for two to three hours in cool fresh water, and when quite fresh-looking put it into a saucepan and cook as you’ would cabbage, with salt meat, pork, sausage or corned beef.

From The Picayune Creole Cook Book, 1901, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 214 in the book

After picking and washing carefully put it in a saucepan and cover with cold water. Add the salt and pepper and a tablespoonful of butter. Let it cook for half an hour, then drain through a colander. Place it on a dish and add a sauce made of one tablespoonful of butter, one of vinegar and a dash of salt and pepper, all mixed thoroughly, and serve hot.

From The Picayune Creole Cook Book, 1901, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 215 in the book

Separate the cauliflower, piece by Piece, having taken off the outer leaves and cut off the rough stalk. Place the pieces in a pot of boiling water, with a teaspoonful of salt, and let them boil rapidly for about half an hour, till tender. When done, take them out gently with a skimmer, Place them in a bowl and pour a

From The Picayune Creole Cook Book, 1901, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 215 in the book

1 Large or 2 Medium-Sized Cauliflowers. Boil the cauliflower as above, and serve “& la Vinaigrette,” that ts, with vinegar, pepper and salt. This is a common and pleasant way that the Creoles have of serving the vegetable.

From The Picayune Creole Cook Book, 1901, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 215 in the book

Boil the cauliflower whole, as in the first recipe. Bring it to the table whole, like bloming flowerets, in a dish nicely garnished, and serve hot with a Sauce a la Mattre d’Hotel and lemon cut in quarters.

From The Picayune Creole Cook Book, 1901, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 215 in the book

this thoroughly in the sauce, and let it cook well for about ten minutes. Put the cauliflower in a pan, or the dish in which it is to be served, having greased the dish with butter, Sprinkle some grated cheese all over the cauliflower, and then cover the cauliflower with the sauce, forcing it down into every nook and crevice. When these crevices are full, and the cauliflower seems to have absorbed all it can, wipe the edges of the dish with a napkin. Then add grated bread crumbs, sprinkling them over the cauliflower; dot it in about a dozen places with little bits of butter. Set it in the oven, let it brown, and serve hot. Let it bake about twenty minutes, or until brown.

From The Picayune Creole Cook Book, 1901, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 216 in the book

Carottes @ la Créme 4 Carrots of Good Size. ful Flour, % Pint of Milk. Scrape the carrots and throw them into cold water for about a quarter of an hour. Then put them in a saucepan, and cover with boiling water. Add the salt, and let them cook for an hour and a half, bofling steadily. Drain off all water, then cut neatly into one-half inch dice pieces, or slice thin. Put a tablespoonful of butter in the frying pan, and add the flour, blending well, but without browning. Then add the milk, letting it cook down to a rich cream sauce, Add the carrots to this, and ‘ let them simmer gently for about twenty minutes. Then add a little chopped parsley and sugar, and serve hot.

From The Picayune Creole Cook Book, 1901, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 216 in the book

Carottes @ la Mattre d’Hétel 4 Good-Sized Carrots. Scrape the carrots and boil them economically while you are making soup or _ bouillon, leaving them whole. When done and ready to serve, skim out of the soup, and place in a dish. Cut them into pieces, long or round, and then place them in a hot frying pan with a tablespoonful of butter, minced parsley, thyme, bay leaf. Add salt and pepper to taste, and when they have cooked for about ten or fifteen minutes pour over them a Sauce & la Maftre d’Hotel, and serve hot. The carrots may also be simply boiled, seasoned, and served with a

From The Picayune Creole Cook Book, 1901, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 216 in the book

Boil the carrots according to recipe given above, and then cut into thin slices. Fry an onion in butter, add the carrots. Sprinkle well with salt and pepper, and add minced thyme, parsley and bay leaf. Fry ten minutes, and serve hot.

From The Picayune Creole Cook Book, 1901, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 216 in the book

Boil the carrots for one hour and a half. Then cut into dice or nice slices. Put the butter in the saucepan, and add the onions, minced very fine, and the shallots, greens and whites. Let these brown for a few minutes, and then add the lean square inch of ham and three Chaurice whole. Let these simmer for three minutes, and add the minced herbs. Then add the tomato and its juice, mincing it well. Let all simmer for three minutes more, till the tomato has browned, and add a half pint of bouillon. Let all this simmer for ten minutes, and then add the carrots, nicely seasoned. Stir well. Cover and let'them simmer for about half an hour. Serve hot. This is a true dish of Carrots & la Créole.

From The Picayune Creole Cook Book, 1901, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 216 in the book

Célert au Naturel Scrape and wash the celery nicely. Then cut off the long outer leaves, leaving the tips nice and crisp. Set in a celery glass or bowl, with about, one inch of salt and water, and serve as an appetizer, or hors d'’oeuvre, at the beginning of the meal. Celery makes a pretty decoration for any table. The leaves that have been cut off should be saved and used as garnishes, and also for seasoning.

From The Picayune Creole Cook Book, 1901, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

Célert @ la Creme 1 Pint of Cut Celery. 1 Cupful of Milk or Cream. 1 Tablespoonful ee 1 Tablespoonful Cut: fresh, crisp celery into inch pieces, until you have a pint full. Wash thoroughly, and put in boiling water and cook until tender, which will be about twenty-five minutes or a half-hour. Then put a tablespoonful of butter in a saucepan, and add the flour, blending without letting brown. When perfectly smooth, add the cream or milk and let it come to a boil. Then add salt and pepper to taste. Drain out the celery, and add it to the sauce, and stir gently, letting it cook twenty minutes longer. Serve hot. The dish should be kept covered while cooking. Celery root and the green stalks of the celery, which you do not serve at table, may also be utilized in this way, making a most acceptable and palatable dish.

From The Picayune Creole Cook Book, 1901, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

Célert auz Petit Pots 6 Stalks of Celery. 1 Egg. 1 Cup of Milk or Bouillon. Cut the celery into pieces and blanch and boil for about thirty minutes, Then drain. Put a tablespoonful of butter into a saucepan, and add the flour, blending without browning. Add the milk and salt and pepper to taste. When it begins to boil add the chopped celery. Let all simmer for twenty minutes longer, and then take off the fire and add the well-beaten yolk of an egg. Season again to taste, and serve. Bouillon or water may be substituted for the milk.

From The Picayune Creole Cook Book, 1901, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

Boil the celery hearts till tender, then drain and pound to a paste, with a cupful of grated ham, cream and fine bread crumbs; season to taste with salt and pepper and add a tablespoonful of butter. Steam the mixture till it thickens, then fill small patty cases with it and serve hot.

From The Picayune Creole Cook Book, 1901, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

Beigneta de Céleré 3: Heads of Celery. 1 Tablespoonful of utter. 2 Ounces of Parmesan Cheese. Cut the celery into pieces three inches long, tying them all in bunches allowing three to a bundle; boil till tender in salted water, then take out; remove the strings and drain; season with salt and pepper, and the grated Parmesan cheese. Dip in batter and fry and serve as a vegetable.

From The Picayune Creole Cook Book, 1901, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

Ceps Sautés 3 Ceps. 1 Onion, Minced Fine. 1 Clove. of Garlic. spoonful of Flour. Drain the Ceps from their oil; slice nicely; put a tablespoonful of butter in a saucepan, add the minced union and the clove of garlic minced very fine; moisten with a half cup of milk, let the mixture simmer gently for twenty minutes, then serve the Ceps on slices of toast with the sauce poured around them. Broiled Ceps on Toast Ceps Grillés sur Canapés

From The Picayune Creole Cook Book, 1901, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

and Chopped Parsley to Garnish. Drain the Ceps from their oil; season well with salt and pepper; roll in fresh bread crumbs finely grated, broil nicely on a double broiler and arrange them on toast. Pour over each slice some of the Sauce A la Maitre d’Hotel, garnish nicely with sliced onion and serve hot. 3 Ceps.

From The Picayune Creole Cook Book, 1901, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

Marrons Sautés 1 Pint of Chestnuts. 1 Pint of Milk. 1 Tablespoonful Flour. 1 Tablespoonful Butter. Shell the chestnuts, and then throw them into a saucepan of boiling water for twenty minutes. Take them out, and remove the dark outer skin. Renew the boiling water in the saucepan, and add the chestnuts and let them cook for twenty minutes more, or until they may be easily pierced with a fork. Then take them ont and drain, and put a tablespoonful of butter in a saucepan. Add the flour. Blend gradually, without browning. Add the pint of milk and then add the chestnuts, and let all cook for fifteen minutes longer. Season to

From The Picayune Creole Cook Book, 1901, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

1 Pint of Chestnuts. 1 Pint of Brown The chestnuts may be cooked in the same manner as Stewed Chestnuts, as far as boiling. Then make a Brown Sauce (see Sauce Espagnole), add the chestnuts to it, sauté for fifteen minutes longer, letting all simmer gently, and serve hot. eS

From The Picayune Creole Cook Book, 1901, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

6 Ears of Corn._2 Quarts of Boiling Only young and tender corn should be boiled. Remove the green outside husks and the silk, as far as possible. Put the corn into a kettle of boiling water, and let it cook rapidly twenty or thirty minutes, if the ears are large. More than this will cause the corn to lose its sweet~ ness. Serve immediately after removing again all the silk, which easily comes to the surface in boiling. Heap the corn on a platter, and serve one ear to each person, with a small butter plate of butter, pepper and salt.

From The Picayune Creole Cook Book, 1901, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

6 Ears of Corn. Husk the corn and pull off the silk, leaving one layer of leaves close to the kernels; put to cook in cold water. When the corn has boiled well for ten minutes, add the salt, but do not let it boil longer than five minutes afterwards, as boiling too much will harden it. Corn cooked in this manner preserves its sweetness and is most palatable and tender.

From The Picayune Creole Cook Book, 1901, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

Place the ears of corn which have not been removed from the husks in a hot oven, or, better still, if you can, in hot ashes, and let them roast for a half hour or more, until tender. Then take them out and remove the husks and silk and serve in the same manner as boiled corn.

From The Picayune Creole Cook Book, 1901, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

1 Dessertspoonful Butter. Score the corn down the center of each row of grains, and cut it from the cob. With the knife press out all the pulp from the cob, leaving only the hull. Set a _ porcelain or agate saucepan on the fire, and put into this the corn cobs, cut into pieces. Cover with water, and let them boil until you have extracted all the juices. When the liquid is reduced to about one pint, strain it, add the corn, and let it boil for about twenty minutes. Then stir in half a cup of milk, season with salt and pepper to taste, add a teaspoonful of butter, and serve hot. Or, if you can afford it, boil the corn in milk, using at least one pint, having first added a half cup of the water in which the nn) corn cobs were boiled. Let all simmer gently for about a half hour, and then add salt and pepper to taste, and a spoonful of butter, and serve. Some like the addition of a teaspoonful of sugar, but this is a matter of taste.

From The Picayune Creole Cook Book, 1901, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

8 Fine Ears of Corn. 1 Cup of Milk or Water. Boil the corn and then cut the grains from the cob with a sharp knife. Put in a saucepan and add one tablespoonful of butter; add the milk, and season nicely to taste. Let the corn boil for about ten minutes

From The Picayune Creole Cook Book, 1901, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

1 Dozen Ears of ‘Tender Corn. 1 Quart 4 Eggs. 2 Tablespoonfuls of Butter. 1 Tablespoonful of White Sugar. Score the corn down each row of grains, and grate it from the cob. Beat the whites of the eggs and the yolks separately. Add the beaten yolks to the sugar and butter, which have been rubbed well together. Beat all this very light, and then add the milk and a half teaspoonful of salt. Blend well, and add the grated corn. Beat again, and blend thoroughly, and add the whites Stir in well, and set the mixture in the oven with a piece of brown paper on top. Bake slowly for about an hour, and serve hot. Corn thus prepared is delicious; it is served with daube or roast filet of beef, etc.

From The Picayune Creole Cook Book, 1901, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

1 Dozen Ears Young, Tender Corn. 1 Minced Onion. Score the corn along each row, and then cut from the cob with a knife. Press out all the pulp and corn juice from the cob. Mix all and season well with salt and pepper. Mince the onion fine, and blend with the lard, which is already heating in the frying pan. Add the corn when the onions begin to brown slightly, and keep stirring steadily until the grains are cooked, which will be in about fifteen or twenty minutes. This is a very nice breakfast dish or dinner entrée.

From The Picayune Creole Cook Book, 1901, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

6 Ears of Corn. % Pint of Milk. 1Egs. % Cup of Flour. 1 Tablespoonul of Butter. Prepare the batter in exactly the same manner as above, bake it on a griddle like batter cakes, and serve hot, with generous layers of butter between. These cakes are delicious.

From The Picayune Creole Cook Book, 1901, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

Mache ou Doucette This is a delicious variety of corn, and is much used for salads during the winter and early spring months in New Orleans. The Corn Salad, for that is the name given to the vegetable, is boiled and then served “a la Vinaigrette,” that is, with vinegar, salt and pepper, or with a plain French Dressing; or with beets, sliced. Still again, it is served with hardbolled eggs. (See recipe.)

From The Picayune Creole Cook Book, 1901, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 221 in the book

Wash the cucumbers, cut off the bitter end, and pare the skin to a sufficient depth to remove the green portion. Then score them lengthwise with a table fork. Put them into a salad earthen bowl and sprinkle with salt. Set in an ice box for three hours; then cut into delicate slices and serve with a French Salad Dressing, the dressing being served in a separate dish. In preparing cucumbers for use as a relish with fish, this method should be followed. Cucumbers as a Garnish

From The Picayune Creole Cook Book, 1901, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 221 in the book

1 Tablespoonful of Butter. Salt and Cut off the coarse roots; wash the leaves thoroughly; steep in salt and water for’ five hours to remove the bitterness. Boil a ham shank for two hours, throw in the dandelions, and cook gently for forty-five minutes; then drain, chop fine; season with butter, pepper and salt. Mince the ham very fine and sprinkle over the greens; spread over the top sliced hard-boiled eggs and serve hot.

From The Picayune Creole Cook Book, 1901, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

Cut the eggplant in two pieccs, and put to boil in cold water for about half an hour. or until tender. take out of the water and set to cool. When cold, take out the seeds and throw them away. Then scoop out carefully the soft meat of the eggplant, and leave the skins unbroken, setting them carefully aside. Chop the soft eggplant fine, and then wet and squeeze one and a half cups of bread. Chop the onion and tomato fine, and mince the herbs and garlic very fine. Season the eggplant well with salt and pepper. Put the butter

From The Picayune Creole Cook Book, 1901, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

2 Tablespoonfuls of Lard. Slice the eggplants very thin, paring them if large, and leaving the skin on if very young and tender. Make a light batter with the eggs and flour. Season the eggplant well with salt and pepper. Soak the slices in the batter. Lift out and fry in the boiling lard. When done on one side, turn on the other with a cake turner. Drain the fried eggplant on brown paper in the mouth of the oven, and serve hot on a flat dish or platter.

From The Picayune Creole Cook Book, 1901, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

Slice the eggplants evenly and thin. Roll them in milk in which you have put salt and pepper to taste. Pass the slices in sifted flour, very lightly, and fry in boiling lard. The eggplant must float in the lard. Drain on brown paper in the mouth of the oven, and serve hot.

From The Picayune Creole Cook Book, 1901, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

Aubergincs @ la Créole 3 Eggplants. % Can of Tomatoes. 2 Cloves of Garlic. 2 Onions. 1 Tablespoonful of Butter. Salt and Parboil the eggplant for about thirty minutes. Take out of the boiling water and let cool slightly. Then skin and cut into pieces half an inch square. Chop two onions very fine and brown them in a tablespoon of butter. As they brown, add half a can of tomatoes, or six fresh ones cut fine, the square inch of ham chopped very fine, then two cloves of garlic, minced very fine, and season with salt and pepper to taste. Let this simmer for three or four minutes, and then add the eggplant sufficient to make a pound. Let all cook, smothering slowly, tightly covered, and stir them often to prevent burning. Season again to taste, cook for half an hour and serve very hot.

From The Picayune Creole Cook Book, 1901, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

2 Heads of Chicorée. 4 Tablespoonfuls 2 Glasses of Cream or Milk. A Pinch of Nutmeg. Salt and Pepper Pick nicely three heads of Chicorée, casting away all the outer green leaves. Then wash the heads carefully in fresh, cold water; drain and wash again, and blanch for ten minutes in boiling salted water; take them out and put them in cold water. Then drain off all the water, and chop the Chicorée very fine. Cook it slowly in a saucepan with four tablespoonfuls of butter for a quarter of an hour. Pour two glasses of milk or rich cream over it; add a pinch of grated nutmeg, and salt and pepper to taste. Mix all thoroughly together for five minutes on the stove; then remove, put in a dish, garnish nicely with Crodtons fried in butter, and

From The Picayune Creole Cook Book, 1901, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Ohtcorée au Jua 4 Heads of Chicorée. 1 Onion. 1 Carrot. 1 Herb Bouquet. ¥% Pound of Bacon. Salt and Pepper to 1 Pint of Veal or Chicken Consommé Clean and pick the Chicorée well, pare off all the outer leaves, and wash the heads well in several waters. Then drain and blanch them in salted water for ten minutes. At the end of this time throw them in the cold water to cool; drain and cut into quarters. Put the piece of bacon in the bottom of a sautoire or stewpan, and add an onion and carrot and herb bouquet, minced very fine. Lay the Chicorée on top of this, season with a teaspoonful of salt and a half teaspoonful of black pepper, and cover with a buttered paper. Then set the sautoire in the oven, and let the Chicorée cook for ten minutes, when it will be a golden brown. Moisten with half a pint of veal or chicken consommé, cover and again set in the oven for thirty minutes. At this point it will be ready to serve. Arrange the Chicorée on a hot dish; strain the sauce, pour it over and serve.: De VAil Garlic is a bulbous-rooted plant, of a strong penetrating odor, and is highly esteemed as a flavoring for soups, stews, roasts and various other dishes. Garlic is a staple product of the lower Louisiana parishes, being raised for home consumption and for shipping. More garlic is grown and used in Louisiana than in all the other states together. It is cultivated like the onion. In the spring the bulbs are taken up and plaited together in long strings. One of these strings contains from fifty to sixty heads in double rows. They are then hung up in a dry, airy place, or stored away. They will keep from six to eight months. Great strings of garlic adorn the stalls of the French Market all the time.

From The Picayune Creole Cook Book, 1901, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Lentils are among the most nutritious of all vegetables. They may be made into a purée (see recipe under chapter on Soups), or may be cooked in every manner in which red and white beans are cooked. On Fridays and fast days they are simply boiled over a slow fire, with a little butter, salt and pepper, and a bouquet of parsley, and an onion cut in quarters.

From The Picayune Creole Cook Book, 1901, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

Drain the mushrooms of their Nquor; cut them in lozenge-shaped pieces, and put them in a dish and sprinkle with a tablespoonful of olive oil, and salt and pepper to taste. Let them soak in this marinade for fully two hours. Then take them out and put them in a saucepan and let them stew for ten minutes. Make a sauce Per eS of three tablespoonfuls of olive oil, the clove of garlic, minced fine, and a tablespoonful of minced chives, and blend well. Add this to the mushroms and let them sauté for five minutes longer on a very slow fire, without boiling, and serve hot.

From The Picayune Creole Cook Book, 1901, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

ne. 1 Clove of Garlic, Minced Fine. Put the oil into a frying pan, and, when heated, add the shallots, minced very fine. Let these brown slightly, and add the minced garlic and fine herbs. Let these brown for three minutes or so, and then add the mushrooms. Stir well and fry for about five minutes. Serve the mushrooms on slices of French toast.

From The Picayune Creole Cook Book, 1901, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

De ia Moutarde Mustard is grown extensively in Louisiana, especially the large-leaved or curled variety, which is now a distinctly Louisiana product, quite different from the European kind. The seed is black, and is raised in Louisiana, and the plant is being more extensively cultivated every year. The large leaves are cooked exactly as Spinach (see recipe), or they may be boiled with salt meat and served as greens, Du Févi Okra is a great summer dish with the Creoles. It may be made into Gumbo (see recipe Okra Gumbos), or boiled and served en salade.

From The Picayune Creole Cook Book, 1901, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

Févi Bouttls 1 Quart Young Okra. 1 Tablespoonful Wash the okra well in cold water, and put in a porcelain-lined or agate saucepan. Add a pint of water and & teaspoonful cf salt. Cover the pot, and let the okra simmer for about half an hour. Take from the pot, season with salt and pepper to taste, pour over it a tablespoon of Tarragon vinegar and set to cool. Serve as a salad, and with all meats, such as daube, roast, etc.

From The Picayune Creole Cook Book, 1901, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

Févi Sauté a la Créole 4 Dozen Okra. 1 Tablespoonful Butter. 83 Nice Potatoes, 1 Onion. 1 Green Pepper. 1 Clove of Garlic. Wash the okra and pare the ends. Put it in a saucepan with one tablespoonful of butter; add a finely minced onion, clove of garlic and Breen pepper. Let these cook for six or eight minutes, and then add the three tomatoes, chopped fine; and, also the juice of the tomatoes. Season to taste with salt and pepper; add a dash of Cayenne and a teaspoonful of chopped parsley. Now add the okra and let all simmer slowly for twenty minutes. Place in a hot, deep serving dish, cover and send to the table.

From The Picayune Creole Cook Book, 1901, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

1 Dozen Nice, Small White Onions Throw the onions in their skins into cold water, and peel them. Then put ed them.into a saucepan of boiling water. Add a teaspoonful of salt, and let them boil about forty minutes, or until you can pierce them easily with a fork. Put them into a dish and drain off all water.’ Sprinkle with salt and pepper to taste, pour over them a Drawn Butter Sauce (see Beurre a la Malitre d’Hotel), and serve hot. The large Spanish onions will require about an hour longer to boil tender.

From The Picayune Creole Cook Book, 1901, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

1 Dozen Small, White Onions. ful Flour. % Pint of Milk or Cream. Boil the onions as directed in the above recipe. When very tender, take off the fire and drain. Pour over them the following cream sauce, which you will have prepared when almost ready to serve: Put one tablespoonful of flour into a saucepan, and add a tablespoonful of butter. Set on the fire, and let all blend well together, rubbing very smooth, without browning. Then add half a pint of milk. Stir continually till it boils. Season with salt and pepper to taste, pour it over the onions, and serve hot. The young onions are delictous when prepared in this manner.

From The Picayune Creole Cook Book, 1901, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

. ful Salt. Pepper to Taste. Throw the onions into cold water. Peel them, and cut them into thin slices. Cover them with boiling water, and let them cook about twenty minutes. Drain off the water thoroughly, and put them into a frying pan with a large tablespoonful of butter, season well, to taste and let them fry slowly for about ten minutes. Turn frequently, to prevent them from burning. Again, the onions may be fried without previous boiling, some preferring this latter method, as it allows the onion to retain its flavor. Simply peel and pare and slice into round-shaped pieces. Lay the pieces in milk, and then in grated bread crumbs or flour, and fry them in boiling fat for about ten minutes. Lift them out of the fat, drain well, and serve on a hot dish with fried parsley as a garnish. Young shallots may be fried by washing well in cold water, cutting off the rough roots, and then neatly slicing the green and white together into half-inch dice. Season well with salt and pepper, and fry in butter for about five minutes. Garnish a dish with parsley sprigs. Lay the shallots on these and serve hot.

From The Picayune Creole Cook Book, 1901, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

Put the onions into cold water, and remove their skins. Then put them into a saucepan, cover them with a soup stock (pot-au-feu or bouillon), if you have it, otherwise use water, and let them stew slowly for a hour and a half, till they are almost falling to pieces. Then drain the onions through a@ colander, and save the stock. Put a tablespoontul of butter into a frying pan, and add a tablespoonful of flour, and make a Brown Roux. (See recipe.) When brown, add a half pint of the broth in which the onions were boiled. Season well with salt and pepper and a dash of Cayenne. Put the onions into this und let them simmer gently for about twenty minutes longer. Serve hot.

From The Picayune Creole Cook Book, 1901, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

Put a half dozen fine, large Spanish onions in hot ashes to roast. When they are sufficiently cooked, which will be in about half an hour, dust them off and peel well. Then open the interiors and fill with a stuffing made as follows: Put a tablespoonful of butter in a frying pan, and add three Chaurices, which you have taken out of the casings and chopped finely again. Add a cup of bread, which has been wet and squeezed, and mix well. Then add an inch of ham, finely chopped, and a sprig each of thyme and parsley and sweet marjoram, and one bay leaf, all finely minced. Season with salt and pepper to taste. Fry about fifteen minutes, and then stuff the onions as far down in the center as possible, and between the folds. Sprinkle the onions with sifted bread crumbs, and er ——— put a little dot of butter on top of each. Set in the oven and let them bake for about thirty or forty minutes. Serve with roast beef. Another nice way of stuffing onions is to peel them, scoop out the deep centers with a vegetable scoop, parboil them for ten minutes, and then fill the insides with the sausage forcemeat, as directed above., Line the bottom of a stewpan with fine strips of bacon. Lay over these an onion and a carrot, both minced very fine. Place the onions on top of this and moisten with a pint of Chicken or Veal Consommé. Set in the oven to bake for about three-quarters of an hour and baste frequently. Serve in a hot dish, with the sauce poured over them..

From The Picayune Creole Cook Book, 1901, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

1 Dozen Large Spanish Onions. Trim the onions nicely, but do not peel them. Then put them into a kettle of boiling water, and let them cook rapidly for about an hour. Drain in a colander. Then put them ina baking pan, and let them bake slowly for about an hour. Take them out, peel them, place them in a vegetable dish, and sprinkle with salt and pepper, and serve with Drawn Butter

From The Picayune Creole Cook Book, 1901, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

a’Hotel.) After taking the onions out of the boiling water, if you wish to serve “Roast Beef aux Oignons,” peel the onions and place them around the beef roast in the oven. Baste them as often as you baste the roast, with the juices that come from it. Serve with the roast, using them as a garnish around the dish.

From The Picayune Creole Cook Book, 1901, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

6 or 8 Sprigs of Parsley. 1 Tablespoonful of Lara. Pick off the delicate leaves and branches of very young parsley, wash well, drain and put in a frying pan, in which there is a tablespoonful of rather hot lard. Fry slowly and drain and use as a garnish or in any desired

From The Picayune Creole Cook Book, 1901, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

6 or 8 Parsnips. A Cream Sauce. Proceed exactly as above in peeling and boiling the parsnips. When done, drain and put into a heated dish, and serve with a Cream Sauce poured over them. (See recipe Cream Sauce.) Use the parsnips with boiled salt fish, fresh fish, or boiled corn beef.

From The Picayune Creole Cook Book, 1901, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

5 Parsnips. 1 Tablespoonful Butter. 2 Tablespoonfuls gf Drippings of Roast eef. Brush and scrape or peel the parsnips as directed above, and boil them in salted water until quite tender. When done, drain off the water and cut the parsnips lengthwise into slices of about half an inch im thickness. Put two tablespoonfuls of the drippings of the roast beef in the saucepan, and add a teaspoonful of butter. When hot add the sliced parsnips. When they are brown on one side, turn on the other and let this brown also, Place on a hot platter, sprinkle with chopped parsley and salt and pepper, and serve with roast

From The Picayune Creole Cook Book, 1901, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

Panais Sautés 6 or 8 Parsnips. 2 Tablespoonfuls of Boil the parsnips as directed, and cut them into strips half an inch wide. Put a big cookingspoonful of butter into the saucepan, and add the parsnips. Sprinkl2 well with salt and pepper. Cover and let them fry, but only slightly brown on either side. Serve with chopped parsley as a garnish.

From The Picayune Creole Cook Book, 1901, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

Purée de Panais 6 or 8 Parsnips. 1 Tablespoonful of 1 Tablespoonful of Flour. 1 Pint of Boil the parsnips until so tender that they break easily under pressure. Then mash them well, after draining off all water. Put a tablespoonful of butter in a saucepan, and add a tablespoonful of flour. Blend, without browning, and add a half pint of milk or cream. Stir well, and as ‘the mixture begins to boil, add the parsnips. Mix thoroughly, season with salt and pepper, and serve in a dish, heaping up the parsnips in pyramidal shape. Serve with veal cutlets.

From The Picayune Creole Cook Book, 1901, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

6 Parsnips. 1 Cup of Water. 2 Eggs. % Pound of Flour. 1 Teaspoo: aT. poonful of 1 Teaspoonful of Pepper. Boil the parsnips as directed above till very tender. Cut them into long, narrow strips. Make a batter by mixing the flour with the yolks of the ge) @gegs, beaten well. Then add the salt a.nd pepper, and gradually one cup of water, till it is absorbed. Then add stiff froth. Mix thoroughly. Add the ‘parsnips to the batter. Dip out one at a time in a buttered spoon, and fry in boiling lard. Serve as an entrée at dinner.

From The Picayune Creole Cook Book, 1901, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

8 Large Parsnips. 2 Eggs. Boil the parsnips as directed above, until very, very tender. Then drain and mash through a colander. Beat two eggs very light, and add the parsnips. Then form the mixture into little balls or boulettes, and fry in boiling lard, or make into little cakes and fry on a griddle.

From The Picayune Creole Cook Book, 1901, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

latter are great delicacies when boiled and served with butter; the former may be utilized in making that most delectable dish, ‘“Purée des Pois Verts. (See recipe in chapter on

From The Picayune Creole Cook Book, 1901, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

The many delightful brands of French peas that come put up in cans do not require much cooking, being, like all canned vegetables, already cooked, To prepare these, drain them carefully after opening the can, and put them in a saucepan; add a tablespoonful of butter and pepper and salt to taste. Set on the fire, and, when thoroughly heated, serve immediately. Green peas are served with all roasted, broiled and sautéd meats, fowls or game. There is scarcely a vegetable that can be so variously used with entrées.

From The Picayune Creole Cook Book, 1901, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

1 Pint of Fresh Young Green Peas, Shell the peas, and when you have a@ pint (sufficient for six), put the peas into cold water, drain, and put into a saucepan of boiling water; add @ teaspoonful of salt to prevent the peas from cracking, and let them boil rapidly for at least twenty minutes. To ascertain if they are done, take one out and press with a fork. The secret of cooking green peas properly is to have plenty of water so they may boil very rapidly, and not to let them boil a moment longer than necessary, so as to keep them from being soggy and to preserve their fresh color and sweetness. Fresh peas should never be shelled until the very moment you wish to boil them. When cooked, they must be eaten immediately. As soon as done, drain off all water; put a large tablespoonful of butter into the saucepan with the peas, season with pepper to taste, pour into a vegetable dish and serve hot. This is the very nicest way of cooking this dainty vegetable. As the peas grow older and larger, they may be made into purées, or cooked as follows:

From The Picayune Creole Cook Book, 1901, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

1 Pint of Fresh Green Peas or 1 Can, 2 Tablespoonfuls of Butter. % Cup of 1 Herb Bouquet. 1 Lettuce Heart. 1 Teaspoon of Powdered Sugar. Shell the peas and wash and drain them. Put them into a saucepan, with one tablespoonful of butter; add the herb bouquet, the onion whole, and the lettuce heart, and cover with cold water, and let them simmer slowly for about twenty minutes, or until tender. Then drain off the water, remove the onion and herb bouquet, lay the lettuce heart on a dish, and add another tablespoonful of butter to the peas. Let them cook for five minutes longer. Pour the peas over the lettucc heart, send to the table hot, and serve with chops or cutlets as a vegetable.

From The Picayune Creole Cook Book, 1901, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

1 Teaspoonful of Powdered Sugar. Shell and clean the peas well; then put them in a saucepan with the cream and a half cup of water, and let them simmer till they become quite soft. Then remove the pan from the fire; rub the peas through a fine sieve; season well with the salt and pepper and sugar; add a tablespoonful of butter, beating it in gradually with the peas; set on the stove for five minutes and serve hot. Peas thus prepared are served as a vegetable with entrées and other meats. Purée of Green Pcas & la St. Germain Purée de Pois Verts @ ia St. Germoin 1 Pint of Green Peas. 1 Pint or

From The Picayune Creole Cook Book, 1901, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

1 Pint of Sweet Cream. 2 Sprigs of Mint. A Pinch Each of Salt and White 1 Teaspoonful of Powdered Sugar. 8 Chicken Quenelles to Garnish, Shell and clean the peas and put them in a saucepan or sautoire, adding one pint of chicken broth and one pint of sweet cream. Add an herb bouquet, in which you have tied two sprigs of fresh mint. Let the peas cook for twenty minutes, or until very tender, and then remove the herb bouquet and mint; take from the fire, and run the peas through a sieve. Season with salt and pepper and a little powdered sugar; add a tablespoonful of butter; set on the fire five minutes longer, and then serve on a hot dish with Chicken Quenelles (see recipe) to garnish. Make -the quenelles from the chicken left over from a broth. Serve as an entrée. ———— oe

From The Picayune Creole Cook Book, 1901, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

Wash the potatoes well, scrubbing thoroughly, to take off every particle of dirt. Then put them in a potato steamer, over a pot of boiling water, cover tight and steam till you can pierce them with a fork. When done, remove the jackets, and sprinkle with salt and pepper; add a tablespoonful - of butter mixed with chopped parsley; and serve immediately. Or they may be served just as they are, in a covered dish. A potato should always be mealy, and not sogged with water, if cooked properly. In cooking potatoes the time depends on the size of the potato. An unfailing test is to cook till the potato can be easily pierced with a fork.

From The Picayune Creole Cook Book, 1901, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 231 in the book

Potatoes should always be boiled in their skins, or jackets, if possible. Never be guilty of paring a new potato before boiling. Towards the close of winter, just before the new crop comes in, the potatoes may be pared, so that blemishes may be removed; but this is scarcely necessary unless the old potatoes have sprouted and shriveled. Wash and scrub the potatoes well, and put them on in their jackets in a pot of boiling water, which has been well salted. Let them cook until they are soft enough to be pierced with a fork. -Do not let them remain a moment longer, or they will become watery and nothing is more disagreeable than a wet, soggy potato. When done, take them out and drain dry. Put them in a steamer, sprinkle with salt, cover, and let them stand over the kettle (lid open) on the fire for a few minutes, for them to dry out well. After five minutes take off, peel ‘ quickly, and serve in a covered vegetable dish.

From The Picayune Creole Cook Book, 1901, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 231 in the book