SEPTtMBER 20, t926
vAy
COPYRIGHT
1885.
PRESS OF
The L QRAHAM CO., Ltd.,
Nd» Ofiêêot.
t
INTRODUCTION.
"La Cuisine Créole" (Créole cookery) partakes of
the nature of its birthplace — New Orléans — fwhtch is
cosmopolitan in its nature, blending the characteristics
of the American, French, Spanish, Italian, West Indian
and Mexiçan. In this compilation wîll be found many
original recipes and other valuable ones heretofore un-
published, notably those of Gombo file, Bouille-abaisse,
Courtbouillon, Jambolaya, Salade a la Busse, Bisque of
Cray-fish a la Créole, Pusse Café, Café brûle, Brûlot,
together with many confections and delicacies for the
sick, including a number of mixed drinks. Much do-
mestic contentment dépends upon the successful prépa-
ration of the meal; and as food rendered indigestible
through ignorance in cooking of ten créâtes discord and
unhappiness, it behooves the young housekeeper to learn
the art of cooking.
It is the author's endeavor to présent to her a number
of receipes ail thoroughly tested by expérience, and em-
bracing the entire fleld of the " Cuisine," set f orth in
. such clear, concise terms, as to be readily understood
and easily made practicable, thereby unveiling the
mysteries which surround her, upon the entrée into the
kitchen. Economy and simplicity govem " La Cuisine
Créole ;" and its many savory dishes are rendered palat-
able more as the resuit of care in their préparation, than
any great skill or expensive outlay in the sélection of
materials. The Créole housewif e often makes delicious
morceaux from the things usually thrown away by the
extravagant servant. She is proud of her art, and de-
servedly receives the compliments of her friends. This
volume will be found quite différent from the average
cook-book in its treatment of recipes, and is the only
one in print containing dishes peculiar to " la Cuisine
Créole." ' f
LA CUISINE CREOLE.
SOOP.
Soup being the first course served at ail ordinary din-
ners, we make ît the basis for preliminary remarks.
Nothîng more palatable than good, well-made soup, and
nothîng less appetîsing than poor soup. Now to attain
perfection în any lîne, care and attention are requisite,
careful study a necessity, and application the moving
force. Hence, cooking in ail its branches should be
studied as a science, and not be looked upon as a hap-
hazard mode of getting through life. Cooking is in a
great measure a chemical process, and the ingrédients of
certain dishes should be as carefully weighed and tested
as.though emanating from the laboratory. Few female
cooks think of this, but men with their superior instinc-
tive reasoning power are more governed by law and
abide more closely to ruie; therefore, are better cooks,
and command higher priées for services.
iNow, with regard to soup making, the first care is to
hâve the fire brisk, the vessel in which it is cooked
thoroughly cleaned and f ree from odor. To insure this,
keep one vessel sacred to soup as nearly as possible ; and
after serving wash the pot with potash water, or take a
pièce of washing soda the size of a nutmeg, dissolve in
2 LA CUISINE CREOLE.
hot water and then cleanse the vessel. A' good workman
îs known by his tools, so also a good cook will look well
to the utensils before commencing opérations. Good
results f ollow caref ulness.
Soup must hâve time to cook, and should always boil
gently, that the méat may become tender, and give ont
îts juices. Allow a quart of water and a teaspoonful of
sait for each pound of méat. Soup méat must always be
put down in cold water. Skim well before it comes to
the boiling point, and again skim off superfluous fat be-
fore putting in the vegetables. The vegetables most
used in soups are carrots, leeks, parsley, turnip, celery,
tomatoes, okras, eabbage, cauliflower, peas and potatoes.
Page 2
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SEPTEMBER 20, 1926
vAy
COPYRIGHT
PRESS OF
The L. GRAHAM CO., Ltd.,
New Orleans.
t
INTRODUCTION.
"La Cuisine Créole" (Créole cookery) partakes of the nature of its birthplace — New Orleans — fwhtch is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican. In this compilation will be found many original recipes and other valuable ones heretofore unpublished, notably those of Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Busse, Bisque of Cray-fish a la Créole, Pusse Café, Café brûle, Brûlot, together with many confections and delicacies for the sick, including a number of mixed drinks. Much domestic contentment depends upon the successful préparation of the meal; and as food rendered indigestible through ignorance in cooking of ten creates discord and unhappiness, it behooves the young housekeeper to learn the art of cooking.
It is the author's endeavor to présent to her a number of recipes all thoroughly tested by experience, and embracing the entire field of the " Cuisine," set f orth in . such clear, concise terms, as to be readily understood and easily made practicable, thereby unveiling the mysteries which surround her, upon the entrée into the kitchen. Economy and simplicity govem " La Cuisine Créole ;" and its many savory dishes are rendered palatable more as the resuit of care in their préparation, than any great skill or expensive outlay in the selection of materials. The Créole housewif e often makes delicious morsels from the things usually thrown away by the extravagant servant. She is proud of her art, and deservedly receives the compliments of her friends. This volume will be found quite different from the average cook-book in its treatment of recipes, and is the only one in print containing dishes peculiar to " la Cuisine Creole." ' f
SOUP.
Soup being the first course served at ail ordinary dinners, we make ît the basis for preliminary remarks. Nothing more palatable than good, well-made soup, and nothing less appetising than poor soup. Now to attain perfection in any line, care and attention are requisite, careful study a necessity, and application the moving force. Hence, cooking in ail its branches should be studied as a science, and not be looked upon as a haphazard mode of getting through life. Cooking is in a great measure a chemical process, and the ingredients of certain dishes should be as carefully weighed and tested as.though emanating from the laboratory. Few female cooks think of this, but men with their superior instinctive reasoning power are more governed by law and abide more closely to ruie; therefore, are better cooks, and command higher prices for services.
iNow, with regard to soup making, the first care is to have the fire brisk, the vessel in which it is cooked thoroughly cleaned and f ree from odor. To insure this, keep one vessel sacred to soup as nearly as possible ; and after serving wash the pot with potash water, or take a piece of washing soda the size of a nutmeg, dissolve in
hot water and then cleanse the vessel. A' good workman is known by his tools, so also a good cook will look well to the utensils before commencing operations. Good results f ollow caref ulness.
Soup must have time to cook, and should always boil gently, that the meat may become tender, and give out its juices. Allow a quart of water and a teaspoonful of sait for each pound of meat. Soup meat must always be put down in cold water. Skim well before it comes to the boiling point, and again skim off superfluous fat before putting in the vegetables. The vegetables most used in soups are carrots, leeks, parsley, turnip, celery, tomatoes, okras, cabbage, cauliflower, peas and potatoes.