Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-28
CREOLE COOKERY.


! and thr.ves upon them. but the northerrer.
! thinking always OF the cold blasts OF win
/ ter. reserves these highly splccd hot
! stufts, as he calls them, until mldwlnter
/ when the snow flurries most stiugingly and
/ he feel the need of something to quicken the
| blood
In essence, Creole cooking is the perfect
| blending OF peppers. plentiful tomato sauce
/ and wines. The resultant havors tickle the
unaccustomed palate in a most bewudering
! ana satisfactory way. Il is worth tho
! trhlng extra time it takes 10 master new
recipe in order TO give this whet 10 an APP
petite stated perhaps with too much baked
beans, bIoiled steak mince pie
Travellers through the southland come
home enthusiastic about the Eumbos in par
ucular The secret Of their success is the
flee powder made from the tiny spring
leaves Of the sassafras. IL is To this pow
der that the real southern gumbo owes its
thickness and its peculiarly delicious flavor
Okra is the second ingredient which makes
Tor success. 1t is rich IN mucilage ana
flavor.
Chicken gumbo is perhaps the most IA
vored. Prepare one chicken as for "a
fricassee, cut up in parts and drop into
a soup kettle IN which two tablespoonfuls
of butter has been allowed to get hot IuOL
brown. Stir the chicken until il Is
Drowned, then add one pint green okrt
that has been washed and cut into slices
and two tomatoes peeled and cut into
Cook slowly with the chicken and butter
for ten or fifteen minutes. then add two
quarts of boiling water. simmer until the
mixture is thoroughly cooked. Add a ia
blespoonful of flee. favor with salt pepper,
cayenne pepper and one fresh bell pepper.
This should be served with carefully boiled
rice, which Is passed at table allowing each
diner to put spoonful into the sumb3
Bisoue OF crawiish is an old-time favorlte.
New Orleans folk think the meat Of the
crawiiih is more delicious than that OF
CLANS or Holsters ana use IL generally. Boil
a half dozen crawtish and chop very fine.
straining of tie liquor. To the liquor add
one quart of well-seas oned soup stock
cup of rice and boil three-quarters Of an
hour. Strain through a fine sieve and add
one cupful sweet cream that has been scaid-
ed i'm a double boiler. Now take the finely
chopped meas. press II into the crdwtish
shells and serve one or more ia each plate
OF soup with bread croutons.
Here are two typical dishes Of the south
which show the fondness Of southerners
for fish
Crab a la Creole-Bon the crabs in salt
water until red. Remove from the fire. pick
out the meat carefully and set aside. Brown
over fire one small onion in one tablespoon
full of butter, stir in one tablespoonful of
-four and when thoroughly Drowned add
one cupful hot water and one can toma toes.
Season with salt, pepper. cayenne pepper,
one saltspoouful sugar and one tablespoon
full tomato catsup. Boil this mixture until
ii is thick. then add crab meat and let
cook few minutes. Serve hot on plat
ter lined with toast, allowing one slice OF
toast for each person.
Stuffed Green Peppers-Select large pep
pers, cut off tops and remove insides so as
not to break the outer surface. Soak I'm
cold salt water for three hours Brown one
tablespoonful of butter in a frying pan.
add the scooped out part of the peppers
and cook until smooth and thick. Season
well with salt, pepper, little chopped
parsley and a few drops of onion Juice. Set
half of this aside for sauce and to the re-
mainder add small slice of bread which
has been previously soaked in water and
squeezed dry. Chop into bits one-half pint
of fresh shrimps. add to dressing and mix
thoroughly. Stuff the peppers with the mix
ture, sprinkle the top with bread crumbs,
put a small lump of butter on top OF each
pepper. place in a fat baking pan and bake
until tender, basting often.
There are Creole families who never sit
down to dinner without partaking of red
beans with rice. Year in and year out, for
generations, this dish has been a steady
article of diet. 1t is easily prepared Cook
the beans until tender. drain OF the water
season with salt pepper. a dash of cayenne
to give 1t the Creole piquancy, and to every
pint of beans add two tablespoonfuls of
sweet cream and a small piece Of butter
Cook until the beans are favored and serve
with curried rice-plain boiled rice, seasoned
with curry powder
Goldfish la Creole is a palatable luncheon
dish and either fresh or salt fish may be
used. If salt fish is to be used, wash and
soak over night When ready to serve
cook one onion in two tablespoonfuls Of
butter slowly on the back of the stove until
1t is soft, not brown Add one pound Of
boneless Goldfish and one-half cup of rice
which has been previously boiled for twenty
minutes. Pour over this one-half can OF
strained tomatoes, cover the saucepan and
COOK slowly twenty minutes. Season with
fgk "a.
keaping the rice upon It and pouring over
all the sauce.
Omelette au rum is another appetizing
concoction Whip six yolks of eggs add
two tablesroonfuls of cream, two table
spoonfuls of -four a little salt and yeast
powder Then stir in the stiffiy beaten
whites OF the six eggs. Pour into a we'll
buttered saucepan, cover and let cook
When nearly done remove cover and place
In oven for few seconds. Roll and slide
on to a heated platter. Sprinkle with fine
ly sifted powdered sugar. pour over the
whole a winegiassful of rum, set fire to It
and serve Immediately
Wine cake that sweet dry contraction
which northeners serve with wine comes TO
the southern table soaked in sherry 1t is
nothlng more IN foundation than sweet
pound cake made after this recipe: One
pound powdered sugar, one pound -four
three-fourths pound butter eight eggs one
winegiass brandy. three teaspoonfuls bak-
ing pour over it wineglassful Of sherry
Praulines are a dainty dessert much liked
by tourists. Cook together three plnts
brown sugar, one pint sweet cream aid
soant one-half cup of butter until the r.iv
ture, when dropped in water. will form L
balL add two pounds English walnuts
chopped fine. and stir while cooking re
move from the fire and stir until IL begins
to cream then spread in buttered pans ia
the shape of large fiat pancakes
A Creole punch is made thus: Crate the
rind of three lemons into two pounds of
sugar add one quart OF water and boil
hard fifteen minutes. Strain and cool
Then add the Juice Of a dozen lemons
Pour pint OF boiling water over
two tablespoonfuls of English break
fast tea. cover and let stand for half an
hour. Strain into the syrup, cover .he tea
with another pint OF water, cover for an
other half hour and strain into the syrup.
Stand aside over night. When ready Ia
serve add one-half pint Of raspberry syfup.
one gill OF Jamaica rum and one quarf or
finely shaved rice. If too strong thin with
apollinaris water. This viii be sufficient
for twenty persons