Tchoupitoulas Mission

Ingredients

• four quart sauce pan
• three pints of water
• 1 tablespoonful of lard
• 1 quart
• 1 cup cracker crumbs
• one square above prytania market
• 1 tablespoonful of butter
• a piece of veal
• a tablespoonful of flour
• a pint of oyster water
• a quart of oysters in their own liquor
• 26 soups
• 1 dozen okra
• 1 onion cut fine
• 2 tablespoons- ful of flour
• 1 dozen crabs in boiling water
• 4 dozen small oysters
• 24 soda crackers soaked in the liquor of the oysters
• one larg-e spoon of lard
• 2 well beaten eg-g-s
• 1 larg-e spoon of butter
• 1 dozen shells
• 1 dozen oysters
• 29 fabacher oyster patties
• one side
• 3 egg-s
• two out of three
• six crabs
• 31 oyster toast
• three dozen oysters
• 1 tea- spoonful of flour
• 1 onion
• 1 dozen crabs
• 1 larg-e onion
• 32 oysters
• salt
• pepper
• thyme
• parsley

Directions

1. Take a piece of veal, fry brown; also small pieces of

2. ham; fry green okra until ropy; mix altogether with a can

3. of tomatoes and put into a four quart sauce pan or pot

4. with two or three pints of water; cook slowly; adding

5. water gradually to get the required consistency. Pick

6. shrimp and put in while cooking-. Season with salt and

7. (liberally) red pepper.

8. Miss R. Caywood.

9. "Remember the Location/'

10. A first-class Prescription Drug Store. Soda Water the very best with Fruit

11. Syrups. "■— t"

12. ..DRUGGIST..

13. Magazine and Louisiana Ave. Telephone Call 950.

14. Crab Gumbo.

15. 1 can of tomatoes, 1 dozen okra, 1 onion cut fine, 1 tablespoonful of lard. Into the hot lard, sift 2 tablespoons- ful of flour, stir until brown. Then put in the tomatoes, okra and onion; to this add about 1 quart and a half of boiling water; let cook until done. Put 1 dozen crabs in boiling water, then remove the top shell, and clean thor- oughly, put into the gumbo, and let boil 15 or 20 minutes.

16. Mrs. Pierce.

17. Oysters and Crabs. 27

18. |OystersandCrabs|

19. Stuffed Oysters.

20. 4 dozen small oysters, 24 soda crackers soaked in the liquor of the oysters. Chop oysters fine and season with onion, thyme, parsley, etc. Have skillet hot, take one larg-e spoon of lard, and put the mixture in skillet. Add 2 well beaten eg-g-s and 1 larg-e spoon of butter. Cook until done. Have ready 1 dozen shells; fill with mixture, sprin- kle with cracker dust. Put in oven and brown.

21. Mrs. C. V. Unsworth.

22. Scollopped Oysters.

23. J cup butter, 1 cup cracker crumbs, 1 dozen oysters, pepper and salt to taste, mix butter and cracker crumbs tog-ether, sprinkle \ of the crumbs in a bowl, then £ of the oysters, seasoned, then add rest of crumbs, then the oys- ters and bake. Mrs. A. F. G.

24. Stuffed Crabs.

25. Boil your hard crabs and take out the meat. Put a lit- tle lard in a frying- pan to which add soaked bread and chopped onions. After cooking- a little take it up and add an eg-g-, butter, salt and pepper. Clean the shells and fill them with the mixture and put some bread crumbs or crackers over the top and brown in a hot oven.

26. Mrs. H. Haag.

27. J. Thomson. G. Thomson. W. B. Thomson.

28. J. THOMSON & BROS.,

29. .IMPORTERS AND DEALERS IN....

30. Carriage and Wagon Makers Material,

31. AND MANUFACTURERS OF

32. Light Carriages $ Spring Wagons,

33. ^Telephone No. 203^ 225 to 233 S. RAMPART STREET,

34. Bet. Common and Gravier, NEW ORLEANS, LA.

35. Smith's Bakery

36. 3017 MAGAZINE STREET.

37. Assorted Fancy Cakes of the very best quality and at reasonable rates.

38. Ice Cream of all grades, but our best quality we supply to families and par- ties at $1.25 per gallon.

39. Our Bread is second to none and cheapest on the market.

40. Wedding Cakes a Specialty.

41. Oysters and Grabs 29

42. Fabacher Oyster Patties.

43. First boil the oysters and set to one side. Cut green onions and brown well with butter and# a tablespoonful of flour. When well stirred tog-ether, add a pint of oyster water and the yolks of 3 egg-s, £ lemon. Season to taste with salt and peper. Add oysters and stew all together one-half hour. Then put the tricassee into patties.

44. Roll out a nice puff paste thin; cut out with a g-lass or

45. cookey-cutter, and with a wine glass or smaller cutter, cut

46. out the centre of two out of three; lay the rings thus made

47. on the third and bake at once. If the cutters are dipped

48. in hot water, the edg-es of the patties will rise much higher

49. and smoother when baking-.

50. Mrs. Alma S. Wynn.

51. Fried Hard Shell Crabs.

52. Take six crabs and scald them to kill them. Then

53. clean, break the ends of the claws, salt and pepper.

54. Crush the hard shell a little, roll in corn meal, or in beaten

55. eg-g-, then roll in flour or meal, and fry in hot grease until

56. brown on both sides. _ T

57. Miss Carrie Levy.

58. Oyster Patties.

59. Line a small patty pan with puff paste, and bake a lig-ht brown; when done, fill with oysters already stewed. The patties should be served and eaten as soon as prepared

60. Mrs. Oliver.

61. patent Medicines at Cut-Prices.

62. WILLIAM G. NAPP, PHARMA CIST,

63. Cor. PERRIER and ROBERT STS.,

64. One square above Prytania Market, 6th District.

65. Our stock of Drugs and Chemicals are always fresh and pure. Try our Flavoring Extracts. No substitution practiced. Prescriptions com- pounded with care at all hours. WVVe meet honest competition.

66. SPECTACLES, OCULISTS'

67. EYE GLASSES PRESCRIPTIONS

68. • •and.. FILLED.

69. LORGNETTES.

70. G. F. BOWLES,

71. HenBueiidi„S;. 209 Caronde/et Street, NEW ORLEANS.

72. Billington's Lightning Liniment!

73. The Best Ache-Curer! Pain Soother!! Rheumatic Reliever ! ! !

74. All Druggists, 10 & 25c.

75. Circulars free.

76. Agents wanted everywhere.

77. J. W. BILLINGTON,

78. Magazine and Joseph Sts. NEW ORLEANS, LA.

79. Established 1860 New York Office. 314 Broadway.

80. The H. & D. FOLSOM ARMS CO.,

81. Manufacturers and Importers of

82. Guns, Revolvers # Ammunition,

83. BICYCLES AND SPORTING GOODS, ^113 and 115 DECATUR STREET,^

84. rsl«^>iv Orleans. L^ei-

85. Oysters and Crabs 31

86. Oyster Toast.

87. A nice little dish for a luncheon or late supper. Scald

88. a quart of oysters in their own liquor, take them out and

89. pound or chop them to a paste; add a little cream or fresh

90. butter, and some pepper and salt. Get ready some thin

91. slices of toast moistened with boiling- water; and spread

92. with fresh butter; then spread over the butter the oyster

93. paste. Put a thin slice of fresh cut lemon on each piece,

94. and lay parsley on the platter. Serve this hot or it will

95. not be grood. _. _ _ „

96. Mrs J. T. Sawyer,

97. Oyster Pie.

98. Three dozen oysters, 1 tablespoonful of butter, 1 tea- spoonful of flour, 1 onion, a little parsley, salt and pepper. Brown the flour, fry the onion and add the oyster liquor, salt, pepper, parsley, and last, the oysters. Cook a few minutes and put into a larg-e baking- pan into which has been put a short pie crust. Put another crust on top and bake, French Cook.

99. Stuffed Crabs.

100. Boil 1 dozen crabs for about twenty minutes, pick the meat from the shells. Take 1 larg-e onion and fry in hot lard until soft. Soak some stale bread and squeeze tight, add a cupful of the bread, 2 eg-gs, pepper and salt, chop parsley; now take from the fire and add the crab-meat, mix well, have the shells washed and dried and fill with the stuffing-. Sprinkle toasted bread crumbs on top of each one, and put them in the oven and bake about ten minutes. Mrs. Briggs-

101. Oysters and Crabs

102. Fried Oysters.

Nutrition, whole recipe (rough)

Counts 13 of 18 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.