For You REDROSE

Before I start I just want to say that these recipes was written from southern cooking in 1939, so don't get mad about the fat content lol.

Creole Soup a la Madame Begue

1Tbs butter,melted
1Tbs chopped green pepper
1Tbs chopped red pepper
1Tbs flour
1 1/2 cups soup stock
1 Cup tomato pulp
1/2 cup corn
salt and peppr

Lightly brown the peppers in the melted butter; blend in the flour slowly add the soup stock and tomato pulp:
Place over fire and continue to stir until soup boils.
Reduce the heat,cover and let cook slowly for 20 minutes.
Strain into another pot, add the corn and season to taste with salt and pepper.

Mammy's Baking Podwer Biscuits

2 cups flour
4 tsp of baking powder
1/4 tsp of salt
2 Tbs of shortening
1/2 cup of milk

Sift dry ingredients together .
Work in shortening with finger tips.
Then add milk slowly, stirring the batter until it is smooth.
Roll the dough on a floured board until it is 1/2 inch thick.
Cut with a cookie cutter and bake in a hot (450 degree F) oven for fifteen minutes.

New Orleans Pralines

1 1/2 cups sugar
1/2 cup cream
1 tsp butter
1/2 tsp vanilla
2 cups pecan meats, chopped
Boil the sugar and cream together until it forms a ball when tried in cold water.
Add butter and vanilla; remove from fire, cool and beat until creamy.
Add the broken nut meats and stir well.
Drop by talblespoonfuls on butter paper and allow to become firm.