Music • Photography • Writing
Louie
And Louise
Early Years
Teens
Twenties
Thirties
Forties
Fifties
Sixties
Seventies
Eighties
|
|
||
|
|
||
|
Louise Poltevecque's Recipes |
||
|
While Louise was certainly not a gourmet cook, she nevertheless made a few things that everyone found unforgettably delicious. Three of those recipes are included below. We share them secure in the knowledge that no one has ever been able to duplicate her results. Good luck! |
||
|
Sugar Cookies Take a flour sifter and into that put 2 ½ cups of flour, 1 tsp. soda, 1 tsp. cream of tartar, ½ tsp. salt, ¾ tsp. nutmeg. Sift well together and blend in 1 cup Spry [a brand of shortening long since vanished]. Beat 2 eggs well, add 1 cup sugar, 1 tsp. vanilla. Add to other mixture and chill well. Roll out and sprinkle with sugar and bake at 350 degrees. |
|
Crescent Cookies 1
lb. Butter (or Imperial) |
|
Hot German Potato Salad 4
pounds potatoes (red or russett) Boil potatoes in salted water about 20 minutes; do not overcook. When fork tender, remove from water and let stand until cool and dry. Dice bacon, cook until crisp in frying pan, remove with a slotted spoon. Leave about ¼ cup of the bacon grease [depending on heart condition] in the pan, add onion, cook until tender. Add vinegar and sugar and bring to a boil. In a cup, mix cornstarch and cold water and stir into the boiling mixture. While the mixture thickens, peel potatoes and cut into ½- to 1-inch cubes and put in a large bowl. Pour the thickened vinegar mixture over the potatoes; mix well. Add crumbled bacon (and eggs) and correct the seasoning. About 12 servings. |
|