LSU COOPERATIVE EXTENSION SERVICE favortte SU6AR RECIPES {(Ofll louistana /amities Compiled by Mrs. Irene Turner, Specialist (Nutrition) LSU Cooperative Extension Service

Cane growing and sugar manufacture are today among the most modern of all agricultural industries. But they have an ancient his­ tory. References to cane and sugar making are found in Indian lit­ erature dating two or three hundred years before the Christian Era. The soldiers of Alexander the Great, returning from India, spoke of tasting sugar there. These early records and others from the Chinese have been used by experts in attempting to trace the spread of cane growing and sugar production across the world. Belief has been expressed that sugar cane evolved from wild canes in tropical and sub-tropical re­ gions of the Pacific Southwest and may have had its origin in New Guinea. Sugar cane reached Louisiana in 1751,when the Jesuits brought from Santo Domingo a sufficient quantity of seed for a large plant­ ing. Their cane patch included land now occupied by the Baronne Street Cathedral, the lots at the rear of Godchaux's Store, and the Boston Club, an area roughly bounded by the present Canal, Com­ mon, Carondelet and Baronne Streets, in New Orleans. Louisiana's Early Sugar Cane Chewed At first sugar cane was used in Louisiana for chewing, a purpose for which the hard-stalk varieties now grown are not too well suited, 3 and for making taffia, a spirit obtained from distilled sugar cane juice. But in 1795 Louisiana planter Etienne de Bore developed a method of making sugar on a commercial scale from Louisiana cane, and the sugar industry began to grow. That industry was almost destroyed during the Civil War. But within 20 years after that conflict. In the 1880's, it had more than regained its former importance. It flourished with no great setbacks until the 1920's, when it again came near destruction, this time as a result of attack by a plant disease called "mosaic." Resistant varieties were discovered and tested in a cooperative program entered into by the American Sugar Cane League, the United States Department of Agriculture and the Louisiana State University Agricultural Experiment Station. The industry made its second great recovery from almost total disaster. Today, Louisiana produces more than three-fourths of the sugar cane grown in the continental United States, most of the remainder being grown in Florida. Hawaii is a big sugar producer, as are Puerto Rico and the Virgin Islands, territories of the United States.

FAMILY CONSUMPTION Sugar plays an important role in diets around the world. In 1965 the United States Department of Agriculture conducted a food consumption study which revealed that the largest users of sugar and sweets are rural families. The 1973 per capita consumption in the United States was 103.2 pounds. Per capita consumption of re­ fined sugar has increased from 97.6 pounds in 1960 to 103.2 pounds, (1973).

WHAT SUGAR IS1 Webster's New International Dictionary, unabridged, gives this definition: "SUGAR: A sweet crystallizable substance, colorless or white when pure, occurring in many plant juices, and forming an im­ portant article of food; called specifically cane sugar, sucrose, and saccharose. The chief sources of sugar are the sugar cane and the sugar beet, the completely refined products of which are identical and form the granulated sugar, loaf sugar, etc., of commerce." By definition, therefore, and by long-established common usage, sugar means sucrose (cane or beet sugar) and nothing else. The "'Sugar-Its Types and Uses" 4 word "sugars," however, can refer in the chemical sense to the family of carbohydrates known as the saccharides, any member of which is correctly called "a sugar"-but not simply "sugar." Chem­ ists recognize dozens of sugars of varying sweetness. However, the sugars known to commerce, other than sugar itself, properly bear a prefix to identify their source as milk sugar, corn sugar, and malt sugar. (i)UALITIES OF SUGAR The refined, granulated sugar of commerce is derived from sugar cane and sugar beets. It is 99.9+ per cent pure, and is thus the purest of all substances produced in anything near comparable volume. Sugar is distinguished by its lack of flavor other than sweet­ ness and its ability to accentuate other flavors, its ready solubility in water, and its stability in the presence of alkalis and many other chemical agents. It is pleasant to the taste, clean, uniform in quality, easily assimilated, contains no waste, and keeps almost indefinitely. Sugar can be used in every food manufacturing and cooking process where a sweetening agent is required, and need never be mixed or "diluted" with other products to achieve the proper degree of sweetness. TYPES OF SUGAR RAW SUGAR Raw sugar is an intermediate product consisting of crystals of high purity covered with a film of low quality syrup. The adhering film of syrup contains most of the non-sugars, but some are within the crystals themselves. Raw sugar contains no nutrients which are not present in brown sugar. It is not widely used as a food because of the impurities which are completely removed in the refining process. However, raw sugar which has been properly processed is acceptable as a food. Louisiana sugar planters use more raw sugar in their homes than refined sugar. BROWN SUGAR Brown or "soft" sugar is a mass of extremely fine crystals cov­ ered with a film of high-refined, dark-colored, cane-flavored syrup. The syrup imparts to sugar of this type its characteristic color and flavor. Four grades are usually available for food manufacturing- Numbers 6, 8, 10 and 13. The higher numbers are darker and more flavorful. Lighter types are used in baking and making butterscotch, 5 condiments and glazes for ham. The dark brown sugar, with a rich flavor, is desirable for gingerbread, mincemeat, baked beans, plum pudding. A light brown (about No. 8) and a dark brown (about no. 13) are produced for household use. Soft sugars are valued primarily for their flavor and color. Their total sugar content varies from about 95 per cent in No. 6 to 91 per cent in No. 13. Moisture content ranges from about two to four per cent.

CONSUMER MARKET WIDE Sugar is available to shoppers in a number of types and grades, each having a particular usefulness. In most cases they bear a com­ pany, or brand name, but they generally fall within the following categories: GRANULATED SUGAR Ultra-fine: Especially suited for cake work in the bakery, also used for dry mixes, such as dessert powders, and cake mixes, and for coating confectionery pan goods. Very fine: Ideal for dry mixing with other finely divided materi­ als in the production of cake mixes, pudding preparations, gelatine dessert powders, and the like. Fine: This is "regular" granulated sugar used for all-purpose, general food and beverage manufacture. It is the type of sugar usu­ ally served at the table. Medium coarse: Generally used in the making of crystalizing syrups in confectionery and in fondant-making (molded confection or candy), where an unusually white product is required. It is well adapted to the manufacture of cordials. Coarse: Sometimes preferred for the purpose to which a me­ dium-coarse grain sugar is put.

POWDERED SUGARS Ultra-fine (Confectioners' XXXXXX): Especially recommended for cream fillings in biscuit work, and suitable for uncooked fon­ dants. It mixes readily with melted fats to make certain confec­ tioners coatings. Generally packed with three per cent or more of cornstarch to prevent caking. Very fine (Confectioners' XXXX): Recommended for uncooked frostings or icings, and for sprinkling on buns, pies and pastries. Used in the manufacture of lozenges and for chewing gum, and in 6 packing such confections as marshmallows and turkish paste. Ex­ tensively employed in chocolate manufacture. It is also used for a finish coating of pan goods when a smooth'surface is needed. There is but slight difference in texture between the very fine and ultra fine types. Generally packed with a small amount of cornstarch to prevent caking. LIQUID SUGAR Water-white-This product is a brilliantly clear sugar syrup, and is generally applicable, by proper balancing of formulas, wher­ ever sugar and water are ingredients of a manufactured product. It is used for the following purposes, among others: canning, confec­ tionery, dairy products, beverages, baked goods, flavored syrups, frozen fruits, pickling, ice cream, and brewing. Light straw yellow-Another clear sugar syrup, which may be used in place of the water-white grade wherever its small amount of color and slightly higher percentage of non-sugar components are desirable. Invert-An invert sugar is a mixture of two simple sugars or a mixture of sucrose and acid that is cooked. In making fondant an inverted sugar is made because of the addition of cream of tartar or other acid to the white sugar. Partially, or completely, inverted liquid sugars possess physical properties which make them desir­ able for use in a number of food products. They are hygroscopic (that is, they attract and retain water), and help prolong the fresh­ ness of many bakery goods and confections. Invert syrups are used by manufacturers of preserves, ice cream and ices (for smooth texture), beverages, baked goods, confection­ ery, glace' and conserved fruits, icings, and syrups. They are also used in the manufacture of adhesives, and liquid pharmaceuticals. REFINER'S SYRUPS AND LIQUID BROWN SUGAR Refiner's syrups and liquid brown sugar are used in .dark prod­ ucts, baked goods, table syrups, licorice, cough drops, confectionery and other items where their color and flavor may be useful. SUGAR IN THE DIET You have heard that old saying, "Sugar and spice make every­ thing nice." It's true, for sugar provides that pleasing flavor and many interesting textures. Sugar is an economical source of quick energy. Your body be­ gins to use sugar only minutes after it has been eaten. You can have 7 sweets in your diet. Eat a basic diet that contains four servings of fruits and vegetables, two or more servings of meat, a pint of milk or its equivalent and four servings of bread and cereals. These foods furnish the nutrients needed. For energy and to maintain your weight-eat some sweets. IS SUGAR FATTENING? The answer to the question, "Is sugar fattening?" is, no single food is fattening. The total amount of foods you eat a day deter­ mines whether you gain, lose or maintain your weight. To be safe, a diet must supply all the food nutrients needed for health. It must supply enough bulk and nourishment to prevent a feeling of being hungry. One level teaspoon of sugar supplies eighteen calories. A good motto for dieters as well as non-dieters is "Practice Modera­ tion." A good varied diet of meats, vegetables, fruit, milk, eggs, breads and some sweets is safe.

CARE IN THE HOME To keep sugar. Granulated sugar should be kept in a dry place, or it will absorb moisture and harden into lumps or even a solid cake. It must also be protected from ants where these exist. Tightly closed tin, glass, or close-grained porcelain receptacles are best. If granulated sugar hardens into a cake, cover it, set it in a warm place (perhaps the oven with the door open) to dry out, then roll and crush it. Confectioners' sugar, powdered sugar, and brown sugar, unlike granulated, need moisture or they will cake. The refrigerator is a good place to keep them. If they cake, soften by putting them in a bag and wrapping a damp cloth around it. Or roll on a board with a rolling pin, and if necessary, sift. Confectioners' and powdered sug­ ar should be as fine as when bought, whenever they are used. WHY USE SUGAR IN COOKING? In beverages and desserts It is used as a sweetener. The amount required depends on your taste. Make sure sugar is completely dissolved. For best results, make a sugar syrup for ice drinks. Boil one cup of sugar and one­ half cup of water for five minutes. This syrup can be kept in a covered jar in the refrigerator. 8 In breads Sugar is the food for the yeast plants. It also adds flavor, ten­ derness and is partly responsible for that golden crust color.

ln cakes and cookies Sugar increases tenderness, adds to the volume and gives that fine texture. It provides that "I want to taste" appeal. In some cookies, a large amount of sugar is used for that chewiness.

ln candies and frostings Sugar provides that texture, flavor and taste.

ln food preservation It plays the role of a preserving agent. It improves the flavor and texture of the product that is preserved.

SELECTED RECIPES

These recipes are from Louisiana families who grow sugar cane. Try them. You're sure to enjoy every one!

From the Sugar Cane Festival comes the first place original candy recipe. It's Mrs. Joseph Berthelot's of Bayou Goula.

Yam Logs c. brown sugar (packed) 2 Tb. black dripped coffee c. granulated sugar 1/2 c. mashed sweet potatoes I Tb. syrup I egg yolk ¾ c. evaporated milk 1f2 stick butter I c. pecans (broken) 2 tsp. vanilla

9 Boil sweet potatoes until tender. Mash. To ½ cup potatoes add the egg yolk and beat until light and fluffy (electric mixer can be used). Into a saucepan place the brown and white sugar, syrup, coffee, milk and potatoes and cook over medium heat stirring all the while, until it reaches the soft ball stage when tried in cool water or cooked to 232°. Remove from the heat, add butter and mix. Let stand a while then add vanilla and pecans. Beat until it balls up into one big ball. Pour out on a buttered surface. When cool enough to handle, shape in one or more logs depending on the size you want the log to be. When cold, slice. This amount will make a log about 12 inches long and 3 inches in diameter.

Mrs. J. E. Frederick of Abbeville placed second in the original candy contest. She called hers- Sugar Cane Fudge 1112 c. granulated sugar 2 egg whites (eggs of medium size) 1/4 c. corn syrup 1112 c. chopped pecans ½ c. water Place sugar, corn syrup, and water in saucepan over low heat. Stir until sugar is dissolved, then cook without stirring until a little dropped in cold water forms a hard ball. Beat egg whites until stiff. After syrup made of sugar, water and corn syrup is cooked, add pecans, remove from heat and pour, beating constantly, in a fine stream over the egg whites. Continue beating until mixture loses its gloss. Mold into various shapes and slice. Coconut Pralines 1 St. Martin lb. white granulated sugar 4 Tb. water 2 freshly grated coconuts (small size) Put sugar and water in saucepan and let boil, until soft ball stage, take from fire and add freshly grated coconut. Thoroughly mix and return to fire, stirring constantly, letting it boil until it spins a thread. Drop by spoonfuls dn well buttered dish, an inch in thickness and three or four inches in diameter. Date Loaf Mrs. Eugene Graugnard-St. James 2 c. of nuts 2 Tb. butter 2112 c. sugar I tsp. vanilla I c. milk ' Pinch of salt 112 lb. dates, pitted and chopped 10 Combine sugar, milk and dates in a saucepan and cook slowly until a soft ball forms when a little of the syrup is dropped in cold water. Add nuts, butter, vanilla and salt. Mix well (beat) together. Shape into a roll in a damp cloth.

Date Loaf Mrs. Eugenia Sentell Churchill-Donaldsonville 2 c. sugar lb. seeded dates (cut) ¾ c. milk I c. pecans

Cook milk and sugar until it reaches soft ball stage. Add the cut dates. Cook until thoroughly blended. Remove from heat. Cool. Beat until it begins to thicken. Add pecans. Beat until thick. Spoon on to damp towel and roll. Slice when cold.

Pralines Mrs. James Hymel, Sr.-Convent 21h c. sugar 2 Tb. butter or margarine 'h c. water 2 Tb. cream, fresh or evaporated 2 c. chopped or halves of pecans I tsp. vanilla

Caramelize ½ cup sugar. When real golden brown, add ½ cup water and let sugar and water melt together. Then add rest of sugar. Cook 5 minutes; add cream and butter; then pecans. Cook until it forms a soft ball in cold water; remove from heat and add one teaspoonful of vanilla and beat until creamy. Place on well-buttered board. If pralines turn to sugar, return to pot and add 2 table­ spoonfuls water and cook about 5 minutes.

Pecan Pralines Mrs. Gilbert Duhon-Broussard 2 c. sugar I large can of evaporated milk 2 c. pecan halves

Boil slowly the sugar and milk. Just before reaching the soft ball stage, add the pecans. This gives the pecans a toasted taste. When the soft ball stage is reached, remove from the heat and let cool and then beat until creamy. Drop the mixture by spoonfuls on waxed paper; they are real easy to remove. 11 Pralines Kate Thibaut-Assumption 3 c. brown sugar I c. milk 3 Tb. corn syrup 1/4 tsp. cream of tartar 4 Tb. butter 3 c. nuts Cook until a soft ball forms in cold water, add butter, cool and add nuts and beat. Spoon on wax paper.

Pralines Mrs. Charles Henry Billeaud-Broussard 2 c. sugar I tsp. vanilla I tsp. soda 21/4 c. nuts I c. buttermilk Pinch of salt 2 Tb. butter Cook sugar, soda, milk and salt to soft ball stage. Cool. Add but­ ter, vanilla and nuts. Beat until stiff and creamy. When mixture is stiff, drop from a spoon on a piece of waxed paper in patties about 4 inches in diameter.

Pralines Mrs. M. L. Shaffer-Ordoyne Plantation, Ellendale I lfi c. white sugar I tsp. vanilla ¾ c. brown sugar packed 2 c. whole pecans lfi stick butter or margarine Pinch of salt 'h c. evaporated milk Cook sugar, salt, and milk until it comes to a rolling boil. Add butter and let remain on fire until butter has completely melted. Re­ move from fire. Beat until begins to thicken. Add nuts and vanilla and drop by teaspoons on wax paper. If it gets too hard to drop, return to fire and remelt.

Fudge Pie Mrs. John West Best-Margaret Plantation 1lfi c. sugar 3 Tb. flour 3 Tb. cocoa 3 Tb. butter Stir. Add 3 yolks, don't beat, just stir. Add ¾ c. milk and 1 tsp. vanilla. Mix lightly. Put in unbaked shell. Cook 40 minutes at 350°. 12 Peanut Butter Fudge Mrs. Paul Jones-St. Mary Parish 2 c. sugar ¾ c. milk 2 Tb. corn syrup I /3 c. peanut butter dash salt I tsp. vanilla Mix sugar, corn syrup, salt and milk. Cook over high heat with­ out stirring until soft ball stage. Cool until sides of pan can be touched. Add peanut butter and vanilla, beat until it begins to harden. Pour in buttered pan. Penuche Mrs. Carol J. Aymond-Cottonport 2 c. firmly packed brown sugar 1/16 tsp. salt 1/4 c. cream 2 Tb. butter ¾ c. milk I c. chopped nuts Combine sugar, cream, milk and salt in saucepan. Stir until mix­ ture boils, then occasionally until it forms a soft ball in cold water. Add butter and cool to lukewarm. Beat until creamy. Add nuts. Pour into buttered pan. When firm cut into squares.

COOKIES Pearl Cookies Mrs. Joe Sotile-Donaldsonville 31/i c. flour I lfi c. sugar I tsp. baking powder 2 eggs ½ tsp. salt 11/i tsp. vanilla I c. shortening I c. nuts Cream sugar and shortening, add eggs beating well after adding each egg. Sift flour, baking powder and salt together. Add to the sugar mixture. When well blended, add vanilla and nuts. Roll to thickness desired. Cut into shapes desired and put in oven 375° until brown. Fruit Cake Cookies Mrs. Horace Wilkinson III-Poplar Grove Plantation I stick butter 4 eggs 2 lbs. candied cherries I c. whiskey 2 lbs. candied pineapple 1lfi c. dark brown sugar, packed 2 lbs. white raisins I tsp. ea. of cinnamon, cloves, all­ 2 tsp. soda spice, nutmeg 3 Tb. of sweet milk 3 c. flour 13 Cream butter and sugar, add 1 egg at a time and beat. Add whiskey and milk and beat well. Sift dry ingredients and add. Sprin­ kle fruit with½ c. flour. Add fruit and pecans to mixture. Drop by spoonfuls on greased tin. Bake in 300° oven 15 to 20 minutes. Makes 200 cookies. Store in tin. Can be frozen successfully.

Brownies Mrs. Eugene Graugnard-St. James 1lfi c, chopped nuts 2 Tb. cocoa 1/4 tsp. salt 3 c. sugar (white) 2¼ c. sifted cake flour 6 eggs (well beaten) I 'h tsp. baking powder I Tb. vanilla I c. shortening Sift flour once, measure, add baking powder, and sift again. Add shortening to cocoa and blend. Combine sugar and eggs. Add cocoa mixture beating thoroughly-then flour and vanilla and pecans. Bake in a greased pan 9 x 13 inches lined with wax paper. Bake in moderate oven 350° F. for one hour. Turn over on wax paper and cut into squares.

Meringues Mrs. John West Best-Margaret Plantation 2 egg whites I c. brown sugar (lightly packed) I tsp. vanilla 2 c. pecans Beat egg whites stiff. Fold in sugar, vanilla and pecans. Drop by teaspoon onto a greased baking sheet. Bake at 350° F. for 15 min­ utes.

Holiday Fruit Cookies Mrs. Clay Terry-Franklin I c. shortening I tsp. soda 2 c. brown sugar, firmly packed I tsp. salt 2 eggs I½ c.chopped pecans ½ c. sour milk 2 c. halved candied cherries 31f2 c. all purpose flour 2 c. halved dates Cream shortening, brown sugar, and eggs. Add sour milk. Sift flour, soda, salt and stir in. Mix in pecans, cherries and dates. Chill. Heat oven to 400°. Drop with teaspoon 2 inches apart onto greased baking sheet. Bake 8 to 10 minutes. This may be mixed and kept in refrigerator overnight if desired. 14 Butterscotch Slices Mrs. Rodolph Garber-Broussard 2 c. flour c. brown sugar 'h tsp. soda egg I tsp. of cream of tartar I tsp. vanilla ½ tsp. salt lfi c. chopped pecans 3 c. shortening Mix all ingredients. Shape, wrap and chill in refrigerator. Slice one eighth inch thick. Place on ungreased cooky sheet. Bake until done or golden brown. Pecan Tassies Iris Mcclung-Gramercy Pastry: I 3-oz. package cream cheese I c. flour, sifted lfi c. butter, soften at room 1/4 tsp. salt temperature Blend cream cheese and butter, stir in flour and salt. Shape pas­ try into 2 dozen one-inch balls. Place in tiny ungreased 1 ¾ inch muffin pans. Press dough evenly against bottom and sides. Chill for 1 hour. Filling: I egg I Tb. soft butter ¾ c. brown sugar I tsp. vanilla dash salt 2/3 c. coarsely chopped pecans Beat together egg, sugar, butter, vanilla and salt. Stir in pecans. Pour about 1 tablespoon in pastry shells. Bake (235°) for 25 min­ utes. Lemon Squares Yvonne Duhe-Lutcher V2 c. margarine, softened I c. granulated sugar 1/4 c. confectioners sugar 1/2 tsp. baking powder I c. flour 1/4 tsp. salt 2 eggs 2 Tb. lemon juice Preheat oven 350°, cream margarine and confectioners sugar, beat in flour. Press evenly in bottom of ungreased square pan. Bake 20 minutes. Combine remaining ingredients and beat until light or fluffy, about 3 minutes. Pour over hot crust, bake about 25 minutes or until no imprint remains when touched lightly in center. Cool and cut into squares. 15 CAKES Fresh Coconut Cake Mrs. Fortune A. Graugnard, Jr.-St. James V2 c. butter 4 eggs V2 c. shortening 3 tsp. of baking powder 2 c. sugar I c. milk 3 c. sifted flour 2 tsp. of vanilla Cream shortening with sugar until light and fluffy-add eggs one at a time, beating after each addition. Add alternately milk and flour and vanilla. Bake in 3 layer pans well greased and floured at 375° for 15-20 minutes. Icing I fresh coconut-grated 3 c. sugar 4 egg whites I lf2 c. water Boil sugar and water until it spins a thread. Add slowly to stiffly beaten eggs. Spread on layers and sprinkle coconut.

White Fruit Cake Mrs. Frank Carruth, Jr.-Katherine Plantation lb. butter 2 lbs. pecans lb. flour (4 c.) I lb. (2 c.) sugar c. rum 12 eggs 3 lbs. candied pineapple (red, I c. orange juice green, white) 2 boxes white raisins 2 l,bs. chopped candied fruit (cit- 3 lbs. candied cherries, whole (red ron, orange peel, lemon peel) or green) Cream butter, add sugar, 2 cups flour, eggs one at a time. Add rum. May need½ cup more than originally called for. Add orange juice. Sift 2 cups flour over fruit and nuts. Mix with the batter. Lay three layers of foil in bottom of pan. Bake at 225° for a large pan, 4½ to 5 hours; for a small loaf pan, 2½ to 3 hours. Bake over a pan of water. Put foil over top of baking pans to come down over outside. Pour more rum over cakes when hot. Wrap and freeze in pan. Sch aum Torte Virginia B. Klock-Rapides 6 egg whites V4 tsp. salt 2 c. sugar I Tb. vinegar I tsp. vanilla 16 Beat egg whites in large bowl at high speed, until white and foamy throughout (not dry or stiff), adding salt and vinegar. Turn to medium speed and add sugar slowly. Beat until sugar is dissolved and mixture is quite stiff (about 15 minutes). Add vanilla. Spread evenly in two greased 9-inch cake pans, lined with greased wax paper. Allow wax paper to come up around sides also. Bake in slow oven 250° for 1 hour. Remove from pans immediately. Put layers together with 1 pint sweetened whipped cream and 2 packages frozen red raspberries or strawberries well drained. Ice with sweet­ ened whipped cream. Serves 10 or 12.

Apple Sauce Cake Mrs. James A. Lanier-Napoleonville I V2 c. apple sauce I tsp. salt V2 c. shortening I tsp. nutmeg I c. sugar I tsp. cinnamon 2 c. flour I c. raisins 2 tsp. soda 'h c. chopped nuts Cream shortening and sugar until light, sift dry ingredients and mix well with apple sauce, nuts and raisins. Pour into a well greased loaf pan and bake in a 350° oven for about 40 minutes.

Syrup Cake Mrs. Lawrence Girouard-Broussard I c. sugar I c. boiling water I c. syrup I tsp. vanilla 2 eggs I c. raisins 2 c. flour I tsp. soda 'h c. cooking oil Add sugar, syrup, eggs, flour, soda, oil and blend. Mix ½ tsp. vanilla in 1 cup boiling water and add to above mixture. Add vanilla remainder and raisins. Bake at 375°.

Devil's Food Cake Lafourche 'h c. shortening I c. milk 2 c. brown sugar 2 c. flour 2 beaten eggs I tsp. soda 3 squares unsweetened chocolate I tsp. vanilla 17 Cream shortening, add brown sugar and mix well. Add vanilla, beaten eggs, and melted chocolate. Sift dry ingredients. Add alter­ nately with milk until whole amount is used. Pour in 8 or 9 inch pans. Bake at 350° until it springs back, about 25 to 30 minutes. Syrup Devil Cake Miss Amanda Girouard-Broussard 1/2 c. salad oil 3 Tb. cocoa IV2 c. syrup I egg 21/2 c. all purpose flour ¾ c. hot water 3 tsp. soda I tsp. vanilla Sift dry ingredients. In mixing bowl, place oil and syrup and mix well. Add dry ingredients. Stir long enough to blend until smooth. When smooth, add egg and mix well. Add hot water, again stirring until thoroughly blended and smooth. Add vanilla. Pour into 2 cake pans and bake until done. Medium oven, 350°. Frost with a Chocolate Pecan Butter icing. Frosting Three-fourths lb. powdered sugar; 4 Tb. butter; ¼ tsp. salt; 2 tsp. vanilla and evaporated milk to make frosting spread easy. Add ½ cup finely chopped toasted pecans. Spread between layers. Frost top and sides of cake with remaining icing. Red Devil's Food Cake Mrs. Carl Hunt-Bunkie 2 c. sugar 21/2 c. sifted all-purpose flour ¾ c. shortening or butter 2 tsp. soda 2 eggs I tsp. salt I c. sour milk 'Ii c. cocoa I tsp. vanilla I c. boiling water Cream fat and sugar, add unbeaten eggs one at a time. Add va­ nilla to milk. Alternate milk and flour which has been sifted with salt, soda and cocoa. Add boiling water all at once, and stir until well combined. Bake in three 8 in. layers at 350°. Frost with Sea­ foam Frosting. Beat oam Frosting 2 egg whites-unbeaten 1/3 c. water 1lfi c. brown sugar, firmly packed I tsp. vanilla Dash of salt Combine egg whites, sugar, salt and water in top of double boil­ er and beat with electric beater 1 minute. Cook from 5 to 7 minutes, beating constantly. 18 Burnt Sugar Cake Mrs. Lawrence Girouard-Broussard V2 c. sugar 11f2 c. sugar V4 c. hot water 3 egg yolks 3 c. cake flour I c. water 3 tsp. baking powder I tsp. vanilla V2 tsp. salt 2 Tb. caramelized sugar syrup V2 c. butter 3 egg white~, stiffly beaten Caramelized sugar syrup: Place ½ cup sugar in skillet, over medium flame and stir constantly until melted and quite dark. Re­ move from fire, add¼ cup hot water, stir until dissolved. Cool. Sift flour, baking powder, and salt together three times. Cream butter and sugar until light and fluffy. Add egg yolks and beat well. Add flour alternately with water. Add vanilla and 2 Tb. caramelized sugar syrup and blend. Fold in egg whites. Bake in two greased 9 in. pans at 375° for 25 to 30 minutes.

Witchwood Plantation Gingerbread Kitty Munson-Rapides V2 c. shortening I tsp. soda lf2 c. sugar lf2 tsp. salt I egg I tsp. ginger ¾ c. cane syrup I tsp. cinnamon 2 c. flour I c. thick sour milk Cream shortening and sugar together. Blend in beaten egg and syrup. Sift dry ingredients together and stir in alternately with sour milk. Pour into generously greased and floured 8 in. square pan (2½ in. deep) . Bake from 45 to 50 minutes at 325 °.

Cajun Cake Paulette Hymel-Vacherie 2 c. flour 2 eggs I c. sugar I large can crushed pineapple 2 tsp. soda Combine dry ingredients, add eggs and pineapple, beat until well blended. Pour into large (13 x 9 x 2 5/8) greased, floured cake pan. Bake at 350° for 35-40 minutes or until done. Spread with topping. 19 Chocolate Pound Cake Mrs. Paul Jones-St. Mary Parish bar German chocolate 2 tsp. butter flavoring 2 c. sugar I c. buttermilk I c. shortening 3 c. flour 4 eggs 1f2 tsp. soda 2 tsp. vanilla I tsp. salt Partially melt chocolate over water. Remove, stir rapidly until melted. Cool. Cream sugar and shortening. Add eggs, flavoring, and buttermilk. Stir in flour, soda, and salt to shortening mixture. Blend in chocolate. Pour into greased, floured pan. Bake at 300° for 1 hr.

SPECIAL TIES Deep Dish Blackberry Cobbler Mrs. P. Chauvin Wilkinson-Poplar Grove Plantation qt. berries I stick butter or margarine 2 c. raw sugar OR 2 tsp. vanilla I c. granulated sugar 2 Tb. cornstarch ¾ c. water 'h c. water (for dissolving cornstarch) Pastry Use low heat to heat berries, sugar and water until sugar dis­ solves, add butter, vanilla and heat until butter melts and berries begin to break up. Dissolve cornstarch in water. Slowly stir in the cornstarch mix­ ture. Cook until mixture lightly coats the spoon. Remove from heat, allow to cool until warm. Pour into deep baking dish lined with pie crust. Cover with crust and pierce top crust with tines of fork. Bake at 425° until golden in color. Serve as dessert in dessert or fruit bowl (soup plates if you like). This is a juicy cobbler, excellent served warm, plain or with topping of heavy cream or ice cream.

Brioche Mrs.L.P.Brou-Edgard I pkg. yeast ¼ c. water I¾ c.milk 9 to IOc.flour 1/4 lb. butter Anise seed to taste 2 c. sugar I coconut 4 eggs 2 c. sugar 20 Scald milk and let cool to lukewarm. Dissolve yeast in ¼ cup lukewarm water. Cream butter and 2 cups sugar, beat in eggs. Add to yeast mixture, add flour and knead thoroughly about 10 minutes. Cover and let rise in warm place, free from draft (until light) overnight. In morning, punch down, knead, add anise seeds, divide in small pieces, shape into balls, flatten and place small amount of coconut and sugar mixture ( coconut and 2 cups sugar) in center and work dough around so coconut is completely covered. Grease each one before placing in greased pan. Let rise and bake in moderate oven, 400°.

Pecan Pie Mrs. Chauvin Wilkinson-Poplar Grove Plantation 3 eggs I tsp. vanilla lfi c. sugar 2 Tb. butter 1lf2 c, corn syrup, white or dark I c. whole pecans V2 tsp. salt Beat eggs, add sugar, corn syrup, vanilla and salt. Pour in pie shell. Add whole pecans on top. Dot with butter. Bake slowly 1 hour. Place in cold oven. Start at 325°. Raise to 350° the last 15 minutes. This makes 1 pie. If used for 2 pies, add only 2 more eggs. Double other ingredients.

Lemon Meringue Pie Mrs. Robert Judice, Jr.-Franklin 2 c. sugar 4 large eggs (yolks-reserve whites ¾ c. flour for meringue) V2 tsp. salt 2 C, milk 2 baked pie shells (9-1 O") Juice of two lemons In a large saucepan, combine sugar, flour, salt and enough milk to dissolve dry ingredients. Add beaten egg yolks, mix well. Start to cook, using low to medium heat. Stir in remaining milk and con­ tinue to stir until thick. Remove from heat, add lemon juice. Pour into pie shells. Beat egg whites until stiff. Fold in ½ cup sugar. Bake 10 minutes at 350°. 21 Sucre Brule {Caramelized Sugar) St. Martin I c. white sugar I c. water Put sugar into heavy black iron pot or cast aluminum, cook over medium fire, stir constantly, until sugar is deep golden brown. Add water carefully and stir until caramelized sugar is thoroughly di­ luted. Cook to consistency of thin syrup. Add, according to taste, to boiled milk. Milk should be beige color to be tasty. Sweeten if neces­ sary with white sugar. Sugar mellows, glazes, enriches and enhances flavor. TRY ..... 1½ teaspoons when cooking shellfish. A pinch added to vegetables for a gardenfresh flavor. A pinch in salad dressings . . . mellows the vinegar and "ties" the herbs. 1 teaspoon of brown sugar on each side of lamb or pork chop during the last 2 or 3 minutes of broiling or pan-broiling.

22 References:

1. Sugar Cane-Agriculture Handbook Number 122, U.S.D.A. 2. An Elementary Description of the Louisiana Sugar Industry­ American Sugar Cane League-November 1956. 3. 1939 Yearbook Louisiana Sugar Cane Industry-Pub. The Sugar Journal-New Orleans, Louisiana 4. Sugar-Its Types and Uses-Competitive Products-Sugar In­ formation, Inc. New York, New York. August 1954 5. Food Consumption of Households in Regions Seasons and Year 1966-U.S.D.A.-Reports 12-16 6. Everybody's Cook Book-Edited by Isabel Ely Lord 7. Experimental Cookery, 4th Edition-Belle Lowe-John Wiley & Sons, New York-1955. p. 77. 8. National Food Situation, November 1973, Economic Research Service, U.S.D.A.

Ext. Pub. 1284 1/76 (5M) Rep. LOUISIANA STATE UNIVERSITY AND AGRICULTURAL AND MECHANICAL COLLEGE COOPERATIVE EXTENSION SERVICE John A. Cox, Director

In cooperation with the United States Department of Agriculture. Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914.

The Louisiana Cooperative Extension Service follows a non-discriminatory policy in programs and employment