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EATING and drinking rank as fine arts in New Orleans and the traveler finds the flavor of the past kept vitally alive in its restaurants. 

Year after year the older institutions go on, in the same buildings and the same atmosphere, serving the famous Creole dishes in undiminished excellence; and even the newer restaurants conform to the tradition of good food and service.  Continue to Depression Era Guide To New Orleans Restaurants.

1917 New Orleans Recipes & Advertisments

CREOLE EGGS
One tablespoon chopped onion; 1 tablespoon green peppers; 1 tablespoon butter; 1 small can mushrooms; 1 cup tomato, strained; 1 tablespoon capers; 6 eggs; toast. Let onions and pepper simmer a few minutes in the butter, add the mushrooms, capers and tomato liquid, heat through. Beat the whole eggs well and cook with the other ingredients, stirring constantly until the eggs are well scrambled. Serve on toast..

FRENCH PANCAKE.
Three eggs separated; cup flour; l/2 teaspoon salt; 1 cup cold water. Stir yolks with the salt and flour until smooth, add milk gradually, then fold in the beaten whites. Heat pan, add 2 tablespoons butter and when hot, nour in pancake; let cook slowly and evenly on one side, finish baking in oven

OLD FASHIONED CREOLE FILE GUMBO
One slice of ham, 1 pound shrimp, 2 dozen oysters, l/2 can (small) tomatoes; 1 small onion; 1 pod garlic; 1 sprig parsley. Fry ham, onions and garlic together, add shrimp water after they have been scalded, also tomatoes; let boil about YZ hour, then add oysters and liquor, let come to a boil, add tablespoon file and let boil but once; take off the fire and serve with boiled rice. You can substitute spring chicken or poule d'eau instead of shrimp.

NEW ORLEANS CRAB GUMBO
(Serve 8 or 10 People) One-quarter pound bacon (cut in small cubes), 1 large onion, (cut fine), 1 slice ham, (% pound cut in small cubes), 5 or 6 young okra pods, i can (large) or l/2 dozen fresh tomatoes, 6 or 8 crabs, 1 pound shrimps (large, l  gallon boiling water, 2 bay leaves, 2 sprigs thyme, 1 pod red pepper, 2 sprigs parsley, salt to taste. Fry bacon golden brown, add onion, then ham and okra pods which have been washed and finely cut. let simmer about 15 minutes, stirring often. Then add tomatoes, crabs and shrimps which have been previously washed, then add water, thyme, bay leaf, parsley, pepper, and lastly salt. Let simmer 2 or 2 l/2 hours. Serve with boiled rice.

GUMBO JOSEPHINE
Hard shell crabs mashed fine, sliced okra, tomatoes, eggs, carrots, turnips and onions, bay leaf and thyme. Clarify the same as consomme; garnish for gumbo, lake shrimps, oysters, crab meat, tomatoes, okra; boiled Louisiana
rice. The consomme must cook four hours.

CREOLE JAMBALAYA.
Two dozen large shrimps; 1 slice ham (diced) ; 4 garlic;  8 sprigs parsley; 1 small can tomatoes; 2 dozen large oysters; 1 onion; 3 sprigs thyme; 3 cups head rice. Chop all seasoning very fine; put in saucepan 2 spoons lard, ham, shrimp and seasoning to brown, then add oysters and liquor, rice, coloring pepper, salt and pepper to taste; cover rice 2 inches of water; cook till dry and rice is done.

OYSTER JAMBALAYA
Two cups of rice washed in several waters, one tablespoon of cottolene or any fat, a little minced onion and parsley, 2 dozen oysters or more. Fry the raw rice and onion until brown, stir constantly, season highly with red pepper and salt ; when brown, add liquor of oysters, a cup or more. Cover, set back of stove and stir occasionally, add more water if it becomes dry; when .rice is tender, add oysters and parsley and let cook for 20 minutes. Serve hot. Shrimp, Kocher sausage, veal or chicken, all may be used. A good left-over dish.

SHRIMP A LA CREOLE.
One pound shrimp; 2 large tomatoes; 3 tablespoonfuls flour; 1 medium-sized onion; 2 tablespoonfuls lard; 2 cupfuls boiling water. Heat lard, add onion sliced thin, then add flour and brown; then add tomatoes cut fine, then add the water and lastly the shrimp. after shelling them. Season with salt, pepper, red pepper, parsley; boil about twenty minutes.

CRAWFISH BISQUE, No. 1
One dozen large crawfish boiled; 1 small head of celery; 1 onion; l/2 bunch of parsley; 1 cup soaked bread; 1 small head of garlic; 3 sprigs of thyme; salt and pepper to taste. Pick crawfish, chop all seasoning together with crawfish tails, clean heads, stuff as much as each head will hold. Put in a saucepan lump of butter size of egg, a little flour to brown, and six cups of water. Add heads and let boil one hour slowly.

CRAWFISH BISQUE, No. 2
Wash the crawfish and cover with water to boil; when cold, pick out the meat and chop it very fine. Fry minced onions and parsley and thyme; add head (that has been soaked in water, and squeezed dry), also the crawfish meat, season, add an egg and put dressing in the heads. Now put a piece of brisket in the water that the crawfish were boiled in, and let it boil two hours. Brown a little flour, add to broth. A half-hour before serving, add the
stuffed heads; leave a little dressing in the broth as it adds to the flavor of the soup.

RED FISH COURTBOUILLON
Four pounds of red fish, or any firm fish, cut into slices: Place a large pot on fire in which have a cooking spoonful of lard or oil; fry the fish in this a golden brown, and remove from the pot; into this grease place a small onion, chopped fine, a half dozen large tomatoes, fry together till it forms a paste ; put into this a mixture of parsley, eschalotte, red pepper, thyme and one sweet pepper with seeds removed and one clove of garlic chopped fine; add this to the roux, then add ^ pint of boiling water; replace the pieces of fried fish, salt to taste, cover pot and cook ten minutes. Toast 6 slices of bread ; place on large serving dish ; place pieces of fish on the toast, pour the gravy over this, garnish with slices of lemon.