A COLLECTION OF 
CREOLE 
RECIPES 
AS VSED IN 
N EW ORLEANS 
PREPAR@D FOR USE 
Weta 
CipERBoro 
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KISKATOM FARM 
MAMOEVILLE, LA 
COOK BOOK 
Of recipes explaining how these Herbs are used in 
preparing the famous New Orleans foods: Fish in a 
Paper Bag (Pompano en Papillote), Gumbo, Jambalaya, 
Oysters Rockefeller, Shrimp Arnaud, Chicken Fricassee, 
and the noted New Orleans sauces and garnishments: 
Also, plain foods made deliciously tasteful—hash, meat 
balls and gravy, bouilli—and many other dishes as only 
New Orleans’ cooks prepare them. Price, alone, ees 
Shes Ssalecnck ieee ves cheba SRG gee 1.00 
SAUCES AND DRESSINGS 
NEW ORLEANS SHRIMP SAUCE 
For Shrimp-Remoulade, or other salad or cold meats. 
Prepared from authentic recipes of famous Creole 
restaurants in the New Orleans Vieux Carré. 
8 oz. bottle, Price Postpaid $ .89 
FRENCH DRESSING 
The true salad dressing of our New Orleans Restau- 
rants. A tablespoonful of this tossed into a green salad, 
or poured over any salad, will make you think that 
you are in New Orleans. Made with imported olive oil. 
Prepared by Kiskatom Farm, 8 oz. bottle, postpaid $ .95 
PRALINES 
Pecan Pralines—The famed, unique, delicious New 
Orleans candy. Try these and note superiority. Box 
of. 10,..postpaid2... eee $2.25 
MISCELLANEOUS 
Prices Furnished on Request 
Special Paper for cooking Pompano or other fish, or 
Chicken, en papillote. 
Separate Dried Herbs: Marjoram, Thyme, Parsley, Sage, 
Basil, Rosemary. 
Imported Spanish Saffron, Pecans, French Sea-Shells for 
Sea-Food St. Jacques. 
From Our Nurseries: Growing plants of various herbs 
and Southern wild and ornamental trees and shrubs. 
