Professor Walter's Recipes of Yesteryear

Velvet Cake ~ 1912

Cream a half a cupful of butter, add a cupful and a half of sugar gradually, the well-beaten yolks of four eggs, and a half a cupful of cold water. Mix together a cupful and a half of flour, half a cupful of cornstarch, and four teaspoonfuls of baking powder. 

Pound Cake ~ 1912

Cream four cupfuls of butter and four cupfuls of sugar. Mix well with the beaten yolks of twelve eggs, add a grated nutmeg, a small glass of brandy, and a half a teaspoonful of mace. Stir in four cupfuls of well-sifted flour, and beat vigorously for five minutes. Lastly add the beaten whites of the eggs. Bake in  deep pan for an hour and a quarter in a slow oven. Ornament if desired.

Mock Angel Cake ~ 1912

Set a cupful of milk in a saucepan of boiling water, and heat to a boiling point. Into a sifter put a cupful of flour, a cupful of sugar, three tablespoonfuls of baking powder, and a pinch of salt, all sifted together four times. Pour the cupful of hot milk onto the flour and stir until smooth. Fold in the well-beaten whites of two eggs,--do not stir or beat them in. Do not grease the tins or flavor the cake. Bake in a moderate oven. Ice with water icing made by sifting one cupful of powdered sugar, and adding water and flavoring until it will spread.

Snickerdoodles ~ 1912

Mix in the usual manner, three cups flour, two cups sugar, one cup milk, three quarters of a cupful of butter, two eggs, two teaspoonfuls of cream of tartar, and one of soda. Drop in a pan and sprinkle a little sugar and cinnamon over each. Bake in a quick oven.

Lemon Drop Cakes ~ 1912

Cream a cupful of sugar and four tablespoonfuls of butter, add three well-beaten eggs, three cupfuls of sifted flour, a pound of currants, half a teaspoonful of salt, two teaspoonfuls of baking powder and a cupful of milk. Flavor with lemon extract. Stir slowly until thoroughly mixed. Drop a teaspoonful at a time on a well-greased dripping pan, and bake five to ten minutes in a quick oven until brown.

Jumble Wafers ~ 1912

Rub well together a cupful of butter and a cupful of sugar until light. Beat in three or four eggs, one at a time. Mix with three cupfuls of sifted flour, and flavor with vanilla. Put into a pastry bag with a half-inch tube, and lay the mixture on lightly buttered baking sheet in the form of rings an inch and a quarter in diameter. Bake in a slow oven.

Gooseberry Tart ~ 1912

Line patty pans with leaf paste. Scald a pint of gooseberries with a little water over the fire, add half a pound of moist sugar and fill the pans with the mixture. Bake in a moderate oven.

Cream Tart ~ 1912

Put a quart of milk into a saucepan, flavor it with vanilla, and place it over the fire; stir in gradually four tablespoonfuls of the finest sifted flour, sweeten to taste, and continue stirring over the fire until thick. When ready, move the cream to the side of the stove, and stir in the beaten yolks of six eggs, taking care to keep the mixture free from lumps. Line tart pans with leaf paste, and pour in the prepared cream, using the trimmings of the paste to make a rim to the tart and strips across. Brush the paste over with a feather or fine brush dipped in beaten yolk of egg, and bake in a quick oven. Serve either hot or cold.

Coconut Cones ~ 1912

Grate the meat of a coconut, and add half it weight in sugar; stir in the whipped white of an egg. Roll the mixture into balls or cones, and bake in a moderate oven for about twenty minutes. If the mixture is too soft to hold its shape, a little flour may be added.

Chocolate Sponge Cake ~ 1912

Cake

2 cupfuls of sugar
3 cupfuls of flour
1/2 cupful of water
3 egg whites
5 egg yolks
2 teaspoonfuls of baking powder
Pinch of salt

Beat the whites to a froth, add the sugar, then the beaten yolks, and the rest of the ingredients. Bake in thin loaves. Cut in fancy shapes after being baked.

Frosting

12 Tablespoons of sugar
2 egg whites beaten stiff
2 squares of chocolate

Dissolve the chocolate in a double boiler, and mix with a white frosting. Frost each cake separately. This quantity will make twenty cakes.