Professor Walter's Recipes of Yesteryear

Corn Pudding ~1908

Combine one dozen ears of corn grates, 1/2 pint of milk, a little sugar, a little salt and bake 1 hour.

Boston Baked Beans ~ 1908

Soak 1 quart of beans over night, pour off the water and cook in fresh water until they crack open. Then put into a deep earthen dish and cover with the water. Add one third of a cup of molassas, put into center of the dish 1/2 pound of parboiled pork, which should be scored across the rind. Bake very slowly 4 hours, keep nearly covered with water until two thirds done, then let them bake brown.

Potted Pigeons ~ 1908

Stuff them with high seasoned stuffing, then dredge them with flour and fry them in butter until they are very brown, with half a nutmeg, little mace, hald teaspoon of allspice and cloves (ground) to six pigeons. Then put them in the kettle and stew about three hours. To increase the gravy put some hot water, flour and salt into the butter and spices in which the pigeons have been fried. If still not enough gravy, add some flour and water, say a large teacup to six pigeons. Add a half tumbler of wine just before they are done.

Terrapin Chicken ~ 1908

Stew 1 chicken, cut it into small pieces, add a little ground allspice, cloves and mace, salt and pepper. Work a tablespoonful of good butter into the yolks of two hard boiled eggs. Add all the above ingredients to the chicken, and let them cook for ten minutes. When ready to serve in a tureen add a wineglass of sherry.

Rice Croquettes ~ 1908

One Cup Rice
1 Pint Milk
1 Pint Water
1 Egg
2 Tablespoons Sugar
Juice and rind of lemon
Small piece of butter

Boil rice, milk and water about an hour until rice is dry. Put in a bowl, add remaining ingredients then shape and roll in cracker crumbs. Fry in lard very hot, enough to cover them.

Fried Sweet Peppers ~ 1908

Take only the large sweet kind, cut downwards in strips so the seeds will be attached to stems and thrown away. Melt a lump of butter in pan. When hot put in strips of pepper and fry until brown. Serve hot.

Chicken Soup ~ 1908

Wash 1 large chicken, cup in pieces carefully removing all skin and fat; place over fire in 2 quarts of water adding 1 pound of bacon, 1 large onion chopped fine, some pepper and salt, a few blades of mace, a handful of parsley.

Crab Soup ~ 1908

Take 1 full grown chicken, cut it up in small pieces and put it, bones and all, into a gallon of cold water. Let it boil slowly until reduced to 2 quarts. Then strain it and return it to the pot adding 1 tablespoon of salt, 1 teaspoon black pepper and a pod of red pepper. Take 2 dozen large fresh crabs, pick all the meat carefully and add to soup. Let it boil up and scald 1/2 pound of sweet butter rubbed with a tablespoon of flour. When it comes to a boil again add 1 pint of sweet cream and 1 pint of milk. Let it boil once and serve.

General Burnside's Clam Soup ~ 1908

2 Quarts Clams
2 Onions
3 Quarts Water1 Quart Milk

Boil 2 hours and then strain. Scald milk thickened with a spoonful of flour, seasoned to taste. Chop the clams fine and remove the black out of the stomachs.

 

Black Bean Soup ~ 1908

1 1/2 pint of beans if you do not soak them over night, 1 pint if you do
1 teaspoon summer savory
1 onion

Put in your soup dish 1 lemon sliced, 4 eggs boiled hard and sliced, 1/2 tumbler wine, 1/2 of a large cup tomato catsup.