Professor Walter's Recipes of Yesteryear

Coconut Macaroons ~ 1927

1 Cup Sugar
1 Cup Shredded Coconut
2 Egg Whites

Mix the sugar and coconut. Beat the egg whites and fold into the coconut and sugar. Drop by spoonfuls on a cookie sheet covered with wax paper and bake in a slow oven.

Gold Cake ~ 1927

1/3 Cup Butter
2/3 Cup Sugar
4 Egg Yolks
1 1/4 Cup Flour
2 Teaspoons Baking Powder
1/2 Cup Milk
1 Teaspoon Orange Extract

Cream the butter, add the sugar gradually, beat the yolks of the eggs until they are thick and lemon-colored, and add them. Sift the flour and baking powder together, and add alternately with the milk. Add the orange extract and bake in a load-cake pan. Cover with icing and serve.

Nut Spice Cake ~ 1927

1 Cup Butter
1 Cup Sugar
2 Eggs
2 Cups Flour
4 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Teaspoon Ginger
3/4 Cup Milk
1/2 Cup Chopped Nuts

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together. Add the milk and dry ingredients alternately, fold in the nuts, pour into a loaf-cake pan, and bake in a moderate oven.

Ginger Drop Cakes ~ 1927

1/2 Cup Shortening
1/2 Cup Brown Sugar
1 Egg
2 1/2 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Tablespoon Ginger
1/2 Cup Sour Milk
1/2 Cup Molasses

Cream the shortening, add the sugar, and mix well. Beat the egg and add it. Sift the dry ingredients and add alternately with the milk and molasses. Drop on greased sheets and bake in a moderate oven for about 15 or 20 minutes.

Cherry Pie ~ 1927

4 Cups Seeded Cherries
4 Tablespoons Flour
1 1/2 Cup Sugar
Pinch of Salt

Fill the lower crust of the pie with the cherries. Mix the sugar, flour, and salt and sprinkle over the top. Moisten the edge of the lower crust, place the top crust in position, and bake in a moderatly hot over for about 30 or 35 minutes.

*You may adjust the amount of sugar to match the sourness of the cherries

Apple Sauce ~ 1927

1 Quart Apples
1 Cup Water
1/2 Cup Sugar

Peel and quarter the apples. Put them to cook in the water. When soft, force through a sieve, add the sugar, and return to the fire until sugar is dissolved. Cool and serve.

Cinnamon Cup Cakes ~ 1927

1/2 Cup Butter
1 Cup Sugar
2 Eggs
4 Teaspoons Baking Powder
2 Cups Flour
1 Tablespoon Cinnamon
1/2 Cup Milk

Cream the butter and add the sugar. Beat the eggs and add them. Sift the baking powder, flour and cinnamon together and add alternately with the milk. Put into a greased and floured muffin pans and bake.

Philadelphia Ice Cream ~ 1927

1 Quart Cream
1 Cup Sugar
1 Tablespoon Sugar

Scald the cream in a double boiler, add the sugar and the vanilla, and cool. If desired, add 1/2 cupfuls of crushed fruit. If pineapple is used, it may be grated or shredded instead of being crushed. Place in a freezer and freeze, stirring regurarly so mix air into the ice cream.

Sour-Cream Dressing ~ 1927

2 Tablespoons Butter
3 Tablespoons Flour
2 Tablespoons Sugar
1 Teaspoon Salt
1/3 Cup Vinegar
1 Cup Sour Cream
2 Eggs
1 Cup Whipped Cream

Melt the butter in the upper part of a double boiler, add the flour, sugar, salt, vinegar, and sour cream. Cook together over the flame until the mixture thickens. Beat the eff yolks and add them to this. Place in the lower part of the double boiler and cook unitl the egg yolks thicken. Beat the egg whites and fold them with the whipped cream into the salad dressing. Cool and serve.

Orange Sauce ~1927

1/4 Cup Orange Juice
1 Tablespoon Lemon Juice
Powdered Sugar

Into the fuit juices, beat the powdered sugar until the sauce is as sweet as desired.