Professor Walter's Recipes of Yesteryear

Hush Puppies ~ 1947

2 Cups Fine Corn meal, sifted
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 1/2 Cups Milk
1/2 Cup Water
1 Extra Large Onion. Chopped Fine

Sift the first three ingredients together. Combine milk and water and stir in, alternately with the onion. Add more corn meal (sifted) as may be necessary to form a soft but workable dough. With the hands dipped in flour, mold pieces of dough into pones (oblong cakes, about 5 inches long, 3 inches wide and 3/4 of an inch thick). Fry in deep hot fat or oil until well browned on all sides. Serve hot.

Honey Bran Bread ~ 1947

1/2 Cup Bran Flour
1 Cup Graham Flour
1 Cup Bread Flour Sifted
4 Teaspoons Baking Powder
1 Well-Beaten Egg
1/2 Teaspoon Salt
1 Cup Sweet Milk
1/3 Cup Honey
1/2 Cup Chopped Walnuts or Raisins

Combine all dry ingredients and sift together over chopped nut meat or raisins. Blend thoroughly. Combine milk, honey and egg and beat briskly, then stir in the dry mixture, blending well. Pour batter into greased loaf pan and bake in a hot oven at 400F for about an hour. Cool before slicing.

Creamed Cucumber Slices ~ 1947

Four Medium-Sized Cucumbers
1/2 Cup Heavy Cream
Bit of Bay Leaf
2 Sprigs of Parsley
1 Sprig of Thyme
1 Clove Garlic
1 1/2 Tablespoons Butter

Peel cucumbers and slice into thin rings. Place the slices in a saucepan, cover with boiling salted water, and cook for 15 minutes, or until slices are tender. Drain, saving the liquid as a base for soup. Whip with a fork, then drain again. There should be no water left. Scald cream with bay leaf, parsley, thyme and garlic, peeled and left whole, and strain over the cucumber slices after tasting for seasoning and adding sale and pepper as needed; stir with the tines of a fork to mix well, adding while stirring butter. Dust with paprika and serve hot.

Macaroni Au Gratin ~ 1947

1/2 Pound Macaroni
1/2 Cup Minced Well-Drained Canned Red Pimento
2 Tablespoons Grated Onion
2 Tablespoons Finely Minced Parsley
1 Pint Scaled Creamy Milk
1/2 Cup Butter

Cook macaroni in a large amount of salted water about 12 to 15 minutes, or until tender. Drain and cut macaroni into one-inch pieces. Add red pimento, onion, parsley, milk. Salt, pepper, and nutmeg to taste and add butter bit by bit. Mix thoroughly. Turn into a buttered baking dish, sprinkle the top with buttered crumbs, or equal parts crumbs and grated cheese. Bake in a moderate oven (325-350F) 30-35 minutes.