Professor Walter's Recipes of Yesteryear

Mixed Pickles ~ 1908

Slice twenty fine cucumbers, two or three red or green peppers, each, one-half peck of onions, one gallon of green tomatoes; sprinkle one-half pint of salt over night and drain off in the morning; then add one-half ounce of white pepper, one ounce of white mustard, one-half pounds of brown-sugar; cover with vinegar and boil one-half hour.  Cover with three quarts of vinegar.

Mutton Pie ~ 1908

Cover the bottom of a well buttered dish with alternate layers of cold roast mutton, cut in thin slices, and tomatoes peeled and sliced, or canned tomatoes; season each layer with pepper, butter and salt, making the top layer of tomatoes and bread crumbs; bake forty-five minutes; serve hot.

Toast Meat ~ 1908

Take slices of stale bread and dry them in an oven, then brown on a toaster.  Prepare meat as follows:  chop or grind one cup of cold steak or veal, or any cold meat seasoned with salt.  Heat in hot water, and add a cup of milk and a tablespoon of sweet butter rubbed in flour.  Cook thoroughly.  Serve Hot.

Scrapple ~ 1908

Take pig's head of five or six pounds.  Cut into four pieces, put into a pot with enough water to cover.  Boil until meat separates from bones.  Put the meat through a meat cutter.  Save the water in which the meat was boiled.  Have four quarts of it, adding water to make that quantity.  Put in meat and season; add corn meal to make it thick as mush.  You can use also a little buckwheat.  Let it boil a few minutes; put into pans and set it away until cool.  Cut in thin slices and fry without lard.

Beef Heart Baked ~1908

Wash thoroughly, remove all the blood, fill with nice dressing; season with a little onion and sage.  Steam until tender, then bake, adding butter to the pan and basting often.  Slice thin, across, and let part to serve cold.

Excellent Way to Cook and Serve Chicken ~ 1908

After the chicken has been cut open through the back, flatten the breast bones a little by pounding them with a wooden mallet.  Lay the chicken, with some slices of salt pork, in a shallow baking tin, and place the tin in a hot oven.  Pour a little salted water in the pan and add a little frequently while in the oven.  Take chicken from the pan when about half cooked, and place it upon a broiler over a clear fire.  The under side of the chicken should be broiled and then turned and the skin side cooked to a delicate brown.  Place it, when cooked, upon a heated platter, and sprinkle it with pepper and salt and pour some melted butter over it.  Parsley chopped fine should be sprinkled over the whole.  A chicken that is cooked this way will be more evenly and thoroughly cooked, and it has the delicate flavor of broiling.

Fruit Cake With Brandy ~ 1908

One and a quarter pounds butter, one and a half pounds flour, one pound brown sugar, twelve eggs, three and a half pounds raisins (stoned), three pounds currants, two pounds citron, one pint molasses, one wineglass of brandy, one teaspoon soda, spice of all kinds.  Beat the sugar and butter and the yolks of the eggs together, then add molasses and soda and part of the flour, with all the spice, half nutmeg; then add the rest of the flour, beat the whites of the eggs stiff, and add the fruit and brandy; this makes two cakes and will keep a year.

Grape Catsup ~ 1908

Reduce grapes to a pulp by boiling, strain, and to one quart pulp add one pound sugar, one teaspoonful each of cinnamon and mace, one-half teaspoon cloves.  Boil twenty minutes and thin to desirable consistency with sharp vinegar.  Bottle tightly.

Chicken Pot-Pie ~ 1908

Cut and joint a large chicken.  Cover with water, let it boil moderately until tender.  Season with pepper and salt, and thicken gravy with two tablespoons of flour mixed smooth in a piece of butter the size of an egg.  Have ready nice light bread dough; cut with a biscuit-cutter about an inch thick, and drop into boiling gravy, having previously removed the chicken to a hot platter.  Cover and let boil one-half to three-quarters of an hour.  Stick a fork to ascertain if done; if it comes out clean they are.  Lay on the platter with the chicken, and pour over the gravy, and serve.

Mock Turtle Soup ~ 1908

Get a pair of calf's feet and the head having the skin on; partly boil the feet and head.  Take the meat from the bone and cut in small pieces; return the bones to the liquor and simmer together with a  good piece of lean beef and a knuckle of ham, some spice, a bunch of herbs and some vegetables.  Strain the soup when well reduced and add the meat.  Stew until well done, then thicken with butter and flour, add lemon that has been cut in small bits, egg balls, a few truffles, a little wine, force meat balls and some mushrooms cut in pieces.  The soup is colored with a little caramel and served at once.