Professor Walter's Recipes of Yesteryear

Cottage Cheese (Four Portions) ~ 1917

1 Quart Sour Milk
1 Teaspoon Salt
1/4 Teaspoon Paprika
1 Tablespoon Cream

Place thick freshly soured milk over a pan of hot water, not boiling.  When the milk is warm and the curds separate from the whey, strain off the whey in a cheese cloth. Put into a bowl, add salt, pepper and cream to taste. Stir lightly with a fork.

Coffee (Four Cups) ~ 1917

2 Tablespoons Coffee
3 Tablespoons Cold Water
1/2 Tablespoon Egg White
4 1/2 Cups Boiling Water

Scald the coffee pot, add the coffee, cold water and the egg-white. Mix thoroughly, add the boiling water. Boil two minutes. Allow to stand in the pot one minute. Serve.

Noodles ~ 1945

1 Egg
2/3 Cup Flour
1/4 Teaspoon Salt

Beat egg slightly, add salt and enough flour to make a stiff dough.  Knead well, let stand, covered, 1/2 hour. Roll out very thin, spread on cloth to dry. It must not be the least bit sticky and not so dry that it will break or be brittle.

Fold into a tight roll, or cut into 30inch strips, placing the strips crosswise into very fine strips or threads. Toss the up lightly with fingers to separate well, and spread them out on the board to dry. When thoroughly dry, put in covered jars for future use. Drop by the handfuls into boiling soup 5 minuted before serving.

String Bean Soup ~ 1908

Take a quart of string beans and remove all the strings from them; cut then in small pieces and wash in cold water, then boil them in salted water until tender enough to be mashed through a colander, using a potato masher. After the beans are prepared in this way, put two tablespoonfuls of butter and two of flour in sauce pan and set over the fire--stir it until both are smoothly mixed, then gradually stir in two quarts of boiling water. The bean pulp is added as soon as the soup boils.  Season with salt and boil once, then serve.

Broiled Salmon ~ 1908

Wash the fish well in cold water, wipe carefully and rub inside and out with salt.  Wrap in cheese cloth and place in a broiler, cover with boiling water, add one teaspoonful of salt and simmer.  Take from water as soon as done, remove cloth, lace fish on plate, garnish with lemon and parsley.

Meat Cakes ~ 1908

One heaping cup of mean finely chopped, one of chopped cold broiled potatoes, two rolled crackers, one well-beaten egg, pepper, salt and butter, milt to shape into cakes. Dip in beaten egg, then in fine cracker crumbs, and brown in hot fat.

Saddle of Venison ~ 1908

A small saddle of venison, pare neatly and remove all sinews from surface, lard closely with fine lardoons. Tie it round, place in roasting pan with small sliced onion and small carrot, spread a little butter over it and add one teaspoonful of salt in the pan; roast in a quick oven forty minutes, basting every ten minutes.