Professor Walter's Recipes of Yesteryear

Meatball Pancakes ~ 1938

3/4 Pound Round Steak, ground fine
6 Eggs, separated
1/2 Teaspoon Baking Powder
Salt, Pepper
1/2 Teaspoon Lemon Juice
1 Teaspoon Minced Parsley
Grated Onion

Add meat and other ingredients to the well-beaten egg yolks; fold in the stiffly beaten egg whites. Drop by spoonfuls on a hot buttered frying-pan; when puffed and brown around the edges, turn and brown the other side.

Bouillon ~ 1908

Put four pounds of juicy beef into a large soup pot, a large knuckle of veal, two turnips, two carrots, one bunch of pot-herbs, a small pod of red pepper, two small onions, salt, and a half teaspoonful of celery salt. This is then to be covered with six quarts of cold water and boil for six hours. Strain and stand in a cold place over night, and when the fat has formed a cake of the top remove is and heat the stock, having added a wineglass of sherry wine. The soup gains a certain flavor if the wine is boiled in it that can be given in no other way, but a certain amount of strength is lost, so that it is best to add a little more when the soup is ready to serve.

Peanut Cookies ~ 1924

1/2 Cup & 2 Tablespoons Flour
1/2 Cup Sugar
1 Teaspoon Baking Powder
1/8 Teaspoon Salt
1/2 Cup Finely Chopped Peanuts
1 Egg
2 Tablespoons Milk
1/2 Teaspoon Lemon Juice
2 Tablespoons Fat

Mix together all dry ingredients.
Mix all liquids, melt fat.
Add liquid to dry, add fat.
Drop by teaspoonfuls on greased baking sheet or pan.
Bake in a moderate over 12 to 15 minutes.

Christmas Candy ~ 1909

Take one pint of water, butter as large as a coconut, and two pounds of loaf sugar. Boil until it hardens if dropped in water. Melt in boiling water one full teaspoonful of gum arabic and one scant teaspoonful of cream of tartar; add this to the sugar. Boil a minute longer and pour into a buttered pan, dropping into each a few drops of sassafras, peppermint, cloves, or lemon. Leave some in the kettle to color red with fruit color. When cool, pull until white and roll both the red and white together and cut in lengths. Lemon is also a good flavor. Shapes of all kinds can be made.

Ginger Bread ~ 1909

1 Cup Sugar
1/2 Cup Molassas
1 Cup Sweet Milk
1 Cup Butter
3 Cups Flour
3 Beaten Eggs
2 Teaspoons Soda
1 Tablespoon Cloves
1 Teaspoon Cinnamon
1 Tablespoon Ginger

Irish Stew ~ 1909

Lion of Mutton
20 Potatoes
1 Cup Cream
2 Onions
2 Small Carrots

Take mutton, cut it into chops, season it with a little salt and pepper, put it in a saucepan and cover with water; let it cook half an hour. Boil potatoes, peel and mash them and stir in a cup of cream while they are hot; then line a deep dish with the potatoes and lay in the cooked chops, onions, and carrots, sliced thinly; cover with the rest of the potatoes; then set it in the oven to bake. Make a gravy of the broth in which the chops were cooked.

Pineapple Omelette ~ 1909

1 Small Pineapple (finely shredded)
2 Eggs
2 Teaspoons Butter
2 Tablespoons Powdered Sugar
1 Large Lump of Salt
1 Tablespoon Sugar

Beat the egg yolks and one white of egg until light and foamy, add sugar and the salt gradually; pour it into a hot buttered dish. When well puffed spread on the pineapple, reserving the juice; spread the well-beaten white of egg, into which the powdered sugar has been added, over the pineapple; when well puffed roll up gradually,so it will be a nice golden brown, then pour over it the juice and serve immediately.

Good Baked Ham ~ 1909

A Ham
1 Teaspoon Brown Flour
1/2 Cup Brown Sugar 

Soak ham over night, scrub well, trim off all hard brown parts, cover with cold water and simmer very gently, allowing thirty minutes for every pound. When nearly done remove skin, cover ham with a paste made with flour and brown sugar. Moisten with a little port, place in oven to brown. Trim the knuckle with a paper frill.

Shell Cookies ~ 1938

1 Cup Butter
3/4 Cup Powdered Sugar
1 Egg Yolk
2 1/2 Cups Four
Almond Extract

Cream butter and sugar. Add egg yolk, almond flavoring, and flour. Work dough well, with hands until well blended. Fill buttered shell forms, place them on a large cookie sheet and bake several at a time. Sprinkle with powdered sugar before serving.

White Bread ~ 1909

1 Pint Boiling Water
1 Pint Milk
1 Yeast Cake (2 1/4 Teaspoons Active Yeast)
1 Teaspoon Salt

Pour boiling water into milk and when lukewarm add yeast and salt. Add sufficient whole wheat flour to make a dough. Knead until smooth, cover, and stand aside for three hours. Make into loaves and put in pans. After standing an hour, bake in a quick oven one-half hour.