Professor Walter's Recipes of Yesteryear

Corn Fritters ~ 1909

1/2 Dozen Ears of Corn (Grated)
1 Pint of Sweet Milk
1 1/2 Teaspoons of Baking Powder

Thicken with flour sufficient for baking on griddle. Season with salt. Grease the griddle well with butter before baking.

Pickle Salad ~ 1909

1 Large Head Cabbage
7 Large Heads Celery
1/2 Peck Apples
12 Cucumber Pickles (Chop Fine)
1 Quart Vinegar
1 Pint Worcestershire Sauce
1 Cup Sugar
2 Tablespoons Salt
2 Ounces Mustard
4 1/2 Tablespoons Curry

Mix well, do not cook

Frogs' Legs Provençale ~ 1938

Dip frogs' legs in milk, roll in seasoned flour and sauté in hot cooking oil until golden brown. Drain on unglazed paper. Brown butter with a grated clove of garlic, add a few drops of lemon juice and pour over frogs' legs. Sprinkle with minced parsley and garnish with lemon slices. 

Note: Allow four six legs to a serving, depending on size.

Beef Stew ~ 1945

3 1/2 Pounds Beef
1/2 Onion
1/4 Cup Turnip, Cup Up
1/4 Cup Carrots, Cut Up
Dumplings
2 Tablespoons Beef Drippings
2 Potatoes
Salt and Pepper
1/4 Cup Flour
Water to Cover Dumplings

Wipe, the meat, remove all the small pieces of bone, and cut into small pieces. Put the larger bones and tough meat into the kettle and cover with cold water. Dredge the rest of the meat with flour, pepper and salt, and brown it in the melted fat in the frying pan. Brown the onions also. Then put the meat and onions into the kettle and let simmer two or three hours or until the meat is tender. Half and hour before serving add the other vegetables; fifteen minutes before serving add plain dumplings. Cook fifteen minutes. When done take out the dumplings , remove the pieces of bone and fat. If necessary, thicken the gravy with flour and add some pepper and salt. 1/2 cup strained tomatoes can be added, if desired.

Plain Dumplings (Spatzen) ~ 1945

1 1/2 Cups Flour
1 Teaspoon Salt
1/2 Cup Water or Milk
1 Egg

Beat egg well, add salt and water and stir this into the flour until a smooth batter is formed. Drop by spoonfuls into a large kettle of boiling, salted water. Boil until they float to the top then simmer gently a few minutes longer. Test one by pulling apart with two forks; when dry and spongy it is done. Drain in a colander. Pour hot fat or meat gravy over them and serve. Garnish with fried onions, cracker crumbs, grated american or cottage cheese with salt and pepper, chopped walnuts, or scrambled eggs.

Apple Dessert ~ 1945

2 1/2 Pounds Apples (Greenings)
5 Eggs, Seperated
3/4 Cup Sugar
25 Chopped Almonds
1/4 Cup Currants
1 Tablespoon Brandy
1/8 Teaspoon Cinnamon

Grate the apples. Beat yolks until light with sugar, add the apples, then the rest of the ingredients, the beaten whites last. Place in a spring form and bake in a moderate oven until well set. Cover with whipped cream.

Boiled Oil Mayonnaise ~ 1945

4 Whole Eggs
1/2 Cup Oil
2 Tablespoons Vinegar
1 Tablespoon Lemon Juice
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/16 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard

Mix dry ingredients, add and mix thoroughly with the eggs, well beaten, and beaten, and place in double broiler over boiling water; add alternately oil, vinegar, and lemon, stirring occasionally.

When ready to serve, add 1/2 cup thick cream, sour preferred.

Stuffed Goose Necks ~ 1945

Goose Necks
Bread Dressing
1 Onion Sliced
Scraps of Raw Goose Meat

Remove skin from neck of goose. Tie up the small end and stuff with scraps of raw goose meat ground fine. Sew securely with course thread; place in an iron kettle, cover with a little water, add onion slices. Set in the oven, baste occasionally and bake until crisp and brown. Serve hot.

Potato Cakes (Four Portions) ~ 1917

2 Cups Mashed Potatoes
1 Tablespoon Lard
1 Tablespoon Butter

Form cold-seasoned mashed potatoes into cakes two inches in diameter. Dip the cakes lightly into a little flour. Allow one tablespoon butter and one tablespoon lard to get very hot in a frying-pan. Put in the cakes, brown each side, and serve.

Beef Loaf (Five Portions) ~ 1917

1 Pound Beef Cut From Round
1/4 Pound Salt Pork
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Onion Salt
1/4 Cup Cracker or Bread Crumbs
1 Egg Yolk
1 Tablespoon Milk
1 Tablespoon Butter

Grind the meat well, and mix all the ingredients excepting the butter. Pat into an oblong shape and place in a well buttered pan. Add three tablespoons of water to the pan, and place the butter in small pieces on top of the load. Cover the pan and bake thirty-five minutes in a moderate oven.