Professor Walter's Recipes of Yesteryear

Sweet Potatoes ~ 1917

3 Potatoes
3/4 Teaspoon Salt

Peel the potatoes, salt them with 1/4 teaspoon of sale in each potato, and place them in the pan with meat. This gives them good flavor.

Plain Icing ~ 1908

Beat for one hour the whites of four eggs, add one pound of pulverized sugar, two teaspoonfuls of cream of tartar. Flavor to taste.

Frosted Apples ~ 1909

Core and stew six large apples until the skins can be taken off easily. Then wash, stone and quarter some dates. Dip each apple in butter, cover with sugar, and fill with dates. Bake in a slow oven.

Nut Bread ~ 1924

1/2 Cup Whole Wheat Flour
1 1/2 Cup White Flour
4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup Sugar
1/2 Cup Chopped Nuts
1 Cup Milk
2 Tablespoons Melted Fat

Mix and sift the fry ingredients. Combine with the nuts. Add milk and mix well, then add the melted fat. Pour into a greased pan and bake in a moderate oven, about 35 minutes. Do not cut until 25 hours old.

Broiled Potatoes ~1917

Cut cold boiled potatoes into large thick slices. Broil slowly and when light brown pour melted butter over them and serve.