Professor Walter's Recipes of Yesteryear

Lobsters ~ 1908

Take one boiled lobster, one pint of cream, half pint of sherry wine, quarter pound of butter, yolks of four eggs, salt and red pepper; cook lobster, sherry and butter together for three minutes; then mix in the cream, thicken up with the yolks of eggs, season with salt and pepper; cook altogether for three minutes. Serve on dry toast.

Bean Salad ~ 1908

Use canned beans, with French or cream dressing. Garnish with rings of hard boiled eggs.

Shell Cookies ~ 1938

1 Cup Butter
3/4 Cup Powdered Sugar
1 Egg Yolk
2 1/2 Cups Flour
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 (Madeleine milds), place then on a large cooky sheet and bake several at a time. Sprinkle with powdered sugar before serving.

Orange Ice ~ 1938

4 Oranges
1 Lemon
1 Cup Sugar
1 Lemon
Orange Coloring

Combine ingredients and let stand several hours, stirring from time to time, until all the sugar is dissolved. Pour the orange syrup into a mold. Freeze with salt and ice.

Woodchuck ~ 1938

1 Pound Butter
6 Tablespoons Flour
1 Pint Milk
1/2 Pound Diced American Cheese
1 Pound Sauteed Mushrooms
1 Can Tomato Soup
1 Tablespoon Worcestershire Sauce
Salt
Paprika
Pepper
8 Hard-cooked Eggs

Melt Butter; add flour and milk. Cook until smooth and thick, stirring constantly. Place in a double broiler and add cheese. Cook until melted, add mushrooms, soup seasonings, and sliced eggs. Heat thoroughly; serve on toast.

Nut Stuffing ~ 1938

1/2 Cup Chopped Pecans
1 Cup Dried Bread Crumbs
2 Tablespoons Minced Celery
1/2 Grated Onion
1/2 Cup Scalded Milk
Melted Butter
Salt
Pepper

Mix pecans, crumbs, celery, onion, seasoning, and milk with sufficient butter to moisten well.

Strawberry Compote ~ 1938

Dissolve one package strawberry Jello in one pint hot water. Chill until slightly thickened, then fold in one quart fresh strawberries. Turn into a mold and chill until firm. Garnish with whole canned nectarines and whole peeled apricots.

Rocks ~ 1946

1 1/2 Cups Brown Sugar
1 Scant Cup Butter
1 Cup Walnut Pieces
3 Eggs
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Cup Cut Seasoned Raisins
3 1/4 Cups Flour
1 Teaspoon Soda, dissolved in 1 1/2 Tablespoons hot water

Cream the butter, add the sugar gradually, then the eggs, well beaten. Reserve part of the flour and mix with the fruit and nuts. Add the rest, fruit last. Drop from teaspoon on buttered tins, 1 inch apart. Bake in a moderate oven, 350F for 15 minutes.

Sweet Milk Griddle Cakes ~ 1917

2 Cups Flour
3 Teaspoons Baking Powder
1 Cup Milk
1 Teaspoon Salt

Mix the flour, baking powder and sale, add the mild to the well-beaten egg, and pour the liquid slowly into the dry ingredients. Beat thoroughly for one minute. Put a spoonful on a hot, well-greased griddle. When done on one side, turn, and brown on the other. Never turn more than once.