Professor Walter's Recipes of Yesteryear

Mush Bread ~ 1909

Pint of Warm Milk
2/3 Cup Cornmeal
4 Eggs
1/2 Teaspoon Salt

Stir cornmeal into milk. Cook five minutes, remove from the fire and add the yolks of the eggs and the salt. Add the whites of the eggs, well-beaten, and bake one half hour in a quick oven.

Oatmeal Crackers ~ 1909

1/2 Pound Sugar
1/2 Ounce Lard or Butter
2 1/2 Cups Rolled Oats
3 cups flour
1/2 Cup Warm Water
Grated Rind of Lemon or Orange
1 Teaspoon Baking Soda

Combine ingredients, roll very thin and bake.

Apple Fritters ~ 1909

1 Cup Warm Milk
2 Eggs
1 Tablespoon Sugar
Sliced Cooking Apples
2 Cups Flour
2 Teaspoons Baking Powder
A Little Salt

Beat the yolks of the eggs and add sugar, milk and flour sifted with the baking powder and salt. Put in the whites of the eggs, add apple slices. Drop in hot lard. Serve warm.

Coconut Macaroons ~ 1927

1 Cup Sugar
1 Cup Shredded Coconut
2 Egg Whites

Mix the sugar and coconut. Beat the egg whites and fold into the coconut and sugar. Drop by spoonfuls on a cookie sheet covered with wax paper and bake in a slow oven.

Gold Cake ~ 1927

1/3 Cup Butter
2/3 Cup Sugar
4 Egg Yolks
1 1/4 Cup Flour
2 Teaspoons Baking Powder
1/2 Cup Milk
1 Teaspoon Orange Extract

Cream the butter, add the sugar gradually, beat the yolks of the eggs until they are thick and lemon-colored, and add them. Sift the flour and baking powder together, and add alternately with the milk. Add the orange extract and bake in a load-cake pan. Cover with icing and serve.