Professor Walter's Recipes of Yesteryear

Pineapple Creole ~ 1912

Boil one quart of milk with a cupful rice. When cold, add half a cupfull of sugar, a few drops of vanilla, a teaspoonful of maraschino, a spoonful of whipped cream, an ounce of gelatin dissolved in a little milk, and two tablespoonfuls of grated pineapple. Fill up timbals, pour apricot jelly over, and serve.

Noodle Custard ~ 1912

Boil half a pound of dry noodles in salt water for twenty minutes, drain, cover with cold water, and drain again. In another dish make a custard of two beaten eggs, two cupfuls of sweet milk, two tablespoonfuls of sugar, and butter the size of a walnut. Put this over the noodles and bake about an hour. Serve warm. It may be eaten with sweet milk or cream.

Apple Custard ~ 1912

Use mellow apples of medium size. Pare, core, and bake until tender in a slow oven. Press through a sieve. To each cupful of apple pulp add half a cupful of cream, two tablespoonfuls of sugar, a lump of butter the size of an egg, and two eggs beaten stiff. While the apple pulp is still hot, blend into it the butter. Heat the sugar until it is a syrup, and add first the yolks of the eggs, then the cream, and beat all vigorously. Pour into buttered cups, and bake in a moderately hot oven for fifteen minutes. Remove from the oven and quickly pour over it the beaten whites of the eggs, and return to the oven to brown. Set in ice box to chill, and serve with cream.

White Cake ~ 1912

Cream three cupfuls of sugar and a cupful of butter. Add a cupful of cornstarch, one cupful of milk, the whites of twelve eggs, and three cupfuls of flour. Flavor with vanilla. Bake in four layers. Make an icing for the filling using the whites of four eggs beaten to a very stiff froth, two cupfuls of icing sugar, and the juice of half a lemon. Spread thick between each layer, and ice all over the top and sides.

Velvet Cake ~ 1912

Cream a half a cupful of butter, add a cupful and a half of sugar gradually, the well-beaten yolks of four eggs, and a half a cupful of cold water. Mix together a cupful and a half of flour, half a cupful of cornstarch, and four teaspoonfuls of baking powder. 

Pound Cake ~ 1912

Cream four cupfuls of butter and four cupfuls of sugar. Mix well with the beaten yolks of twelve eggs, add a grated nutmeg, a small glass of brandy, and a half a teaspoonful of mace. Stir in four cupfuls of well-sifted flour, and beat vigorously for five minutes. Lastly add the beaten whites of the eggs. Bake in  deep pan for an hour and a quarter in a slow oven. Ornament if desired.

Clear Soup with Poached Eggs ~ 1898

Poach one egg for each person, and trim them neatly, leaving as little margin of white as possible. Have a good bouillon in a tureen, and flavour it with a few leaves of tarragon. Put each egg on a hot soup-plate, and help the soup upon them. This prevents any danger of breaking the eggs in ladling them out of the tureen. Tarragon has a strong flavour, and care must be taken not to use too much of it.

Clear Lettuce Soup ~ 1898

Take as many long narrow-leaved lettuces as there are persons at dinner. Wash and drain them. Fold each lettuce (like folded gloves) do not touch each other. Have good clear soup in a tureen, lay each lettuce in a hot soup-plate, and pout a ladle-full of soup over each.

Mock Angel Cake ~ 1912

Set a cupful of milk in a saucepan of boiling water, and heat to a boiling point. Into a sifter put a cupful of flour, a cupful of sugar, three tablespoonfuls of baking powder, and a pinch of salt, all sifted together four times. Pour the cupful of hot milk onto the flour and stir until smooth. Fold in the well-beaten whites of two eggs,--do not stir or beat them in. Do not grease the tins or flavor the cake. Bake in a moderate oven. Ice with water icing made by sifting one cupful of powdered sugar, and adding water and flavoring until it will spread.

Snickerdoodles ~ 1912

Mix in the usual manner, three cups flour, two cups sugar, one cup milk, three quarters of a cupful of butter, two eggs, two teaspoonfuls of cream of tartar, and one of soda. Drop in a pan and sprinkle a little sugar and cinnamon over each. Bake in a quick oven.