Professor Walter's Recipes of Yesteryear

Coffee Cake ~ 1899

Two cups of bread dough, 1 cup of sugar, 1/2 cup of shortening, 1 egg. Add flour, stir with spoon, not too stiff, when light sprinkle with sugar cinnamon.

Hot Water Molasses Cake ~ 1899

One cup of molasses, 1/2 cup of shortening, add a pinch of salt, small spoon of ginger and cinnamon, 1 egg, 1/2 cup of boiling water in which dissolve teaspoon of baking soda, 2 cups of flour.

Crullers ~ 1899

Three eggs well beaten, 9 tablespoons sugar, 9 tablespoons sweet milk, 9 tablespoons lard, all stirred together, 1/2 teaspoon baking soda, pinch of salt. Mix a trifle stiffer than for fried cakes.

Peach Marmalade ~ 1850

Pare and cut up the peaches in small pieces, and to a pound of fruit add a pound of sugar. When the sugar is dissolved set it over the fire and let it boil till it is a smooth paste, Stir all the time it is boiling. Put it in jars while warm and past them over the next day.

Buckwheat Cakes ~ 1850

1 Pint of Buckwheat Meal
1 Quart of Water
Salt to taste
1 Gill of Yeast

Mix the water (which should be lukewarm if the weather is cold,) with the meal, add the salt and yeast, beat it well; when light bake them on a griddle. Grease the griddle, pour on a little of the batter, spread it so as to form a cake about the size of a breakfast plate. The cakes should be very smooth at the edges. When they are done on one side turn them, when brown on both sides put some butter on the plate, place the cake on it and send them to the table.

French Rolls ~ 1850

1 Ounce if Butter
1 Pound of Flour
1 Gill of yeast
1 Egg
Milk enough to make a dough

Rub the butter though the flour, beat the egg and stir in, then add the yeast, milk and a little salt. Knead the dough, when it is light mould it out into large biscuits, and bake them on tins.

Muffins ~ 1850

4 Eggs
1 Quart of Milk
2 Ounces of Butter
1 Gill of Yeast
Salt Just to Taste
Enough Flour to Make a Batter

Warm the milk and butter, beat the eggs and stir in the milk, then add flour enough to make a thick batter, add the yeast and set it to rise.
Butter your bake-iron and the inside of your muffin-rings, place the rings in the iron and fill them three parts full of the batter. The iron should not be too hot or they will not be done through. Split or tear them open, butter them, and send them to the table hot.

Short Cakes ~ 1850

1/2 Pound Butter
1 Pound Flour
Cold Water to Form a Dough

Cut up the butter in the flour, and rub it until they are thoroughly mixed. Roll the dough out in sheets, and cut the cakes with a cutter or tumbler. Serve them hot, split them open, and eat them with butter.

Boiled Custard ~ 1850

One Quart of Milk
Eight Eggs
Sugar to Taste

Add the sugar to the milk with anything to flavour you choose. Set it over the fire, and as soon as it begins to boil stir in the beaten eggs very gradually--stir all the time one way; as soon as it is thick take if off the fire, or it will curdle. Fill your cups and stand it away to cool. Grate nutmeg over before they are sent to table.

Meat Stew ~ 1924

1 1/2 lb. Meat
Water to Cover
4 Potatoes Cut Into Quarters
2 Carrots Cut Into Cubes
2 Onions Sliced
4 Tablespoons Flour
Seasoning to Taste

Cut the meat into small pieces. Cover with cold water and bring quickly to the boiling point. Stew until meat is partly tender, 1 to 2 hours. Prepare vegetables and add to the meat. Cook until they begin to soften. Season to taste. Thicken with flour mixed smooth with a small amount of cold water. Cooke 5 minutes. Meat may be browned before water is added.