Professor Walter's Recipes of Yesteryear

Maitre d'Hotel Butter ~ 1920

Cream 1/4 cup of butter. Add 1/2 teaspoon of salt, a dash of pepper and a tablespoon of fine chopped parsley; then, very slowly, to avoid curdling, a tablespoon of lemon juice. This sauce is appropriate also for beefsteak and broiled fish.

Grandmother's Pudding Sauce ~ 1920

1 Cup Granulated Sugar
1/2 Cup Butter
1/4 Cup Orange Juice
1/4 Cup Boiling Water

Cream the butter and sugar thoroughly; add orange juice and cream again. Add boiling water gradually, mix well, and serve at once. If butter and sugar are thoroughly creamed, this sauce is very foamy.

Chicken Halibut ~ 1894

Put in the chafing dish three pats of butter and let become thoroughly heated, then put in one and one half pounds of fresh chicken halibut, cut lengthwise bone out; sprinkle a little salt over the top, add a teaspoonful of lemon juice or vinegar. Cook for nine minutes over open fire turn and cook for six minutes, being careful not to let it stick to the pan; add about one teaspoonful each of chopped chives and parsley in sauce. Season to taste and serve.

Bacon ~ 1894

Place eight slices in a chafing dish over open fire and when it begins to cook turn it; continuing to do so until it is thoroughly cooked through, being careful not to burn.