Professor Walter's Recipes of Yesteryear

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.

Boiled Oil Mayonnaise ~ 1945

4 Whole Eggs
1/2 Cup Oil
2 Tablespoons Vinegar
1 Tablespoon Lemon Juice
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/16 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard

Mix dry ingredients, add and mix thoroughly with the eggs, well beaten, and beaten, and place in double broiler over boiling water; add alternately oil, vinegar, and lemon, stirring occasionally.

When ready to serve, add 1/2 cup thick cream, sour preferred.

Oyster Dressing (Fourteen Portions) ~ 1917

6 Cups Stale Bread Crumbs
1/2 Cup Melted Butter
2 Teaspoons Salt
1/2 Teaspoon Pepper

Mix the ingredients in the order given, adding the oysters cleaned and drained from the liquor. Fill the turkey and sew up a needle and thread.

Cottage Cheese (Four Portions) ~ 1917

1 Quart Sour Milk
1 Teaspoon Salt
1/4 Teaspoon Paprika
1 Tablespoon Cream

Place thick freshly soured milk over a pan of hot water, not boiling.  When the milk is warm and the curds separate from the whey, strain off the whey in a cheese cloth. Put into a bowl, add salt, pepper and cream to taste. Stir lightly with a fork.

Grape Catsup ~ 1908

Reduce grapes to a pulp by boiling, strain, and to one quart pulp add one pound sugar, one teaspoonful each of cinnamon and mace, one-half teaspoon cloves.  Boil twenty minutes and thin to desirable consistency with sharp vinegar.  Bottle tightly.