Professor Walter's Recipes of Yesteryear

Coconut Puff -- 1918

1/2 Cup Butter
1 Cup Sugar
2 Eggs
2 Cups Flour
1/2 Teaspoon Baking Soda
1 Cup Sour Milk
1/2 Cup Shredded Coconut

Cream the butter and add the sugar. Beat the yolks of the eggs and add them. Sift the dry ingredients with the flour and add alternately with the milk. Fold in the coconut. Beat the egg whites until stiff and fold them in. Bake in buttered muffin pans in a quick oven for 20 minutes. Serve with coconut or any desired sauce.

Cherry Pie ~1805

Make a good crust, lay a little round the sides of your dish, throw sugar at the bottom; and lay in your fruit and sugar at top; a few red currants does well with them; put on your lid, and bake in a slack oven.

A Good Crust for Great Pies ~ 1805

To a peck of flour, add the yolks of three eggs; then boil some water, and put in half a pound fried suet, and a pound and half of butter. Skim off the butter and suet and as much of the liquor as will make it a light good crust; work it up well, and roll it out.

Caramel Ice Cream ~ 1896

A generous pint of milk
1 Quart of cream
2 Cups sugar
1/2 Cup flour
2 Eggs

Mix 1 cup sugar, flour, and eggs together, and stir into the boiling milk. Put 1 cup of sugar into a frying pan and stir over the fire until melted and a light brown. Pour this into the boiling mixture; cook the whole twenty minutes, stirring frequently. When cool, add the cream, and freeze

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.

Jumble Wafers ~ 1912

Rub well together a cupful of butter and a cupful of sugar until light. Beat in three or four eggs, one at a time. Mix with three cupfuls of sifted flour, and flavor with vanilla. Put into a pastry bag with a half-inch tube, and lay the mixture on lightly buttered baking sheet in the form of rings an inch and a quarter in diameter. Bake in a slow oven.

Gooseberry Tart ~ 1912

Line patty pans with leaf paste. Scald a pint of gooseberries with a little water over the fire, add half a pound of moist sugar and fill the pans with the mixture. Bake in a moderate oven.

Cream Tart ~ 1912

Put a quart of milk into a saucepan, flavor it with vanilla, and place it over the fire; stir in gradually four tablespoonfuls of the finest sifted flour, sweeten to taste, and continue stirring over the fire until thick. When ready, move the cream to the side of the stove, and stir in the beaten yolks of six eggs, taking care to keep the mixture free from lumps. Line tart pans with leaf paste, and pour in the prepared cream, using the trimmings of the paste to make a rim to the tart and strips across. Brush the paste over with a feather or fine brush dipped in beaten yolk of egg, and bake in a quick oven. Serve either hot or cold.

Coconut Cones ~ 1912

Grate the meat of a coconut, and add half it weight in sugar; stir in the whipped white of an egg. Roll the mixture into balls or cones, and bake in a moderate oven for about twenty minutes. If the mixture is too soft to hold its shape, a little flour may be added.