Professor Walter's Recipes of Yesteryear

Banburys ~ 1912

Cut leaf paste into six-inch squares. Into the middle of each put a large spoonful of jam. Fold in hald and pinch the edges carefully together, being sure to make the joining tight. Fry in smoking hor fat to a golden brown. Drain and serve hot.

Bachelor Buttons ~ 1912

Rub together two tablespoonfuls of butter and five of flour. Divide five tablespoonfuls of sugar into two parts stir one into the flour, beat the other with one egg, and add to the rest. Flavor with a few drops of almond essence. Make into balls the size of a hickory nut with the hands, and sprinkle lightly with white sugar. Place on buttered paper, and bake slowly.

Ascot Tartlet ~ 1912

Mix a quarter of a pound of fine dry coconut, and the like quantity of powdered chocolate; sweeten with powdered sugar, and flavor with vanilla. Make into a soft paste with white of egg. Line patty pans with leaf paste, put the above mixture in, and bake. When cold add a teaspoonful of whipped cream to the centre of each.

Almond Cakes ~ 1912

In a large bowl place a pound of blanched almonds, a pound of sugar, with a little spice and essence of lemon. Add the yolks of fifteen eggs, and mix them together with a wooden spoon. Stir in the well-beaten whites, and add a little sifted pastry flour, which must be thoroughly worked in. Have buttered gem tins in readiness, and bake the cakes to a light brown in a moderate oven.

Cherry Mousse ~ 1885

To 1 pint of thick cream add 3 tablespoons of sugar, 1 cup of cherry juice and 2 drops extract bitter almond. Chill on the ice, then whip stiff, put in a mould tightly covered and bury in ice and salt for 3 hours.

Still-Frozen Ice Cream ~ 1885

One quart strawberries (or any other fruit) and 1 pint sugar, mashed together. Put through a strainer and add one quart thick cream, mixing it well with a wooden spoon. Put in a mould and wrap the mould in a towel and bury in ice and salt for 5 hours.

Cheesecake ~ 1908

Take 1/4 lb. butter. 1/4 lb. sugar, beat to a cream one wineglass of wine and one of brandy, yolks of 4 eggs beaten light. To a small dipperful of cottage cheese take one tumbler of cream and beat together, then add to the latter. Stir in 1/2 lb. stale cake crumbs, sponge cake, pound cake, or any good cake, the richer the better your pie will be, whites of 4 eggs beaten to a snow, one small nutmeg, little cinnamon and grated lemon rind to taste. Spread very thick on a single crust, and this will be enough for two pies or one cheesecake. The white of the eggs are to go into the cheesecake and not on top.

Chocolate Sponge Cake ~ 1976

Melt 3 1/2 squares chocolate over hot water;add 1 cup milk and 1 cup suger. Cook and stir until smooth.

Beat until light,4 egg yolks. Add gradually,1 cup suger.Beat unlltil well blended; stir in the hot chocolate mixture.

Sift 1 1/4 cups cake flour with 3 teaspoons baking powder and 1/4 teaspoon salt. Add to batter with 1 teaspoon vanilla. Whip 4 egg whites until stiff,not dry,and fold lightly into the batter. Bake in ungreased 9"pan(tube pan)for 50 minutes at 325. Coll in pan.

 

Plain Mousse ~ 1945

1 Cup Whipping Cream
1/4 Cup Powdered Sugar
1/2 Teaspoon Vanilla
1 Egg White, Beaten Stiff

Whip cream. Add powdered sugar and vanilla. Fold in stiffly beaten egg white to white salt has been added. Pour into tray of mechanical refridgerator or mold and allow to freeze without stirring. Plain mousse can be served with chilled and crushed fruit.

Chocolate Sticks ~ 1945

4 Eggs
1 Pound Brown Sugar
1 Cup Almonds
1/4 Pound Sweet Chocolate
2 Ounces Citron
1/2 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
3 Cups Flour
1 Teaspoon Baking Powder

Beat eggs and sugar until light, add the spices and the chocolate, grated. Blanch almonds and chop, cut citron fine; mix with the flour and baking powder and combine the two mixtures. Roll on a floured board, cut into strips 3 1/2 inches long, bake in buttered pans, in moderate oven, 350F, 10 to 15 minutes.