Professor Walter's Recipes of Yesteryear

Corn Beef Hash ~~ 1750

Take 1 cup of meat chopped fine with a meat chopper in a wooden bowl, 2 cups of potatoes , cold boiled, also chopped fine. Melt a good tablespoon of butter in a frying pan and put in the meat and potatoes after carefully mixing with a fork. Sprinkle with red pepper. Pour over this a cup of milk into which a teaspoon of flour has been beaten. Cover and set over the fire until brown. Invert on platter and serve immediately.

Spring Chicken Fried ~ 1945

1 1/2 Pound Spring Chicken
1/4 Cup Butter or Poultry Fat
Salt and Pepper
Flour and Ginger

Season chicken with salt, pepper and ginger. Dredge flour and fry it in plenty of hot fat in a frying pan until brown. Cover, place over low flame or in slow oven, 1 hour until tender.

Woodchuck ~ 1938

1 Pound Butter
6 Tablespoons Flour
1 Pint Milk
1/2 Pound Diced American Cheese
1 Pound Sauteed Mushrooms
1 Can Tomato Soup
1 Tablespoon Worcestershire Sauce
Salt
Paprika
Pepper
8 Hard-cooked Eggs

Melt Butter; add flour and milk. Cook until smooth and thick, stirring constantly. Place in a double broiler and add cheese. Cook until melted, add mushrooms, soup seasonings, and sliced eggs. Heat thoroughly; serve on toast.

Irish Stew ~ 1909

Lion of Mutton
20 Potatoes
1 Cup Cream
2 Onions
2 Small Carrots

Take mutton, cut it into chops, season it with a little salt and pepper, put it in a saucepan and cover with water; let it cook half an hour. Boil potatoes, peel and mash them and stir in a cup of cream while they are hot; then line a deep dish with the potatoes and lay in the cooked chops, onions, and carrots, sliced thinly; cover with the rest of the potatoes; then set it in the oven to bake. Make a gravy of the broth in which the chops were cooked.

Good Baked Ham ~ 1909

A Ham
1 Teaspoon Brown Flour
1/2 Cup Brown Sugar 

Soak ham over night, scrub well, trim off all hard brown parts, cover with cold water and simmer very gently, allowing thirty minutes for every pound. When nearly done remove skin, cover ham with a paste made with flour and brown sugar. Moisten with a little port, place in oven to brown. Trim the knuckle with a paper frill.

Frogs' Legs Provençale ~ 1938

Dip frogs' legs in milk, roll in seasoned flour and sauté in hot cooking oil until golden brown. Drain on unglazed paper. Brown butter with a grated clove of garlic, add a few drops of lemon juice and pour over frogs' legs. Sprinkle with minced parsley and garnish with lemon slices. 

Note: Allow four six legs to a serving, depending on size.

Beef Stew ~ 1945

3 1/2 Pounds Beef
1/2 Onion
1/4 Cup Turnip, Cup Up
1/4 Cup Carrots, Cut Up
Dumplings
2 Tablespoons Beef Drippings
2 Potatoes
Salt and Pepper
1/4 Cup Flour
Water to Cover Dumplings

Wipe, the meat, remove all the small pieces of bone, and cut into small pieces. Put the larger bones and tough meat into the kettle and cover with cold water. Dredge the rest of the meat with flour, pepper and salt, and brown it in the melted fat in the frying pan. Brown the onions also. Then put the meat and onions into the kettle and let simmer two or three hours or until the meat is tender. Half and hour before serving add the other vegetables; fifteen minutes before serving add plain dumplings. Cook fifteen minutes. When done take out the dumplings , remove the pieces of bone and fat. If necessary, thicken the gravy with flour and add some pepper and salt. 1/2 cup strained tomatoes can be added, if desired.

Stuffed Goose Necks ~ 1945

Goose Necks
Bread Dressing
1 Onion Sliced
Scraps of Raw Goose Meat

Remove skin from neck of goose. Tie up the small end and stuff with scraps of raw goose meat ground fine. Sew securely with course thread; place in an iron kettle, cover with a little water, add onion slices. Set in the oven, baste occasionally and bake until crisp and brown. Serve hot.

Beef Loaf (Five Portions) ~ 1917

1 Pound Beef Cut From Round
1/4 Pound Salt Pork
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Onion Salt
1/4 Cup Cracker or Bread Crumbs
1 Egg Yolk
1 Tablespoon Milk
1 Tablespoon Butter

Grind the meat well, and mix all the ingredients excepting the butter. Pat into an oblong shape and place in a well buttered pan. Add three tablespoons of water to the pan, and place the butter in small pieces on top of the load. Cover the pan and bake thirty-five minutes in a moderate oven.

Roast Turkey (Fourteen Portions) ~ 1917

1 Twelve Pound Turkey

The turkey should be thoroughly cleaned and washed in a pan pan of water to which one teaspoon of soda has been added to each two quarts of water. Wash the inside with a cloth, rinsing thoroughly, allowing plenty of water to run through the turkey. Dry well and stuff. Season all over with salt, pepper and butter. When baking, lay the fowl first on one side then on the other until one-half hour before taking from the oven. Then it should be turned on its back, allowing the breast to brown. A twelve pound turkey should be cooked three hours in a moderate oven, basting frequently.