Professor Walter's Recipes of Yesteryear

Beef Tea ~ 1869

1 pound of beef minced very small; mix with its own weight of cold water, heat gradually to the boiling point, and when it has boiled a minute or two strain. The tea may be salted or flavored to taste, and colored with roast onion or burnt sugar.

Milk Shake ~ 1924

1/2 Cup Milk
1 Teaspoon Sugar
Some Nutmeg

Put ingredients in a glass jar. Cover tightly and shake well. Pour into a glass and serve.

Tea ~ 1896

3 Teaspoons Tea
2 Cups Boiling Water

Scald an earthen or china teapot
Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.

Blackberry Wine ~ 1908

Wash the berries and to every gallon put 3 quarts of water. Steam through a bag and sieve. To every gallon of the mixture put 2 1/2 pounds of white sugar. Let it stand 48 hours in a large tub and skim off what rises, stirring once a day. Put into a cask not quite full and close, then bung and seal. Age improves it. Two buckets of blackberries will make 5 gallons.

Blackberry Cordial (A Physician's Recipe for Diarrhea) ~ 1908

Wash the berries, boil them a few minutes in a preserving kettle, when cool strain them though a thin cloth. To every quart of juice add 1/2 pound of loaf sugar, 1/4 ounce nutmeg, 1/4 ounce allspice, 1/4 ounce powdered cinnamon. Boil all together fifteen minutes and when cold stir in 1/2 pint of best French brandy and seal it securely in bottles.

Fruit Punch ~ 1908

1 Quart Rum
1/2 Tumbler of Peach Brandy
The Skin of 3 Lemons
1/2 Tumbler of Water
1 Lemon
4 Peaches Sliced

Put everything into a bowl and cover with a cloth. It should be made 2 days before using. If peaches are not in season a box of Guava jelly or pineapple is a good substitute. Set the bowl in ice 1 hour before serving.

Rum Toddy ~ 1908

Put in a punch bowl 1 bottle old Antigua rum, 2 1/2 bottles water, 3/4 tumbler lump sugar, and the yellow peel of three lemons. Let the peel remain in the mixture 20 minutes, stirring slowly so that the sugar dissolves well, and the oil from the lemon peel flavors the toddy. Take out the peel, let the toddy stand for about 20 minutes before using, then add a lump of ice the size of two fists, and serve.

Baltimore Tea Punch ~ 1908

Take the juice of 12 lemons. Put the skins in a pitcher and pour on them 1 quart of boiling tea. Let it stand for ten minutes, add 1 1/2 pounds of sugar and 1 quart of Jamaica rum. Strain and bottle. Corking very tightly, and it will keep for 6 months in a cool place. Do not let the tea draw until it becomes bitter, and if you like it sweet add more sugar.