Professor Walter's Recipes of Yesteryear

Egg Balls ~1867

Boil four or five eggs until they are quite hard. Take out the yolks and beat them in a morar with salt and cayenne pepper. Make this into a paste with the white of the egg. Roll the past into balls the size of small marbles. Roll them in a little flour and fry them in butter, taking care they do not break.

Eggs a la Goldenrod ~ 1896

3 Hard Boiled Eggs
1 Tablespoon Butter
1 Tablespoon Butter
1 Tablespoon Flour
1 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
5 Slices Toast
Parsley

Make a thin white sauce which butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.

Fried Eggs ~ 1896

Fried eggs are cooked as buttered eggs, without being turned. In this case the fat is taken by spoonfulls and poured over the eggs. Lard, pork, ham, or bacon fat, are usually employed, -- a considerable amount being used.

Buttered Eggs with Tomatoes ~ 1896

Cut tomatoes in one-third inch slices. Sprinke with salt and pepper, dredge with flour, and saute in butter. Serve a buttered egg on each slice of tomato.

Buttered Eggs ~ 1896

Heat omelet pan. Put in one tablespoon butter; when melted, slip in an wgg, and cook until the white if form. Turn it over once while cooking. Add more butter as needed, using just enough to keep egg from sticking.

Scrambled Eggs ~ 1896

5 Eggs
1/2 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Butter

Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omlet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping the bottom of the pan.

Clear Soup with Poached Eggs ~ 1898

Poach one egg for each person, and trim them neatly, leaving as little margin of white as possible. Have a good bouillon in a tureen, and flavour it with a few leaves of tarragon. Put each egg on a hot soup-plate, and help the soup upon them. This prevents any danger of breaking the eggs in ladling them out of the tureen. Tarragon has a strong flavour, and care must be taken not to use too much of it.

Meatball Pancakes ~ 1938

3/4 Pound Round Steak, ground fine
6 Eggs, separated
1/2 Teaspoon Baking Powder
Salt, Pepper
1/2 Teaspoon Lemon Juice
1 Teaspoon Minced Parsley
Grated Onion

Add meat and other ingredients to the well-beaten egg yolks; fold in the stiffly beaten egg whites. Drop by spoonfuls on a hot buttered frying-pan; when puffed and brown around the edges, turn and brown the other side.

Pineapple Omelette ~ 1909

1 Small Pineapple (finely shredded)
2 Eggs
2 Teaspoons Butter
2 Tablespoons Powdered Sugar
1 Large Lump of Salt
1 Tablespoon Sugar

Beat the egg yolks and one white of egg until light and foamy, add sugar and the salt gradually; pour it into a hot buttered dish. When well puffed spread on the pineapple, reserving the juice; spread the well-beaten white of egg, into which the powdered sugar has been added, over the pineapple; when well puffed roll up gradually,so it will be a nice golden brown, then pour over it the juice and serve immediately.