Professor Walter's Recipes of Yesteryear

Beets in Sauce ~ 1920

2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Water or 1 Cup Beet Water
3 Tablespoons Sugar
2 Tablespoons Vinegar
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
6 Cups Beets

Melt butter, add flour, stir until smooth, add water and cook till thickened, stirring constantly, then add sugar, vinegar, salt and pepper. Cook beets until tender, cut in half-inch cubes. Reheat in the sauce.

Maitre d'Hotel Butter ~ 1920

Cream 1/4 cup of butter. Add 1/2 teaspoon of salt, a dash of pepper and a tablespoon of fine chopped parsley; then, very slowly, to avoid curdling, a tablespoon of lemon juice. This sauce is appropriate also for beefsteak and broiled fish.

Grandmother's Pudding Sauce ~ 1920

1 Cup Granulated Sugar
1/2 Cup Butter
1/4 Cup Orange Juice
1/4 Cup Boiling Water

Cream the butter and sugar thoroughly; add orange juice and cream again. Add boiling water gradually, mix well, and serve at once. If butter and sugar are thoroughly creamed, this sauce is very foamy.

Chicken Halibut ~ 1894

Put in the chafing dish three pats of butter and let become thoroughly heated, then put in one and one half pounds of fresh chicken halibut, cut lengthwise bone out; sprinkle a little salt over the top, add a teaspoonful of lemon juice or vinegar. Cook for nine minutes over open fire turn and cook for six minutes, being careful not to let it stick to the pan; add about one teaspoonful each of chopped chives and parsley in sauce. Season to taste and serve.

Bacon ~ 1894

Place eight slices in a chafing dish over open fire and when it begins to cook turn it; continuing to do so until it is thoroughly cooked through, being careful not to burn.

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.

Mrs. B's Corn Bread ~ 1885

1 Quart Sour Milk
3 Eggs
2 Tablespoons Lard or Butter (or half and half)
1 Tablespoon Sugar
1 Pinch Salt
1 Handful of Wheat Flour
Enough Sifted Cornmeal to Make a Good Batter
1 Headping Teaspoon of Baking Soda

Stir thoroughly, and bake in long dripping pan.

 

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

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.

Biscuit Jelly ~ 1869

Boil soaked and crushed biscuit in some milk and water, with a little salt; when cooked sufficiently, add sugar to taste, and some ground cinnamon, a little wine may also be added in diarrhea.

**I assume the wine is to help with diarrhea.