Professor Walter's Recipes of Yesteryear

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.

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.

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.

Scrapple ~ 1908

Take pig's head of five or six pounds.  Cut into four pieces, put into a pot with enough water to cover.  Boil until meat separates from bones.  Put the meat through a meat cutter.  Save the water in which the meat was boiled.  Have four quarts of it, adding water to make that quantity.  Put in meat and season; add corn meal to make it thick as mush.  You can use also a little buckwheat.  Let it boil a few minutes; put into pans and set it away until cool.  Cut in thin slices and fry without lard.