Professor Walter's Recipes of Yesteryear

Meat Cakes ~ 1908

One heaping cup of mean finely chopped, one of chopped cold broiled potatoes, two rolled crackers, one well-beaten egg, pepper, salt and butter, milt to shape into cakes. Dip in beaten egg, then in fine cracker crumbs, and brown in hot fat.

Mixed Pickles ~ 1908

Slice twenty fine cucumbers, two or three red or green peppers, each, one-half peck of onions, one gallon of green tomatoes; sprinkle one-half pint of salt over night and drain off in the morning; then add one-half ounce of white pepper, one ounce of white mustard, one-half pounds of brown-sugar; cover with vinegar and boil one-half hour.  Cover with three quarts of vinegar.

Toast Meat ~ 1908

Take slices of stale bread and dry them in an oven, then brown on a toaster.  Prepare meat as follows:  chop or grind one cup of cold steak or veal, or any cold meat seasoned with salt.  Heat in hot water, and add a cup of milk and a tablespoon of sweet butter rubbed in flour.  Cook thoroughly.  Serve Hot.