Professor Walter's Recipes of Yesteryear

Meat Stew ~ 1924

1 1/2 lb. Meat
Water to Cover
4 Potatoes Cut Into Quarters
2 Carrots Cut Into Cubes
2 Onions Sliced
4 Tablespoons Flour
Seasoning to Taste

Cut the meat into small pieces. Cover with cold water and bring quickly to the boiling point. Stew until meat is partly tender, 1 to 2 hours. Prepare vegetables and add to the meat. Cook until they begin to soften. Season to taste. Thicken with flour mixed smooth with a small amount of cold water. Cooke 5 minutes. Meat may be browned before water is added.

Mutton Broth ~ 1889

Cut three pounds of lean mutton into small squares, cover closely and boil with three quarts of water, slowly, for two hours; then soak one-fourth of a cupful of rice in warm water, just enough to cover it, then add the rice to the boiling soup. Cook an hour longer, slowly; watch carefully, and stir from time to time. Strain and thicken it with a little flour; salt and pepper to taste. Particularly nice for invalids.

Beer Soup ~ 1889

Mix the beer with one-third water, boil with sugar and the grated crust of stake rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of zwieback. Some boil a handful of dried currants. When done add both currants and juice.

Swiss Potato Soup ~ 1896

4 Small Potatoes
1 Large Flat White Turnip
3 Cups Boiling Water
1 Quart Scaled Milk
1/2 Onion
4 Tablespoons Butter
1/3 Cup Flour
1 1/2 Teaspoons Salt
1/8 Teaspoon Pepper

Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnip into one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.

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.

Clear Lettuce Soup ~ 1898

Take as many long narrow-leaved lettuces as there are persons at dinner. Wash and drain them. Fold each lettuce (like folded gloves) do not touch each other. Have good clear soup in a tureen, lay each lettuce in a hot soup-plate, and pout a ladle-full of soup over each.

Chicken Soup ~ 1908

Wash 1 large chicken, cup in pieces carefully removing all skin and fat; place over fire in 2 quarts of water adding 1 pound of bacon, 1 large onion chopped fine, some pepper and salt, a few blades of mace, a handful of parsley.

Crab Soup ~ 1908

Take 1 full grown chicken, cut it up in small pieces and put it, bones and all, into a gallon of cold water. Let it boil slowly until reduced to 2 quarts. Then strain it and return it to the pot adding 1 tablespoon of salt, 1 teaspoon black pepper and a pod of red pepper. Take 2 dozen large fresh crabs, pick all the meat carefully and add to soup. Let it boil up and scald 1/2 pound of sweet butter rubbed with a tablespoon of flour. When it comes to a boil again add 1 pint of sweet cream and 1 pint of milk. Let it boil once and serve.

General Burnside's Clam Soup ~ 1908

2 Quarts Clams
2 Onions
3 Quarts Water1 Quart Milk

Boil 2 hours and then strain. Scald milk thickened with a spoonful of flour, seasoned to taste. Chop the clams fine and remove the black out of the stomachs.

 

Cream of Rice Soup ~ 1908

Boil in a quart of white stock on-half cup of rice; put sliced onion and celery in muslin for seasoning and take these out when the soup is strained. Add salt and pepper to taste and a pint of hot milk. Add a little cream before serving.