Professor Walter's Recipes of Yesteryear

Cream the butter and add the sugar. Beat the yolks of the eggs and add them. Sift the dry ingredients with the flour and add alternately with the milk. Fold in the coconut. Beat the egg whites until stiff and fold them in. Bake in buttered muffin pans in a quick oven for 20 minutes. Serve with coconut or any desired sauce.

Beat the ingredients to make a batter. Adjust quantities until you achieved desired consistency. Heat some butter in a pan and allow one tablespoon of the mixture for each pancake; these must be served very hot, and can be sprinkled with sugar or served with salt and grated cheese as a savory.

Place ingredients into a stew pan (not tin or iron) and cook ten minutes. After they begin to boil cover and do not stir. Remove the scum and put out to cool.

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together. Add the milk and dry ingredients alternately, fold in the nuts, pour into a loaf-cake pan, and bake in a moderate oven.

Cream the shortening, add the sugar, and mix well. Beat the egg and add it. Sift the dry ingredients and add alternately with the milk and molasses. Drop on greased sheets and bake in a moderate oven for about 15 or 20 minutes.

*You may adjust the amount of sugar to match the sourness of the cherries

Peel and quarter the apples. Put them to cook in the water. When soft, force through a sieve, add the sugar, and return to the fire until sugar is dissolved. Cool and serve.

Cream the butter and add the sugar. Beat the eggs and add them. Sift the baking powder, flour and cinnamon together and add alternately with the milk. Put into a greased and floured muffin pans and bake.

Scald the cream in a double boiler, add the sugar and the vanilla, and cool. If desired, add 1/2 cupfuls of crushed fruit. If pineapple is used, it may be grated or shredded instead of being crushed. Place in a freezer and freeze, stirring regularly so mix air into the ice cream.

Melt the butter in the upper part of a double boiler, add the flour, sugar, salt, vinegar, and sour cream. Cook together over the flame until the mixture thickens. Beat the eff yolks and add them to this. Place in the lower part of the double boiler and cook unitl the egg yolks thicken. Beat the egg whites and fold them with the whipped cream into the salad dressing. Cool and serve.

Into the fuit juices, beat the powdered sugar until the sauce is as sweet as desired.

Mix the cream and salt with the cheese and shaoe into balls. Place one-half of a pear with the hollow side up on a salad plate garnished with a lettucce leaf and the other hald with the hollow side down beside it. Put a ball of the cheese in the hollow of the upturned half and press and English walnut on top of that. Add the dressing and serve. French dressing is recommended.

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.

Take one boiled lobster, one pint of cream, half pint of sherry wine, quarter pound of butter, yolks of four eggs, salt and red pepper; cook lobster, sherry and butter together for three minutes; then mix in the cream, thicken up with the yolks of eggs, season with salt and pepper; cook altogether for three minutes. Serve on dry toast.

Use canned beans, with French or cream dressing. Garnish with rings of hard boiled eggs.

Cream butter and sugar. Add egg yolk, almond flavoring, and flour. Work dough well, with hands until well blended. Fill buttered shell forms (Madeleine milds), place then on a large cooky sheet and bake several at a time. Sprinkle with powdered sugar before serving.

Combine ingredients and let stand several hours, stirring from time to time, until all the sugar is dissolved. Pour the orange syrup into a mold. Freeze with salt and ice.