Thanks for the memories!

Putting meringue on lemon piesThis is the last recipe for Oregon Archives Month … We hope you’ve enjoyed all these delights, and have even tried your hand cooking a few of them. They represent a small slice of what is in our collection, so if you have a hankering for some more, please contact us and we can set you up with more than you bargained for!

Pumpkin-Corn Meal Dodgers

Based on an old southern recipe handed down through several generations.

  • 1½ cups cooked pumpkin
  • 1 teaspoon salt
  • 1½ cups corn meal
  • 3 tablespoons shortening
  • 2 tablespoons syrup
  1. To the pumpkin, which has been cooked very tender and mashed free from lumps, add the salt, syrup, melted shortening, and corn meal and mix thoroughly.
  2. Have mixture just soft enough to take up by spoonfuls and pat into flat cakes in the hand.
  3. Place on a griddle or greased baking sheet and bake about 20 min. in a hot oven.
  4. If desired, the corn meal may be added to the hot pumpkin and allowed to steam with it for 10 minutes before adding the other ingredients.
  5. Also cooked or baked sweet potato may be used as a substitute for pumpkin.

Farmers’ Bulletin 955 Use of Wheat-Flour Substitutes in Baking March 1918

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