Monthly Archives: October 2008

What have we pulled off the shelves today?

kerr-lib-stacksOne of my personal favorites from the Taste of the ‘Chives recipe showcase event! What does it look like? Check out this picture of a lonely leftover piece on our Flickr page!

Prune Loaf Imperial

  • 2 c rice (cooked)
  • 1 c grated cheese
  • 1 c prune pulp
  • 1 ½ T salt
  • 1 egg
  • 1 c crumbs
  • 1/3 c stained tomatoes
  • 1 small chopped onion
  • 2 T parsley

Bake in loaf one hour in moderate oven.

Warm Chowder for a Cool Day

picking-potatoes-85Potato Chowder

  • 6 Medium sized potatoes, sliced
  • 1 lb. salt pork, diced
  • 1 tablespoon chopped onion
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 pint milk (2 cups)
  • 1 pint water (2 cups)
  • 1 teaspoon salt
  1. Fry the pork and onions together until they are a delicate brown.
  2. Put a layer of the sliced potatoes into a kettle, then a layer of the pork and onions, and sprinkle with salt.
  3. Repeat this until all materials are used.
  4. Pour over them the grease from the pan in which the pork and onions were fried and add the water.
  5. Cover and simmer 20 minutes, or until the potatoes are tender.
  6. Thicken the milk with flour mixed with the butter and pour it over the potatoes.
  7. Stir carefully, so as not to break the potatoes.
  8. Serve very hot.

Farmers’ Bulletin 712 School Lunches March 1916

Creativity, Cheese, and Whipped Cream?

202Cheese Jelly Salad

  • ½ cupful of grated cheese.
  • 1 tablespoon of gelatin.
  • 1 cupful of whipped cream.
  • Salt and pepper to taste.
  1. Mix the cheese with the whipped cream, season to taste with salt and pepper, and add to the gelatin dissolved in a scant cupful of water. This may be molded in a large mold or in small molds.
  2. When the jelly begins to harden, cover with grated cheese. The jelly should be served on a lettuce leaf, preferably with a cream dressing or a French dressing, to which a little grated cheese has been added.

Extension Bulletin 537 Low Cost Menus for One Month December 1939

And fun was had by all…

Celery with Cheese & Pimiento Salad SpreadWe had a great time, great food, and great guests!

In case you missed all my advertising posts, the Archives hosted The Taste of the ‘Chives on Friday afternoon. For those of you who missed the event, you can read about it in the Gazette-Times article “A taste of World War I” (make sure to watch the video clip at the bottom!) and look at the photos on our Flickr site.

Keep watching this space until the end of the month for more historic recipes.

It’s like Mac n’ Cheese, only better

Evaluating SquashBaked Macaroni with Peanut Butter

  • 1 c macaroni
  • 2 c milk
  • 1 t salt
  • cup bread crumbs
  • 3 T peanut butter

Cook macaroni in boiling salted water. Pour over cold water to separate. Scald the milk and add it gradually to the peanut butter so it will not lump. Turn macaroni into buttered baking dish. Pour over it the milk mixture, cover closely and bake slowly for 40 minutes. Sprinkle with crumbs and brown in hot oven.

Extension Bulletin 216, October 1, 1917 Substitutes for Meat

What else is happening this month? Oregon Archives Events

Dance ContestTomorrow: Taste of the ‘Chives: A Historical Recipes Showcase

Our tastiest offering in observance of Oregon’s heritage this year will be a showcase of historical recipes from Extension publications, USDA Farmer’s Bulletins, and other gems from collections in the Archives and the Library. Sample all manner of sweet and savory treats that were featured in bulletins printed from 1916 to 1939 for use by various audiences, including Boys’ and Girls’ Industrial Clubs, World War One era homemakers looking for wheat and meat substitutes, and aficionados of cheese.

There are plenty of recipes still available and we would love to see more featured in this smorgasbord of bygone tastes! If you want to bring historical tastes back to life, please stop by the Archives Reference Desk on the third floor and ask for the recipe folder. If some dish deeply intrigues you, we can make a copy for you and sign you up- if nothing else they make for fun and interesting reading!

Friday, October 17, 12:00 PM – 1:15 PM in the Willamette Seminar Room East, 3rd floor of The Valley Library

October 22: Archives Film Fest: Join Karl McCreary again to watch 4 short films from the OSU Archives collections. Wednesday, October 22, 12:00 PM – 1:00 PM in the Willamette Seminar Room East, 3rd floor of The Valley Library

October 30: Haunting for History: Get scared senseless with tales of terror! Grab your flashlight and join Tiah Edmunson-Morton for a ghostly tour through the 2 main campus quads. Thursday, October 30, 6:30PM – 7:30 PM, meet in the Archives on the 3rd floor of The Valley Library

Sweet Surrender…

Men making donuts at the Sugar Crest Donuts CompanyChocolate Corn Starch Mould

  • ½ c milk
  • ¼ square of chocolate
  • 1 T sugar
  • 3 t corn starch
  • Speck salt
  • 7 drops of vanilla

Heat chocolate in double broiler. Mix corn starch, sugar and salt thoroughly and add enough of the cold milk to make smooth paste. Add rest of cold milk to chocolate and bring to a scald. Stir corn starch mixture into heated milk and cook 20 minutes. Pour into wet moulds. When cold, unmould and serve with sugar and cream.

OAC Recipes for use in Freshman Cooking Classes, November 1909

What’s Cooking This Week?

4-h-bread.jpgTwice-Baked Bread

Bread cut or torn into small pieces and heated in a very slow oven until thoroughly dried and very delicately browned is good food for children.

The warming oven of a coal stove is about hot enough for this purpose. In the case of gas ovens it is often difficult to get the gas low enough without having the door open a little way.

The advantage of tearing instead of cutting the bread is that it makes it lighter in texture and easier to eat. The crust can be torn off from all but the ends of the loaf in one piece. This crust should be torn into pieces about two inches wide. The inside of an ordinary loaf of bread will make about 16 pieces of convenient size. Tear first across the loaf and then tear each half into eight pieces. It is usually necessary to make a small cut first in order to start the tearing. It is well to keep the crust separate, as otherwise they are likely to get too brown. Such bread will need to be reheated before being served unless it is kept in a warm place, like a warming oven.

The above is a good way to use stale bread. Some people crush it and use it with milk as a breakfast food.

Farmers’ Bulletin 717, March 4, 1916 “Food for Young Children”