One 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.

Potato 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

Cheese 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

Baked 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

Peanut Cakes

• 1 c chopped roasted peanuts
• 2 c mashed potatoes
• t grated nutmeg
• t white pepper
• 1 t salt
• 1 t onion juice
• 1 T chopped parsley
• 1 well beaten egg

Mix as given, form into cakes and fry.

Extension Bulletin 216, October 1, 1917 Substitutes for Meat

Chocolate 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

Twice-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”