Who loved the post on carrots? Who ate so many different carrot dishes they turned orange? Who knows another vegetable that starts with the letter C?

Corn!

Who thinks it is simply a-maizing? Who is mesmerized by the photo above? Who knew how beautiful and scrumptious a single ear of corn could be? Who wants to get cooking and stop answering questions?

All these recipes come straight from the August 1969 Extension Bulletin “Ideas for Cornmeal.”

Cheese Cornmeal Crackers

• 1 cup cornmeal
• 2 tablespoons butter or margarine
• 1/2 cup flour, sifted
• 1 teaspoon salt
• 1/3 cup water
• 1/4 teaspoon baking soda
• 1/2 cup grated cheese
• 2 tablespoons dried milk

1. Preheat oven to 350° F (moderate).
2. Combine dry ingredients and stir in fat, water, and cheese.
3. Turn onto a lightly floured board and knead seven or eight times until dough holds together.
4. Divide in half.
5. Roll each half very thin; sprinkle with salt and cut into squares.
6. Bake on an ungreased cookie sheet for 13 to 15 minutes.

Corn bread

(12 large servings)

• 3 cups cornmeal
• 3/4 cup dry milk
• 1 ½ cups flour
• 2 ½ cups cold water
• 3 tablespoons suet fat or other fat
• 1 teaspoons salt
• 7 teaspoons baking powder
• 3 tablespoons sugar

1. Mix and sift dry ingredients including dry milk.
2. Melt fat and add with water, stirring only enough to combine.
3. Pour into a greased pan.
4. Bake 25 to 30 minutes in a hot oven (375°- 425°).

Note: 2 1/2 cups of fresh milk can be substituted for cold water and dry milk powder.

Easy Meat Scrapple

(Makes 6 servings, three 1/2-inch slices each)

• 1 cup cornmeal
• 1/8 teaspoon pepper
• 3 cups boiling water
• 2 teaspoons onion chopped
• 1 teaspoon salt
• 1 cup cold water
• 1/2 pound pork sausage meat (cooked, crumbled, and drained) or 2 cups chicken, cooked, chopped or 2 cups canned beef, chopped

1. Combine cornmeal, salt, pepper, and cold water.
2. Slowly pour into boiling water, stirring constantly.
3. Cook until thickened, stirring frequently.
4. Cover; continue cooking over low heat about 5 minutes, stirring occasionally.
5. Add meat and onion; mix well.
6. Pour into loaf pan which has been rinsed with cold water.
7. Cool slightly; cover and refrigerate several hours or overnight.
8. To serve, cut into 1/2-inch slices.
9. Fry on lightly buttered griddle or in fry pan until golden brown, about 10 minutes per side.
10. Serve hot with syrup.

During these chilly fall days, we find ourselves daydreaming of warm, exotic lands that serve tantalizing, tempting, and tasty dishes. Thankfully, we have access to both the wonderful world of educational lantern slides from warm locales and pamphlets full of recipes that humor our hunger for hot and historically interesting recipes.

All these “Foreign Recipes” were pulled together by Lambda Chapter of Omicron Nu, National Honorary in Home Economics, for their December 1928 publication (see above).

A Simple Indian Curry (Ceylon)

• One Pound of beef, mutton, fish, or vegetables, as desired.
• One T curry powder
• 1 heaping T butter
• 1 onion
• ½ fresh coconut
• Juice of half a lemon
• Salt to taste.

1. Curry powder to be mixed in 2 ounces of water.
2. Onion to be finely chopped.
3. Coconut to be scraped and soaked in a teacup of boiling water, then squeezed, and the milk ( or liquid) to be put into the curry.
4. First cook the butter till it bubbles, put in the onion and let it brown, add the curry powder and let that cook a few minutes; if it becomes too dry and sticks to the pan add a little hot water. Then put it in the meat (raw) cut in small pieces, fish, or vegetables, and fry, then add salt, and if dry, add a little more water.
5. When about half done, add the coconut milk and the lemon juice.Let all simmer until meat is thoroughly cooked.
6. If not convenient to use the coconut milk, ordinary milk may be used and the mixture thickened with a little flour. Coconut milk thickens without flour.
7. When the butter separates and shows itself in the gravy, the curry is ready for serving.
8. Curry should be served with plain boiled rice. Pass rice first, then chutney.
9. Indian chutney served with curry is a decided improvement.
10. A banana cut into pieces about ½ thick and added to the curry mixture while cooking gives a pleasant addition to the flavor.

Repollo Huevos ( Philippino)

• 1 medium-sized cabbage
• 6 eggs
• 2 T lard
• 6 medium sized onions
• 2 ½ t salt
• ½ t pepper

1. Remove the outside leaves of the cabbage. Quarter the head, remove the stalk, wash thoroughly. Put into boiling water and cook until tender. Drain and chop the cooked cabbage.
2. Slice the tomatoes and onions.
3. Heat the lard in the frying pan, add tomatoes and onions.
4. When onions are tender, add cabbage and a little hot water to keep mixture moist. Cook ten minutes stirring constantly.
5. Add salt, pepper, and beaten eggs.
6. Mix thoroughly and serve.

Savory Sippits (English)

• 4 mutton kidneys and a pice of suet the size of two of them
• 3 T bread crumbs
• 4 sprigs of parsley
• 2 shallots
• 1 lemon
• 8 rounds of toast
• 2 T butter
• Yolks of 2 eggs
• Salt and pepper

1. Boil the kidney 15 minutes in salted water.
2. Cut eight rounds of bread the size of teacups and toast them quickly so they will be soft, not crisp.
3. Mince two shallots (or a quarter of an onion); chop to bits a few sprigs of parsley; and grate 1 t of lemon peel.
4. Chop kidneys fine, removing the white cartilage, and shred the suet to equal fineness.
5. Add to them ¼ t of salt and a dash of pepper.
6. Knead the kidneys with the minced greens, 3 T of bread-crumbs, and the yolks of two eggs to make a velvety paste. Should it be too stiff, add a little cream.
7. Spread the paste thickly upon the circles of toast.
8. Fry them in melted butter or bacon drippings first upon the toast side, then turn them deftly over to brown a bit in top. Dish them up garnished with parsley and lemon, and with melted butter in the dish.

Berlinenkranse (Norwegian)

• 2 hard-boiled egg yolks
• ½ c sugar
• 1 c butter
• 2 raw egg yolks
• 4 c flour

1. Mix hard-boiled egg yolks with sugar.
2. Then add butter and raw yolks. Add flour.
3. Take small pieces of dough and mould into rings.
4. Dip in beaten white of egg and sprinkle with coarse white sugar.
5. Bake in a moderate oven until light brown.

Soup (Korean)

• ½ pound pork (diced)
• ½ pound veal (diced)
• 4 medium potatoes (diced)
• 1 pound spinach
• ½ head celery
• 6 c water
• ½ c soy bean sauce
• Salt to taste

1. Fry the meat in a large kettle. When nearly done add the soy-bean sauce. Allow this to heat.
2. Add the water boiling hot, add the cabbage and celery and let cook 10 minutes.
3. Add the potatoes and when nearly done add the spinach and let simmer.

Fear not, for there are still delicious ways for you both to get your protein! The veggie lovers at University Archives recommend these tempting treats in place of meat, which we have to say are pretty neat…

And remember, next Wednesday is our festive meet and greet “Taste of the Chives.” High noon in the Willamette Rooms, 3rd Floor of the Valley Library. Still not sure what to bring, click the “recipes” tag at the end of this post to see all the recipes we’ve EVER posted — or go straight to the docs in ScholarsArchive.

Parsnip Fritters

From Canning Club Lesson no. 2, div. 1: Ways to prepare vegetables, Nov 1916

1. Wash, peel, and cook parsnips until tender in boiling water.
2. Drain off the liquid and mash the parsnips.
3. To each cup of parsnips add
   • 1 T flour
   • 1/2 t salt and a dash of pepper.
4. Mix thoroughly.
5. Drop by spoonfuls into a frying pan containing enough hot fat to prevent the fritters from sticking to the pan.
6. Flatten the fritters until they are about 1/2 inch thick.
7. Fry on one side until a golden brown, then turn and brown the other side.
8. Serve these at a meal that is lacking in fat.

Squash Cakes

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

• 1 c squash (mashed)
• 1/2 c finely cut nuts c bread crumbs
• 1 T chopped cheese
• 2 T onions (if desired)
• 1 egg
• 1 T chopped parsley (if desired)

1. Salt to taste.
2. Make into cakes and fry.
3. Serve with or without brown or tomato sauce, or bake in well oiled baking dish.

Vegetarian Loaf

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

• 1 c toasted bread crumbs (entire or graham)
• 1 c nuts
• 2 t grated onion
• 1 c corn pulp
• 1 T minced parsley
• 1/2 c cheese
• 1/2 c whole wheat flour
• 2 eggs
• 1 c chopped celery

1. Mix ingredients together thoroughly.
2. Press in small bread pan or baking dish and bake or steam one hour.
3. Steaming preferred.

Peanut Butter Loaf

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

Thin the peanut butter to the consistency of heavy cream with hot water.

• 1 c peanut butter cream
• Salt to taste 2 c cooked rice
• 1 T chopped onion
• 1 egg
• Juice of 1 small lemon
• 1/3 t celery salt

1. Combine.
2. Bake in moderate oven about 30 minutes or until nicely browned.
3. Serve with brown sauce or tomato sauce.

Welsh Rarebit

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

• 1 T butter
• 1 c milk or tomato juice
• 1/2 c cheese
• 1 t mustard
• 1 t cornstarch
• Salt and paprika

1. Make sauce of butter, cornstarch and milk, cook, add cheese.
2. Stir until melted; add seasoning and serve on toast.