Category Archives: Recipes

Friday Feature: the Oregon Archives Month 2013 debrief

Wow, what a month. Oregon Archives Month at OSU was a great mix of activities and opportunities for connecting with the community.

Good Morning America, 1988

Karl McCreary started off the month with a film showing on the 8th. He arranged for the transfer of several “films from the VHS vault,” including one of Benny and Bernice Beaver celebrating on the Memorial Union steps in 1988, former library director Rodney Waldren talking about the McDonald Room in 1984, and the always mysterious “Mr. Wizard.” These films aren’t online yet, but you can view them in our reading room (8:30 – 5:00, Monday – Friday).


Next on the docket was an event hosted in our reading room celebrating the 50th anniversary of Linus Pauling’s Nobel Peace Prize. History of Science Doctoral Student Linda Richards hosted a session on peace crane folding and early arrivals were able to explore some of our collections. Richards also gave an introduction to the panel featuring Tim Naftali, Jacob Darwin Hamblin, Christopher McKnight Nichols, and Joseph Orosco.  It was well-attended and Mina Carson took pictures you can find on Flickr (thanks to her for the one above). History of Science librarian Anne Bahde says “this is definitely something we’d will do again.”

We took a bit of a break before launching into back-to-back events to highlight the new Oregon Hops & Brewing Archives. The first was a fun Saturday afternoon brewery crawl, history lecture, and showings of both the documentary Oregon Brewed and all the Hopstories mini-documentaries. You can read about it and find great pictures on our Tumblr blog. A few days later we hosted the 8th annual Taste of the ‘Chives, our historic recipe cooking event, and you can read about that on our Tumblr blog as well. This year we featured recipes cooked with beer or beer ingredients. You can imagine how aromatic that was! Check out the KBVR news piece (check minute 3:15 for us).

Our final event was a celebration of OSU (and OSC) alumni during Homecoming Weekend. We held an open house and film showing on the 26th before the big game against Stanford. While the game was a bit of a bummer, the visitors weren’t! Student Mike Dicianna wrote up a nice blog post about the event and included some fun pictures of what our staff are calling “The Super Alums.”

I send out my thanks to all who attended and gratitude for all those who helped make it happen. It takes a lot of work to promote, organize, and host events like this, but I am lucky to work with a talented and engaged bunch of people who love sharing out history stories.

Remember you can see lots of event pictures in our Flickr sets.

Friday Feature: 10 Little Baking Club Lessons

Remember the Friday Feature “Ten Little Lessons on Vitamins“? Well these 10 Little Baking Club Lessons offer another view of cooking and health!

Brought to you from the Oregon Agricultural College Extension Service and Boys & Girls Industrial Clubs in 1916, these delicious little bulletins provide wonderful lessons for kids learning to cook.

Get inspired and get cooking! To find the full text of each, visit ScholarsArchive and search for “Baking Club Lessons.”

And don’t forget to Taste those ‘Chives Monday at noon.

Cook up some carbolicious history

We’ve rocketed into cold, wet, wintry feeling weather in the mid-Willamette Valley… Which brings to mind cozy kitchens, warm ovens, and bellies full of sweet treats and big loaves of bread! Following the food focus of the week, I wanted to offer up some more yummy recipes for you to consider for next week’s Taste of the ‘Chives (October 29 for those who may have missed it).

Time to taste those ‘chives!

Fall in all its fiery hues and cold winds makes for good cooking when we look to the old standards to fill us up and keep us cozy.

So it is in this spirit, that we bring to you the annual Taste of the ‘Chives Recipe Showcase!

You too can join us in sampling (AND COOKING!) dishes inspired by recipes featured in a variety of OSU sources from Extension circulars to student organization cookbooks to faculty newsletters.

  • When? Monday, October 29th, Noon to 1:00
  • Where? Willamette Rooms-third floor of the Library

Samplers are always welcome, but cooks are super-welcome!

So if you want to try your hand at recreating the flavors of the past, there many sources of online recipes in ScholarsArchive:

  • Hint: search using words of foods like “carrots” or things like “menu” or “cookbook.”
This year we’re adding an element of competition to the event, so you can vote for the tastiest dish with your pocket change which will be donated to the Linn Benton Food Share to keep other bellies filled. There will be prizes to the cooks of the top five yummiest dishes!  

Any questions? Contact Karl McCreary, OSU Collections Archivist.

Hope to see you there!



Taste those ‘chives this Thursday!

Putting meringue on lemon pies, 1940

Putting meringue on lemon pies, 1940

Did you make your shopping list? Did you check it twice?

This Thursday (10/27) from 12:00-1:00 you can sample tastes of the past in our annual Taste of the ‘Chives recipe event! Bring yourself — and a dish if you wish to share — to the Willamette Rooms.

This year, you’ll find “international” recipes dating from 1928 to 2008. The publications are all available online at the OSU ScholarsArchive site and downloadable here as PDF files:

Remember, volunteers to help prepare the recipes are always appreciated! Contact for more details or to sign up.

Time for Taste of the ‘Chives!

Ava Milam and Camilla Mills making wedding cakes for Mrs. Stanley Wilson at the Yenching Womens College in Peking, China, circa 1945

Ava Milam and Camilla Mills making wedding cakes for Mrs. Stanley Wilson at the Yenching Womens College in Peking, China, circa 1945

Sample the tastes of the past in this annual celebration of the recipes found in historic publications written by OSU students and staff. This year, we’ll showcase recipes celebrated as “international” in flavor and we highlight four different sources dating from 1928 to 2008. These publications are all available online at the OSU ScholarsArchive site and downloadable here as PDF files:

When and Where?

  • Thursday October 27 (12:00-1:00 Willamette Rooms)

Volunteers to help prepare the recipes are always appreciated! Please contact for more details.

Liberty breads, cakes, and pastries

Camp Cookies

Camp Cookies

Tis the season for flags, fireworks, & bbqs! Looking for a little inspiration this holiday weekend that moves beyond jello mold and hot dogs? Check out the recipes in this Extension Bulletin from February 1917: “Liberty breads, cakes, and pastries.” Great title, right? But it is also a great chance for us to think differently about the idea of “patriotic” food.

"Uncle Samme's Canners" Tillamook County, State Champions, 1919.

"Uncle Samme's Canners" Tillamook County, State Champions, 1919.

These recipes reflect the concern for rationing food and using available supplies during war time. So if you are looking for hearty goods for the 4th, and an opportunity to reflect on how lucky many of us are to live in a time of bountiful food choices, look here!



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?


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.

Foreign Recipes

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.

Timmy is tied to his turkey, how about you?


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.