Category Archives: Recipes

It’s the weekend!

bohlmanThe time to relax … The time to hunt some game?

Since most of us live in the city, today we’ve donned our hunting caps and gone off in pursuit of some recipes! Here are some of the juiciest samplings from our bounty. Feel free to go “wild” with this collection. And, if you are “game” for some more fun and food, be sure stop by the Archives next week for our historic potluck!



From Treats with Venison, Ext. Bulletin 800, April 1975

(A different meatloaf recipe handed down to us by the Cherokee Indians.)

  • 1 pound ground venison
  • 1 No. 303 can whole kernel corn
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup corn meal
  • ½ cup water
  1. Measure the cornmeal and place in a small bowl.
  2. Add the water and stir to mix.
  3. Allow to stand.
  4. Brown the venison in fat.
  5. When meat is thoroughly cooked, add the corn and onion.
  6. Cook 10 minutes.
  7. Add the salt, egg, and cornmeal, stir well.
  8. Cook another 15 minutes.
  9. Put in greased loaf pan and bake 30-45 minutes at 350°.
  10. Serve with gravy, cheese sauce, or mushroom soup.


Baked Rabbit Special

From Rabbit Production for Meat, Station Circular 155, June 1943

  1. Cut rabbit into pieces, sprinkle with salt and pepper, dip in flour, then in beaten egg batter diluted with 1 tablespoonful water and bread crumbs.
  2. Place in well-greased pan and bake 40 minutes, basting frequently with bacon fat.
  3. Serve with white sauce.


Rabbit Pie

From Rabbit Production for Meat, Station Circular 155, June 1943

  1. Cut rabbit into pieces; put in stew pan and cover with boiling water.
  2. Simmer until tender.
  3. Remove from broth and separate meat from bones.
  4. Add 1 tablespoonful of flour to each cup of broth.
  5. Return meat to broth and salt and pepper.
  6. Line sides of a baking dish with crust, add meat and broth mixture, cover with crust, and bake in hot oven 30 minutes.
  7. This is a good method of cooking a rabbit that is too tough for baking or frying.


Spiced Crayfish

From Catching and Cooking Crayfish, May 1963

  1. Kill in hot water.
  2. Clean crayfish by removing the intestinal tract by twisting off middle tail flipper and pulling.
  3. Cook whole or break off claws and tail as desired.
  • 5 dozen crayfish
  • 1 tsp nutmeg
  • 8 oz. salt
  • 2 tsp. allspice
  • 1 med. onion, diced
  • tsp. Cayenne
  • 3 tbsp. Worcestershire or cup Burgundy wine
  • 3 bay leaves substitute juice of two
  • 1 clove garlic, diced lemons
  • 1 tsp. whole cloves
  1. Put spices in a bag or tie in cheesecloth.
  2. Add water to cover and bring to boil.
  3. Add crayfish.
  4. Bring to boil again and time for 3 to 5 minutes.
  5. Do not overcook.
  6. Take crayfish out and spray or dunk in cold water for 2 minutes (this is important to stop the cooking process and prevent meat from sticking to shell).
  7. Chill before serving.



Ava Milam Clark offers this tasty, complimentary sauce for any game in Camp Cookery, May 1913.

To barbecue is to roast an animal whole and baste it often with the following dressing.

  • 1 pint vinegar
  • ½ can tomatoes
  • 1 teaspoon of red pepper
  • 1 teaspoon of salt
  • 2 teaspoons of black pepper
  • 2 tablespoons lard
  1. Stir together until it is completely mixed.
  2. Tie a piece of clean cloth on a stick and keep the meat well basted with the dressing as long as it is on the fire.

Craving a crunchy carrot?

carrot field

You may or may not know this, but some of us in the OSU Archives are a bit obsessed with vegetables … And we’re likely to be found “rooting” for this robust vegetable.So if you are in the mood to turn a bit orange (the winter version of an Oregon tan), check out a couple of carrot creations below!

If you find that these make you a bit peckish, try them out for yourself and let us know what you think! And if you feel like tasting more recipes from the days of yore, be sure to stop by the Archives at 12:00 next Wednesday (10/27) to join us for a sampling of savory and sweet delights. And yes, we’d love you to share! So feel to free to bring a dish — we’d love to taste it!

From Twenty Ways of Using Oregon Carrots, Ext. Bulletin 439, March 1932


Cream of Carrot Soup

  • 1 cup chopped or ground carrots cooked in water to cover
  • 1 1/4 teaspoons salt
  • 2 tablespoons butter
  • Pepper
  • 2 cups milk
  • Slice onion
  • 2 tablespoons flour
  1. Cook chopped carrots until tender.
  2. Make white sauce of milk, flour and butter, adding salt, pepper, and onion minced fine.
  3. Add cooked carrots and liquor which should be reduced to 1 cup.
  4. Chopped parsley may be added just before serving.


Carrot Delight

  • 3 cups diced carrots cup
  • 3 cups diced potatoes
  • 1/2 cup of butter
  • 1/2 cup of water
  • 1 cup sliced onions
  • 1 teaspoon salt
  1. Put the vegetables in layers in an oiled baking dish.
  2. Place the butter in bits over the top; pour over the water in which the salt has been dissolved.
  3. Tightly cover the dish and bake in moderate oven until vegetables are tender.

Six large servings.


Carrot Timbales

  • 2 cups grated carrots
  • 1/8 teaspoon pepper
  • 1/2 cup bread crumbs
  • 2 tablespoons butter, melted
  • 2 eggs ½ cup milk
  • 1 teaspoon salt
  1. Wash, scrape and grate carrots and mix with the crumbs.
  2. Beat eggs slightly, add seasonings, butter and milk. Combine the carrot and egg mixtures.
  3. Fill oiled baking dish or custard cups with the mixture, set in pan of hot water, and bake in moderate oven until firm.

Six servings.


Carrot Loaf

  • 2 cups ground carrots
  • 2 cups strained tomatoes
  • 2 cups bread crumbs
  • 1 teaspoon salt
  • 2/3 cup chopped walnuts
  • 1 teaspoon pepper
  • 3 eggs
  • 1/8 teaspoon pepper
  • 2 teaspoons minced onion
  1. Mix the ingredients in order given.
  2. Shape the mixture into a loaf and put into a well-oiled baking pan.
  3. Steam the loaf for one hour, then brown in the oven.
  4. Serve with a white sauce.

This is a good meat substitute.

We’re just buzzing with excitement for the Archives Celebration next week…

Bee club

Still looking for ideas? May-bee one of these recipes will strike a fancy! All of these are from The Ext. Bulletin 322 Sept 1920: Honey — nature’s oldest sweet.


Honey Drop Cakes

  • 1 egg
  • 1 1/2 to 2 cups flour
  • 1/2 teaspoon soda
  • 1 cup raisins, cut small and floured
  • 3/4 cup honey
  • 1/4 cup butter, melted
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  1. Mix honey and melted butter.
  2. Add egg, well beaten.
  3. Stir in sifted dry ingredients; add raisins.
  4. Drop teaspoon onto greased pan.
  5. Bake in moderate oven.


Honey Jumbles

  • 1 cup honey
  • 1/4 cup water
  • 1/4 cup molasses
  • 1/2 teaspoon vanilla
  • 2 teaspoons (level) soda
  • 4 cups (or less) flour
  • 1 teaspoon salt
  1. Drop from teaspoon onto buttered pans.
  2. Bake in moderate oven.


One Hour Graham Bread (with honey)

  • 2 cups sour milk
  • 3/4 cup honey
  • 1 1/2 teaspoons soda
  • 2 cups graham flour
  • 1 1/2 teaspoons salt
  • 1 1/2 cups white flour
  • 1 teaspoon baking powder
  1. Stir together and bake in greased pan one hour (moderate oven).


Honey Baked Apples

  • 8 medium-sized apples
  • Cinnamon
  • 1/2 cup water
  • 2 tablespoons butter
  • 2/3 cup honey
  1. Pare, halve, and core apples and arrange in baking pan.
  2. Pour water into pan.
  3. Put honey over apples.
  4. Dot with butter and dust with cinnamon.
  5. Bake until done.

The grand recap: what happened in the Archives last month?

Historic Walking Tour 2008I wanted to personally thank everyone who participated in our Oregon Archives Month activities! Bookended by building tours, the month was full of walks, eats, and fun.

Starting us off on October 8th, Larry led us on a historic building tour. Not only did we learn something, the clear blue skies and early fall colors made for a great walk! For those of you who couldn’t make it, please visit the Flickr photo site and check it out! You can also see tour photos and historic archives photos on our Flickr Map. On the map you’ll find the locations for the images that you see in the slide at the bottom of your screen; to see more images and their locations, use the left or right arrows to change the images and the map.

And, of course, who can forget the Taste of the ‘Chives? Campus and community guests joined us to sample a bit of history. Again, for those of you who weren’t there, please check out the Gazette-Times article (look to the bottom for the video) and visit our Flickr site for pictures and recipes. There are also plenty of recipes on our blog—an entire month, in fact!

October 22nd brought “reel” fun and four great movies from our collections featuring Mount McKinley National Park, Cowboys in Central Oregon, National Dairy Champions (circa 1925), and an odd early Disney short from the 1920s. If you are looking for more films you can watch from the comfort of your chair, check out our freshly digitized films:

And last, but not least, was last night’s ghost tour—led by me! No pictures on the Flickr site yet, but we did make the front page of the Gazette-Times and the Barometer. To quote the G-T: “Nighttime tour of OSU shows the spooky side of Oregon State University.” Yes, people were scared, very scared! From Benton Hall and the ghostly sounds of band practice to personal stories of fright in front of Waldo, it was quite fun. We had about 40 join us to wander around campus before the rains hit…

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

Heard of P, B, & J?

Corvallis BakeryHow about baking up a P, B, & Cake?

Peanut Butter Cake

  • ½ cup peanut butter
  • 1 cup sugar
  • 3 cups flour
  • 6 teaspoons baking powder
  • 1 cup water
  • 2 eggs, separated and beaten
  • 1 teaspoon vanilla

Cream peanut butter and sugar; add egg yolks, water and vanilla, then flour and baking powder sifted together, lastly the beaten egg whites. Bake in a loaf.

More Comfort Food for a Cold, Foggy Morning in the Valley!

Ferry on Willamette RiverCheese with Potato Puffs

  • 1 cup mashed potatoes
  • ¼ cup milk
  • 1 egg
  • ½ teaspoon salt
  • ½ cup grated cheese
  1. Beat the potatoes and milk together until thoroughly mixed.
  2. Add the egg and the salt and beat thoroughly.
  3. Add the cheese.
  4. Bake in muffin tins in a slow oven for 10-15 minutes.

Farmers’ Bulletin 487 Cheese and Its Economical Uses in the Diet February 1912

Got Pumpkins and a Craving for a Pie? We’ve Got an Idea for Your Crust!

SquashGraham or Whole Wheat Pie Crust

  • 1½ cups Graham flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2½ tablespoons shortening
  • Cold water to mix
  • (1 teaspoon of sweetening is an improvement)
  1. Sift together the dry ingredients.
  2. Mix sifted dry ingredients with shortening.
  3. Mix to dough of proper consistency with cold water in which has the dissolved sweetening.
  4. Roll, cut, and bake as usual.

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

Recipe for the day: The Alternative to “Traditional” Chips

CCC camp kitchen crew Dasheen Chips

    1. Pare raw dasheens without wetting them.
    2. Slice evenly about one-sixteenth of an inch thick and soak in plenty of water for one to two hours, changing the water at least once.
    3. Dry the slices between cloths and fry in deep fat to a straw color.
    4. Place some chips on paper so that the excess fat may be drawn from them.
    5. Salt immediately when taken from the hot fat.

      Dasheen is a common tuber found all over the world. The root can be used in many foods and was promoted as a crop by the Florida Department of Agriculture and is also known as Taro.

      Farmers’ Bulletin 1396 Dasheen, a Southern Root Crop June 1924