Baked Omelet with Greens

• 1 quart or ½ lb. spinach, kale, Swiss chard, or other greens
• 1/4 cup butter
• 1/3 cup flour
• 1 teaspoon salt
• 1/8 teaspoon pepper (pinch)
• ¾ cup liquid (milk, cream, water, soup stock, vegetable juice, or a mixture of two or more of these)
• 4 eggs
• 1 teaspoon lemon juice or vinegar

1. Wash the greens with great care, boil until tender (20 – 25 min.) in the least possible amount of water; drain and chop fine.
2. Melt the butter, add the flour, and cook for one minute.
3. Add the milk, stirring constantly, and cook until the mixture is smooth and thick.
4. Add the chopped greens and the egg yolks, unbeaten.
5. Beat the whites of the eggs stiff and add them to the other mixture by the cutting and folding process.
6. Pour into a buttered baking dish and cook in a slow oven for 30 minutes, or until firm and brown.
7. Serve at once.

Farmers’ Bulletin 712 School Lunches March 1916

Macaroni and Cheese

• 1 cup macaroni, broken into small pieces
• 2 quarts boiling salted water
• 1 cup milk
• 2 tablespoons flour
• ¼ to ½ pound of cheese
• ½ teaspoon salt
• Pinch of cayenne pepper

1. Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other.
2. Make sauce with flour, milk, and cheese by thickening the milk with the flour and adding the cheese just before serving, stirring until it is melted.
3. Put the sauce and macaroni in alternate layers in a buttered baking dish.
4. Cover with buttered crumbs and heat in oven until crumbs are brown.

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

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