Cooking class, ca. 1888
Notice the cramped, outdated teaching facilities for Domestic Science in the southeast basement of Anderson Hall. Nellie Kedzie is standing immediately to the left of the pole, wearing a white collar. Abby Lillian Marlatt and Anna Fairchild are also in this photograph, but unidentifiable.
Cooking class, ca. 1890
Nellie Kedzie is seated to the left of the pole. Note the cramped quarters, poor lighting, and crude equipment.
The students at left are washing butter, the students in the center are weighing molded butter, and the students at the right appear to be using a primitive dish washer.
Nellie Kedzie Jones (seated) in her Anderson Hall office having tea with Ruth Stokes,
a student. Note the selection of students' baked goods in the cabinet at right.
In a 1954 article for the K-Stater, Nellie Kedzie Jones wrote:
"During the summer of 1882 when I was living in the city of Topeka, Kansas, President Fairchild of KSAC was calling on the alumnae of the College and called on me. As was the custom, I invited him to eat supper with us. As we were finishing the meal the President said to me, 'Do you think you can teach Kansas girls to make such biscuits as these we have just been eating?'
"It was a surprise question, and I answered, 'I could try.' That was his invitation to come to KSAC to try to help college girls to become efficient home makers with less effort than many women were then exerting. They were not looking for doctorates in those days; they wanted biscuits."
COOKBOOKS FROM K-STATE
Many of these cookbooks by K-State faculty, staff, academic departments, alumni, students or other affiliated K-State organizations were produced solely for use in classrooms and laboratories. Cooperative Extension produced many cookbooks intended for home use or food safety education.
Kansas State Agricultural College, Kansas Kook-Book for Kansas Kooks: For the Use of Housewives
(Topeka: Kansas Farmer Press), 1900.
Spec / TX715 / .K153
This is the first cookbook ever produced by Kansas State University faculty, staff, or students and is, perhaps, the oldest community-based cookbook for Manhattan.
1 qt. tomatoes, 1 small onion chopped fine, 1/2 lb. butter, 7 eggs, 1 level tsp. sifted paprika, 1 level tsp. salt.
Cook the first 3 ingredients in a double boiler or water bath of chafing dish 1/2 hour. Beat or stir until tomatoes are finely divided. Beat the eggs with paprika and salt till well mixed but not frothy. Slowly add the hot tomato. Return the mixture to the double boiler or chafing dish and again heat, stirring constantly till the mixture thickens. Serve on warm crackers.
Practical Cookery: A Compilation of Principles of Cookery and Recipes
(Manhattan, KS: Dept. of Domestic Science, Kansas State Agricultural College), 1912. 1st edition
Spec / TX715 / .K18
From 1912 until 1975, this title remained in print in a variety of editions and revisions. It was a standard text for Domestic Science students at K-State, and a leading publication in the field. This copy of the first edition clearly illustrates that its former owner found it a very useful, treasured volume.
1 c. rice, 1 tsp. salt, 5 or 6 small apples
Steam rice until soft. Core and pare the apples. Have ready 5 or 6 pieces of cheesecloth about 10 inches square. Dip into hot water and wring. Lay one at a time on a plate and spread with a layer of cooked rice about 1/3 inch thick. Place an apple in center, fill center with rice, and draw cloth around apple, being careful to cover it with the rice. Tie the cloth rather tight. Place in steamer and cook 20 or 30 minutes, or until apples are soft. the apples may be steamed 5 or 10 minutes before putting them into the rice. Apricots or peaches may be used. Serve with soft custard or pudding sauce.
A Dictionary of Culinary and Related Terms
(Manhattan, KS: Dept. of Food Economics and Nutrition), 1933.
TX349 / .K3
This unusual pamphlet was undoubtedly used by students as a textbook for courses in Domestic Science.
100 Years (1861-1961): Kansas Official Centennial Cook Book
(Manhattan, KS: American Association of University Women, Manhattan, Kansas Branch), 1961.
Spec / TX725 / .A6115
2 pounds shelled beans, 1 tsp. salt, 1 tsp. soda, 1 rounded tsp. baking powder, 4 cups corn meal
Sift corn meal with salt, soda and baking powder. Cook beans until about half done in water enough to cover them and about 1 1/2 inches more. Do not add seasoning to the beans. Pour beans and scalding hot liquid over the corn meal and stir to make a soft dough. If the dough is not soft enough with the bean liquid add boiling water until dough will hold its shape when molded into cakes or pones. For dumplings, shape dough into round balls and drop into boiling water, cook covered until done. For bread, mold into oblong loaves and bake in a greased pan, or mold into flat round cakes, wrap in corn shucks or hickory leaves, drop into boiling water and cook covered until done. (20 minutes.)
KSU Dames Favorite Recipes
(Manhattan, KS: Kansas State University), 1975.
Univ / TX715 / .K897 / 1975
1 sm. clove garlic, 1 Tbsp. flour, 3/4 c. beer, dash bottled hot pepper sauce, 2 c. (8 oz.) shredded processed Swiss cheese, 1 c. (4 oz.) shredded sharp natural cheddar cheese, cubed bread
Rub inside of heavy saucepan with cut surface of garlic, discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add cheeses to beer, stirring constantly, till mixture is thickened and bubbly. DO NOT BOIL. Stir in hot pepper sauce. Pour into fondue pot; place over fondue burner. Spear bread with fondue forks; dip into cheese, swirling to coat. If mixture becomes too thick, stir in a little additional warmed beer. Makes 4 servings.
Dorothy Rehschuh, A Collection from Note-able Cooks
(Manhattan, KS: Music Service Guild, Kansas State University), 1976.
Spec / TX715 / .R41135
3 boxes mushrooms, 2 cups milk, 2 Tbsp butter, 5 Tbsp flour, 1 tsp lemon juice, 4 drops onion juice, salt and pepper
Cut mushrooms, saute and drain well in colander. Make cream sauce of milk, butter and flour. Season with salt, pepper, onion juice and lemon juice.
Form into balls, dip into flour, then into beaten eggs (2), and roll into bread crumbs. Fry in deep fat.
Bessie Brooks West, et. al., Food for Fifty
(New York: Wiley), 1979. 6th edition
Spec / TX820 / .F65 / 1979
4 lb ground cured ham, 4 lb ground veal or beef, 4 lb ground fresh pork, 1 qt milk, 12 beaten eggs, 1 tsp pepper, 1 lb bread crumbs
Combine all ingredients. Mix only until ingredients are blended. DO NOT OVERMIX. Press mixture into 5 loaf pans, about 3 lb per pan. Bake 350°F, 60-90 minutes. Cover top of loaves with glaze during last 30 min of cooking time if desired.
Festive Foods from Farrell
(Manhattan, KS: Kansas State University Libraries), 1980.
Spec / TX715 / .F42
1 lb ground beef, 1/4 cup chopped onion, 1 tsp salt, 1/8 tsp pepper, 1/8 tsp dry mustard, 1 Tbsp brown sugar, 1-8 oz can tomato sauce, 1-4 oz cream cheese, 1-10 oz pkg frozen mixed vegetables
Brown meat, add onion and cook until tender. Add seasoning, sugar, and cream cheese. Stir until cheese melts. Add tomato sauce and defrosted vegetables. Put into a caserole dish. Sprinkle corn flakes or corn chips over top. Cover and bake in a moderate oven at 375° for 40 minutes. Uncover and bake 10 minutes longer.
Kids in the Kitchen: A Cookbook for Young People
(Manhattan, KS: KSU Child Care Cooperative), 1987
Spec / TX652.5 / .K52 / 1987
K-State continues to have a strong role in the production of cookbooks. Recipes in this book are organized according to increasing level of difficulty with safety tips and helpful hints for young cooks.
1 cup chunky peanut butter, 1 cup honey, 2 cups non-fat dry milk, 2 cups rolled oats, 1/3 cup raisins, 1/3 cup coconut (optional)
1. Measure honey and peanut butter into a bowl and mix together.
2. Stir in non-fat dry milk.
3. Add oatmeal, raisins and coconut. Mix thoroughly, using hands if you wish.
4. Shape dough into small balls.
5. Chill.
K-State Libraries' Staff Association Cookbook
(Manhattan, KS: Kansas State University Libraries), 1999.
Spec / TX715 / .K9 / 1999
2 cups raisins, 2 cups boiling water, 2 tsp baking soda, 2 Tbsp butter or margarine (melted), 2 cups sugar, 4 cups flour, 1 tsp cinnamon, 2 eggs, 1/2 tsp salt, 1/2 cup black walnuts
Pour boiling water over raisins to plump, cool. Add baking soda and butter or margarine; refrigerate overnight. Add remaining ingredients and mix well. Spoon into 3 well-greased and floured 1-pound size coffee cans. Fill only half full. Bake 1 hour at 350 degrees.
K-State Alumni Association's Cat's Cuisine: Tailgating Cookbook, Homecoming 2001, K-State vs. KU
(Manhattan, KS: K-State Alumni Association), 2001.
Spec / TX823 / .K2 / 2001
3 eggs, 1/3 cup margarine, 1/2 cup Bisquick baking mix, 1 1/2 cups milk, 1 tsp dried onion, salt and pepper to taste, 1 cup chopped ham, 1 cup sliced mushrooms, 1 cup shredded cheese
Mix eggs, margarine, Bisquick, milk, onion, salt and pepper. Pour into a bowl; add ham, mushrooms and cheese. Pour into a 9-inch pie pan that has been sprayed with nonstick cooking spray. Bake at 350° for 40 minutes.
Artful Dining
(Manhattan, KS: Apple Tartes Publication), 2002.
Spec / In-Process
1 pound fresh broccoli, 1 cup finely grated bread crumbs, 1/4 tsp basil, 1/4 tsp thyme, 1/4 cup grated Parmesan cheese, 1/2 cup extra-virgin olive oil, salt and pepper
Cut the broccoli into small pieces and steam in a covered pot for a few minutes until bright green but not fully done. Drain and cool broccoli; coarsely chop it and put it into a mixing bowl. Add bread crumbs, herbs, cheese, salt, pepper, and all the olive oil except 1 tablespoon.
Coat the bottom and sides of a heavy skillet with the remaining olive oil and a generous sprinkling of additional breadcrumbs. Pour the broccoli mixture into the skillet. Press the mixture down firmly and evenly. Cook over medium heat for about 20 minutes, pressing occasionally with a flat spoon. When the cooking is complete, place a plate over the skillet and invert the skillet; the pie should fall onto the plate.
Cut into wedges and serve on side plates.
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Rare Books, Richard L. D. & Marjorie J. Morse Dept. of Special Collections, K-State Libraries
