Sesquicentennial celebration

History of Iowa State: Facts and Trivia

Sponsored by the University Archives, Iowa State University Library

Copyright 2006



Students making cherry pies for VEISHEA, 1947




Department of Residence Recipes appearing in the May 2000 Iowa Stater:

Sour Cream Potato Casserole
2 pounds frozen hash browns
1/4 cup margarine, melted (A)
1 can cream of chicken soup
2 cups sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 medium onion, diced
10 ounces shredded cheddar cheese
2 cups corn flakes-crumbs
1/4 cup magarine, melted (B)

Combine hash browns, margarine (A), soup, sour cream, salt, pepper, and cheese.  Mix well and portion into 9 X 13 greased pan.  Combine melted margarine (B) and corn flake crumbs, sprinkle on top.  Bake at 350 degrees for 1 to 1 1/2 hours.

Strawberry Pretzel Dessert
2 cups pretzels, crushed
3 Tablespoons sugar (A)
3/4 cup margarine, melted
8 oz cream cheese
3/4 cup sugar (B)
2 cups Cool Whip
6 oz. package of strawberry gelatin (2 cups water, boiling)
2 packages (10 oz.) of frozen strawberries.
Combine crushed pretzels, sugar (A), and melted margarine, press into a 9 X 13 pan.  Bake crust at 350 degrees for 9 minutes.  Blend cream cheese and sugar (B); fold in Cool Whip and spread on cooled crust.  Dissolve gelatin in boiling water; add strawberries and refrigerate until partially set.  Spread gelatin mixture on top of cream cheese base and garnish with pretzels.  Chill until set.

George Washington Carver:  From How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, Tuskegee University,1925)

Number 71: Peanut Candy
2 cups sugar, 1/2 cup milk, 2 tablespoons peanut butter
Blend together; boil for 5 minutes; remove from the fire and beat steadily till cool.

Number 80:  Peanut Butter Fudge:
2 cups powdered sugar, 1 cup milk, 2 heaping teaspoons peanut butter
Mix ingredients; boil vigorously for 5 minutes; beat; pour in a buttered pan, and cut in squares.

Carrie Chapman Catt: Submitted to the Suffrage Cook Book (1915)  (TX715 K63, Special Collections)

Pain d'Oeufs
Beat slightly six eggs, add 6 tablespoons sugar, a pinch of salt and one-half teaspoon vanila.  Scald three cups of milk and pour slowly over the eggs, stirring constantly. 
Melt in a baking dish six tablespoons of sugar until brown, using no water.  Pour the custard into this, set into a pan of hot water and bake in a slow over 45 minutes or more until the custard is set, and a testing knife comes out clean.  The water in the pan must not boil.  When perfectly cold, turn upside down into a glass or china serving dish.

Ellen Sorge Parks (wife of eleventh President W. Robert Parks):
(Courtesy of Stewart Burger, the Knoll)

Knoll Hot Chocolate (makes 32 servings)
Cocoa mixture:
2 cups cocoa; 3 1/2 cups sugar; 2 cups waters; 1 Tbsp salt
Mix together and cook to 218-220 degrees in double boiler.  Do not scrape sides of pan.  Chill overnight.

Chocolate cream:
1 quart whipping cream; Cocoa mixture, chilled.
Whip cream until soft peaks form; fold in cocoa mixture.  Keep chilled until needed.

Steamed vanilla milk:
1 gallon milk; 1 Tbsp + 1 tsp vanilla extract
Heat milk until hot, add vanilla

To serve: Place one heaping spoonful of chocolate cream into each cup.  Add hot milk and stir. 


Entomology Department/Entomology Club Tasty Insect Recipes
Among the selections: banana worm bread, rootworm beetle dip, chocolate chirpie chip cookies, chocolate-covered grasshoppers


Mrs. Snedecor's Chocolate Cookies:
1 cup sugar, 1/2 cup fat, 1 egg, 2 squares melted chocolate, 1/2 cup milk, 2 scant cups flour, 4 teaspoons baking powder, 1/2 cup raisins, 1/2 cup nuts.  Frosting: 2 squares melted chocolate, 1 Tbsp. butter, 6 Tbsp. hot water.  Stir until thick, add powdered sugar until ready to spread.

Mary B. Welch (wife of first President Adonijah Welch):

Chocolate Iced Cake (courtesy of Stewart Burger, the Knoll):
Cake: 1 cup butter, 2 cups granulated sugar, 4 large eggs (beaten), 4 oz. unsweetened chocolate (melted), 3 cups sifted cake flour, 1 Tbsp. baking powder, 1 1/2 cups whole milk.  Cream butter; add sugar and mix until light and fluffy.  Add eggs and mix thoroughly.  Blend melted chocolate into mixture.  Sift flour & mixture until well blended.  Pour in to greased 12" x 16" baking pan.  Bake at 350 degrees for 20 to 25 minutes or until done.

Icing: 2 cups granulated sugar, 1/3 cup water, 4 oz. unsweetened chocolate (melted) and 2 egg whites, beaten.  Combine sugar and water and heat in heavy sauce pan until sugar is dissolved and mixture is boiling.  Remove from heat, add melted chocolate.  Stir until nearly cool and mix in egg whites until smooth.  Spread evenly over cake while cake is still warm.  Allow cake to cool before cutting.

Lemon Pie:
Three cups of sugar, one and one-half cup of sweet milk, five eggs, three lemons, whites of six eggs, six Tbsp of sugar.  Makes 2 pies.  Use the whites of the eggs and the sugar for a meringue on the top.

Oyster Fritters:
Good-sized oysters, four whole eggs, a Tbsp of milk, salt and pepper, crumbs.  Bread some good-sized oysters, make a thick omelet batter with four eggs and the milk, dip each oyster into the batter , and then into the crumbs, fry them a nice color and use them to garnish fried fish.