Daily Archives: October 31, 2008

New Collection Descriptions for the Month!

The following 12 finding aids were prepared during Oct 2008 and loaded to NWDA (with PDFs on our website). All have MARC catalog records in the OSU Libraries catalog, Summit, and Worldcat – or will have them very shortly.

Agricultural Research Foundation Records, 1936-2007

Anderson, Roberta Frasier, Papers, 1959-1974

Athenian Literary Society Records, 1892-1895

Chemistry Department Records, 1937-1997 (RG 098)

Cutler, Melvin, Papers, 1951-1958

Dean of Women’s Office Photographs, 1941-1916 (P 097)

Education, School of, Photographs, 1962-1967 (P 108)

Finance and Administration Videotapes, 1997 (FV P 247)

Human Resources Videotapes, 1992 (FV P 223)

Rice, Charles M., Papers, 1977

Rice Family Photograph Album, 1935-1947 (P 272)

University Archives Videotapes (FV P 169)

Other notes: 10 are new finding aids and 2 are updates of existing finding aids (Chemistry Department Records and Human Resources Videotapes), 11 are collection-level finding aids and one (Chemistry Department Records) is a full finding aid with a folder-level inventory, and 5 are for collections for which we previously had no information available online other than a title (Rice Papers; P 097; P 108; P272; RG 061).

We now have 343 finding aids in NWDA.

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