It makes me kind of really very crazy upset that I missed this archival potluck featuring old recipes from OSU Extension in Corvallis last month (the image is from the news article). I’m very interested in early-twentieth-century cuisine, and it would have been a pleasurable way to internalize a history lesson about rural PNW cooking. I’m getting so used to RSS feeds and emailing lists that I forget to take the initiative to check local sites and print media. Sigh. Lesson learned. At least I know where to find the recipe for cheese jelly.
Culinaria Eugenius 
Cheese jelly?? I’m not even sure what kind of mental picture to form of that.
LikeLike
“…cheese jelly salad, which combines one cup of whipped cream, a half-cup of grated cheese, a tablespoon of gelatin, and salt and pepper.”
You totally have to make the cheese jelly! Just for the picture! Oh, come on. I dare you. :D
LikeLike
That picture looks so much like the 19th-c cooking classroom at the Scotland Street School Museum in Glasgow. (But there were no young ladies in white aprons when I was there.)
LikeLike