A vintage Tillamook recipe book.
In honor of the launch of our new TV commercials, showcasing our award-winning Medium Cheddar, here are three recipes from “Prize Winning Tillamook Whole Milk Cheese Recipes.” This particular recipe booklet is from 1934. It is full of “extra-good recipes originated by Western Homemakers.”
To start, a lovely soup…
“Walker House” Cheese Soup, submitted by Mrs. Hansen of Bellingham, WA
3 cups boiling water
1 heaping cup grated Tillamook Cheese
1 clove garlic
2 eggs, slightly beaten
3 tablespoons butter
Salt and pepper to taste
Grate the cheese, pour boiling water over cheese, toss in garlic and take out after a few minutes, when soup is flavored to suit. Let come almost to a boiling point, and then add the slightly beaten eggs. Stir with a fork until the eggs are cooked and look something like noodles. Add the butter, and serve at once with croutons – little toasted cubes of bread. This hearty soup can be made in three minutes.
How about something to serve with that soup?
Tillie Pop-Ups, submitted by Mrs. Jones of Portland, OR
Break 3 eggs into a bowl, add 1-1/8 cups milk and ¼ teaspoon salt, and beat thoroughly. Add 1½ cups flour and beat at least 3 minutes longer, then add ½ cup grated Tillamook Cheese. Have heavy muffin or pop-over pans very hot and well greased. Fill about half full with the mixture, drop a little more grated cheese over the top, and put into a hot oven (450 degrees), decreasing the heat after 15 minutes to 350 degrees, and continuing to bake for 30 minutes longer.
And for dessert, something sweet (I think.)
Maids of Honor, submitted by Mrs. Cohoon of Tacoma, WA
Bake good pastry tartlets and fill with this cream: Mix 2 cups grated Tillamook Cheese with 2 tablespoons cream, the beaten yolks of 2 eggs, ½ cup sugar, 2 tablespoons melted butter and the grated rind and juice of 1 lemon; lastly, fold in the 2 egg whites, beaten stiff. Sprinkle chopped almonds over top and bake in a pastry shells in a moderate oven (375 degrees) for 20 minutes.
Mrs. Cahoon added a note at the end of her recipe that these were her favorite “tea table dainties” in England.