Wednesday, October 6, 2021

Celebrate Homecoming -- UW-Stout Style

It’s time to celebrate! Homecoming season is upon us at the University of Wisconsin-Stout and what better way to celebrate UW-Stout Pride than by looking at the history of our beloved mascot Blaze and past traditions like the Homecoming Snake Dance. The first Homecoming was held March 30-31, 1917, along with the grand opening of the new Domestic Science Building, and many alumni were invited back. Homecoming was not held again until 1922, but has been an annual tradition since.



Until 1932, Stout athletic teams were called a range of names like the Manual Trainers, Trainers, Blues, Blue Shirts, Blue and White, Blue Ponies, and Blue Devils. From 1932 to present, the Blue Devils name has been used. Over the years, the Blue Devils Mascot has been depicted in various ways. During the 1950s-‘60s, the mascot was named Johnny Blue Devil with a scary mask and “S” sweater (shown in 1960 Tower Yearbook), and during the 1970s he wore a cape and bib overalls. In the fall of 2011, a new mascot was introduced, after more than 3 decades of an absence of a mascot. A poll was created to pick a name for the mascot and on Feb. 11, 2012, the mascot was named Blaze.

Johnny Blue Devil, 1960 Tower Yearbook, p. 90



Homecoming buttons depicting mascots, 1953, 1964, 1969


Current Blaze, 2018



For many years, Stout students celebrated major football games, such as Homecoming, with a Snake Dance. Students, faculty, and staff walked hand-in-hand with quick, angled steps, in a long chain that whipped and wound around across the football field, while the band marched through.


Homecoming Snake Dance, 1924


Starting in the 1920s, snake dances started at student residences, went up Broadway and Main Streets, and ended with students dancing in the streets downtown. From the late 1920s-1960s, the snake dance ended with a celebratory bonfire at the fairgrounds or on the north campus practice field. Freshman students were given the job of building and guarding the bonfire pile until it was ready to be lit.


1937 Homecoming Bonfire





Homecoming Activities, 1946 Tower Yearbook, p. 36


Discover photos of this and other past student traditions in the Tower Yearbook collection, 1909-1989, online via the Internet Archive:  https://archive.org/details/toweryearbook?&sort=date

Check out the events happening during #Bluetober2021 and Homecoming here: https://www.uwstout.edu/bluetober ; https://www.uwstout.edu/homecoming

Learn more about Stout’s Homecoming and other traditions in An Idea Comes of Age: UW-Stout, 1891-2016, by Jerry Poling. We have them available to sell in the Archives!: https://secure.touchnet.com/C21720_ustores/web/product_detail.jsp?PRODUCTID=2128&SINGLESTORE=true


Wednesday, September 29, 2021

New Digital Collection of Stout Student Organization Photographs!

The UW-Stout University Archives is pleased to announce a new digital collection of Stout Student Organization photographs. During the spring 2018 semester, the archives undertook a multi-step digitization project to digitize their Iconographic Series 3 collection of Student Organization photographs, ca. 1910-2000. This collection includes 870 photographs of Greek fraternities and sororities, and athletic, academic, literary, music, religious, social service, career-related, and men’s and women’s organizations. There are formal member group photographs, which many can be found in UW-Stout’s Tower yearbooks (1909-1989), and informal photographs showing activities, such as dances, field trips, picnics, concerts, homecoming activities and Greek initiations.

Stout Orchestra group photo, 1921
Stout Typographical Society Field Trip, Green Bay, WI, 1946-47


The photographs are hosted by the University of Wisconsin Digital Collections Center (UWDCC) based in Madison, Wisconsin. The UWDCC was created to help University of Wisconsin schools and other entities digitize, provide access to, and maintain digital projects. The University of Wisconsin Digitized Collections (UWDC) were established in 2001 to provide quality digital resources from it’s University of Wisconsin Academic Libraries.

UWDCC website, UW-Stout Collection page


This project represents excellent work by two Stout Archives staff members. Archives student worker Katie Hagen scanned and numbered the 870 photographs according to UWDCC guidelines. As scanning progressed, Archives Assistant Julie Hatfield started looking through each individual folder of photographs to measure each photograph, rescan any photographs if necessary, move photographs to their correct folders that were initially identified with the wrong student organization, and conduct research from information found with the photographs and within UW-Stout archival collections to properly date and identify who and what was happening in each photograph. As Julie started researching, she realized that many photographs were taken for a purpose, with many being published in The Tower yearbooks, Stoutonia student newspaper, or other Stout produced publications. She searched through The Tower yearbooks, Stoutonia, student organization collections housed in the archives, information on the UW-Stout website; and Google photos, keyword searching, and Wikipedia to help identify period clothing, people, activities, and events that were known on a state or national level.  

Stout Student Org. Photo collection, 8 boxes




Research Resources


Scanning photographs

Measuring photos



Researching for information on photograph


Researching for information on same photograph


Julie created a Metadata Excel Sheet to input all of the corresponding box, folder, object ID numbers, research information and subject headings for each photograph. From the information found on each photograph and student organization, Julie had to identify potential subject headings to be used for keyword searching on the UWDCC website. A combination of local subjects (Stout based) and Library of Congress Subject Headings (LCSH). It is important to keep consistent use of subject headings throughout a collection, and not use multiple variations of a group name or activity, or mix singular and plural usage. But you still need to use subject headings that will most likely be used by researchers, and sometimes that does involve the use of a singular and plural form of a word, or two names a group goes by. It depends if you know multiple names were frequently used for one group.

Metadata excel sheet

During the summer and fall of 2019, Julie refined and uploaded the metadata for each photograph into the UWDCC FileMaker Pro database. Julie sent the digital TIFF photograph files on an external hard drive to Madison through the University Red Box delivery system, for the UWDCC staff to upload into their database. The availability of the collection was delayed by upgrades to the UWDCC digital collections database, but in November 2020 the collection became publicly available online to search and browse by the UW-Stout community and beyond.

Searching the Stout Digital Collection




Example of digital photo search result


This student organization collection joins another Stout collection hosted by UWDCC featuring 500 photographs of educational activities in classrooms, shops, and laboratories.

Search and browse UW-Stout collections via the UWDCC website: https://search.library.wisc.edu/digital/AUWStout

Check out our “Campus Photographs” and other digital collections, tutorials, and library database links, on the UW-Stout Archives Digital Collections webpage:  https://library.uwstout.edu/friendly.php?s=digitalprimarysources

Tower Yearbooks (1909-1989): https://archive.org/details/toweryearbook?&sort=date






Wednesday, September 22, 2021

Happy Fall Y' All with Apple Crumble!

Do you have too many apples and are wondering what to do with them? The archives is to the rescue with a fun, easy recipe to make during the fall season. Try Apple Crumble from Stout’s Favorites 2nd ed. cookbook, 1958, p. 65, available via the Internet Archive:  https://archive.org/details/StoutsFavoritesSecondEdition/page/n69/mode/2up



The cookbook was published by the Home Economics Club of Stout State College, 1958, featuring favorite recipes of faculty and students, and "dedicated to all those people who enjoy preparing and eating good food.” The recipe was submitted by Ardala Littlefield, a 1961 Home Economics Education graduate from Turtle Lake, WI. Ardala was involved in the Lutheran Student Association and Alpha Psi Omega while a student. According to the Spring 1975 Stout Alumnus, Ardala was a Home Economist with the University Extension in Tomahawk, WI, at the time.

Ardala Littlefield, 1961 Tower Yearbook


The archives staff tested out the recipe, and we highly approve. It is similar to making apple crisp, but tastes like apple pie. It also tastes great topped with whipped cream or ice cream. Happy Baking!

Sliced apples

Ingredients and work station

The finished crumble. Bon Appetit!


Discover how cooking and eating food has changed since the 1950s, from the National Museum of American History’s online exhibit “Food: Transforming the American Table”: https://americanhistory.si.edu/food

Find a similar Apple recipe in Stout’s Favorites 1st ed, 1955, p. 61, Apple Crisp: https://archive.org/details/StoutsFavoritesFirstEdition/page/n63/mode/2up

By: Julie Hatfield, Archives Assistant, UW-Stout Archives


Tuesday, May 4, 2021

Beat the heat with Italian Flavored Ice

Happy end of spring semester! Tomorrow is the last day of finals at the University of Wisconsin-Stout and what better way to celebrate than with a cool and refreshing treat to kick off summer, Italian Flavored Ice, from Recipes: The Cooking of Italy, Foods of the World, Time-Life Books, New York, TX723.R552 1972.  We have a variety of the Food of the World cookbooks located in the UW-Stout Archives Special Collections that feature recipes from a certain country or region. Discover more information about these cookbooks here: https://en.wikipedia.org/wiki/Foods_of_the_World

Recipes: The Cooking of Italy cookbook, 1972


I had the chance to travel to Italy and Greece over the 2007-2008 New Year’s Holiday as part of the UW-Eau Claire Blugold Marching Band. We traveled for 10 days and performed in Rome and Florence, Italy, and Athens, Greece. It was a great experience and besides trying new foods, such as gelato and baklava, and touring the cities, my favorite part was performing in St. Peter’s Square for the Pope on New Year’s Day.  

BMB in St. Peter's Square on New Year's Day

Florence, Italy



Flavored Ice recipe card


The was an easy dessert to make and is cool and refreshing on a warm day. I tried the Lemon Ice. I chose to pour the mixture into an ice-cube tray with the dividers and freeze the lemon ice solid. It seemed easier than pouring it into a different container and scraping the sides every 30 minutes. After the ice was frozen I popped out a few cubes and crushed them in my Magic Bullet. The lemon ice tastes similar to lemonade but is less intense, but it is still sweet. It is good topped with a couple strawberry slices. This dessert is similar to eating a shaved ice sno-cone. Bon Appetit!

Lemon Ice ingredients, ice-cube tray, magic bullet to crush ice

Boiling the water and sugar on the stovetop

The frozen lemon ice

Lemon ice after being crushed in magic bullet



Here are 2 step-by-step tutorials to start you on your cooking journey:  https://www.foodnetwork.com/recipes/food-network-kitchen/italian-ice-recipe-1973230

https://www.wikihow.com/Make-Italian-Ice

By: Julie Hatfield, Archives Assistant, UW-Stout Archives


Thursday, April 22, 2021

Celebrate the end of the school semester with soft, flaky, no-yeast pretzels!

Whether you are a K-12 student, college student, teacher, parent, or work in the education system, celebrate the end of the semester, and National Pretzel Day on Monday April 26th, by preparing a fun treat for yourself, Danish inspired Pretzels, found in Around the World Making Cookies, by Josephine Perry, 1940, TX771.P4 1940.

This semester we are featuring recipes from cookbooks located in the UW-Stout Archives Special Collections. The Special Collections are older, more rare, or Stout related books that were originally located in the UW-Stout Library’s main stacks collection. This past year we added a wealth of cookbooks to the special collections, and I scoured the shelves for recipes to bring the world of baking to your home during this time.

Recipe Card


Before trying this recipe, I found many variations of pretzel recipes, and modified my original recipe to include steps from other recipes. Variations include using or not using yeast, the types of ingredients in the pretzels, dipping the pretzels into a pot of hot water and baking soda before baking them, spreading a beaten egg wash onto pretzels before baking (which I added to my recipe), sprinkling with salt or sugar, spreading butter on the pretzels after they are baked, adding cheese to the mix, and the list goes on. If I make them again, I will probably roll the dough into longer strips to make bigger pretzels. This first time, I kept my dough strips flat after cutting them. The pretzels came out soft and flaky, with a light, crispy bottom. They taste like biscuits. As I am from Wisconsin, I love dipping a soft, salty pretzel into a bowl of hot cheese sauce. Pretzels are also good sprinkled with cinnamon and sugar. If you are subscribed to the Discovery Plus platform, I suggest checking out the Magnolia Table cooking show hosted by Joanna Gaines. She has an episode all about appetizers, and creates yeast-based pretzels and a cheese dipping sauce that looks amazing! Bon Appetit!

Ingredients: Flour, Sugar, Baking powder, Butter, Heavy whipping cream

The mixed dough

Pretzel set up with rolling pin station and egg wash


If folding pretzels seems like a daunting task, here are a couple Youtube tutorial videos to help get you started: 

https://www.wikihow.com/Twist-a-Pretzel

https://www.youtube.com/watch?v=XCtGEkl6Ljs 

https://www.youtube.com/watch?v=ILXH7kxtcxw

 

Similar pretzel recipes without yeast:

Brianna Joycee: https://briannajoycee.wordpress.com/2012/09/06/soft-homemade-pretzels-without-yeast/

The Beader Chef: https://www.thebeaderchef.com/no-yeast-pretzels/

The Gunny Sack: https://www.thegunnysack.com/two-ingredient-dough-pretzel-bites/

 

By: Julie Hatfield, Archives Assistant, UW-Stout Archives

Thursday, April 8, 2021

Happy National Library Week and Chinese Almond Cookie/Almond Cake Day!

This semester we are featuring recipes from cookbooks located in the UW-Stout Archives Special Collections. The Special Collections are older, more rare, or Stout related books that were originally located in the UW-Stout Library’s main stacks collection. This past year we added a wealth of cookbooks to the special collections, and I scoured the shelves for recipes to bring the world of baking to your home during this time.

End National Library week on a high note by curling up with a good book and a treat this weekend, Chinese Almond Cakes, found in Around the World Making Cookies, by Josephine Perry, 1940, TX771.P4 1940.

Chinese Almond Cake recipe card


If you are looking for a good book recommendation, or want to learn more about UW-Stout’s 125+ year history, I suggest An Idea Comes of Age: UW-Stout, 1891-2016, by Jerry Poling. We have them available to sell in the archives!: https://secure.touchnet.com/C21720_ustores/web/product_detail.jsp?PRODUCTID=2128&SINGLESTORE=true

An Idea Comes of Age book




Archives Assistant Julie Hatfield at book signing, 2017 UW-Stout Family Weekend

When I was originally picking out recipes to try baking this semester, I did not realize that this recipe for Chinese Almond Cakes is very similar to the previous recipe I tried of Almond Short Bread. They both had a crumbly texture after being mixed together, and I needed to add water and mix the dough with my hands to make it stick together to shape into cookies. I did substitute the rice flour for regular flour and cornstarch, or you could also use cake flour for baking. Rice flour and cornstarch are both used as thickeners in recipes. So I used 1 cup white flour, but took out 2 tablespoons flour and added 2 tablespoons cornstarch, and sift together. I rolled out 1 ½ dozen cookies with this recipe. They turned out nice and soft. If you can find rice flour at your local grocery store, I suggest trying to use it. Bon Appetit!



Recipe Ingredients: flour, cornstarch, brown sugar, butter, ground almonds 

Cookies ready to go in the oven

Cookies hot out of the oven


 

Some variations of Chinese Almond Cookie recipes:

Table for Two by Julie Chiou: https://www.tablefortwoblog.com/chinese-new-year-almond-cookies/

Taste of Home: https://www.tasteofhome.com/recipes/chinese-almond-cookies/

The Woks of Life: https://thewoksoflife.com/almond-cookies-chinese/

By: Julie Hatfield, Archives Assistant, UW-Stout Archives


Wednesday, March 17, 2021

Happy St. Patrick's Day and National Irish Food Day with Almond Short Bread Cookies

Happy St. Patrick's Day and National Irish Food Day! This semester we are featuring recipes from cookbooks located in the UW-Stout Archives Special Collections. The Special Collections are older, more rare, or Stout related books that were originally located in the UW-Stout Library’s main stacks collection. This past year we added a wealth of cookbooks to the special collections, and I scoured the shelves for recipes to bring the world of baking to your home during this time.

Get into the Irish spirit with an easy 5-ingredient cookie recipe, Almond Short Bread, found in Around the World Making Cookies, by Josephine Perry, 1940, TX771.P4 1940.

Almond Short Bread, p. 98

Mix together:

2 cups flour sifted

½ cup almonds blanched and ground

½ cup butter softened

½ cup sugar

1 tbsp. water

Add the sugar and flour alternately to the butter, blending in the water as needed to make a stiff dough. Divide into halves, form into flat round cakes about the size of a saucer, prick with a fork, flute the edges and bake at 350*F for 30 minutes.

This is a short, 5-ingredient recipe, but I still had some issues, probably because the directions are so simplified. Mixing one cup flour and the butter together started well and it had a dough like mixture, but as I added more sugar and flour the mixture became more dry and crumbly. I added almost two extra tablespoons of water. The recipe does not specify where to add in the almonds, so I added them at the end after mixing the other ingredients together. When dividing the dough into halves, other Almond Short Bread cookie recipes call for wrapping the two halves in plastic wrap and putting them in the fridge for one hour. You could use a round cookie cutter to cut the cookies (which I should have done, but I thought it would be hard with the crumbly texture of my dough), or roll the dough into two logs and cut into slices for baking the cookies. This recipe said to make them about the size of a saucer, like a small plate placed under a teacup, so I made my round cakes bigger than a regular sized cookie, and made three cakes. They still turned out good in the end, they just need to be broken up to eat them. They taste similar to the Ischl Tartlet cookies I made in February. They are a little on the dry side, but would be good spread with raspberry jam or dunked in your morning cup of coffee. No matter how often we bake and cook, we are continuously learning new ideas, skills, and recipes, so don't be discouraged if something doesn't turn out perfect the first time you try it. Learn from your experience and try again, or apply your new skills to another recipe. I also try to find a silver lining, such as being able to dunk my slightly dry cookies into my morning coffee for a breakfast treat. Bon Appetit!

My 5 ingredients: sugar, flour, water, butter, ground almonds

The mixes dough

My attempt to shape the short bread from my dry dough




Almond Short Bread hot out of the oven


There are many variations of shortbread cookies. Try Almond-Orange Shortbread from Martha Stewart: https://www.marthastewart.com/340976/almond-orange-shortbread

And a Gluten free Almond Flour Shortbread Cookie:  https://www.theconsciousplantkitchen.com/almond-flour-shortbread-cookies/

By: Julie Hatfield, Archives Assistant, UW-Stout Archives