Report by Brigham Young University folklore student Robert Kurtz, who collected information from his grandmother Treasa Michel. A roll of pastry dough containing apples, walnuts, raisins, cinnamon, and brown sugar. Made for Christmas.

Report by Brigham Young University folklore student Linda Brownell, who collected information from her father, James Brownell. Traditional Cornish and Welsh miner's lunch. Round steak, onion, celery, and potatoes in pastry crust. Originally with suet, now with shortening; pie crust will be too flaky.

Report by Brigham Young University folklore student Erin Haley, who collected information from her mother, Carolyn L. Haley. Traditional Cornish miner's lunch. Round steak, onion, celery, and potatoes in a folded pie crust.

Report by Utah State University folklore student Robena F. Reid, who collected information from her maternal grandmother, Robena Parker Falslev. Peanut brittle, made for Christmas.

Report by Brigham Young University folklore student David Huffman, who collected information from his mother, Mary. A. Huffman. Originally the family recipe of a Polish immigrant. Family raised chickens and recipe uses 15 eggs; also uses bread crumbs and walnuts, but no flour. Butter/sugar/cocoa frosting.

Handwritten recipes. The items were written by different hands and there is no way to date them accurately. The recipes are for cookies, fruit cake, and mincemeat.

This includes a couple of handwritten recipes and one from a newspaper clipping.

Contains notes from the Brigham Young University camp cookery class. Includes recipes and instructions.

Contains Partridge's undated papers and correspondence about nursing, musical and drama programs, songbooks and lyrics, and painting and recipes.

Report by Utah State University folklore student Rebecca Maughan, who collected information from her grandmother, Hattie Bagley Maughan. Pennsylvania Dutch recipes. Scrapple is cornmeal and ground pork, boiled together, set, sliced, and fried. Headcheese is mentioned but not described in detail. Sweet curd is made from milk (never cooled since leaving the cow) and eggs, heated gently and drained in cheesecloth, cooled, sliced, and served in a simple vanilla syrup.