We are continuing our dive into the Wyman Women’s Institute Cook Book, published on the occasion of the group’s 60th anniversary in 1973.

This week is a little different as we’re offering you a delectable double-header of  Harvard Beets with some Potato chip cookies for dessert. What kind of beets would an institution like Harvard produce you ask? Hard to say. Perhaps it’s a reference to the colour of the sauce being Harvard crimson? If anyone has a clue, let us know. As for the aforementioned cookies (or are they chips?), they sound like the product of a less conventional institution. BYU perhaps.

As always, if you recognize a recipe from either your grandparents’ kitchen or from your own, please write to us. We would love to hear about how these recipes have lived on. Or, if you have any recipes you would like to share with us, don’t hesitate to reach out.