43 12 1268 https://recipecardarchive.com/files/original/3dd7db5587b54c05f3fc555976d02241.jpg e4ef4da93440cb029b5215846c3276be https://recipecardarchive.com/files/original/6f95d89337a872b1bb2c0f4e9a31f5a3.jpg 2bbac05e641f485b631b2792f2221a12 https://recipecardarchive.com/files/original/8361ea6a2fc3f23cf9d10ee810b2bf4b.pdf 554e7244d03e42c63880732660f6201f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Crab Thermidor Description An account of the resource CRAB THERMIDOR 2 cups cooked crab, shrimp or tuna (or a combination) 3/4 cup dry white wine (sauterne is good) 3/4 cup chicken or court bouillon 1 tablespoon chopped green onion 1/4 teaspoon dry tarragon 1/4 teaspoon dry basil 3 cups rich, medium thick white sauce 1 teaspoon dry mustard 1 tablespoon lemon juice 1/4 to 1/2 cup grated Parmesan cheese Put wine, bouillon, green onion, tarragon and basil in skillet and simmer until reduced to about 1/3 cup. Add to the white sauce with dry mustard and heat through. Do not boil. Fold in lemon juice and crab. Spoon into 4 large or 6 medium greased casseroles or shells or into 1 1/2- quart casserole. Sprinkle tops or top with cheese. Bake in preheated 400-degree oven until bubbly, or place hot mixture low under broiler to brown cheese and heat. Makes 4 large or 6 medium portions. Back: blank --- # Crab Thermidor *Makes 4 large or 6 medium portions* ## Ingredients - 2 cups cooked crab, shrimp, or tuna (or a combination) - 3/4 cup dry white wine (sauterne is good) - 3/4 cup chicken or court bouillon - 1 Tbsp chopped green onion - 1/4 tsp dry tarragon - 1/4 tsp dry basil - 3 cups rich, medium-thick white sauce - 1 tsp dry mustard - 1 Tbsp lemon juice - 1/4 to 1/2 cup grated Parmesan cheese ## Instructions 1. Put wine, bouillon, green onion, tarragon, and basil in a skillet and simmer until reduced to about 1/3 cup. 2. Add the reduced mixture to the white sauce along with the dry mustard and heat through. Do not boil. 3. Fold in lemon juice and crab (or chosen seafood). 4. Spoon into 4 large or 6 medium greased casseroles or shells, or into a 1 1/2-quart casserole. 5. Sprinkle tops with Parmesan cheese. 6. Bake in a preheated 400°F oven until bubbly, or place the hot mixture low under a broiler to brown the cheese and heat through. Subject The topic of the resource crab shrimp tuna dry white wine sauterne chicken bouillon court bouillon green onion dry tarragon dry basil white sauce dry mustard lemon juice Parmesan cheese Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0265 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main cuisine:French decade:1950s ingredient:crab ingredient:parmesan cheese ingredient:tarragon ingredient:white sauce ingredient:white wine method:Baked protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/842ddca9fdee037177ce212a394dfc47.jpg 0a65a1e692499a8070fa65b14eec8301 https://recipecardarchive.com/files/original/9208992c224a05bfcb6016d3dc9be063.jpg 0696f749ae5875fd04f4de95edea0b64 https://recipecardarchive.com/files/original/c8827b241158351ceb1c189a30c7e846.pdf 14c2bb45c92df9bcc2369e822a7099d3 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Sweet Dill Pickles Description An account of the resource Sweet Dill Pickles Cut dill pickles into chunks or thick slices. to 1 qt. of pickles add 2 th. sp of mixed spices. use enough vinegar to cover. and to 1 c vinegar add 1 c sugar. Heat vinegar & sugar to scalding Back: and pour over slices. & seal for future use. --- # Sweet Dill Pickles ## Ingredients - 1 qt. dill pickles, cut into chunks or thick slices - 2 tsp. mixed spices - Vinegar, enough to cover - 1 cup sugar per 1 cup vinegar ## Instructions 1. Cut dill pickles into chunks or thick slices. 2. To 1 qt. of pickles, add 2 tsp. mixed spices. 3. Use enough vinegar to cover the pickles. 4. To each 1 cup of vinegar, add 1 cup of sugar. 5. Heat vinegar and sugar to scalding. 6. Pour over the pickle slices. 7. Seal for future use. Subject The topic of the resource dill pickles mixed spices vinegar sugar Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0264 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Other decade:1950s ingredient:dill pickles ingredient:mixed spices ingredient:vinegar method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/04aac3f1cec47a4a55d1ee30471d636f.jpg 2cebf2e9bdf9556fbb573736c8ed4ab2 https://recipecardarchive.com/files/original/83f8c8ab8a917deb3711db315c03b4e1.jpg 1fe205b5a437833d596d283cb33cedcf https://recipecardarchive.com/files/original/c598bc876a4c5778b47c1ace662512e4.pdf aaccdef1310a5fd78c85346a2630d0c0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Meatball and Bean Stew Description An account of the resource MEATBALL AND BEAN STEW (Basic Recipe yields 10 servings) 1 pound ground chuck ½ cup fresh bread crumbs ¼ cup minced onion 3 tablespoons minced fresh parsley 1 teaspoon salt ½ teaspoon dried oregano leaves ¼ teaspoon dried basil leaves 1 egg ¼ cup milk 2 tablespoons cooking oil 1 cup green pepper strips (1-inch) 2 (15-ounce) cans red kidney beans 1 (28-ounce) can Italian tomatoes, cut up 1 (15-ounce) can tomato sauce 1 bay leaf ½ teaspoon dried oregano leaves ½ teaspoon dried basil leaves Shredded Cheddar cheese RANGE TOP METHOD: (1 hour cooking time) Combine ground chuck, bread crumbs, onion, pars- ley, salt, ½ teaspoon ore- gano, ¼ teaspoon basil, egg and milk in bowl. Mix lightly, but well. Shape the mixture into 32 meatballs. Heat cooking oil in 4- quart Dutch oven over me- dium-high heat, about 2 minutes. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes. oven Back: Pour off all but 2 table- spoons of pan drippings. Saute green pepper in 2 ta- blespoons pan drippings over medium heat until tender, about 6 minutes. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, ½ tea- spoon oregano and ½ tea- spoon basil. Add meatballs and mix well. Cook over medium heat until mixture comes to a boil, about 10 minutes. Re- duce heat and simmer 30 minutes, stirring occasion- ally. Ladle into bowls and serve topped with shred- ded cheese. PRESSURE COOKER METHOD: (42 minutes cooking time plus 20 min- utes waiting time) Use in- gredients as listed in basic recipe, but add 2 table- spoons cornstarch and ¼ cup water. Prepare meat- balls as for range-top method. Heat oil in 4-quart pressure cooker over medi- um-high heat, about 2 min- utes. Brown the meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes. Pour off all but 2 table- --- # Meatball and Bean Stew *Yields 10 servings* ## Ingredients - 1 pound ground chuck - 1/2 cup fresh bread crumbs - 1/4 cup minced onion - 3 Tbsp minced fresh parsley - 1 tsp salt - 1/2 tsp dried oregano leaves - 1/4 tsp dried basil leaves - 1 egg - 1/4 cup milk - 2 Tbsp cooking oil - 1 cup green pepper strips (1-inch) - 2 (15-oz) cans red kidney beans - 1 (28-oz) can Italian tomatoes, cut up - 1 (15-oz) can tomato sauce - 1 bay leaf - 1/2 tsp dried oregano leaves - 1/2 tsp dried basil leaves - Shredded Cheddar cheese, for serving ## Instructions ### Range Top Method *(1 hour cooking time)* 1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs. 2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes. 3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes. 4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes. 5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well. 6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally. 7. Ladle into bowls and serve topped with shredded cheese. ### Pressure Cooker Method *(42 minutes cooking time plus 20 minutes waiting time)* 1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water. 2. Prepare meatballs as for range-top method. 3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes. 4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside. 5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes. 6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. 7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot. 8. Add meatballs and stir gently to combine. 9. Close cover securely according to manufacturer's directions. 10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes. 11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes. 12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release. 13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. Subject The topic of the resource ground chuck bread crumbs onion parsley salt oregano basil egg milk cooking oil green pepper red kidney beans Italian tomatoes tomato sauce bay leaf cheddar cheese cornstarch water Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0263 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main cuisine:Italian-American decade:1960s ingredient:basil ingredient:ground beef ingredient:kidney beans ingredient:oregano ingredient:tomatoes method:Stovetop protein:Beef source:RCA0006 https://recipecardarchive.com/files/original/48979bd48d3cc6d2a15f4c04c5b0c46e.jpg b63eaddc77554da84dec06ea77ffad05 https://recipecardarchive.com/files/original/7d41f6628faa342089cea3eb66e6546c.jpg e8c453a84859c4e34a7103c3fafae1e8 https://recipecardarchive.com/files/original/dc8eed9d530043a70f34594dae4dea6b.pdf 0bcf24c2b8b9f6c822b0a75280b7685a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Aunt Frances' Lazy Housewife Pickles Description An account of the resource Aunt Frances' Lazy Housewife Pickles Slice pickles in jars Boil together: 1 c sugar 1 c vinegar 1 tsp salt 1 tsp celery seed 1 tsp mustard seed dill + onion if desired Pour over hot and seal Back: blank --- # Aunt Frances' Lazy Housewife Pickles *Recipe from the kitchen of Aunt Frances* ## Ingredients - Cucumbers, sliced (packed in jars) - 1 cup sugar - 1 cup vinegar - 1 tsp salt - 1 tsp celery seed - 1 tsp mustard seed - Dill and onion (optional) ## Instructions 1. Slice cucumbers and pack into jars. 2. Combine sugar, vinegar, salt, celery seed, and mustard seed in a saucepan and boil together. 3. Add dill and onion to jars if desired. 4. Pour brine over cucumbers while hot and seal jars. Subject The topic of the resource cucumbers sugar vinegar salt celery seed mustard seed dill onion Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0262 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Contributor An entity responsible for making contributions to the resource Aunt Frances Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Other decade:1950s ingredient:celery seed ingredient:dill ingredient:mustard seed ingredient:vinegar method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/44824455d426ea99d3325dd4e458bdcd.jpg 307c50b8ad8297bcdba1d944a9e2f473 https://recipecardarchive.com/files/original/4cbdbdf8037fe73bfa9fd193e02220d4.jpg 10570e77845945e46c8b8f511d848d11 https://recipecardarchive.com/files/original/841f170a82ece2faaa1e34e8ad5873d4.pdf f6e019067a22d0045e2de15d1d2e8d9e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chicken Casserole Description An account of the resource M.P.B.E.A. CONVENTION Serves 6 Chicken Casserole Betty Bangs 1 can chicken gumbo soup 1 can " rice " 1 can water 3/4 cube oleo 3/4 c. raw rice → 1 7oz boned chicken can almonds boned Stir once during chicken or: 350° about an hour tuna or shrimp turkey or — oz — or Back: blank --- # Chicken Casserole *Recipe from the kitchen of Betty Bangs* *Serves 6* ## Ingredients - 1 can chicken gumbo soup - 1 can chicken rice soup - 1 can water - 3/4 cube oleo - 3/4 cup raw rice - 1 (7 oz) can boned chicken (or tuna, or shrimp, or turkey) - Almonds ## Instructions 1. Combine chicken gumbo soup, chicken rice soup, water, oleo, raw rice, boned chicken (or chosen protein), and almonds. 2. Stir once during baking. 3. Bake at 350° for about an hour. Subject The topic of the resource chicken gumbo soup chicken rice soup water oleo raw rice boned chicken tuna shrimp turkey almonds Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0261 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Contributor An entity responsible for making contributions to the resource Betty Bangs Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main decade:1950s ingredient:almonds ingredient:chicken gumbo soup ingredient:chicken rice soup method:Baked protein:Chicken source:RCA0006 https://recipecardarchive.com/files/original/1e1d6b83335a06d9cb354105ba3a91d1.jpg b4bfb99b0e860e0e6441dbb08ae13255 https://recipecardarchive.com/files/original/4ace64a9fa41b04ca1243e02ab1f008e.jpg 783983298a03db3210878918028619b5 https://recipecardarchive.com/files/original/28b374acfc2e17f914aaab57106c3f36.pdf da445099eaa53c18168df374cadf0544 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chicken Antipasto in Avocado Halves Description An account of the resource CHICKEN ANTIPASTO IN AVOCADO HALVES 2 chicken breasts 1/4 c sliced black olives 2/3 cup salad oil 1 green onion, sliced 1/2 c white wine vinegar 1 (6 oz.) jar artichoke hearts, 1/4 t salt drained 1/8 t garlic powder 1/2 c sliced mushrooms 3 T fresh lemon juice 1 large tomato, diced 1/2 t basil 2 T minced parsley dash of pepper 2 ripe avocados, halved. Poach chicken breasts until fork-tender. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in small bowl. Combine olives, green onions, artichoke hearts, mushrooms, tomato and parsley in bowl. When chicken is done, shred the meat to yield one cup measure. Add chicken to salad ingredients; pour dressing over salad. Allow to marinate for 30 minutes. Spoon salad into avocato halves; serve immediately. Yields 4 servings. Back: blank --- # Chicken Antipasto in Avocado Halves *Yields 4 servings* ## Ingredients ### Dressing - 2/3 cup salad oil - 1/2 cup white wine vinegar - 1/4 tsp salt - 1/8 tsp garlic powder - 3 Tbsp fresh lemon juice - 1/2 tsp basil - Dash of pepper ### Salad - 2 chicken breasts - 1/4 cup sliced black olives - 1 green onion, sliced - 1 (6 oz.) jar artichoke hearts, drained - 1/2 cup sliced mushrooms - 1 large tomato, diced - 2 Tbsp minced parsley - 2 ripe avocados, halved ## Instructions 1. Poach chicken breasts until fork-tender. 2. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in a small bowl to make the dressing. 3. Combine olives, green onions, artichoke hearts, mushrooms, tomato, and parsley in a bowl. 4. When chicken is done, shred the meat to yield one cup measure. 5. Add chicken to salad ingredients; pour dressing over salad. 6. Allow to marinate for 30 minutes. 7. Spoon salad into avocado halves; serve immediately. Subject The topic of the resource chicken breasts salad oil white wine vinegar salt garlic powder lemon juice basil pepper black olives green onion artichoke hearts mushrooms tomato parsley avocados Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0260 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main cuisine:Italian-American decade:1960s ingredient:artichoke hearts ingredient:avocado ingredient:basil ingredient:black olives ingredient:white wine vinegar method:Stovetop protein:Chicken source:RCA0006 https://recipecardarchive.com/files/original/a68ce30dc7a7385ae9ab5897ef4b8ecd.jpg 2248a58cdb5bb33e4e2c478550089b7b https://recipecardarchive.com/files/original/1578d96837eed3ac1023cc77ce684eaa.jpg 5b748ea1cae10ff70f537074495737b2 https://recipecardarchive.com/files/original/a73029ba61a3fcdd978af4b3dff59c64.pdf 6fb2a5ab796dac2e73244da726f8b39d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cottage Salad Description An account of the resource Cottage Salad. 3 c.. shredded cabbage 1/4 c. minced green pepper 1 tsp " pimento Dressing 1/3 vinegar Alpha recipe 3 tbsp salad oil 4 tbsp sugar. 1 tsp celery salt. 1/2 tsp dry mustard 4 tsp caraway seed 1 tsp grated onion 1 tsp salt 1/4 " pepper Back: [mirror image bleed-through of front — no additional content] --- # Cottage Salad ## Ingredients ### Salad - 3 cups shredded cabbage - 1/4 cup minced green pepper - 1 tsp pimento ### Dressing - 1/3 cup vinegar - 3 Tbsp salad oil - 4 Tbsp sugar - 1 tsp celery salt - 1/2 tsp dry mustard - 4 tsp caraway seed - 1 tsp grated onion - 1 tsp salt - 1/4 tsp pepper ## Instructions 1. Combine shredded cabbage, minced green pepper, and pimento in a bowl. 2. Mix together vinegar, salad oil, sugar, celery salt, dry mustard, caraway seed, grated [onion?], salt, and pepper to make the dressing. 3. Pour dressing over salad and toss to combine. Subject The topic of the resource cabbage green pepper pimento vinegar salad oil sugar celery salt dry mustard caraway seed onion salt pepper Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0259 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Side decade:1950s ingredient:cabbage ingredient:caraway seed ingredient:celery salt ingredient:pimento method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/a6e0181aa990b5bf181c1a5592984cbc.jpg d7df37bca4049d64e1e93728bff72f13 https://recipecardarchive.com/files/original/5fafbcde176d55c3e187a431756034f2.jpg d6007e8a9f8b1daa20e0298ada13a17d https://recipecardarchive.com/files/original/79dbdf4ffa31c63d9e84fb052d398e6c.pdf 8e32e69186154e4c1639848fb89a79b1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Key Lime Pie Description An account of the resource Key Lime Pie 3 pts -148 Calories 1 box (.3 oz) sugar-free lime gelatin 1/4 C boiling water 2 8oz Containers key lime pie flavor light yogurt 1 8oz container frozen fat free whipped topping, thawed 1 prepared 8" reduced fat graham cracker pie crust 1) Dissolve gelatin in boiling water 2) Stir in yogurt with wire whisk 3) Fold in whipped topping 4) Pour into crust. Refrig. over nite or at least 2 hours Back: blank --- # Key Lime Pie *3 pts — 148 Calories* ## Ingredients - 1 box (.3 oz) sugar-free lime gelatin - 1/4 cup boiling water - 2 (8 oz) containers key lime pie flavor light yogurt - 1 (8 oz) container frozen fat-free whipped topping, thawed - 1 prepared 8" reduced-fat graham cracker pie crust ## Instructions 1. Dissolve gelatin in boiling water. 2. Stir in yogurt with wire whisk. 3. Fold in whipped topping. 4. Pour into crust. Refrigerate overnight or at least 2 hours. ## Editor's Notes - **"3 pts -148 Calories"** — This appears to be a Weight Watchers points notation (3 points, 148 calories per serving). Rendered as an attribution/yield-style italic line for context rather than discarded. Subject The topic of the resource lime gelatin boiling water key lime pie flavor light yogurt frozen fat-free whipped topping graham cracker pie crust Date A point or period of time associated with an event in the lifecycle of the resource 2000s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0258 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Clipped recipe category:Dessert decade:2000s ingredient:graham cracker crust ingredient:lime gelatin ingredient:whipped topping ingredient:yogurt method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/d956fe58acfe0075a03c36cd45e3b2bd.jpg 4d54f9ef7eed3fec918a931f40886568 https://recipecardarchive.com/files/original/db15ecb3d07a10ba7f6c22aad45f54f3.jpg c7615856791344d64441bf02d0024ae5 https://recipecardarchive.com/files/original/894ea5ea95077b8d51c27722188ea93a.pdf cc3e78ee3d7b34a6dc6d31ee9d008840 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Hamburger Relish Description An account of the resource Recipe for: Hamburger Relish from the kitchen of: Gladys Winkel 4 c ground onions 10 green tomatoes or 4 cups 12 green sweet pepper 6 sweet red peppers ½ c salt let stand overni[ght] serves: 6 c sugar Too juicy - Cut water 1 T celery seed or eliminate it 2 T mustard seed entirely 1½ t tumeric Combine pour 4 c vinegar over above heat (2 c water) to boiling, simmer 3 min pack in sterile jars. 8 pts. Back: blank --- # Hamburger Relish *Recipe from the kitchen of Gladys Winkel* *Yield: 8 pints* ## Ingredients ### Vegetables - 4 cups onions, ground fine - 10 green tomatoes (approximately 4 cups), ground fine - 12 green sweet peppers, ground fine - 6 sweet red peppers, ground fine - 1/2 cup salt (for overnight draw) ### Pickling Syrup - 6 cups sugar - 1 Tbsp celery seed - 2 Tbsp mustard seed - 1 1/2 tsp turmeric - 4 cups vinegar - 2 cups water (optional — see Editor's Notes) ## Instructions 1. Grind or finely chop onions, green tomatoes, green peppers, and red peppers to a uniform fine texture. 2. Combine ground vegetables in a large bowl or crock. Sprinkle with salt, stir to combine, and let stand overnight. 3. In the morning, drain vegetables thoroughly, pressing out as much liquid as possible. 4. Combine sugar, celery seed, mustard seed, turmeric, and vinegar in a large non-reactive pot. Add water if using. 5. Stir to combine and bring to a boil. 6. Add drained vegetables to the boiling syrup and return to a boil. 7. Reduce heat and simmer 3 minutes, stirring occasionally. 8. Pack into sterilized pint jars and seal while hot. 9. Process according to current canning guidelines. ## Editor's Notes - **"Ground onions"** — original card specifies ground onions, confirming a food grinder or food processor is the intended preparation method. All vegetables should be processed to a uniform fine relish texture for consistent pickling and texture. - **"Too juicy — Cut water or eliminate it entirely"** — personal annotation on original card indicating the author found the 2 cups water produced an overly loose relish. Water is parenthetical on the card and was likely already considered optional; recommend omitting entirely for a better set relish. Subject The topic of the resource onions green tomatoes green sweet peppers sweet red peppers salt sugar celery seed mustard seed turmeric vinegar water Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0257 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Contributor An entity responsible for making contributions to the resource Gladys Winkel Format The file format, physical medium, or dimensions of the resource Handwritten on printed card category:Other decade:1950s ingredient:green peppers ingredient:green tomatoes ingredient:mustard seed ingredient:red peppers ingredient:vinegar method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/3ac1d898624b63fe593e5c73e294db1c.jpg 83d8b6742440b8b7545747b149d3063c https://recipecardarchive.com/files/original/7d29ae3213913b0975dae9b8cdc2d16e.jpg 09c935c76fa0c351a8625a0338554068 https://recipecardarchive.com/files/original/2149cc64f4c2b05bafb0c840cb71d5b0.pdf f3f91869c0396dc0d6290af258032b8e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Hot Pepper Jelly Description An account of the resource Hot Pepper Jelly Jeanne L. Holley ¼ c. ground hot peppers (4 jalapenos)--handle with gloves on! 3/4 c. ground bell peppers (about 3 large peppers) 1 1/4 c. brown vinegar 6 1/2 c. sugar 1 small bottle Certo Mix first four ingredients and bring to hard boil; let boil for 10 minutes; skim if necessary. After tasting to see if juice is hot enough with pepper, add Certo. Pour into hot jelly glasses. (For prettier jelly, strain through jelly bag and add a few drops of green cake coloring.) Back: blank --- # Hot Pepper Jelly *Recipe from the kitchen of Jeanne L. Holley* ## Ingredients - 1/4 cup ground hot peppers (4 jalapeños) — handle with gloves on! - 3/4 cup ground bell peppers (about 3 large peppers) - 1 1/4 cup brown vinegar (apple cider vinegar) - 6 1/2 cups sugar - 1 small bottle Certo ## Instructions 1. Mix the first four ingredients (ground hot peppers, ground bell peppers, vinegar, and sugar) and bring to a hard boil. 2. Let boil for 10 minutes; skim if necessary. 3. Taste to see if the juice is hot enough with pepper. 4. Add Certo. 5. Pour into hot jelly glasses. 6. Optional: For prettier jelly, strain through a jelly bag and add a few drops of green cake coloring. Subject The topic of the resource hot peppers jalapeños bell peppers brown vinegar sugar Certo green cake coloring Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0256 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Contributor An entity responsible for making contributions to the resource Jeanne L. Holley Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Other decade:1950s ingredient:bell peppers ingredient:certo ingredient:jalapenos ingredient:vinegar method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/1b1503d055418dd0f8d478c238ffbca5.jpg 7fbf6088afbfadeba85881d3db2cdc1b https://recipecardarchive.com/files/original/81323c060d484bee1c8cf98242b07684.jpg d6f4598c5936eb14560b03e4e6f3492c https://recipecardarchive.com/files/original/cedd9e033f15551f3ee71bfc156833ef.pdf cecf93c01744af6041eea67c86abfb32 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Icicle Pickles Description An account of the resource Icicle Pickles 2 gal pickles cut lengthwise 1 gal boiling wtr. 1 qt salt Pour over pickles Drain, cover with Boiling Wtr. & let stand 24 hrs. Drain, Cover with Boiling Water to which a piece of alum size of walnut has been added Let stand 24 hrs. Drain, cover with following 2½ qts cider vinegar 3 pts. white sugar Handful of pickling spices (hot) Let stand over nite Drain & reheat syrup - Pour over pickles each morning for 4 days Pack in jars last day or leave in crock Back: blank --- # Icicle Pickles ## Ingredients - 2 gallons cucumbers, cut lengthwise - 1 gallon boiling water - 1 qt salt - 1 gallon boiling water (second soak) - 1 piece of alum, size of a walnut - 2 1/2 qts cider vinegar - 3 pts white sugar - Handful of pickling spices (hot) ## Instructions 1. Cut cucumbers lengthwise and place in crock or large container. 2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers. 3. Drain. Cover with boiling water and let stand 24 hours. 4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours. 5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight. 6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers. 7. On the final (4th) day, pack into jars or leave in crock. ## Editor's Notes - **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk. - **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly. Subject The topic of the resource cucumbers water salt alum cider vinegar white sugar pickling spices Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0255 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Other decade:1950s ingredient:alum ingredient:cider vinegar ingredient:cucumbers ingredient:pickling spices method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/0f500ffcb7906a5d864eff2c301ab445.jpg 6b82a40fa5184f5a5ab84a701a107a65 https://recipecardarchive.com/files/original/5ba34ccd816c6700cbefe32b121c9291.jpg 961ac6d5168a39fe4aeb43b01e137c62 https://recipecardarchive.com/files/original/5124891badaf7deca99b2b4071cc45e5.pdf e04ab57c7ffa53b6608ff7754c39d6bd Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Mustard Pickles Description An account of the resource Mustard pickles Put 1 doz. Cucumbers in salt water for 1 hr. or over nite. {2tbs salt {to 1doz cukers {add 1/2 doz. onions 1 pt. Vinegar or use 1/2 water 1c. sugar 1 tsp celery seed 1 tsp mustard seed 1 tsp tumeric pwdr 1 tsp. pepper 1 tsp. Cinnamon Buds 1 tsp ginger Use level spoons. Let come to Boil Put cukes with spices & cook for few min. Back: blank --- # Mustard Pickles ## Ingredients - 1 dozen cucumbers - 2 Tbsp salt (for brine) - 1/2 dozen onions ### Pickling Liquid - 1 pt. vinegar (or use 1/2 water) - 1 c. sugar - 1 tsp celery seed - 1 tsp mustard seed - 1 tsp turmeric powder - 1 tsp pepper - 1 tsp cinnamon buds - 1 tsp ginger ## Instructions 1. Put 1 dozen cucumbers in salt water for 1 hour or overnight. 2. Add 2 Tbsp salt to the 1 dozen cucumbers in the brine water. 3. Add 1/2 dozen onions to the cucumbers. 4. Combine vinegar (or half vinegar, half water), sugar, celery seed, mustard seed, turmeric powder, pepper, cinnamon buds, and ginger in a pot. 5. Use level spoons when measuring spices. 6. Let the pickling liquid come to a boil. 7. Put the cucumbers (and onions) in with the spices and cook for a few minutes. Subject The topic of the resource cucumbers salt onions vinegar water sugar celery seed mustard seed turmeric powder pepper cinnamon buds ginger Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0254 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Handwritten recipe card category:Other decade:1950s ingredient:celery seed ingredient:cinnamon ingredient:cucumbers ingredient:ginger ingredient:mustard seed ingredient:turmeric method:Preserved source:RCA0006