43 12 1268 https://recipecardarchive.com/files/original/ebd76feb2b9be31df6dab2043ff7a6fd.jpg ed14acb1c1094e69967682fe6bc8415d https://recipecardarchive.com/files/original/c496f7daf5cbc55d12f03d3b86f7e849.jpg 82984a8eec376559718d4cc30394d290 https://recipecardarchive.com/files/original/2d9797c49edb6e45e26d8bfc4f9800eb.pdf 11f964d58fd86d09605c3050ce571779 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 Sunkist Lemonade / Lemon Syrup / Sugar Syrup Description An account of the resource Sunkist Lemonade Juice 1 Sunkist lemon 3/4 cup water 2 tablespoons sugar Put sugar in cup; add ice-water; stir until sugar is dissolved; add Sunkist lemon juice, and serve imme- diately. Soda water, White Rock water, or boiling water may be used if desired. Lemon Syrup Mix 1 cup sugar syrup and 2/3 cup Sunkist lemon juice; strain, bottle, and keep in the refrigerator. When wanted, dilute with 6 parts ice-water to 1 part lemon syrup, and serve from a glass pitcher, garnishing, if desired, with thin slices of Sunkist lemon or orange, Maraschino cherries, or sprigs of mint. Lemon syrup is convenient to take for picnics or in the automobile lunch-basket. Sugar Syrup Put 2 cups sugar and 2 cups water in saucepan; stir until sugar is dissolved; boil five minutes; cool, and bottle. The syrup may be kept in the refrig- erator, and will be found much more satisfactory than sugar for sweetening lemon and orangeades and fruit beverages. Back: blank --- # Sunkist Lemonade ## Ingredients - Juice of 1 Sunkist lemon - 3/4 cup water - 2 tablespoons sugar ## Instructions 1. Put sugar in cup; add ice-water; stir until sugar is dissolved. 2. Add Sunkist lemon juice and serve immediately. 3. Soda water, White Rock water, or boiling water may be used if desired. ## Lemon Syrup ### Ingredients - 1 cup sugar syrup - 2/3 cup Sunkist lemon juice ### Instructions 1. Mix sugar syrup and lemon juice; strain, bottle, and keep in the refrigerator. 2. When wanted, dilute with 6 parts ice-water to 1 part lemon syrup and serve from a glass pitcher. 3. Garnish, if desired, with thin slices of Sunkist lemon or orange, Maraschino cherries, or sprigs of mint. 4. Lemon syrup is convenient to take for picnics or in the automobile lunch-basket. ## Sugar Syrup ### Ingredients - 2 cups sugar - 2 cups water ### Instructions 1. Put sugar and water in saucepan; stir until sugar is dissolved. 2. Boil five minutes; cool and bottle. 3. The syrup may be kept in the refrigerator, and will be found much more satisfactory than sugar for sweetening lemonades and orangeades and fruit beverages. Subject The topic of the resource lemon water sugar soda water White Rock water orange Maraschino cherries mint 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 RCA0006-20260609-0006 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:Beverage decade:1950s ingredient:lemon ingredient:maraschino cherries ingredient:mint method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/b02b662490e964d6caa56ad1d3e56738.jpg 449228ea17d0eedf19453a251073551c https://recipecardarchive.com/files/original/e4156e2154e6a9ef9353254efeec8596.jpg 21d615e3143723f36fcfc9952a0dc294 https://recipecardarchive.com/files/original/600932958f8995c3628ca72bd2a9df62.pdf ab1749aaa5544d6495a4052427ba561a 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 Sunkist Orangeade Description An account of the resource Sunkist Orangeade Juice of 4 Sunkist oranges Rind of 1 Sunkist orange Juice of 1 Sunkist lemon 1⁄3 cup sugar 2 pints water Boil peel with one-half pint water and sugar for five minutes. To extracted orange juice, add strained syrup and remainder of water. Serve with crushed ice and garnish with wedge-shaped pieces of sliced orange. (6 large glasses.) Back: blank --- # Sunkist Orangeade ## Ingredients - Juice of 4 Sunkist oranges - Rind of 1 Sunkist orange - Juice of 1 Sunkist lemon - 1/3 cup sugar - 2 pints water ## Instructions 1. Boil peel with one-half pint water and sugar for five minutes. 2. To extracted orange juice, add strained syrup and remainder of water. 3. Serve with crushed ice and garnish with wedge-shaped pieces of sliced orange. Makes 6 large glasses. Subject The topic of the resource oranges lemon sugar water ice 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 RCA0006-20260609-0007 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:Beverage decade:1950s ingredient:lemon ingredient:oranges method:Stovetop source:RCA0006 https://recipecardarchive.com/files/original/6ed77f90c4c0185af37446ac19112752.jpg 6b2c4049755955e71d76aca3f16e4da4 https://recipecardarchive.com/files/original/f26f58803ef783856a7a9d740d178ff6.jpg 8cde3a0fa3803c9cf44c9dae7bb62c1d https://recipecardarchive.com/files/original/5ac3887b411c93c658538a057d83c4da.pdf 65a9c36f6c21f84be17074effd02973b 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 Grape Juice Lemonade / Ginger Ale Lemonade / Loganberry Lemonade Description An account of the resource Grape Juice Lemonade 4 Sunkist lemons 1½ pints water 1 pint grape juice 1 cup sugar Place a small block of ice in a pitcher. With the juice of four lemons mix one cup of sugar, one and one-half pints of water, one pint of grape juice. Pour into pitcher and stir thoroughly. Allow to stand a few minutes before serving. Serves six persons. Charged water may be substi- tuted for plain water. Ginger Ale Lemonade Substitute ginger ale for grape juice in above formula. Loganberry Lemonade Substitute loganberry juice for grape juice in above formula. Back: blank --- # Grape Juice Lemonade ## Ingredients - 4 Sunkist lemons - 1 pint grape juice - 1 1/2 pints water - 1 cup sugar ## Instructions 1. Place a small block of ice in a pitcher. 2. With the juice of four lemons mix one cup of sugar, one and one-half pints of water, and one pint of grape juice. 3. Pour into pitcher and stir thoroughly. 4. Allow to stand a few minutes before serving. 5. Serves six persons. Charged water may be substituted for plain water. ## Ginger Ale Lemonade Substitute ginger ale for grape juice in the above formula. ## Loganberry Lemonade Substitute loganberry juice for grape juice in the above formula. Subject The topic of the resource lemons grape juice water sugar ginger ale loganberry juice ice 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 RCA0006-20260609-0008 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:Beverage decade:1950s ingredient:ginger ale ingredient:grape juice ingredient:lemon ingredient:loganberry juice method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/4453b129533ce30c02133b9bbc97c2bc.jpg 84785fc6cb0fbfc2556edfff206dba6c https://recipecardarchive.com/files/original/c057e3e62f1206670df2d97c6974ad6f.jpg 390cdaf0abe3efbaa45d32a1c7d91b5b https://recipecardarchive.com/files/original/cc72dd90cabc75a1afdb9cf63b5eb16c.pdf 040a67cab8c8839753e6279c1a4fdf05 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 Ginger Ale Punch / Camino Fruit Punch Description An account of the resource Ginger Ale Punch 1 cup sugar 1 cup hot tea infusion 3/4 cup Sunkist orange juice 1/3 cup Sunkist lemon juice 1 pint ginger ale 1 pint White Rock Few slices Sunkist orange Pour tea over sugar, and, as soon as sugar is dissolved, add fruit juices; strain into punch-bowl over a large piece of ice, and, just before serving, add ginger ale, White Rock, and slices of Sunkist orange. Camino Fruit Punch Mix 1/4 cup Sunkist lemon juice, 1/2 cup Sunkist orange juice, 1/2 cup sugar syrup, 1 cup pineapple syrup, 2 cups ice-water; using syrup drained from can of pineapple, and strain over a piece of ice. Serve in high, narrow tumblers which have been frosted by dipping the edges quickly into lemon juice and then in coarse sugar. Place a small slice of canned pineapple on top and a sprig of mint and two straws in the center, where hollowed out; add a large cherry or strawberry, and serve. Makes four glasses; 12 punch glasses. Back: blank --- # Ginger Ale Punch ## Ingredients - 1 cup sugar - 1 cup hot tea infusion - 3/4 cup Sunkist orange juice - 1/3 cup Sunkist lemon juice - 1 pint ginger ale - 1 pint White Rock - Few slices Sunkist orange ## Instructions 1. Pour tea over sugar, and, as soon as sugar is dissolved, add fruit juices. 2. Strain into punch bowl over a large piece of ice. 3. Just before serving, add ginger ale, White Rock, and slices of Sunkist orange. # Camino Fruit Punch ## Ingredients - 1/4 cup Sunkist lemon juice - 1/2 cup Sunkist orange juice - 1/2 cup sugar syrup - 1 cup pineapple syrup (drained from can of pineapple) - 2 cups ice water - Small slices of canned pineapple - Sprigs of mint - Large cherries or strawberries - Coarse sugar (for frosting glasses) - Lemon juice (for frosting glasses) ## Instructions 1. Mix lemon juice, orange juice, sugar syrup, pineapple syrup, and ice water; strain over a piece of ice. 2. Frost the edges of high, narrow tumblers by dipping them quickly into lemon juice and then into coarse sugar. 3. Pour punch into frosted tumblers. 4. Place a small slice of canned pineapple on top and a sprig of mint and two straws in the center, where hollowed out. 5. Add a large cherry or strawberry and serve. 6. Makes 4 glasses; 12 punch glasses. Subject The topic of the resource sugar tea orange juice lemon juice ginger ale White Rock orange pineapple syrup ice water pineapple mint cherry strawberry coarse 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 RCA0006-20260609-0009 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:Beverage decade:1950s ingredient:citrus juice ingredient:ginger ale ingredient:mint ingredient:pineapple syrup method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/ed7313bda8f72d1c70615235c343eeb5.jpg 17cc65d0ade32631bc6ffdbfbde1d9a4 https://recipecardarchive.com/files/original/641a36170cc3023f2e6d449138e9eecd.jpg b099a0e4b112dc1ceb6cbedc09d1c598 https://recipecardarchive.com/files/original/8b13a8b13b532e4380c5408fbfaf8a5c.pdf fd0a8d4d6cb52bf462dba85d4cc346e6 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 Sunkist Honey Orange Cocktail / Sunkist Cherry Cocktail Description An account of the resource Sunkist Honey Orange Cocktail ⅔ cup Sunkist orange juice 2 tablespoons Sunkist lemon juice 2 tablespoons honey Few grains salt Crushed ice Mix ingredients thoroughly in a cocktail shaker. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once, garnished with shredded yellow orange rind. Sunkist Cherry Cocktail Take ¼ cup maraschino syrup from a bottle of maraschino cherries, add 2 tablespoons Sunkist orange juice, 1 tablespoon honey, and 1 tablespoon Sunkist lemon juice. Add ½ cup White Rock or other effervescing water. Mix well in a cocktail shaker and pour over crushed ice in 4 cocktail glasses. Garnish with a slice of maraschino cherry in bottom and on edge of each glass. Back: blank --- # Sunkist Honey Orange Cocktail ## Ingredients - 2/3 cup Sunkist orange juice - 2 tablespoons Sunkist lemon juice - 2 tablespoons honey - Few grains salt - Crushed ice ## Instructions 1. Mix ingredients thoroughly in a cocktail shaker. 2. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once, garnished with shredded yellow orange rind. # Sunkist Cherry Cocktail ## Ingredients - 1/4 cup maraschino syrup from a bottle of maraschino cherries - 2 tablespoons Sunkist orange juice - 1 tablespoon honey - 1 tablespoon Sunkist lemon juice - 1/2 cup White Rock or other effervescing water - Maraschino cherries, sliced, for garnish ## Instructions 1. Combine maraschino syrup, orange juice, honey, and lemon juice. 2. Add effervescing water and mix well in a cocktail shaker. 3. Pour over crushed ice in 4 cocktail glasses. 4. Garnish with a slice of maraschino cherry in bottom and on edge of each glass. Subject The topic of the resource orange juice lemon juice honey salt crushed ice maraschino syrup maraschino cherries effervescing 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 RCA0006-20260609-0010 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:Beverage decade:1950s ingredient:honey ingredient:lemon juice ingredient:maraschino cherries ingredient:orange juice method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/c1ed6c69996bee761268be991acb36e7.jpg 2da3857c742aeabc001471af1cb0af0b https://recipecardarchive.com/files/original/5a64f082306e8996a2066095d021e9f0.jpg f835fcc3f73547d286d1fd0e95402f33 https://recipecardarchive.com/files/original/56ea37c3c29d221d121ae632d349f85a.pdf 837a755d5ad635cdc35f6a5741dfda50 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 Orange Marmalade / Orange and Lemon Marmalade Description An account of the resource Orange Marmalade 6 Sunkist oranges 1 Sunkist lemon 11 cups cold water 7 cups sugar Peel oranges, removing all white skin, and slice thin. Slice lemon with rind on; cover oranges and lemon with cold water; let stand 24 hours. Then boil 3 hours; add sugar, and let boil 1 hour. Pour into glasses; cool, and cover. This recipe makes 9 glasses of mar- malade. Orange and Lemon Marmalade Use 3 Sunkist oranges, 2 Sunkist Lemons, 5 cups sugar, 5 cups water. Wipe fruit, and cut, crosswise, in as thin slices as possible, removing seeds. Put into preserving kettle, add water, and let stand 36 hours. Place on range, bring to boiling point, and let boil (not simmer) 2 hours. Add sugar, and boil 1 hour. Turn into sterile glasses, let stand until firm, and cover with melted paraffin. Back: blank --- # Orange Marmalade ## Ingredients - 6 Sunkist oranges - 1 Sunkist lemon - 11 cups cold water - 7 cups sugar ## Instructions 1. Peel oranges, removing all white skin, and slice thin. 2. Slice lemon with rind on. 3. Cover oranges and lemon with cold water; let stand 24 hours. 4. Boil 3 hours; add sugar, and let boil 1 hour. 5. Pour into glasses; cool, and cover. 6. This recipe makes 9 glasses of marmalade. # Orange and Lemon Marmalade ## Ingredients - 3 Sunkist oranges - 2 Sunkist lemons - 5 cups sugar - 5 cups water ## Instructions 1. Wipe fruit and cut crosswise in as thin slices as possible, removing seeds. 2. Put into preserving kettle, add water, and let stand 36 hours. 3. Place on range, bring to boiling point, and let boil (not simmer) 2 hours. 4. Add sugar and boil 1 hour. 5. Turn into sterile glasses, let stand until firm, and cover with melted paraffin. Subject The topic of the resource oranges lemon lemons cold water water sugar paraffin 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 RCA0006-20260609-0011 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:Dessert decade:1950s ingredient:lemon ingredient:oranges ingredient:paraffin method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/0ec2d67efba31dd9c0d508daedbb54d4.jpg a60a2b3f8312b162c69c9276bfc3095d https://recipecardarchive.com/files/original/1186423efdff1cdb6b573e22a63b3de5.jpg a7cff987c3fe9e1b35307d0287735915 https://recipecardarchive.com/files/original/715d757b2761a1a159de2c1dd0a249bb.pdf 98161e681ed4f478050184f52aa43d47 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 Mayonnaise Dressing / French Dressing Description An account of the resource Mayonnaise Dressing ½ teaspoon mustard ½ teaspoon salt 2 tablespoons Sunkist lemon juice Few grains cayenne ½ teaspoon powdered sugar 1 egg yolk ¾ cup olive or peanut oil Sift together, mustard, salt, sugar and cayenne; add egg yolk and one-half teaspoon Sunkist lemon juice. While stirring con- stantly, add, drop by drop, three teaspoons of oil; then add oil, in a fine, steady stream, continuing the beating, and thinning occa- sionally with lemon juice, until all the oil and lemon juice is used. French Dressing Mix ½ teaspoon salt, ¼ teaspoon paprika, 4 table- spoons oil, 2 tablespoons Sunkist lemon juice, and stir or shake thoroughly just before serving. A half- pint glass jar, with screw top, or a French Dressing bottle, is best for mixing. Back: blank --- # Mayonnaise Dressing ## Ingredients - 1/2 tsp mustard - 1/2 tsp salt - Few grains cayenne - 1/2 tsp powdered sugar - 1 egg yolk - 2 Tbsp Sunkist lemon juice - 3/4 cup olive or peanut oil ## Instructions 1. Sift together mustard, salt, sugar, and cayenne. 2. Add egg yolk and one-half teaspoon Sunkist lemon juice. 3. While stirring constantly, add, drop by drop, three teaspoons of oil. 4. Then add the remaining oil in a fine, steady stream, continuing the beating and thinning occasionally with lemon juice, until all the oil and lemon juice is used. # French Dressing ## Ingredients - 1/2 tsp salt - 1/4 tsp paprika - 4 Tbsp oil - 2 Tbsp Sunkist lemon juice ## Instructions 1. Mix salt, paprika, oil, and lemon juice. 2. Stir or shake thoroughly just before serving. 3. A half-pint glass jar with screw top, or a French Dressing bottle, is best for mixing. Subject The topic of the resource mustard salt cayenne powdered sugar egg yolk lemon juice olive oil peanut oil paprika 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 RCA0006-20260609-0012 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:Other decade:1950s ingredient:lemon juice ingredient:mustard ingredient:paprika method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/9e8cfe095f0cef50a0de9f6e198ab32f.jpg 3c01522ed3dc69ba31f454017d0b8388 https://recipecardarchive.com/files/original/bdff70503d7e4eb7c045dcee2d123ee1.jpg 16adcf15e42be6cfa3497a0479bfe712 https://recipecardarchive.com/files/original/0ae5e0311fb943b7ce5715f85c226926.pdf cd73a74e57d3f300bc1648bc30928f98 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 Orange Cake / Boiled Orange Frosting Description An account of the resource Orange Cake 1⁄3 cup butter 1 cup sugar 2 eggs 1⁄2 cup Sunkist orange juice Grated rind 1 Sunkist orange 1 tablespoon Sunkist lemon juice 13⁄4 cups flour 1⁄2 teaspoon soda Cream butter; add sugar, gradually, and eggs, beaten until thick and lemon- colored. Sift flour and soda together four times; add alternately with combined fruit juices and rind to first mixture. Put in buttered and floured cake-pan, and bake in a moderate oven thirty-five or forty minutes. Cover with Boiled Orange Frosting. Boiled Orange Frosting In a smooth agate saucepan put 1 cup sugar and 1⁄3 cup Sunkist orange juice and grated rind of orange, mix well, and boil, being careful not to stir or disturb syrup until it will spin a long thread when it drips from tip of spoon. Lift gently from fire, and pour slowly, while beating vigorously with a strong egg-beater, in a fine stream onto 1 egg white which has been beaten until light but not stiff. Continue beating until frost- ing is stiff enough to stay in place, pour all at once onto cake and spread over surface with a few movements of a large, flat knife. Back: blank --- # Orange Cake ## Ingredients - 1/3 cup butter - 1 cup sugar - 2 eggs - 1/2 cup Sunkist orange juice - Grated rind of 1 Sunkist orange - 1 Tbsp Sunkist lemon juice - 1 3/4 cups flour - 1/2 tsp baking soda ## Instructions 1. Cream butter; add sugar gradually, and eggs beaten until thick and lemon-colored. 2. Sift flour and soda together four times; add alternately with combined fruit juices and rind to first mixture. 3. Put in buttered and floured cake pan, and bake in a moderate oven thirty-five or forty minutes. 4. Cover with Boiled Orange Frosting. ## Boiled Orange Frosting ### Ingredients - 1 cup sugar - 1/3 cup Sunkist orange juice - Grated rind of 1 orange - 1 egg white, beaten until light but not stiff ### Instructions 1. In a smooth agate saucepan put 1 cup sugar and 1/3 cup Sunkist orange juice and grated rind of orange; mix well and boil, being careful not to stir or disturb syrup until it will spin a long thread when it drips from tip of spoon. 2. Lift gently from fire, and pour slowly in a fine stream onto 1 egg white which has been beaten until light but not stiff, while beating vigorously with a strong egg-beater. 3. Continue beating until frosting is stiff enough to stay in place. 4. Pour all at once onto cake and spread over surface with a few movements of a large, flat knife. Subject The topic of the resource butter sugar eggs orange juice orange lemon juice flour baking soda egg white 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 RCA0006-20260609-0013 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:Dessert decade:1950s ingredient:orange ingredient:orange juice method:Baked source:RCA0006 https://recipecardarchive.com/files/original/787d11a615d596d7b4da567c4d0d39d3.jpg 260f1365abb66b3d5e2e155b6da5d115 https://recipecardarchive.com/files/original/0cffc28c9fe13bd56c8c032c8b986e11.jpg f83247f3e8be70bf3d652eb452d64302 https://recipecardarchive.com/files/original/6919ed4b4b128fb6c7ba8ab981a10403.pdf 7860736abe5dbf213f0104ff2e412e7f 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 Hollandaise Sauce / Maitre d'Hotel Butter Description An account of the resource Hollandaise Sauce ½ cup butter Yolks of 2 eggs Few grains cayenne ¼ teaspoon salt 1 tablespoon Sunkist lemon juice Wash butter; divide in 3 pieces, and put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth, and set saucepan over hot water, stirring con- stantly until butter begins to melt. Then add second piece of butter, and, as it thickens, the third piece, lifting saucepan occasionally from water, that sauce may not curdle. Season with salt and cayenne, and serve immediately. If sauce curdles, add 1 table- spoon of heavy cream or 2 tablespoons white sauce, and beat well. For a thinner sauce, add ⅓ cup boiling water, and cook one minute. Serve with fish, steak or vegetables. Maitre d'Hotel Butter Put ¼ cup butter in a bowl, and work with a wooden spoon until it is soft and creamy; add ½ teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon finely chopped parsley, and ¾ tablespoon Sunkist lemon juice, drop by drop. Serve with steak or chops. Back: blank --- # Hollandaise Sauce ## Ingredients - 1/2 cup butter - Few grains cayenne - Yolks of 2 eggs - 1/4 tsp salt - 1 Tbsp Sunkist lemon juice ## Instructions 1. Wash butter; divide into 3 pieces. 2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth. 3. Set saucepan over hot water, stirring constantly until butter begins to melt. 4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle. 5. Season with salt and cayenne, and serve immediately. 6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well. 7. For a thinner sauce, add 1/3 cup boiling water and cook one minute. 8. Serve with fish, steak, or vegetables. ## Maitre d'Hotel Butter ### Ingredients - 1/4 cup butter - 1/2 tsp salt - 1/8 tsp paprika - 1/2 Tbsp finely chopped parsley - 3/4 Tbsp Sunkist lemon juice ### Instructions 1. Put butter in a bowl and work with a wooden spoon until soft and creamy. 2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well. 3. Serve with steak or chops. Subject The topic of the resource butter cayenne egg yolks salt lemon juice heavy cream white sauce boiling water paprika parsley 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 RCA0006-20260609-0014 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:Other cuisine:French decade:1950s ingredient:cayenne ingredient:lemon juice ingredient:paprika ingredient:parsley method:Stovetop source:RCA0006 https://recipecardarchive.com/files/original/cb9998bb16a939918e388f39fc480026.jpg 09c1b71b8b5b0eb44520aa79da1afe9d https://recipecardarchive.com/files/original/7936c1ba36fc2e32333b05c4e7287c91.jpg f0ca23cf510ed73426e6256ea6860e91 https://recipecardarchive.com/files/original/f1edce44cba076a0122124ffbb82302a.pdf 69b834cab342e24691072ca34d60c929 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 Orange Pie Filling / Eight-Minute Meringue Description An account of the resource Orange Pie Filling 1 cup sugar 1/3 cup flour 1/4 teaspoon salt Grated rind 1 Sunkist orange 1 cup Sunkist orange juice Juice 1/2 Sunkist lemon 2 tablespoons butter 3 egg yolks Mix sugar, flour, salt and grated rind; add fruit juice, and cook in double boiler ten minutes, stirring until thickened, and after- ward, occasionally. Add butter and egg yolks beaten light; cook two minutes, and cool. Put in a crust that has been baked on the outside of a tin pie plate. Cover with eight-minute meringue and bake. Eight-Minute Meringue Beat 3 egg whites with Dover egg-beater until stiff, gradually add 1/3 cup powdered sugar, beat- ing vigorously, fold in 1/6 cup sugar; add grated Sunkist lemon rind to flavor, and bake eight min- utes in a moderate oven. Back: blank --- # Orange Pie Filling ## Ingredients - 1 cup sugar - 1/3 cup flour - 1/4 tsp salt - Grated rind of 1 Sunkist orange - 1 cup Sunkist orange juice - Juice of 1/2 Sunkist lemon - 2 Tbsp butter - 3 egg yolks ## Instructions 1. Mix sugar, flour, salt, and grated rind. 2. Add fruit juice and cook in a double boiler for ten minutes, stirring until thickened, and afterward occasionally. 3. Add butter and egg yolks beaten light; cook two minutes, and cool. 4. Put filling in a crust that has been baked on the outside of a tin pie plate. 5. Cover with Eight-Minute Meringue and bake. ## Eight-Minute Meringue ### Ingredients - 3 egg whites - 1/3 cup powdered sugar - 1/6 cup sugar - Grated Sunkist lemon rind, to flavor ### Instructions 1. Beat 3 egg whites with a Dover egg-beater until stiff. 2. Gradually add 1/3 cup powdered sugar, beating vigorously. 3. Fold in 1/6 cup sugar. 4. Add grated Sunkist lemon rind to flavor. 5. Bake eight minutes in a moderate oven. Subject The topic of the resource sugar flour salt orange orange juice lemon lemon juice butter egg yolks egg whites powdered sugar lemon rind 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 RCA0006-20260609-0015 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:Dessert decade:1950s ingredient:lemon ingredient:meringue ingredient:orange method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/b83c5af769e0292100f9da4a725b6521.jpg d2e246da97868c303c3ce87dbabb12ad https://recipecardarchive.com/files/original/c10ed58e921ce91e4ca3766d9290b787.jpg 3c6b5172a5e71ad865e3e4d6b5206fc4 https://recipecardarchive.com/files/original/dc7230cc92e1a1480f61608860483b0a.pdf 1deac07e624a2a608f4f09f07733282b 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 Golden Yam Delight Description An account of the resource Fred Meyer Nutrition Centers GOLDEN YAM DELIGHT ¼ cup honey or maple syrup ⅓ cup orange juice 2 tablespoons safflower oil 2 medium yams—cooked, peeled and diced 1 apple, sliced raw with skin 1 large carrot—cooked and diced 2 tablespoons raisins Combine honey, orange juice, oil. In a casserole make alternating layers of the vegetables and the liquid mixture. Top with raisins, cover and bake in a preheated 375° oven for 35 minutes. Uncover and bake 10 more minutes. Back: blank --- # Golden Yam Delight *From Fred Meyer Nutrition Centers* ## Ingredients - 1/4 cup honey or maple syrup - 1/3 cup orange juice - 2 Tbsp safflower oil - 2 medium yams, cooked, peeled and diced - 1 apple, sliced raw with skin - 1 large carrot, cooked and diced - 2 Tbsp raisins ## Instructions 1. Combine honey, orange juice, and oil. 2. In a casserole, make alternating layers of the vegetables and the liquid mixture. 3. Top with raisins, cover and bake in a preheated 375° oven for 35 minutes. 4. Uncover and bake 10 more minutes. Subject The topic of the resource honey maple syrup orange juice safflower oil yams apple carrot raisins 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 RCA0006-20260609-0016 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:Side decade:1960s ingredient:apple ingredient:orange juice ingredient:raisins ingredient:yams method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/464352f17b733bd29153361d2bba29e7.jpg ffcdeb120b02b09585b38260b84d35f7 https://recipecardarchive.com/files/original/333dd63213e80b90555ba823c14c65b1.jpg d2de01c8e4008d95793502a6e6bcfcd2 https://recipecardarchive.com/files/original/fe1b956f50dcfd125981cc69f8a00262.pdf 09365d9d067ba9ad227f94971eee22f4 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 Sesame-Soy Milk Description An account of the resource ¼ cup tahini ½ cup soy flour 6 cups water ½ tsp sea salt Mix tahini and soy flour until well blended. Add water, just one or two spoonfuls at a time at first, mixing care- fully and thoroughly to insure smooth- ness. (For convenience this may be done in a blender.) Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping. Add salt and simmer for 5 minutes more. Makes about 6 cups. (over) Back: Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use. By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies. natural recipes boston, mass © 1973 44 robinwood ave. 02130 (617) 522-0299 --- # Sesame-Soy Milk *Natural Recipes, Boston, Mass., 1973* ## Ingredients - 1/4 cup tahini - 1/2 cup soy flour - 6 cups water - 1/2 tsp sea salt ## Instructions 1. Mix tahini and soy flour until well blended. 2. Add water, just one or two spoonfuls at a time at first, mixing carefully and thoroughly to ensure smoothness. (For convenience this may be done in a blender.) 3. Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available. 4. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping. 5. Add salt and simmer for 5 minutes more. 6. Makes about 6 cups. ## Notes Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use. By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies. Subject The topic of the resource tahini soy flour water sea salt Date A point or period of time associated with an event in the lifecycle of the resource 1973 Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0017 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 Boston, Mass. 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:Beverage decade:1970s ingredient:soy flour ingredient:tahini location:Boston Mass. method:Stovetop protein:Vegetarian source:RCA0006