44 12 1268 https://recipecardarchive.com/files/original/7940918672ca8852b340d15ad9041b46.jpg 676eaa4631a8084cb5cc74b826411af7 https://recipecardarchive.com/files/original/f755fff2c4ba05c0ed3e87168fa90bac.pdf 876e2154a2bd37a3c61d2ccf4b0a8cb0 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 Salmon Aspic Description An account of the resource SALMON ASPIC 1 (7-ounce) can salmon 1 envelope unflavored gelatin 1 cup chicken broth ½ cup sour cream Juice of 1 lemon ⅓ cup chopped celery 2 tablespoons minced onion Salt Red pepper rings, optional for garnish Lettuce leaves French bread, thinly sliced Mayonnaise Drain salmon and remove skin and bones. Flake salmon into a bowl. Mix gel- atin and chicken broth in a saucepan and stir over low heat until gelatin is dis- solved. Stir in sour cream and lemon juice. Chill until slightly thickened. Fold in salmon, celery and onion. Season to taste with salt. Pour mixture into 2 1-cup in- dividual molds. Chill until firm. Place red pepper rings and lettuce in individual serving dishes. Dip salmon molds into lukewarm water several sec- onds; tap loose and invert onto dish. Top with a swirl of mayonnaise and serve with thin slices of French bread. Serves 2. Back: blank --- # Salmon Aspic *Serves 2* ## Ingredients - 1 (7-ounce) can salmon - 1 envelope unflavored gelatin - 1 cup chicken broth - 1/2 cup sour cream - Juice of 1 lemon - 1/3 cup chopped celery - 2 Tbsp minced onion - Salt, to taste - Red pepper rings, optional for garnish - Lettuce leaves - French bread, thinly sliced - Mayonnaise ## Instructions 1. Drain salmon and remove skin and bones. Flake salmon into a bowl. 2. Mix gelatin and chicken broth in a saucepan and stir over low heat until gelatin is dissolved. 3. Stir in sour cream and lemon juice. 4. Chill until slightly thickened. 5. Fold in salmon, celery, and onion. Season to taste with salt. 6. Pour mixture into 2 individual 1-cup molds. Chill until firm. 7. Place red pepper rings and lettuce in individual serving dishes. 8. Dip salmon molds into lukewarm water for several seconds; tap loose and invert onto dish. 9. Top with a swirl of mayonnaise and serve with thin slices of French bread. Subject The topic of the resource salmon gelatin chicken broth sour cream lemon celery onion salt red pepper lettuce French bread mayonnaise 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 RCA0006-20260609-0253 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:Appetizer decade:1950s ingredient:gelatin ingredient:lemon ingredient:mayonnaise ingredient:salmon ingredient:sour cream method:No-bake protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/965ebc5a56685f5a9eccbab236648529.jpg 962bb4d9e0384a19f83c00609c458ef7 https://recipecardarchive.com/files/original/6807af2fd2faba5e663db4bfe70313f9.pdf 751b9bae429d30f593202e9faf1983bd 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 Halibut Steaks Description An account of the resource SESAME HALIBUT STEAKS 2 halibut steaks, 1 to 1½ inches thick ⅓ cup melted butter Dash garlic salt 2 cups soft bread crumbs 1 teaspoon garlic salt ⅛ teaspoon seasoned pepper 2 tablespoons toasted sesame seeds Brush the halibut with some of the melted butter and arrange in a shallow baking dish. Sprinkle with garlic salt. Combine the balance of melted butter with bread crumbs, garlic salt, seasoned pepper, and sesame seeds. Mound half of mixture on each piece of halibut. Bake in a 350 degrees uncovered, until fish flakes easily with a fork, approximately 25 to 30 minutes. Yields 2 servings. Back: blank --- # Sesame Halibut Steaks *Yields 2 servings* ## Ingredients - 2 halibut steaks, 1 to 1 1/2 inches thick - 1/3 cup melted butter - Dash garlic salt - 2 cups soft bread crumbs - 1 tsp garlic salt - 1/8 tsp seasoned pepper - 2 Tbsp toasted sesame seeds ## Instructions 1. Brush the halibut with some of the melted butter and arrange in a shallow baking dish. 2. Sprinkle with garlic salt. 3. Combine the balance of melted butter with bread crumbs, garlic salt, seasoned pepper, and sesame seeds. 4. Mound half of the mixture on each piece of halibut. 5. Bake at 350°F uncovered until fish flakes easily with a fork, approximately 25 to 30 minutes. Subject The topic of the resource halibut steaks butter garlic salt bread crumbs seasoned pepper sesame seeds 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 RCA0006-20260609-0252 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 decade:1960s ingredient:bread crumbs ingredient:halibut ingredient:sesame seeds method:Baked protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/324f1a6c86b68a17e3902b1a3463d312.jpg 3910dd9c22769cc38cea67d53f278f26 https://recipecardarchive.com/files/original/0352041080909dd86bac16f0521ad0a4.jpg d6761e5b6261b3d68913c43ae8182d37 https://recipecardarchive.com/files/original/cef15a2539d0086212acc58399fc8673.pdf f1686f25f04a2d040ee62e85eb5d551c 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 Spanish Relish Description An account of the resource Spanish Relish 2 qts cabbage chopped 1 " cucumbers " 6 onions chopped 1c salt stand over night + drain 4c vinegar Boil 2½c sugar (1 tb sp. celery seed Back: make paste of:- 1 tb sp. ground tumeric 4 " " " mustard 1c flour. ½c vinegar when vinegar + sugar starts to boil add paste + boil until thick + pour over relish. --- # Spanish Relish ## Ingredients ### Vegetable Base - 2 qt cabbage, chopped - 1 qt cucumbers, chopped - 6 onions, chopped - 1 cup salt ### Brine - 4 cups vinegar - 2 1/2 cups sugar - 1 Tbsp celery seed ### Paste - 1 Tbsp ground turmeric - 4 Tbsp ground mustard - 1 cup flour - 1 cup vinegar ## Instructions 1. Combine chopped cabbage, cucumbers, and onions with 1 cup salt. Let stand overnight and drain. 2. Combine vinegar, sugar, and celery seed in a large pot. Bring to a boil. 3. Make paste by mixing turmeric, mustard, and flour together, then stirring in the 1 cup vinegar until smooth. 4. When the vinegar and sugar mixture starts to boil, add the paste and continue boiling until thick. 5. Pour hot mixture over the drained relish. Subject The topic of the resource cabbage cucumbers onions salt vinegar sugar celery seed turmeric mustard flour 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 RCA0006-20260609-0251 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:Side decade:1950s ingredient:cabbage ingredient:cucumbers ingredient:mustard ingredient:turmeric ingredient:vinegar method:Preserved protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/9b3a5101bf13160ee80f2b84d4fe6e63.jpg 18a39f473be40a3af70b098db0c5e8cf https://recipecardarchive.com/files/original/ecc2ef5259fb31869afe37580615adda.jpg 98cb2edeaefb83c5a24233e753b2702c https://recipecardarchive.com/files/original/493435334ed2a4dc4a8f97aac1b18017.pdf 89a8fb57158ec00458f4bc4809cd47ca 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 Bread & Butter Pickles Description An account of the resource Bread & Butter pickles 1 doz cucumbers sliced 1/2 " small onions sliced Salt lightly and let stand 1 hr. Rinse in cold water and drain well. Make a brine of the following:- 2 C sugar 1 C vinegar 1/2 C. water 1/2 tsp turmeric Back: 1 tsp mustard 1 tsp cinnamon 1 tsp ginger 1 tsp celery seed. add cucumbers & onions. let come to a boil and seal in hot jars. --- # Bread & Butter Pickles ## Ingredients - 1 dozen cucumbers, sliced - 1/2 dozen small onions, sliced - Salt (for salting) ### Brine - 2 cups sugar - 1 cup vinegar - 1/2 cup water - 1/2 tsp turmeric - 1 tsp mustard - 1 tsp cinnamon - 1 tsp ginger - 1 tsp celery seed ## Instructions 1. Slice cucumbers and onions. 2. Salt lightly and let stand 1 hour. 3. Rinse in cold water and drain well. 4. Make a brine of the following: sugar, vinegar, water, turmeric, mustard, cinnamon, ginger, and celery seed. 5. Add cucumbers and onions to the brine. 6. Let come to a boil. 7. Seal in hot jars. Subject The topic of the resource cucumbers onions salt sugar vinegar water turmeric mustard cinnamon ginger celery seed 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 RCA0006-20260609-0250 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 cuisine:American decade:1950s ingredient:celery seed ingredient:cinnamon ingredient:cucumbers ingredient:ginger ingredient:mustard ingredient:onions ingredient:turmeric ingredient:vinegar method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/d2f3e70f31b2e3c99a361d0095cfcb20.jpg 1c5795809e6df2e0946027012ae21a0f https://recipecardarchive.com/files/original/84ce7a05d4714870bf8194de2e4f289b.jpg 3653f5a34959d424d017383e32bb469d https://recipecardarchive.com/files/original/395bc15eaed5955856b337d2c9666cfd.pdf 6db0b5548a71eb02f02c0a5604542c10 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 Ice Water Pickles Description An account of the resource Ice Water Pickles slice cucumbers in length slices soak in ice water 3 hours, drain. pack into sterilized jars. add 6 pickling onions 1 piece 1 celery. 1 tea- spoon mustard seed to each jar. 4qts white vinegar 1 c. salt. 3 c. sugar Back: blank --- # Ice Water Pickles ## Ingredients - Cucumbers, sliced lengthwise - 6 pickling onions per jar - 1 piece celery per jar - 1 tsp mustard seed per jar ### Brine - 4 qt white vinegar - 1 c. salt - 3 c. sugar ## Instructions 1. Slice cucumbers lengthwise. 2. Soak cucumber slices in ice water for 3 hours. 3. Drain the cucumbers. 4. Pack into sterilized jars. 5. Add to each jar: 6 pickling mints, 1 piece of celery, and 1 tsp mustard seed. 6. Combine white vinegar, salt, and sugar for the brine; pour over cucumbers in jars. Subject The topic of the resource cucumbers pickling onions celery mustard seed white vinegar salt 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 RCA0006-20260609-0249 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:cucumbers ingredient:mustard seed ingredient:white vinegar method:Preserved protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/e74928743d82bd9d66580608031e6514.jpg 669b00416caf7d71a54e24f00b1d392c https://recipecardarchive.com/files/original/623910d88e87fe0f64533ac6673f1a24.jpg e5060b0bfc91db8a587447999e71ce97 https://recipecardarchive.com/files/original/567c9b84369eb1650261658968e6d3e4.pdf 69da6d7425b89e9524e627cadbef9b74 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 Salmon Slaw Description An account of the resource HOT SALMON SLAW 1 can (7.75 ounces) salmon 2 tablespoons oil 4 cups shredded cabbage ¾ cup grated carrots ¼ cup chopped green pepper 2 tablespoons vinegar ½ teaspoon sugar 1 tablespoon celery seed Dash salt ½ cup mayonnaise Drain salmon and break into small chunks. Heat oil in skillet. Add cabbage, carrots and green pepper. Saute 5 minutes, stirring frequently, until vegetables are tender crisp. Sprinkle with vinegar, sugar, celery seed and salt. Toss in drained salmon. Cover skillet and cook 3 to 5 minutes. Remove from heat. Fold in mayonnaise. Serve immediately. Makes 4 servings. Note: This quick one-dish entree is ready to serve in minutes. Add hard rolls or crusty French bread for a light meal. Back: blank --- # Hot Salmon Slaw *Makes 4 servings* ## Ingredients - 1 can (7.75 oz) salmon - 2 Tbsp oil - 4 cups shredded cabbage - 3/4 cup grated carrots - 1/4 cup chopped green pepper - 2 Tbsp vinegar - 1/2 tsp sugar - 1 Tbsp celery seed - Dash of salt - 1/2 cup mayonnaise ## Instructions 1. Drain salmon and break into small chunks. 2. Heat oil in a skillet. 3. Add cabbage, carrots, and green pepper. Sauté 5 minutes, stirring frequently, until vegetables are tender-crisp. 4. Sprinkle with vinegar, sugar, celery seed, and salt. 5. Toss in drained salmon. 6. Cover skillet and cook 3 to 5 minutes. 7. Remove from heat. Fold in mayonnaise. 8. Serve immediately. > **Note:** This quick one-dish entrée is ready to serve in minutes. Add hard rolls or crusty French bread for a light meal. Subject The topic of the resource salmon oil cabbage carrots green pepper vinegar sugar celery seed salt mayonnaise 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 RCA0006-20260609-0248 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 decade:1950s ingredient:cabbage ingredient:carrots ingredient:celery seed ingredient:mayonnaise ingredient:salmon method:Stovetop protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/4a3b4a2ec8eb8f70ba2dc6160ac40ee0.jpg 6cbc877f4e18c51cdf677cba0a47d88e https://recipecardarchive.com/files/original/260eb2da4631a05e068cee1a6a3269e8.pdf 9c7145002fba3a80e7c6e871a7751f56 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 Potato and Snap Pea Salad Description An account of the resource POTATO AND SNAP PEA SALAD Makes 4 servings at 42¢ each. 1 pound new potatoes 1 tablespoon tarragon vinegar 2 tablespoons peanut or vegetable oil ½ teaspoon salt R2 FAMILY CIRCLE 7/1/81 1 teaspoon Dijon-style mustard 2 cups small Sugar Snap peas, washed, strung and cut lengthwise 1 tablespoon mayonnaise 1 tablespoon milk Back: 1. Scrub potatoes with vegetable brush. Cook in boiling salted water to cover in a large saucepan until tender, about 15 minutes. Drain; cut into 1-inch slices. 2. Combine vinegar, oil, salt and mustard in medium-sized bowl. Add warm pot- atoes; toss lightly to coat. Let stand at room temperature until cool. 3. Add peas to potatoes; combine may- onnaise and milk in small cup. Toss lightly just to coat. --- # Potato and Snap Pea Salad *July 1, 1981* *Makes 4 servings* ## Ingredients - 1 lb new potatoes - 1 Tbsp tarragon vinegar - 2 Tbsp peanut or vegetable oil - 1/2 tsp salt - 1 tsp Dijon-style mustard - 2 cups small Sugar Snap peas, washed, strung and cut lengthwise - 1 Tbsp mayonnaise - 1 Tbsp milk ## Instructions 1. Scrub potatoes with vegetable brush. Cook in boiling salted water to cover in a large saucepan until tender, about 15 minutes. Drain; cut into 1-inch slices. 2. Combine vinegar, oil, salt and mustard in medium-sized bowl. Add warm potatoes; toss lightly to coat. Let stand at room temperature until cool. 3. Add peas to potatoes; combine mayonnaise and milk in small cup. Toss lightly just to coat. Subject The topic of the resource new potatoes tarragon vinegar peanut oil vegetable oil salt Dijon-style mustard Sugar Snap peas mayonnaise milk Date A point or period of time associated with an event in the lifecycle of the resource July 1, 1981 Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0247 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:Side decade:1980s ingredient:Dijon Mustard ingredient:mayonnaise ingredient:snap peas ingredient:tarragon vinegar method:Stovetop protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/5796538c8bda0539f77c742c261f5d9e.jpg 6b2b72b6552c14472bd966c34142570f https://recipecardarchive.com/files/original/f79cf73afcc34f22116f76bc10753b02.jpg c19346254a1bf120d0a7e0e4adb05f6e https://recipecardarchive.com/files/original/c0b54e05f4e3298383c2664c812a1172.pdf bb7c3f9d059e8b1fd66c3c0a51bb0207 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 Relish Description An account of the resource Sweet Relish 4 med. green tomatoes 1 large red tomato 6 med. cucumbers 1 onion 2 Tablespoons salt Put vegetables through a grinder just until coarse. Add salt and mix tho- roughly. Let stand 24 hours. 1 cup sugar ½ teaspoon cinnamon ½ teaspoon turmeric ¼ teaspoon ground cloves ¼ teaspoon ground allspice 1½ Tablespoon mixed pickling spice 1 cup white vinegar (or cider) 2-3 drops green food coloring Combine spices and vinegar and food coloring, bring to a boil. Drain vegetables and add to vinegar mixture, boiling gently for 20 minutes. Stir fre- quently. Pour into jars and seal. Makes 3 pints. Back: blank --- # Sweet Relish *Makes 3 pints* ## Ingredients - 4 medium green tomatoes - 1 large red tomato - 6 medium cucumbers - 1 onion - 2 Tbsp salt - 1 cup sugar - 1/2 tsp cinnamon - 1/2 tsp turmeric - 1/4 tsp ground cloves - 1/4 tsp ground allspice - 1 1/2 Tbsp mixed pickling spice - 1 cup white vinegar (or cider vinegar) - 2–3 drops green food coloring ## Instructions 1. Put vegetables (green tomatoes, red tomato, cucumbers, and onion) through a grinder just until coarse. 2. Add salt and mix thoroughly. Let stand 24 hours. 3. Combine sugar, cinnamon, turmeric, ground cloves, ground allspice, mixed pickling spice, vinegar, and food coloring. Bring to a boil. 4. Drain vegetables and add to vinegar mixture. 5. Boil gently for 20 minutes, stirring frequently. 6. Pour into jars and seal. Makes 3 pints. Subject The topic of the resource green tomatoes red tomato cucumbers onion salt sugar cinnamon turmeric ground cloves ground allspice mixed pickling spice white vinegar cider vinegar green food 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 RCA0006-20260609-0246 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:cucumbers ingredient:green tomatoes ingredient:pickling spice ingredient:vinegar method:Preserved source:RCA0006 https://recipecardarchive.com/files/original/f50fe7f36682fc461b78dd3647289899.jpg d8785a3cd6a9a8460a185348da9518b8 https://recipecardarchive.com/files/original/ca20a29b945a80776b199f9af94fd1ab.jpg e354b7d4fe90f219e518ca176c8ee7e2 https://recipecardarchive.com/files/original/e9c776ebd843457752822359566993db.pdf f0cee27ef62a2fb9fb6addf5cd0721cc 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 Low Calorie Dressing Description An account of the resource Low Calorie Dressing 1/3 cup apple jelly - break up with egg beater. add 2c orange juice 2 tablesp. lemon juice 2 " vinegar 2 " honey Beat together until well blended. Back: blank --- # Low Calorie Dressing ## Ingredients - 1/3 cup apple jelly - 2 cups orange juice - 2 Tbsp lemon juice - 2 Tbsp vinegar - 2 Tbsp honey ## Instructions 1. Break up apple jelly with an egg beater. 2. Add orange juice, lemon juice, vinegar, and honey. 3. Beat together until well blended. Subject The topic of the resource apple jelly orange juice lemon juice vinegar honey 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 RCA0006-20260609-0245 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:1960s ingredient:apple jelly ingredient:honey ingredient:lemon juice ingredient:orange juice ingredient:vinegar method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/bfe671216a834043701595206088f62b.jpg da22623eccc75da35da39fd057a405b0 https://recipecardarchive.com/files/original/a2b2b426ee7fad1b462d93987d1549af.jpg 1aae481a2032043ccb8520976ae7da4f https://recipecardarchive.com/files/original/016ff80e823206befb7611f721d63cb5.pdf af91f3ca29ec85915edb0d915f382c16 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 French Dressing Description An account of the resource French Dressing 1 cup mazola oil ½ cup katsup ½ cup vinegar 2 T. sugar 1 teaspoon salt pepper 1 sm. onion (cut up) Shake well Back: blank --- # French Dressing ## Ingredients - 1 cup Mazola oil - 1/2 cup katsup - 1/2 cup vinegar - 2 Tbsp sugar - 1 tsp salt - Pepper, to taste - 1 small onion, cut up ## Instructions 1. Combine all ingredients. 2. Shake well. Subject The topic of the resource Mazola oil katsup vinegar sugar salt pepper 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 RCA0006-20260609-0244 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 cuisine:French decade:1950s ingredient:katsup ingredient:vinegar method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/49e32ebc1b50d8193b09622af08e80b0.jpg 41a30bd6dcaa5dda768b1903a2374463 https://recipecardarchive.com/files/original/cb81aee6c4d26b75b781fa71cd526961.jpg 51147193a44223ad70f86194d896f4ab https://recipecardarchive.com/files/original/0a7a342ebbab1db15b345abc9845c316.pdf 0f6d81fdd3e2efbb58bf1818729d3e66 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 Honey Mustard Dressing Description An account of the resource Honey Mustard Dressing 1/3 c Honey Process 1st 5 items 1/4 c Dijon mustard in blender; add 1 Clove minced garlic oils gradually 2 T Lemon juice 1/4 c rice Wine Vinegar Makes 1/2 cups 1 C Canola oil 1/2 tsp Sesame oil Back: Blend 1 T dijon mustard 1 T brown mustard 1 T honey 1 T olive oil 1 tsp Vinegar (rice) Use Blender: Add oil last & slowly (less oil) --- # Honey Mustard Dressing *Makes 1 1/2 cups* ## Ingredients ### Main Dressing - 1/3 cup honey - 1/4 cup Dijon mustard - 1 clove garlic, minced - 2 Tbsp lemon juice - 1/4 cup rice wine vinegar - 1 cup canola oil - 1/2 tsp sesame oil ### Less Oil Blended Version - 1 Tbsp Dijon mustard - 1 Tbsp brown mustard - 1 Tbsp honey - 1 Tbsp olive oil - 1 tsp rice vinegar ## Instructions ### Main Dressing 1. Place the first 5 ingredients (honey, Dijon mustard, garlic, lemon juice, and rice wine vinegar) in a blender and process. 2. With blender running, add canola oil and sesame oil gradually. ### Less Oil Blended Version 1. Combine Dijon mustard, brown mustard, honey, and rice vinegar in a blender; process to combine. 2. Add olive oil last and slowly while blending. Note: use less oil if desired. Subject The topic of the resource honey Dijon mustard brown mustard garlic lemon juice rice wine vinegar canola oil sesame oil olive oil Date A point or period of time associated with an event in the lifecycle of the resource 1970s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0243 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:1970s ingredient:brown mustard ingredient:Dijon Mustard ingredient:garlic ingredient:honey ingredient:rice wine vinegar method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/3307d5122ed26b41d41b3a66a4338065.jpg 34ba3b5a192c6adbced462a94c7e2666 https://recipecardarchive.com/files/original/a668c38d0ff79efe3020641d540c4791.jpg 74460058d778642a4a595db46273d316 https://recipecardarchive.com/files/original/e906e6f3e00bae0d8a4e2f5c6992afbb.pdf de0b57e2f9dd6d6c7711dd2003215856 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 1¼ Cup French Dressing Description An account of the resource 1¼ cup French Dressing 1 teaspoon Mustard pepper 1 " paprika 1 cup oil 1 " sugar ¼ cup vinega[r] 1½ " salt or lemon jui[ce] Method (1) place ingredients in a bottle shake well just before serving Note 1 teaspoon horse radish 1 Tablespoon tomato catsup or a bit Back: of onion juice may be added (2) If a red dressing is desired add more paprika in preparing small amounts for immediate use add a small cube of ice which helps to thicken. --- # 1¼ Cup French Dressing *Makes 1¼ cups* ## Ingredients - 1 tsp mustard - 1 tsp pepper - 1 tsp paprika - 1 cup oil - 1 tsp sugar - 1/4 cup vinegar or lemon juice - 1 1/2 tsp salt ### Optional Add-ins (Note) - 1 tsp horseradish - 1 Tbsp tomato catsup - A bit of onion juice ## Instructions 1. Place all ingredients in a bottle. 2. Shake well just before serving. ### Notes 3. If a red dressing is desired, add more paprika. 4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. Subject The topic of the resource mustard pepper paprika oil sugar salt vinegar lemon juice horseradish tomato catsup onion 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 RCA0006-20260609-0242 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 cuisine:French decade:1950s ingredient:horseradish ingredient:mustard ingredient:paprika ingredient:vinegar method:No-bake source:RCA0006