https://recipecardarchive.com/files/original/3f2dd52494efebb9d5e234db533f9ccb.jpg fb81c8412817eef9eb71cfd84e690262 https://recipecardarchive.com/files/original/9435b259d4c162479ed48f06e8c853fc.jpg 4ddb6b029f032f79ad6b689752984515 https://recipecardarchive.com/files/original/00adc9b9f6600572b06bd8c551003e3f.pdf 9969e7c8a9698c46a362e4825bea04af 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 Coconut Cream Pie Description An account of the resource Coconut Cream Pie 1 Baked 9" crust 3 eggs separated 1/4 c Corn Starch 1 tsp Vanilla 2/3 c sugar 1 c flaked Coconut 1/2 tsp salt 6 Tbsp sugar 2 1/2 c milk mix starch, sugar, salt in double boiler. Slowly stir in milk. Cover over boiling water, stir constantly till thick enough to mound slightly when poured from spoon - Cover, Cook 10 min more stirring occasionally. Stir a little hot mixture into beaten egg yolks; then stir all into hot mixture, cook 2 mins - stir constantly. Remove from boiling water - Stir in Vanilla & 3/4 c coconut Back: Cool to room temperature. Turn into pastry shell. Beat egg whites till foamy add sugar, 1 tblsp at time beating well after each addition. Continue Beating till stiff peaks Spread meringue around edges first touching all crust edges. Then fill Center, Sprinkle 1/4 c coconut on top Bake 425° 5 min till meringue is Brown - Cool at Room temp - --- # Coconut Cream Pie ## Ingredients - 1 baked 9" pie crust - 1/4 cup cornstarch - 2/3 cup sugar - 1/2 tsp salt - 2 1/2 cups milk - 3 eggs, separated - 1 tsp vanilla - 1 cup flaked coconut ## Meringue - 6 Tbsp sugar ## Instructions 1. Mix cornstarch, sugar, and salt in double boiler. Slowly stir in milk. 2. Cover over boiling water; stir constantly till thick enough to mound slightly when poured from spoon. 3. Cover and cook 10 minutes more, stirring occasionally. 4. Stir a little hot mixture into beaten egg yolks; then stir all back into hot mixture. Cook 2 minutes, stirring constantly. 5. Remove from boiling water. Stir in vanilla and 3/4 cup coconut. 6. Cool to room temperature. Turn into pastry shell. ## Meringue 1. Beat egg whites till foamy. 2. Add sugar, 1 Tbsp at a time, beating well after each addition. 3. Continue beating till stiff peaks form. 4. Spread meringue around edges first, touching all crust edges, then fill center. 5. Sprinkle remaining 1/4 cup coconut on top. 6. Bake at 425° for 5 minutes, until meringue is brown. 7. Cool at room temperature. Subject The topic of the resource pie crust cornstarch sugar salt milk eggs vanilla coconut 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 RCA0006-20260609-0058 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:Dessert decade:1950s ingredient:coconut ingredient:meringue method:Baked protein:Vegetarian source:RCA0006