https://recipecardarchive.com/files/original/568c783d455bfe62d09eb197c412a053.jpg 11058af3a14afe246b1c1b974e3e37a2 https://recipecardarchive.com/files/original/c1c2e80db14ef72e15d0169c31b850f0.jpg 26c4e25badeb80a4cb406e629bfd2259 https://recipecardarchive.com/files/original/dba12e3e4f811ab7bac8318d28e397a0.pdf 95d4538c4d00323f0d43292a834793fd 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 Kate Smith 14 Day Pickles Description An account of the resource Kate Smith 14 day pickels [sic] 75–100 small cukes Salt Water 1 tbsp Alum Place cukes in a stone jar & cover with brine (1 pt salt to 1 gal Water). These [stand] [in the] brine — [drain], 7 [days/7th day]. [Cover with boiling water? with] the Alum [well?] desolved [sic] — Soak 24 hrs — Wash cukes — Split in Half. Cover with Boiling Wotr [sic] & let [stand] another 24 [hrs], [drain], cover with follow[in]g Back: 1 oz celery seed — ½ oz stick cinnamon — ½ oz whole cloves 6 cups white sugar — 5 qts Boiling Vinegar These [stand] [in this] 7 days [before] sealing ([each] [morning/day] dr[ain?] 3 [?] [drain off] liquid, heat to boiling, add 1 cup sugar), pour back to cukes. Let stand 3 days undisturbed. Drain liquid, Heat to Boiling & pour over pickels after placing in jars — Seal While Hot! [later annotation, ink, different hand or sitting]: ⅓ˢ — almost certainly a scaling note ("make ⅓ batch"), worth flagging in provenance since it's the only ink on a pencil card --- # Kate Smith 14 Day Pickles *Attributed to Kate Smith (radio broadcast, likely late 1930s–1940s)* ## Ingredients - 75–100 small cucumbers - 1 pint salt per gallon water (for brine) - 1 Tbsp alum - 1 oz celery seed - 1/2 oz stick cinnamon - 1/2 oz whole cloves - 6 cups white sugar (plus approximately 1 cup per day during syrup stage) - 5 quarts white vinegar ## Instructions 1. Place cucumbers in a stone jar and cover with brine (1 pint salt to 1 gallon water). Let stand 7 days, then drain. 2. Cover with boiling water in which alum has been dissolved. Soak 24 hours. 3. Wash cucumbers and split in half. 4. Cover with fresh boiling water and let stand another 24 hours. Drain. 5. Combine vinegar, 6 cups sugar, celery seed, cinnamon, and cloves; bring to a boil. Pour over cucumbers. 6. Each day for approximately 3 to 4 days, drain off the syrup, heat to boiling, add 1 cup sugar, and pour back over cucumbers. 7. Let stand undisturbed for 3 days. 8. Drain syrup and heat to boiling. Pack cucumbers into jars, pour boiling syrup over, and seal while hot. ## Editor's Notes - **Attribution:** Card is headed "Kate Smith 14 Day Pickles" — Kate Smith hosted daytime radio programs in the late 1930s and 1940s that regularly featured recipes. The card's phonetic spellings ("pickels," "desolved," "Wotr") and mixed longhand/Gregg shorthand are consistent with real-time dictation transcription from a radio broadcast. Treat as probable provenance, not confirmed. - **Gregg shorthand:** The card mixes careful longhand for quantities and unusual words with Gregg shorthand outlines for repeated process phrases ("stand," "drain," "each"). This pattern is characteristic of dictation transcription. All shorthand has been expanded with high to moderate confidence; one passage in the verso parenthetical remains uncertain and is reconstructed from recipe context. - **Alum** was a standard period ingredient for crisping pickles. It is no longer recommended for home canning by the USDA; modern recipes substitute calcium chloride (Pickle Crisp) or simply omit it. - **Sugar quantity** accumulates over the syrup stage — the 6 cups in the initial syrup plus approximately 1 cup added per reheat day produces a very sweet finished pickle, consistent with the 14-day sweet pickle tradition. - **"Seal while hot"** — period canning instruction; follow current USDA home canning guidelines for safe processing. - **Stone jar** for the brine stage = a ceramic crock; a large glass or food-safe plastic container is the modern equivalent. Subject The topic of the resource cucumbers salt water alum celery seed cinnamon cloves sugar vinegar Date A point or period of time associated with an event in the lifecycle of the resource 1930s–1940s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0092 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Contributor An entity responsible for making contributions to the resource Kate Smith Format The file format, physical medium, or dimensions of the resource Handwritten recipe card category:Other decade:1930s–1940s ingredient:celery seed ingredient:cinnamon ingredient:cloves ingredient:cucumbers ingredient:vinegar method:Preserved protein:Vegetarian source:RCA0006