https://recipecardarchive.com/files/original/7af02db412f2c50a976c11796e928fe8.jpg 3337b89e203c62c02de61ba31e5d8e48 https://recipecardarchive.com/files/original/6a19ba9149bb8cc5fb7798d4232a353e.jpg f10b01a13d2801f7eb680d5419e91a60 https://recipecardarchive.com/files/original/56327ab5a870a0bfbc284b7c11c2be8e.pdf 72c14334b86a5682f4cff685c623e8c0 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 Never-Fail Dill Pickles Description An account of the resource NEVER-FAIL DILL PICKLES 2 quarts fresh cucumbers 4 to 8 heads dill 2 tablespoons mixed whole spices, optional 3 tablespoons salt 3 cloves garlic, cut finely, or horseradish 1 cup vinegar Cold water Wash cucumbers and prick with fork. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads of dill through as jar is packed. Add spices, salt, garlic or horseradish and vinegar. Add cold water to fill jar. Tighten covers almost firmly. Leave for a few days where the jar may be shaken occasionally until the salt is dissolved. Do not use for 2 weeks. These pickles "work" or ferment and look milky in the jars. Sometimes brine will run out at the top. This does not hurt pickles, but lids must be tightened firmly after pickles are through working. If desired, a boiling hot liquid may be poured over the cucumbers; they are then sealed and will not work. Prick cucumbers with a fork 3 or 4 times before packing in jars. The proportions for the hot liquid are: 1 cup vinegar, 3 cups water, 1/4 cup salt. Bring to boil and pour over cucumbers, dill and garlic packed in jars. Seal at once. Back: blank --- # Never-Fail Dill Pickles ## Ingredients - 2 quarts fresh cucumbers - 4 to 8 heads dill - 2 Tbsp mixed whole spices, optional - 3 Tbsp salt - 3 cloves garlic, cut finely, or horseradish - 1 cup vinegar - Cold water ## Instructions 1. Wash cucumbers and prick with fork. 2. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads of dill through as jar is packed. 3. Add spices, salt, garlic or horseradish, and vinegar. 4. Add cold water to fill jar. 5. Tighten covers almost firmly. 6. Leave for a few days where the jar may be shaken occasionally until the salt is dissolved. 7. Do not use for 2 weeks. These pickles "work" or ferment and look milky in the jars. Sometimes brine will run out at the top. This does not hurt pickles, but lids must be tightened firmly after pickles are through working. ## Hot Liquid Method (Optional) 1. Prick cucumbers with a fork 3 or 4 times before packing in jars. 2. Pack cucumbers, dill, and garlic into jars. 3. Combine 1 cup vinegar, 3 cups water, and 1/4 cup salt. Bring to a boil. 4. Pour boiling hot liquid over cucumbers. Seal at once. Pickles sealed this way will not ferment. Subject The topic of the resource cucumbers dill mixed whole spices salt garlic horseradish vinegar water Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0102 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Other decade:1950s ingredient:cucumbers ingredient:dill ingredient:garlic ingredient:horseradish ingredient:vinegar method:Preserved protein:Vegetarian source:RCA0006