https://recipecardarchive.com/files/original/8174a3477ee5f89bb8f1a35ac09426d7.jpg 466c5df690182cc9f1c541391f40dadc https://recipecardarchive.com/files/original/4343d7f5c05acaa1817ec986cbb3de28.jpg 5762934daa73def1076d2275a60e70eb https://recipecardarchive.com/files/original/36f4bf0f987ebe80759615c8901a7e6a.pdf 064307f4d7c41c1cc350d336cd84846c 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 Spiced Orange Chicken Description An account of the resource Spiced Orange Chicken 3 tblsp all purp. flour In paper bag combine flour, salt 1 tsp salt cinnamon, cloves and dash of 1/4 tsp ground cinnamon pepper, add a few pieces of 1/4 tsp ground cloves chicken at a time and shake. In 2-2½ lb broiler cut up large skillet melt buttor or marg 2 tblsp shortening Add chicken and brown slowly till 2 tblsp margarine golden-20 min. Pare and section 4 oranges oranges, reserve juice; add enuf 1 tblsp brown sugar water to juice to measure ½ cup 1 tblsp soy sauce Stir in brown sugar and soy. Drain fat; add juice mix; cover; simmer 2-3 min more. Transfer chicken and oranges to serving platter. Remove excess fat from pan juices. Spoon juices over chicken--makes 4 serve. Back: blank --- # Spiced Orange Chicken *Makes 4 servings* ## Ingredients - 3 Tbsp all-purpose flour - 1 tsp salt - 1/4 tsp ground cinnamon - 1/4 tsp ground cloves - Dash of pepper - 2–2 1/2 lb broiler chicken, cut up - 2 Tbsp shortening - 2 Tbsp margarine - 4 oranges - 1 Tbsp brown sugar - 1 Tbsp soy sauce ## Instructions 1. In a paper bag, combine flour, salt, cinnamon, cloves, and a dash of pepper. 2. Add a few pieces of chicken at a time to the bag and shake to coat. 3. In a large skillet, melt shortening and margarine together. 4. Add chicken and brown slowly until golden, about 20 minutes. 5. Pare and section the oranges, reserving the juice. Add enough water to the reserved juice to measure 1/2 cup. 6. Stir brown sugar and soy sauce into the juice mixture. 7. Drain fat from the skillet; add the juice mixture; cover and simmer 2–3 minutes more. 8. Transfer chicken and orange sections to a serving platter. 9. Remove excess fat from the pan juices. Spoon pan juices over the chicken and serve. Subject The topic of the resource all-purpose flour salt ground cinnamon ground cloves pepper broiler chicken shortening margarine oranges brown sugar soy sauce 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 RCA0006-20260609-0228 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:Main decade:1950s ingredient:cinnamon ingredient:cloves ingredient:oranges ingredient:soy sauce method:Stovetop protein:Chicken source:RCA0006