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