https://recipecardarchive.com/files/original/1b1503d055418dd0f8d478c238ffbca5.jpg 7fbf6088afbfadeba85881d3db2cdc1b https://recipecardarchive.com/files/original/81323c060d484bee1c8cf98242b07684.jpg d6f4598c5936eb14560b03e4e6f3492c https://recipecardarchive.com/files/original/cedd9e033f15551f3ee71bfc156833ef.pdf cecf93c01744af6041eea67c86abfb32 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 Icicle Pickles Description An account of the resource Icicle Pickles 2 gal pickles cut lengthwise 1 gal boiling wtr. 1 qt salt Pour over pickles Drain, cover with Boiling Wtr. & let stand 24 hrs. Drain, Cover with Boiling Water to which a piece of alum size of walnut has been added Let stand 24 hrs. Drain, cover with following 2½ qts cider vinegar 3 pts. white sugar Handful of pickling spices (hot) Let stand over nite Drain & reheat syrup - Pour over pickles each morning for 4 days Pack in jars last day or leave in crock Back: blank --- # Icicle Pickles ## Ingredients - 2 gallons cucumbers, cut lengthwise - 1 gallon boiling water - 1 qt salt - 1 gallon boiling water (second soak) - 1 piece of alum, size of a walnut - 2 1/2 qts cider vinegar - 3 pts white sugar - Handful of pickling spices (hot) ## Instructions 1. Cut cucumbers lengthwise and place in crock or large container. 2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers. 3. Drain. Cover with boiling water and let stand 24 hours. 4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours. 5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight. 6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers. 7. On the final (4th) day, pack into jars or leave in crock. ## Editor's Notes - **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk. - **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly. Subject The topic of the resource cucumbers water salt alum cider vinegar white sugar pickling spices 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 RCA0006-20260609-0255 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:Other decade:1950s ingredient:alum ingredient:cider vinegar ingredient:cucumbers ingredient:pickling spices method:Preserved source:RCA0006