https://recipecardarchive.com/files/original/a884cb581fda4918b461939bd01fa847.jpg 41897c4b17506782017e672a39c4ae3e https://recipecardarchive.com/files/original/9ee164aae6b700570765a112b4be1e81.jpg 736e2df331d57f5d2e44022e621be062 https://recipecardarchive.com/files/original/9d95b27e3d3ddcb7907f50507800ab88.pdf 3d8dc758048c39a1790a68d8c7f8bb6f 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 Strawberry Meringue Pie Alla Lido Description An account of the resource STRAWBERRY MERINGUE PIE ALLA LIDO Twelve 2-inch-square saltine crackers (unsalted tops) 3 egg whites, at room temperature 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1 cup granulated sugar, divided 1 teaspoon vanilla 1/2 cup chopped pecans 1 bar (4 ounces) sweet cooking chocolate 1 tablespoon butter or margarine 4 cups hulled strawberries 1 cup heavy cream whipped with 2 tablespoons confectioners' sugar With rolling pin coarsely crush crack- ers in plastic food bag. Sprinkle 2 table- spoons cracker crumbs on bottom of well- greased 9-inch pie plate; reserve remaining crumbs. In small deep bowl beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is com- pletely dissolved. Beat in vanilla just until blended. Fold in pecans and remaining cracker crumbs. With spatula spread over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell. Bake in preheated 325° oven 30 minutes or until golden and hard to the touch. Cool on wire rack (shell will crack slightly on cooling). In small saucepan over low heat melt chocolate with butter; stir to blend. With metal spoon drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell. Top with dollops of whipped cream or cream piped through pastry bag. Garnish with whole berries. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly). Makes 8 servings. Per serving: 566 cal, 8 g pro, 74 g car, 28 g fat, 44 mg chol with butter, 40 mg chol with margarine Back: blank --- # Strawberry Meringue Pie Alla Lido *Makes 8 servings* ## Ingredients - 12 two-inch-square saltine crackers (unsalted tops) - 3 egg whites, at room temperature - 1/4 tsp cream of tartar - 1/8 tsp salt - 1 cup granulated sugar, divided - 1 tsp vanilla - 1/2 cup chopped pecans - 1 bar (4 oz) sweet cooking chocolate - 1 Tbsp butter or margarine - 4 cups hulled strawberries - 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar ## Instructions 1. With a rolling pin, coarsely crush crackers in a plastic food bag. 2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs. 3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form. 4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved. 5. Beat in vanilla just until blended. 6. Fold in pecans and remaining cracker crumbs. 7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell. 8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch. 9. Cool on a wire rack (shell will crack slightly on cooling). 10. In a small saucepan over low heat, melt chocolate with butter; stir to blend. 11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes. 12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell. 13. Top with dollops of whipped cream or cream piped through a pastry bag. 14. Garnish with the 2 reserved whole berries. 15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly). Subject The topic of the resource saltine crackers egg whites cream of tartar salt granulated sugar vanilla pecans sweet cooking chocolate butter margarine strawberries heavy cream confectioners' sugar Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0291 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:Dessert decade:1960s ingredient:chocolate ingredient:crackers ingredient:meringue ingredient:pecans ingredient:strawberries method:Baked protein:Vegetarian source:RCA0006