https://recipecardarchive.com/files/original/cbc954c0d7f52091a959614481068cf5.jpg e057f16e4ea9424fca8cfec05202b0c3 https://recipecardarchive.com/files/original/4bc408f30b816b817529bbe5edc842ed.pdf 81719b42c4f46ec23cc041bca3ebc233 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 Alfajores Description An account of the resource ALFAJORES 2/3 cup butter or margarine 1 cup sugar 1 egg 2 egg yolks 1 teaspoon vanilla extract 2 teaspoons grated lemon rind 2 cups cornstarch (yes, cups) 1/2 cup flour 1 teaspoon baking powder 1 tablespoon brandy Cream butter, add sugar and continue creaming. Add the egg and egg yolks, beating until light and frothy. Add the vanilla and rind. Sift the cornstarch, flour and baking powder and add to butter mixture, mixing well. Add brandy. Blend until dough is smooth. Chill dough in refrigerator for a few hours, or until firm enough to roll out. Preheat oven to 325 degrees. Roll dough 1/2-inch thick on a floured surface. Cut into rounds with a 1 3/4-inch floured cookie cutter. Place on buttered baking sheet. Bake at 325 degrees for 15 to 20 minutes, or until very lightly browned. Set aside to cool. Fill each pair of cookies with Dulce de Leche. Roll edges in coco- nut. Yield: 24 filled cookies. Back: blank --- # Alfajores *Yields 24 filled cookies* ## Ingredients - 2/3 cup butter or margarine - 1 cup sugar - 1 egg - 2 egg yolks - 1 tsp vanilla extract - 2 tsp grated lemon rind - 2 cups cornstarch (yes, cups) - 1/2 cup flour - 1 tsp baking powder - 1 Tbsp brandy **For filling and finishing:** - Dulce de Leche (amount as needed) - Shredded coconut (amount as needed) ## Instructions 1. Cream butter, add sugar and continue creaming. 2. Add the egg and egg yolks, beating until light and frothy. 3. Add the vanilla and lemon rind. 4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well. 5. Add brandy. Blend until dough is smooth. 6. Chill dough in refrigerator for a few hours, or until firm enough to roll out. 7. Preheat oven to 325°F. 8. Roll dough 1/2-inch thick on a floured surface. 9. Cut into rounds with a 1 3/4-inch floured cookie cutter. 10. Place on a buttered baking sheet. 11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned. 12. Set aside to cool completely. 13. Fill each pair of cookies with Dulce de Leche. 14. Roll the edges in shredded coconut. Subject The topic of the resource butter margarine sugar egg egg yolks vanilla extract lemon rind cornstarch flour baking powder brandy dulce de leche coconut 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 RCA0006-20260609-0306 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:Dessert cuisine:Latin American decade:1960s ingredient:coconut ingredient:cornstarch ingredient:dulce de leche ingredient:lemon rind method:Baked protein:Vegetarian source:RCA0006