https://recipecardarchive.com/files/original/957758ec401e4c04839c2e8d06dcfabe.jpg c5a74df60b7c80b6d24f817a3d1ba1c5 https://recipecardarchive.com/files/original/f049a4e7f66a1927db2fc18ecc68cab0.jpg 077d52e96efde0827bae8ecb68dd7a19 https://recipecardarchive.com/files/original/046f1aee018e4a74448f6f7901e07cf7.pdf 6aa4a965607dd753b224ef1aeddaa5b6 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 Rolled Cookies Description An account of the resource ROLLED COOKIES ½ cup butter or margarine 1 cup sugar 1 teaspoon vanilla 2 eggs 2½ cups sifted all-purpose flour ½ teaspoon salt 2 teaspoons baking powder Have butter or margarine at room tem- perature. Cream well, cream in sugar and vanilla until mixture is light and fluffy. Beat in eggs one at a time. Sift flour with dry ingredients and stir in. Chill, if dough seems rather soft. Roll out a little at a time on a lightly floured board. Cut with floured cutter and place on greased bak- ing sheet. Roll cookies are generally made less than ¼-inch thick. If desired, roll dough into 2-inch diame- ter rolls in wax paper. Place roll in freezer bags, seal and freeze. When firm, slice with sharp knife in thickness to suit. Bake cookies on greased baking sheet in 375- degree oven for 10 to 14 minutes, depend- ing upon thickness. Sugar Cookies: Roll cookie dough about ⅓-inch thick. Place cut-out cookies on greased baking sheet and sprinkle with granulated sugar or non-pareils (colored decorating sugar) before baking. Back: blank --- # Rolled Cookies ## Ingredients - 1/2 cup butter or margarine - 1 cup sugar - 1 tsp vanilla - 2 eggs - 2 1/2 cups sifted all-purpose flour - 1/2 tsp salt - 2 tsp baking powder ## Instructions 1. Have butter or margarine at room temperature. Cream well, then cream in sugar and vanilla until mixture is light and fluffy. 2. Beat in eggs one at a time. 3. Sift flour with dry ingredients and stir in. 4. Chill dough if it seems rather soft. 5. Roll out a little at a time on a lightly floured board. Cut with a floured cutter and place on a greased baking sheet. 6. Roll cookies are generally made less than 1/4-inch thick. 7. Bake on a greased baking sheet in a 375°F oven for 10 to 14 minutes, depending upon thickness. ### Freezer Method (Optional) 1. Roll dough into 2-inch diameter rolls and wrap in wax paper. 2. Place rolls in freezer bags, seal, and freeze. 3. When firm, slice with a sharp knife to desired thickness. 4. Bake on a greased baking sheet at 375°F for 10 to 14 minutes, depending upon thickness. ### Sugar Cookie Variation 1. Roll cookie dough about 1/3-inch thick. 2. Cut into desired shapes and place on a greased baking sheet. 3. Sprinkle with granulated sugar or non-pareils (colored decorating sugar) before baking. Subject The topic of the resource butter margarine sugar vanilla eggs flour salt baking powder non-pareils 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 RCA0006-20260609-0311 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:1950s ingredient:non-pareils method:Baked protein:Vegetarian source:RCA0006