https://recipecardarchive.com/files/original/ee67b381198b4779aee4ca00702abb7f.jpg 43991140181d4559b0c9a328af3f814b https://recipecardarchive.com/files/original/89c1fc92b195eee68331a46c86e9b0f1.pdf afd5f7c2c4aac865ea7c22e23e4195f7 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 Dulce de Leche Description An account of the resource DULCE DE LECHE 2 cups milk ¾ cup sugar 1 teaspoon vanilla Dash of baking soda 1 cup dried or fresh grated coconut Combine milk, sugar, vanilla and baking soda in a saucepan. Bring to a boil. Cook over low heat 2½ hours or until the mixture forms a soft ball when a small amount is dropped in cold water. Stir occasionally. Test the mixture once or twice to see whether desired stage has been reached. Spread the Dulce de Leche be- tween the Alfajores. Sprinkle the coconut on a piece of wax paper and roll each cooiie on its side to pick up the coconut. Yield: ⅔ cup filling. Back: Filling: North American Style — Shake one can of condensed milk very well. Place can in a saucepan and cover completely with water. Boil rapidly for 1½ hours, adding more water as needed to keep can covered. Cool under water. It is not necessary to add vanilla, sugar or baking soda. Merely spread the cakes with the contents of the can. Sandwich them, spread edges with filling. Roll in the coconut. --- # Dulce de Leche *Yields 2/3 cup filling* ## Ingredients ### Traditional Method - 2 cups milk - 3/4 cup sugar - 1 tsp vanilla - Dash of baking soda - 1 cup dried or fresh grated coconut ### North American Style (Filling) - 1 can condensed milk - Grated coconut (for rolling) ## Instructions ### Traditional Method 1. Combine milk, sugar, vanilla, and baking soda in a saucepan. 2. Bring to a boil. 3. Cook over low heat for 2 1/2 hours, or until the mixture forms a soft ball when a small amount is dropped in cold water. Stir occasionally. 4. Test the mixture once or twice to see whether the desired stage has been reached. ### North American Style (Filling) 1. Shake one can of condensed milk very well. 2. Place the can in a saucepan and cover completely with water. 3. Boil rapidly for 1 1/2 hours, adding more water as needed to keep the can covered. 4. Cool under water. It is not necessary to add vanilla, sugar, or baking soda. ### Assembly 1. Spread the Dulce de Leche between the Alfajores (sandwich cookies). 2. Spread the edges of the sandwiched cookies with filling. 3. Sprinkle the coconut on a piece of wax paper and roll each cookie on its side to pick up the coconut. Subject The topic of the resource milk sugar vanilla baking soda coconut condensed milk 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 RCA0006-20260609-0358 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 cuisine:Latin American decade:1960s ingredient:coconut ingredient:condensed milk method:Stovetop source:RCA0006