https://recipecardarchive.com/files/original/671aac8d2fd9333b3ebc3b5767ce7ce7.jpg e379b412b6cd4a5c81e20548757e371e https://recipecardarchive.com/files/original/136de0fdbf7701dcf71b6bef56963dca.jpg 03a236042ceafd72ac2bcac63ace193c https://recipecardarchive.com/files/original/1f8e08cd7d4d92c6e045c2c71f720571.jpg a34b151688e1e3b8c71dd34b8274fe0c https://recipecardarchive.com/files/original/a77b9ccd8d675a0fc85fa5458c43d602.jpg bdc416b1da7c33403588d146ace52622 https://recipecardarchive.com/files/original/f61310858959b428c2b370e56e877c2c.pdf 3ea56b201b30cade14929b7136439196 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 RCA0008 - Florida Collection of Typed Cards Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was a great collection to go through for a few reasons. First, every card in the collection was typewritten on a typewriter with dates spanning decades. In addition, most of the cards were recipes transcribed from magazines, newspapers, and TV. This tells me that the original owner was very passionate about the process of cataloging these recipes in addition to the recipes themselves. With the recipes, there are several other odds and ends like tags from souvenirs. But, in addition to the tags are typed cards transcribing the tags. And, to round out the love for these cards, every single card had a plastic sleeve protecting it. Second, this collection had some interesting recipes that originally caught my eye. Where else would I find recipes for 'Squirrel and Biscuits', 'Roast Opossum', and 'Armadillo'?! On top of the interesting ones, there are a few that stand out as recipes I want to try. 'Old-Fashioned Cheesecake with Zwieback Crust' sounds super tasty and introduced me to zwieback. And, I love oysters, so 'Scalloped Oysters' will definely hit the table at some point in the near future. Very fun collection and I wish I knew more about the original owner. I think we'd have a lot in common. 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 2026-05-26 Contributor An entity responsible for making contributions to the resource Ann, Edna Harrell, Elizabeth McKay, Ella Ralls, Grandma, J.L.B., John Rosso, Mama D, Mrs. June Woods, Sandi Patti, Sarah Gault, Sheila Lukins, Sheryl Julian 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 RCA0008 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Florida, 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 How to Make a Good Pie Crust Description An account of the resource HOW TO MAKE A GOOD PIE CRUST SHERYL JULIAN THE BOSTON GLOBE In the days when the settlers heaped fall fruits and squashes into pastry bases, just as they had done in England, families revered good bakers. In those days, every woman practically made pastry with her eyes closed and lard was the fat of choice. "Half fat to water to mix" was the formula most bakers swore by, passing on to their daughters a recirecipe without instructions. As the formula trickled down through the generations, cooks in this century adjusted it to include solid vegetable shortening. To make a double crust in a food processor, put into the workbowl fitted with Card 1 Back: the steel blade, 2 cups flour, a pinch of salt and 3 TB sugar. Pulse once to sift them. Remove the lid and add 8 TB (1 stick) cut-up butter and ¼ cup solid vegetable shortening. Pulse quickly in on-off motions half a dozen times or until the mixture turns faintly yellow and resembles crumbs. Stop the motor and remove the lid. In a 1-cup glass measure whisk 1 egg with a fork. To the cup add enough ice water to make ½ cup of liquids. Add ½ teaspoon vinegar. Sprinkle almost all of the liquids onto the flour (always hold back a TB.) Replace the lid and pulse in on-off motions just until the pastry forms moist clumps. If the pastry doesdoesn't form clumps, add the remaining Card 2 Front: liqHOW TO MAKE A GOOD PIE CRUST, CARD NO. 2 liquids and work in on-off motions. If necessary, add ice water to the food processor by sprinkling it in with your hands. The pastry must not come together in the food processor to form a ball. Turn the clumps out onto the counter and cut through them over and over with a blunt knife or a metal palette knife until they come together to form a dough. Sprinkle lightlightly with flour and divide in half. Shape each half into a smooth flat cake. Wrap separately in foil. Refrigerate for 20 minutes before rolling out. Use to make any 9" double crust pie or any two 9" one-crust Card 2 Back: pies. --- # How to Make a Good Pie Crust *Recipe by Sheryl Julian — The Boston Globe* *Makes one 9" double crust pie or two 9" one-crust pies* ## Ingredients - 2 cups flour - Pinch of salt - 3 Tbsp sugar - 8 Tbsp (1 stick) butter, cut up - 1/4 cup solid vegetable shortening - 1 egg - Ice water (enough to bring egg mixture to 1/2 cup total liquid) - 1/2 tsp vinegar ## Instructions 1. Put into the workbowl of a food processor fitted with the steel blade: 2 cups flour, a pinch of salt, and 3 Tbsp sugar. Pulse once to sift them. 2. Remove the lid and add the cut-up butter and 1/4 cup solid vegetable shortening. 3. Pulse quickly in on-off motions half a dozen times or until the mixture turns faintly yellow and resembles crumbs. Stop the motor and remove the lid. 4. In a 1-cup glass measure, whisk 1 egg with a fork. Add enough ice water to bring the total to 1/2 cup of liquid. Add 1/2 tsp vinegar. 5. Sprinkle almost all of the liquids onto the flour, always holding back 1 Tbsp. Replace the lid and pulse in on-off motions just until the pastry forms moist clumps. 6. If the pastry doesn't form clumps, add the remaining liquids and work in on-off motions. If necessary, add ice water to the food processor by sprinkling it in with your hands. The pastry must not come together in the food processor to form a ball. 7. Turn the clumps out onto the counter and cut through them over and over with a blunt knife or a metal palette knife until they come together to form a dough. 8. Sprinkle lightly with flour and divide in half. Shape each half into a smooth flat cake. 9. Wrap separately in foil. Refrigerate for 20 minutes before rolling out. 10. Use to make any 9" double crust pie or any two 9" one-crust pies. Subject The topic of the resource flour salt sugar butter vegetable shortening egg ice water vinegar Date A point or period of time associated with an event in the lifecycle of the resource 1980s Identifier An unambiguous reference to the resource within a given context RCA0008-20260621-0140 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Florida, US Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0008 - Florida Collection of Typed Cards (eBay) Contributor An entity responsible for making contributions to the resource Sheryl Julian Format The file format, physical medium, or dimensions of the resource Clipped recipe category:Dessert decade:1980s ingredient:vegetable shortening ingredient:vinegar method:Baked protein:Vegetarian source:RCA0008