https://recipecardarchive.com/files/original/01381e22e2a6c2c460c6444b4659a2b2.jpg 1fa3ddd7ec7b15136e5d3d7640b91d23 https://recipecardarchive.com/files/original/5e335b07f3a723748bddb4b3574435e1.jpg 4f1a107a38fd1614a69bf2f9a35b749b https://recipecardarchive.com/files/original/f14277240b3915bb3b20c3c49d0ccb3a.pdf 14e68b9958eb4b7cc770c2bb38ba3175 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 RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection Subject The topic of the resource Cooking Recipe Cards Description An account of the resource A fun collection spanning decades and states. This collection appears to have started life in Madison, WI and migrated to Bellingham, WA around 1979. There are a lot of names includes and some really fun recipes. I especially like the three commercially printed cards that include the contributors stories on the back. The stories add a glimpse into the history of the recipe and the contributor. There are also several written recipes that I'm going to put on my 'to try' list. Vintage Wineberry Jam where you ferment the berries for a week before cooking into jam to give a wine character (maybe?). Bavarian Oven Stew just sounds super easy and tasty. And, let's not forget Bhajan's Banquet, which both sounds really interesting and the owner liked it enough to have the recipe in the collection twice. An interesting note on the cards in this collection. Many of them were reused cards from a business that made loans of some manner. Many included notes of previous last names, comments like 'Bankrupt', 'Legal', and many customer names. I've removed the card backs on most of the cards and those where I couldn't exclude the whole back, I redacted the information. Adds an interesting level of additional depth to the overall collection though. Creator An entity primarily responsible for making the resource Barb Washburn 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 2026-06-12 Contributor An entity responsible for making contributions to the resource Alice, B. Washburn, Barb, Barbara, Bhajan, Carolyn Harrington, Charlene, Charlotte S., Cliffie Strong, Elaine, James Vernon Strong, Jan Senk, Joe Ott, Lowell E. Wright, Mae Stevens, Mary Jo, Mrs. Barb Washburn, Ray, Sister Mariquita Luby, Washburn, Zella Botner 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 RCA0009 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Washington, US Wisconsin, 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 Oatmeal Yeast Rolls Description An account of the resource oatmeal yeast rolls 1 pkg active dry yeast 2 tsp salt ½ c lukewarm water 1 c cooked Stone-Buhr oatmeal 1 c scalded milk 4½-5 c sifted Stone-Buhr ¼ c shortening all-purpose flour ¼ c sugar Melted shortening Stir yeast into lukewarm water. Pour scalded milk over shortening, sugar and salt; stir occasionally until shortening melts; cool to lukewarm. Stir in oatmeal and 1 cup of the flour. Add yeast and enough more flour to make a soft dough. Knead on lightly floured surface until smooth and satiny, about 10 minutes. Form dough into a ball; place in greased bowl and brush with melted shortening. Cover; let rise in a warm place until double in size, about 1 hour. Punch dough down; cover and let stand 10 minutes. Shape into rolls or buns; place in greased muffin pans or baking pans. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes. Bake in preheated 400° oven for 15 to 20 minutes or until nicely browned. Remove from pans immediately. Makes 3 dozen. Card 1 Back: blank --- # Oatmeal Yeast Rolls *Makes 3 dozen* ## Ingredients - 1 pkg active dry yeast - 1/2 cup lukewarm water - 1 cup scalded milk - 1/4 cup shortening - 1/4 cup sugar - 2 tsp salt - 1 cup cooked Stone-Buhr oatmeal - 4 1/2–5 cups sifted Stone-Buhr all-purpose flour - Melted shortening (for brushing) ## Instructions 1. Stir yeast into lukewarm water. 2. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts; cool to lukewarm. 3. Stir in oatmeal and 1 cup of the flour. 4. Add yeast mixture and enough more flour to make a soft dough. 5. Knead on a lightly floured surface until smooth and satiny, about 10 minutes. 6. Form dough into a ball; place in a greased bowl and brush with melted shortening. 7. Cover; let rise in a warm place until double in size, about 1 hour. 8. Punch dough down; cover and let stand 10 minutes. 9. Shape into rolls or buns; place in greased muffin pans or baking pans. 10. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes. 11. Bake in a preheated 400°F oven for 15 to 20 minutes, or until nicely browned. 12. Remove from pans immediately. Subject The topic of the resource active dry yeast water milk shortening sugar salt oatmeal all-purpose flour 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 RCA0009-20260629-0086 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Washington, US Wisconsin, US Creator An entity primarily responsible for making the resource Barb Washburn Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Side decade:1960s ingredient:oatmeal ingredient:yeast method:Baked source:RCA0009