https://recipecardarchive.com/files/original/efce7f0d40fd143bbcc3a2ea2418e815.jpg c4ff44ef131606e7f368ee79805d4ea3 https://recipecardarchive.com/files/original/9c6dfadfb904caef4960c0bc534a9e98.jpg cdf33e836d92a4e8cc6c8d1918404e57 https://recipecardarchive.com/files/original/43ce53357ac600988d479e4c42d122c8.pdf 4b41fb9b6af18851258979a55b8c2774 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 RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This is a fun batch of cards from Florida. In this set there was a mix of handwritten recipes, clippings (most of which I excluded), and clippings taped/glued to cards. There were a couple of standout recipes like 'Hamb. Something' and 'Hobo Hotdish' that really cracked me up. There were also some interesting nuances in terms of techniques. One standout is the recipe for 'Vanilla Ice Cream' that includes lemon juice and flour. 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 2026-05-21 Contributor An entity responsible for making contributions to the resource Anne, Barb Webber, Barbara Mead, Barbara Webber, Beth Allen, Beverly Bajus, Coral Weir, Detta, Dianne Illingworth, Dorothy, Georgie, Helen Wolcott, Jean Kremer, Lucy Messer, Lynn Desjardins, Mari Ellen, Mary Kate Hogan, Mercedes Bates, Mom, Mrs. Edward Mahnke, Mrs. Neill D., Richard Petty, Sandy, Sandy Schroth 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 RCA0004 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 Basic Sweet Dough Description An account of the resource BASIC SWEET DOUGH ½ cup warm water 2 packages active dry yeast 1½ cups milk, scalded ½ cup sugar 2 teaspoons salt 2 eggs, slightly beaten ½ cup soft shortening 7 cups sifted all-purpose flour Pour warm water into a large bowl. Add yeast and stir until dissolved. Cool milk to lukewarm and add to yeast mix- ture with the sugar, salt, eggs, shortening and half the flour. Beat with a spoon un- til smooth. Add enough of the remaining flour to handle easily. Turn dough out onto a lightly floured board or pastry cloth and knead until smooth and elastic (see page 64). Shape dough into a ball and place in a greased bowl; turn once to bring greased side up. Cover with a damp cloth and let rise in a warm place (85° F.) until double in bulk, about 1 hour. Punch down with the fist. Pull edges into center and turn dough over in the bowl. Cover and let rise again until almost double in bulk, about 30 minutes. Punch down and use as directed in any of the recipes below. Back: blank --- # Basic Sweet Dough ## Ingredients - 1/2 cup warm water - 2 packages active dry yeast - 1 1/2 cups milk, scalded - 1/2 cup sugar - 2 tsp salt - 2 eggs, slightly beaten - 1/2 cup soft shortening - 7 cups sifted all-purpose flour ## Instructions 1. Pour warm water into a large bowl. Add yeast and stir until dissolved. 2. Cool milk to lukewarm and add to yeast mixture with the sugar, salt, eggs, shortening, and half the flour. 3. Beat with a spoon until smooth. 4. Add enough of the remaining flour to handle easily. 5. Turn dough out onto a lightly floured board or pastry cloth and knead until smooth and elastic (see page 64). 6. Shape dough into a ball and place in a greased bowl; turn once to bring greased side up. 7. Cover with a damp cloth and let rise in a warm place (85° F.) until double in bulk, about 1 hour. 8. Punch down with the fist. Pull edges into center and turn dough over in the bowl. 9. Cover and let rise again until almost double in bulk, about 30 minutes. 10. Punch down and use as directed in any of the recipes below. Subject The topic of the resource water yeast milk sugar salt eggs shortening flour 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 RCA0004-20260522-0020 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 RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Other decade:1950s ingredient:shortening ingredient:yeast method:Baked protein:Vegetarian source:RCA0004