28 12 1268 https://recipecardarchive.com/files/original/f82e8e962583f302171593fa98d7059b.jpg c5cd27ff6db4f05824010e363ae04bdf https://recipecardarchive.com/files/original/0d1bf9830232ed6f88972632b58a68d3.jpg 167a41150a864d4e1d94b7e439ed40e6 https://recipecardarchive.com/files/original/ec7b0b80b4a0329140c9caf9ef633209.pdf af75c9bd05c18a2ac88075c183f7c1ca 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 Filbert Holiday Pudding / Eggnog Pudding Sauce Description An account of the resource FILBERT HOLIDAY PUDDING ¾ cup chopped filberts 2 eggs, separated 1 cup sugar 6 tablespoons cocoa 2 tablespoons melted butter 1½ cups flour 2 teaspoons baking powder 1 cup milk Eggnog Pudding Sauce: 1 egg 1 cup powdered sugar 3 tablespoons melted butter ½ pint heavy cream, whipped Nutmeg Toast filberts in a 350-degree oven for 8 minutes. Beat egg yolks. Add sugar and cocoa, blending well. Stir in melted butter. Sift flour and baking powder together. Blend into egg mixture. Add milk. Beat egg whites until stiff but not dry and fold into mixture. Fold in chopped filberts. Pour into well-greased ring mold. Cover and steam 1½ hours. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings. To make Eggnog Pudding Sauce: Whip egg with fork until blended. Stir in powdered sugar and butter. Chill. Just before serving, fold into whipped cream. Sprinkle with nutmeg. Back: blank --- # Filbert Holiday Pudding ## Ingredients - 3/4 cup chopped filberts (hazelnuts) - 2 eggs, separated - 1 cup sugar - 6 Tbsp cocoa - 2 Tbsp melted butter - 1 1/2 cups flour - 2 tsp baking powder - 1 cup milk ## Instructions 1. Toast filberts in a 350-degree oven for 8 minutes. 2. Beat egg yolks. Add sugar and cocoa, blending well. 3. Stir in melted butter. 4. Sift flour and baking powder together. Blend into egg mixture. 5. Add milk. 6. Beat egg whites until stiff but not dry and fold into mixture. 7. Fold in chopped filberts. 8. Pour into well-greased ring mold. Cover and steam 1 1/2 hours. 9. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings. ## Eggnog Pudding Sauce - 1 egg - 1 cup powdered sugar - 3 Tbsp melted butter - 1/2 pint heavy cream, whipped - Nutmeg 1. Whip egg with fork until blended. 2. Stir in powdered sugar and butter. 3. Chill. 4. Just before serving, fold into whipped cream. 5. Sprinkle with nutmeg. Subject The topic of the resource filberts eggs sugar cocoa butter flour baking powder milk powdered sugar heavy cream nutmeg 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 RCA0006-20260609-0176 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:cocoa ingredient:eggnog sauce ingredient:filberts ingredient:nutmeg method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/49e10fbff5c68ef4e06b8b37d85f86bc.jpg 3a86e36bad3ed1d82884027aa07a9482 https://recipecardarchive.com/files/original/7015b26f7d0a413ada6874466667da61.jpg fa070c2a437202151cf5d6a583e3379e https://recipecardarchive.com/files/original/d8b8ce8815dfd7bf2c5598b213f1fc03.pdf bde7983e1dd870c00194db8bf552020d 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 Tropical Sherbet Description An account of the resource TROPICAL SHERBET (Saturday, June 13) 1 can (8-1/4 ounces) juice-packed crushed pineapple, drained 1 medium-size banana, cut in chunks 1/2 cup orange juice 1/4 cup sugar 1 egg white, at room temperature 1/8 teaspoon salt Whirl pineapple, banana, orange juice and sugar in blender until smooth. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm. Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy. In small bowl combine egg white and salt; beat until stiff and glossy. Fold into fruit mixture. Pour into 9x5x3-inch loaf pan, 4-cup bowl or mold. Freeze 3 hours or until firm. Makes 8 servings. Per serving: 56 cal, 1 g pro, 14 g car, 0 g fat, 0 mg chol Back: blank --- # Tropical Sherbet *Saturday, June 13* ## Ingredients - 1 can (8-1/4 oz) juice-packed crushed pineapple, drained - 1 medium-size banana, cut in chunks - 1/2 cup orange juice - 1/4 cup sugar - 1 egg white, at room temperature - 1/8 tsp salt ## Instructions 1. Whirl pineapple, banana, orange juice, and sugar in blender until smooth. 2. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm. 3. Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy. 4. In small bowl combine egg white and salt; beat until stiff and glossy. 5. Fold egg white mixture into fruit mixture. 6. Pour into 9x5x3-inch loaf pan, 4-cup bowl, or mold. 7. Freeze 3 hours or until firm. 8. Makes 8 servings. Per serving: 56 cal, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol. Subject The topic of the resource pineapple banana orange juice sugar egg white salt Date A point or period of time associated with an event in the lifecycle of the resource Saturday, June 13 Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0177 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:banana ingredient:orange juice ingredient:pineapple method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/b618849d5a3215ed49bd70d9f618b66e.jpg e278df0c8b094f693f1350c0e95ffd56 https://recipecardarchive.com/files/original/e73f8c3c9299c26eb1bad2049a3f0ced.jpg 073cebddbb3b348fef7ef2ae0915ab3e https://recipecardarchive.com/files/original/b3ccdf6f6c0bdc78d651cdb80e43c959.pdf de0a412597f0ae4cd31ecfa95b085919 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 Condensed Milk Description An account of the resource Condensed Milk 1 cup instant non-fat milk 2/3 cup sugar pinch salt 3 Tablespoons margarine or but- ter, melted in 1/3 cup boiling water (this I do in microwave). Place all ingredients in blender and process until smooth, refrigerate. Keeps well. I am sending to you a corn cob jelly recipe and a corn cob syrup recipe as requested by Mrs. Horton, Drain, OR. Sent in by Valerie Wildman, 3550 N.W. Glenridge Pl., Corvallis, OR 97330. Back: blank --- # Condensed Milk *From Valerie Wildman, Corvallis, OR* ## Ingredients - 1 cup instant non-fat milk - 2/3 cup sugar - Pinch of salt - 3 Tbsp margarine or butter, melted in 1/3 cup boiling water ## Instructions 1. Melt margarine or butter in 1/3 cup boiling water (can be done in microwave). 2. Place all ingredients in blender and process until smooth. 3. Refrigerate. Keeps well. Subject The topic of the resource instant non-fat milk sugar salt margarine butter water 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 RCA0006-20260609-0178 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 Corvallis, OR; Drain, OR 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) Contributor An entity responsible for making contributions to the resource Valerie Wildman Mrs. Horton Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Other decade:1960s location:Corvallis method:No-bake OR OR; Drain source:RCA0006 https://recipecardarchive.com/files/original/6d93e7ff44995c7dbcc878785dd3de09.jpg 90baa42c01a92f47f75756e3f2227154 https://recipecardarchive.com/files/original/f2f714a18b456fd918c783c8dfbcab43.jpg fdb80fc6ea17188e69c2c5223cba09a0 https://recipecardarchive.com/files/original/2bc9085204002df7288565b7404bf71f.pdf 575ee7539a449cdb3a3650ba7c036e57 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 Easy Yogurt Description An account of the resource Easy Yogurt 3 cups instant powdered milk in dry form 1 envelope unflavored gelatin 1 Tbsp. honey 1 large can evaporated milk (13 oz.) 3 Tbl. plain yogurt Dissolve gelatin in one cup boiling water. Add honey and let mixture cool a bit. Preheat oven to 275°. Mix 3 cups powdered milk with 3 cups water in large bowl. Add evaporated milk and 2 more cups tepid water and the gelatine mix. Add yogurt starter. Stir thou- roughly. Turn the oven off. Leave it in the oven overnight or 8-10 hours. Transfer to covered container and store in refrigerator. Back: blank --- # Easy Yogurt ## Ingredients - 3 cups instant powdered milk, dry form - 1 envelope unflavored gelatin - 1 Tbsp honey - 1 large can (13 oz) evaporated milk - 3 Tbsp plain yogurt - 1 cup boiling water - 3 cups water - 2 cups tepid water ## Instructions 1. Dissolve gelatin in one cup boiling water. 2. Add honey and let mixture cool a bit. 3. Preheat oven to 275°. 4. Mix 3 cups powdered milk with 3 cups water in a large bowl. 5. Add evaporated milk and 2 more cups tepid water and the gelatin mix. 6. Add yogurt starter. Stir thoroughly. 7. Turn the oven off. Leave it in the oven overnight or 8–10 hours. 8. Transfer to covered container and store in refrigerator. Subject The topic of the resource instant powdered milk gelatin honey evaporated milk plain yogurt water 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 RCA0006-20260609-0179 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 Typed recipe card category:Other decade:1960s ingredient:evaporated milk ingredient:gelatin ingredient:honey ingredient:powdered milk ingredient:yogurt method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/f0257a43f8e939429349533f015c802d.jpg aeb0e38af284dad36932487ab8ae4769 https://recipecardarchive.com/files/original/9ef49f27c3382ac9901004d06f0c5c13.jpg 106f45dba745a8564ed8127b054097b7 https://recipecardarchive.com/files/original/e8d2f7ab161abae0428bc8aa2159cc24.pdf ab3f88f0d526d211ebf041550c541cbe 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 Date Cake / Date Loaf Description An account of the resource Date Cake 1 1/2 c sugar 3/4 c butter 2 eggs 1 1/2 c sour milk 2 tsp soda 3c flour 1 c dates 1 tsp cin nutmeg - cloves Back: • Date Loaf 1 sq. chocolate (melted) 1/2 c butter 1c. sugar 2 eggs 1c butter milk 1 lvl tsp soda 2 c. flour vanilla cinnamon & cloves dates & nuts. --- # Date Cake and Date Loaf *Two recipes on one card* --- # Date Cake ## Ingredients - 1 1/2 cups sugar - 3/4 cup butter - 2 eggs - 1 1/2 cups sour milk - 2 tsp baking soda - 3 cups flour - 1 cup dates, pitted and chopped - 1 tsp cinnamon - 1/2 tsp nutmeg - 1/2 tsp cloves ## Instructions 1. Preheat oven to 350°F. Grease and flour a 9x13 pan or two 9" round layer pans. 2. Cream butter and sugar together until light and fluffy. 3. Beat in eggs one at a time. 4. Dissolve baking soda in sour milk. 5. Sift together flour, cinnamon, nutmeg, and cloves. 6. Add sifted dry ingredients alternately with sour milk mixture, beginning and ending with flour. 7. Fold in chopped dates. 8. Pour into prepared pan. 9. Bake at 350°F for 35 to 40 minutes for a 9x13 pan, or 25 to 30 minutes for layer pans, until a toothpick inserted in the center comes out clean. 10. Cool completely before frosting if desired. ## Editor's Notes - **"1 tsp cin nutmeg - cloves"** — three spices listed with one quantity; interpreted as 1 tsp cinnamon plus 1/2 tsp each nutmeg and cloves. The dash separates the measured cinnamon from the smaller pinch-quantity spices. - **"Sour milk"** — period term for naturally soured whole milk. Modern substitute: add 1 1/2 Tbsp white vinegar or lemon juice to 1 1/2 cups whole milk and let stand 5 minutes. - **Dates** — pitted and chopped before measuring; Medjool or Deglet Noor both appropriate. - **Baking temperature, time, and pan size** not specified; 350°F for 35 to 40 minutes in a 9x13 pan inferred from batter volume and composition. - **Completeness tag:** `minor-gaps` — spice quantities, pan size, temperature, and time inferred. --- # Date Loaf ## Ingredients - 1 oz unsweetened baking chocolate, melted - 1/2 cup butter - 1 cup sugar - 2 eggs - 1 cup buttermilk - 1 level tsp baking soda - 2 cups flour - 1 tsp vanilla - 1/2 tsp cinnamon - 1/4 tsp cloves - 1 cup dates, pitted and chopped - 1/2 cup chopped nuts ## Instructions 1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan. 2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly. 3. Cream butter and sugar together until light and fluffy. 4. Beat in eggs one at a time. 5. Stir in melted chocolate and vanilla. 6. Dissolve baking soda in buttermilk. 7. Sift together flour, cinnamon, and cloves. 8. Add sifted dry ingredients alternately with buttermilk mixture, beginning and ending with flour. 9. Fold in chopped dates and nuts. 10. Pour into prepared loaf pan. 11. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean. 12. Cool in pan 10 minutes before turning out onto a wire rack. Subject The topic of the resource sugar butter eggs sour milk baking soda flour dates cinnamon nutmeg cloves chocolate buttermilk vanilla nuts 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 RCA0006-20260609-0180 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 Typed recipe card category:Dessert decade:1950s ingredient:chocolate ingredient:cinnamon ingredient:cloves ingredient:dates ingredient:nuts method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/d145f576a2edbcdc5da85656c21c4a48.jpg 055466f9c19c04181f82edc01ee7a489 https://recipecardarchive.com/files/original/5c4b7f96bc3748229295e0fb7066bc2c.jpg a07ed80a85ee6dec36db85efda25b5a6 https://recipecardarchive.com/files/original/2464c104df59aa4c98d164fa7a9d1751.pdf 01ae9528dc8a8e75e5b4ec1fb48dd694 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 Homemade Vanilla Flavoring Description An account of the resource Homemade Vanilla Flavoring ½ cup boiling water (let water boil a few minutes) 1 or 2 vanilla beans 1 tsp. liquid soy lecithin (avail. at health food stores) 2 Tbls. honey 2 Tbls. oil Cut up vanilla bean in small pieces and add to boiling water. Let stand 6-8 hours in a sealed container so there is no volatile action and so the flavor does not escape. After soaking, pour the bean and water into blender and liquefy. Strain. Return to blender and add 1 tsp. lecithin, 2 Tbls. honey and 2 Tbls. oil. Blend a few seconds. Pour into bottles with tight seals and refrig- erate. Shake before using. Back: blank --- # Homemade Vanilla Flavoring ## Ingredients - 1/2 cup boiling water (let water boil a few minutes) - 1 or 2 vanilla beans - 1 tsp liquid soy lecithin (available at health food stores) - 2 Tbsp honey - 2 Tbsp oil ## Instructions 1. Cut up vanilla bean in small pieces and add to boiling water. 2. Let stand 6–8 hours in a sealed container so there is no volatile action and so the flavor does not escape. 3. After soaking, pour the bean and water into blender and liquefy. 4. Strain. 5. Return to blender and add 1 tsp lecithin, 2 Tbsp honey, and 2 Tbsp oil. 6. Blend a few seconds. 7. Pour into bottles with tight seals and refrigerate. 8. Shake before using. Subject The topic of the resource water vanilla beans soy lecithin honey oil 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 RCA0006-20260609-0181 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 Typed recipe card category:Other decade:1960s ingredient:honey ingredient:soy lecithin ingredient:vanilla beans method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/19ebdaa0374417289d8ef61af413ea97.jpg 19ff5fea8c8964e0dac38eacc1199cf9 https://recipecardarchive.com/files/original/39d0d65c591a97bd643b1925629c4781.jpg 8ad8ba57ea95641d539a5c16dc6eec72 https://recipecardarchive.com/files/original/60aab71c09e8b4fd4dfc4c30fe83b0df.pdf 507dcb1e8ba7260c1563410a5c6f59f5 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 Pacific Pie / Pecan Pie Description An account of the resource Pacific Pie 1# can salmon, dash of pepper 1/2 tsp salt, 1 egg beaten, ½ c finely diced sweet pickle, 1½ c fresh bread crumbs, ½ (6oz) can mushroom sauce 1/3 c. liquid (fish liquid plus water) 2 hard cooked eggs, finely chopped, 2 (6 oz) cans mushroom sauce heated. Drain salmon, reserving liquid. Discard skin & bones. Flake fish. Blend with remaining ingredients except eggs & 2 cans of mushroom sauce Back: Pack mixture into greased 8 inch round pie pan. Bake in moderate oven (350 degrees about 40 min. or until pie is lightly browned & firm. Cut into serving wedges garnish with hard cooked eggs and serve with hot mushroom sauce 6 servings. Pecan Pie Bake in 1 crust pie unbaked. 1 c sugar 3 eggs well beaten 1 c syrup then add your pecan --- # Pacific Pie and Pecan Pie *Two recipes on one card* --- # Pacific Pie *Serves 6* ## Ingredients ### Filling - 1 lb can salmon, drained (reserve liquid) - 1/2 tsp salt - Dash of pepper - 1 egg, beaten - 1/2 cup sweet pickle, finely diced - 1 1/2 cups fresh bread crumbs - 1/2 of a 6 oz can mushroom sauce (approximately 3 oz) - 1/3 cup liquid (reserved salmon liquid topped up with water) - 2 hard cooked eggs, finely chopped ### Serving Sauce - 2 cans (6 oz each) mushroom sauce, heated ## Instructions 1. Preheat oven to 350°F. Grease an 8 inch round pie pan. 2. Drain salmon, reserving liquid. Discard skin and bones. Flake fish into a large bowl. 3. Add salt, pepper, beaten egg, sweet pickle, bread crumbs, mushroom sauce, and 1/3 cup liquid (salmon liquid topped up with water). Mix until well blended. 4. Fold in chopped hard cooked eggs. 5. Pack mixture firmly into prepared pie pan. 6. Bake at 350°F for approximately 40 minutes until lightly browned and firm. 7. Cut into wedges and garnish with additional sliced hard cooked egg if desired. 8. Serve with heated mushroom sauce spooned over each wedge. ## Editor's Notes - **Mushroom sauce** appears twice in different roles — 1/2 of a 6 oz can is incorporated into the filling as a binder and flavor base; 2 full 6 oz cans are heated separately as a serving sauce. The same bottled mushroom sauce referenced in the Cheese Spread for Canapés and Bran Meat Cakes recipes elsewhere in this collection. Modern substitute: Worcestershire sauce in the filling; a simple cream of mushroom sauce for serving. --- # Pecan Pie *Baked in 1 unbaked pie crust* ## Ingredients - 1 unbaked 9" pie crust - 3 eggs, well beaten - 1 cup sugar - 1 cup corn syrup (light or dark Karo) - 1 to 1 1/2 cups pecan halves - 2 Tbsp butter, melted (see Editor's Notes) - 1 tsp vanilla (see Editor's Notes) - Pinch of salt (see Editor's Notes) ## Instructions 1. Preheat oven to 350°F. 2. Beat eggs well in a large bowl. 3. Add sugar and corn syrup; mix until well combined. 4. Stir in melted butter, vanilla, and salt. 5. Fold in pecans. 6. Pour filling into unbaked pie crust. 7. Bake at 350°F for 50 to 60 minutes until filling is set and does not jiggle when gently shaken. 8. Cool completely before slicing — filling sets fully as it cools. Subject The topic of the resource salmon pepper salt egg sweet pickle bread crumbs mushroom sauce water sugar corn syrup pecans butter vanilla 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 RCA0006-20260609-0182 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 Typed recipe card category:Dessert decade:1950s ingredient:corn syrup ingredient:mushroom sauce ingredient:pecans ingredient:salmon ingredient:sweet pickle method:Baked protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/c5e6de512bb647edb572714860fe78c4.jpg 481e4a7872cc13511adec6315c2716a7 https://recipecardarchive.com/files/original/d44e6c7dcf83a09d97f1af7dac6cb29e.jpg 39002e15e6ab01b49c08fe386222c452 https://recipecardarchive.com/files/original/e43294f2c605a1023929c90ac74fa7e7.pdf fc494bea78ca9e2bbf7bf649ca74ba92 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 Roast Pork with Applekraut Description An account of the resource ROAST PORK WITH APPLEKRAUT 1 pork roast (2½ to 3 pounds) 2 teaspoons garlic salt 2 teaspoon paprika ½ cup butter or margarine 4 medium cooking apples, cored and sliced in rings 4 cups drained sauerkraut (about two 1-pound cans) ½ cup packed light brown sugar 1 teaspoon cinnamon ¼ teaspoon salt Dash nutmeg Sprinkle meat with garlic salt and pa- prika. Place meat on a rack in an open roasting pan. Roast in a 325-degree oven for 1½ to 2 hours or until meat thermom- eter reaches 170 degrees. Remove from oven and let stand 15 minutes for easier carving; remove strings if rolled roast. Meanwhile, melt butter in a large skil- let. Add apple rings, a few at a time, and cook until well browned. Stir in sauer- kraut, brown sugar, cinnamon, salt and nutmeg; cover and cook over low heat 30 minutes, stirring occasionally. Serve kraut mixture with sliced roast pork. Yields 6 to 8 servings. Back: blank --- # Roast Pork with Applekraut ## Ingredients - 1 pork roast (2 1/2 to 3 pounds) - 2 tsp garlic salt - 2 tsp paprika - 1/2 cup butter or margarine - 4 medium cooking apples, cored and sliced in rings - 4 cups drained sauerkraut (about two 1-pound cans) - 1/2 cup packed light brown sugar - 1 tsp cinnamon - 1/4 tsp salt - Dash nutmeg ## Instructions 1. Sprinkle meat with garlic salt and paprika. 2. Place meat on a rack in an open roasting pan. 3. Roast in a 325-degree oven for 1 1/2 to 2 hours or until meat thermometer reaches 170 degrees. 4. Remove from oven and let stand 15 minutes for easier carving; remove strings if rolled roast. 5. Meanwhile, melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned. 6. Stir in sauerkraut, brown sugar, cinnamon, salt and nutmeg; cover and cook over low heat 30 minutes, stirring occasionally. 7. Serve kraut mixture with sliced roast pork. Yields 6 to 8 servings. Subject The topic of the resource pork roast garlic salt paprika butter margarine cooking apples sauerkraut brown sugar cinnamon salt nutmeg 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 RCA0006-20260609-0183 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:Main cuisine:German-American decade:1950s ingredient:apples ingredient:cinnamon ingredient:paprika ingredient:sauerkraut method:Baked protein:Pork source:RCA0006 https://recipecardarchive.com/files/original/d9be63b36532f9139affc6d543619dc2.jpg 3510148d0591c78b0f57421ab5fc5464 https://recipecardarchive.com/files/original/ab0c35b086d57de5a46ac057962df59e.pdf 76a0c61b38d3e94edc8484b28b2202b4 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 Slow Cooker Chicken Cacciatore Description An account of the resource SLOW COOKER CHICKEN CACCIATORE 1 chicken, cut up (about 3 pounds) 1 clove garlic, split 2 tablespoons salad oil 1 (15-ounce) can tomato sauce ¼ cup dry white wine 1 small onion, chopped Salt ½ teaspoon basil ⅛ teaspoon pepper ½ bay leaf, crumbled 8 ounces spaghetti 3 quarts boiling water Brown chicken and garlic in oil, place in slow cooker. Add tomato sauce, wine, onion, 1 teaspoon salt, basil, pepper and bay leaf. Cover and cook on low setting 4 to 5 hours. Gradually add spaghetti and 1 tablespoon salt to rapid- ly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Serve with chicken and sauce. Yields 4 serv- ings. To cook conventionally: Brown chicken and garlic in large skillet; pour off drippings. Add sauce ingredients. Bring to a boil; cover and simmer 30 minutes. Proceed as above. Back: blank --- # Slow Cooker Chicken Cacciatore ## Ingredients - 1 chicken, cut up (about 3 pounds) - 1 clove garlic, split - 2 Tbsp salad oil - 1 (15-ounce) can tomato sauce - 1/4 cup dry white wine - 1 small onion, chopped - Salt - 1/2 tsp basil - 1/8 tsp pepper - 1/2 bay leaf, crumbled - 8 ounces spaghetti - 3 quarts boiling water ## Instructions 1. Brown chicken and garlic in oil, then place in slow cooker. 2. Add tomato sauce, wine, onion, 1 tsp salt, basil, pepper, and bay leaf. 3. Cover and cook on low setting 4 to 5 hours. 4. Gradually add spaghetti and 1 Tbsp salt to rapidly boiling water so that water continues to boil. 5. Cook uncovered, stirring occasionally, until tender. 6. Drain in colander. Serve with chicken and sauce. Yields 4 servings. ## To Cook Conventionally 1. Brown chicken and garlic in large skillet; pour off drippings. 2. Add sauce ingredients. Bring to a boil; cover and simmer 30 minutes. 3. Proceed as above for cooking spaghetti and serving. Subject The topic of the resource chicken garlic salad oil tomato sauce dry white wine onion salt basil pepper bay leaf spaghetti water 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 RCA0006-20260609-0184 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:Main cuisine:Italian decade:1960s ingredient:basil ingredient:bay leaf ingredient:dry white wine ingredient:spaghetti ingredient:tomato sauce method:Slow cooker protein:Chicken source:RCA0006 https://recipecardarchive.com/files/original/19c5148880f8cfadf6f5a589c3df0185.jpg f5b98f21d5777d09de755336e9707476 https://recipecardarchive.com/files/original/5660f51cb8603465c2246a4b9851603f.pdf 4a75385b1ca0a668f7c02f19aa5584ec 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 Gold Nuggets Description An account of the resource Gold nuggets, Belle's recipe 3/4 c. Butter 3/4 c. White sugar 1 egg 1 C. strained carrots Baby food. 2c. flour 1 tsp B. powder 1 tsp salt + 1 tsp vanilla Drop by tsp. 375° 350° Frosting juice + rind of 1 orange powdered sugar to spread Back: blank --- # Gold Nuggets *Carrot Drop Cookies* *From Belle* ## Ingredients ### Cookies - 3/4 cup butter - 3/4 cup white sugar - 1 egg - 1 cup strained carrots (see Editor's Notes) - 2 cups flour - 1 tsp baking powder - 1 tsp salt - 1 tsp vanilla ### Orange Frosting - Juice and grated rind of 1 orange - Powdered sugar, enough to make a spreadable glaze (approximately 1 to 1 1/2 cups) ## Instructions ### Cookies 1. Preheat oven to 350°F. Grease baking sheets. 2. Cream butter and sugar together until light and fluffy. 3. Beat in egg. 4. Stir in strained carrots and vanilla. 5. Sift together flour, baking powder, and salt; add to creamed mixture and mix until combined. 6. Drop by teaspoonfuls onto prepared baking sheets. 7. Bake at 350°F for 10 to 12 minutes until edges are lightly golden. 8. Cool completely before frosting. ### Orange Frosting 1. Combine orange juice and grated orange rind. 2. Whisk in powdered sugar gradually until a smooth, spreadable glaze forms. 3. Spread over cooled cookies. Subject The topic of the resource butter white sugar egg carrots flour baking powder salt vanilla orange juice orange rind powdered sugar 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 RCA0006-20260609-0185 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) Contributor An entity responsible for making contributions to the resource Belle Format The file format, physical medium, or dimensions of the resource Handwritten recipe card category:Dessert decade:1950s ingredient:carrots ingredient:orange method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/7d72966752a18c2c140b02806569d25e.jpg 5eb9d54abb797bef36450555751e3c96 https://recipecardarchive.com/files/original/fcdffd6f3fb16a3fa6738f2891d4dff7.jpg 76ac491b438b8dd77885cbe26b8af26f https://recipecardarchive.com/files/original/6277edcadae44fd78a7822b643dae76c.pdf 250389eba1ceb3e59fb2113f7c44c329 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 Boiled Salad Dressing Description An account of the resource Boiled Salad Dressing 2 t. sugar 1 egg or 2 yolks well beaten 1 t. salt 2 T. melted butter 1 t. mustard 1/4 c. vinegar 3/4 c water few grains Cayenne 2 T. flour Method: ① Make a sauce of butter, flour, sugar, salt, mustard, cayenne, water, and vinegar. and cook in double boiler as in making med. white sauce. ② when sauce is thick Back: remove top part of double boiler from lower and away from any source of heat ③ Beat eggs well ④ add to mixture ⑤ put to cool ⑥ when ready for use add 1/2 c. whipped Cream or 1/4 c. thick Cream or evaporated milk. --- # Boiled Salad Dressing ## Ingredients - 2 tsp sugar - 1 tsp salt - 1 tsp mustard - 3/4 cup water - 2 Tbsp flour - 1 egg or 2 yolks, well beaten - 2 Tbsp melted butter - 1/4 cup vinegar - Few grains cayenne ## Instructions 1. Make a sauce of butter, flour, sugar, salt, mustard, cayenne, water, and vinegar, and cook in double boiler as in making medium white sauce. 2. When sauce is thick, remove top part of double boiler from lower and away from any source of heat. 3. Beat eggs well. 4. Add eggs to mixture. 5. Put to cool. 6. When ready for use, add 1/2 cup whipped cream or 1/4 cup thick cream or evaporated milk. Subject The topic of the resource sugar salt mustard water flour egg butter vinegar cayenne cream 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 RCA0006-20260609-0186 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 Typed recipe card category:Other decade:1950s ingredient:cayenne ingredient:mustard ingredient:vinegar method:Stovetop source:RCA0006 https://recipecardarchive.com/files/original/dc81cc477db22a28707ff7e26e028e80.jpg 7121af2822deaf0c056fd7191a28aede https://recipecardarchive.com/files/original/141d7266b12fb2dc7f5ae7386c9b92c8.jpg 4163138fac44a4966f0629394a003371 https://recipecardarchive.com/files/original/73c2c100fa0f031aaae9054d4016cb6a.pdf 363e3129bd45a6173429647559888fab 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 Mustard-Sour Cream Salad Dressing Description An account of the resource Mustard-Sour Cream Salad Dressing 1/2 cup red wine vinegar 1/2 cup sour cream 1/2 cup Dijon mustard 2 teaspoons sugar 2 garlic cloves, peeled 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon Worcestershire sauce 1-1/2 cups vegetable oil Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradu- ally add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refrigerate until serving. Yield: 2-1/2 cups. good but very thick I add more vinegar Back: blank --- # Mustard-Sour Cream Salad Dressing ## Ingredients - 1/2 cup red wine vinegar - 1/2 cup sour cream - 1/2 cup Dijon mustard - 2 tsp sugar - 2 garlic cloves, peeled - 1/4 tsp salt - 1/4 tsp white pepper - 1/4 tsp Worcestershire sauce - 1-1/2 cups vegetable oil ## Instructions 1. Place the first eight ingredients in a blender; cover and process until smooth. 2. While processing, gradually add oil in a steady stream. 3. Transfer to a bowl or pitcher. 4. Cover and refrigerate until serving. Yield: 2-1/2 cups. Subject The topic of the resource red wine vinegar sour cream Dijon mustard sugar garlic salt white pepper Worcestershire sauce vegetable oil 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 RCA0006-20260609-0187 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 Typed recipe card category:Other decade:1960s ingredient:Dijon Mustard ingredient:garlic ingredient:red wine vinegar ingredient:sour cream method:No-bake source:RCA0006