40 12 1268 https://recipecardarchive.com/files/original/b2f2167f3a274b8f3dfc7640afdd1c0c.jpg e8ef369392bf58d5eb6b5ee64730d8f6 https://recipecardarchive.com/files/original/fd25e6cb15db75d7553150d733a2d0dd.jpg c77ed849a4960313431377d666559cc4 https://recipecardarchive.com/files/original/c75ec6a15474991e0d451b894ac933e7.pdf ff33d50a669ade4cf7fc259f19d5ee22 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 Shrimp Ginger Curry Description An account of the resource SHRIMP GINGER CURRY ½ cup butter or margarine ½ cup finely chopped onion ½ cup finely chopped celery 2 cloves garlic, minced 1½ to 2 tablespoons peeled, grated fresh ginger 1½ to 2 teaspoons curry powder ⅓ cup flour 3 cups light cream or milk 2 teaspoons lime juice 1 teaspoon salt 1 pound medium prawns, cooked, shelled and deveined Condiments: Dry roasted peanuts Toasted coconut Raisins Chutney In skillet, melt butter. Add onion, celery and garlic; saute until tender. Add ginger, curry and flour; heat until bubbly. Re- move from heat; stir in cream, lime juice and salt. Cook and stir over low heat, until thickened. Add shrimp; heat through. Serve over hot cooked rice. Pass suggested condiments. Makes 4 to 6 serv- ings. Note: 1½ to 2 cups cubed, cooked chicken may be substituted for the shrimp. Use 1½ cups each chicken broth and light cream for liquid. Back: blank --- # Shrimp Ginger Curry *Makes 4 to 6 servings* ## Ingredients - 1/2 cup butter or margarine - 1/2 cup finely chopped onion - 1/2 cup finely chopped celery - 2 cloves garlic, minced - 1 1/2 to 2 Tbsp peeled, grated fresh ginger - 1 1/2 to 2 tsp curry powder - 1/3 cup flour - 3 cups light cream or milk - 2 tsp lime juice - 1 tsp salt - 1 lb medium prawns, cooked, shelled and deveined ### Condiments (for passing at table) - Dry roasted peanuts - Toasted coconut - Raisins - Chutney ## Instructions 1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender. 2. Add ginger, curry powder and flour; heat until bubbly. 3. Remove from heat; stir in cream, lime juice and salt. 4. Cook and stir over low heat until thickened. 5. Add shrimp; heat through. 6. Serve over hot cooked rice. Pass suggested condiments at the table. Subject The topic of the resource butter margarine onion celery garlic ginger curry powder flour light cream milk lime juice salt prawns peanuts coconut raisins chutney rice 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 RCA0006-20260609-0320 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:Indian decade:1960s ingredient:chutney ingredient:coconut ingredient:curry powder ingredient:ginger ingredient:lime juice method:Stovetop protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/432b0dadaddd488f1c17ce131f1764dd.jpg 6f2e984001136e6bfc758c8613b64960 https://recipecardarchive.com/files/original/1d10417d9f9a8c148e193e0287282ce4.jpg ca4b324e682962eb1f6655da2651be83 https://recipecardarchive.com/files/original/361314518d574f6438963a7b29f4100a.pdf 476d2f6566ee0bb1a5a9687c3c5b41c5 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 Shrimp Crepes Description An account of the resource SHRIMP CREPES 1 package (10 ounces) frozen chopped spinach 3 tablespoons butter or margarine ⅓ cup flour 1½ cups milk ½ cup dry sherry 2 tablespoons lemon juice 1 tablespoon tomato paste 2 teaspoons snipped dried chives 1 teaspoon seasoned salt ¼ teaspoon nutmeg ⅛ teaspoon pepper 12 ounces small, cooked and shelled shrimp 6 baked (7-inch) crepes ½ cup sliced natural almonds, toasted Cook spinach as package directs; drain and squeeze out excess liquid. Set aside. In 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened. Re- move ⅔ cup; set aside. Stir spinach and shrimp into larger portion of the sauce. Reduce heat and cook until hot through, stirring often. On lightly buttered baking sheet, spoon ½ cup hot spinach mixture across center of each crepe. Fold sides over to enclose filling. Heat in 375-degree oven about 10 (over) Back: minutes until edges of crepes begin to curl. Meanwhile, heat reserved sauce, mix- ing in small amount of milk to thin, if needed. With large spatula transfer crepes to individual heated serving plates; pour sauce over center of each. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. Makes 6 filled crepes. --- # Shrimp Crepes *Makes 6 filled crepes* ## Ingredients - 1 package (10 ounces) frozen chopped spinach - 3 Tbsp butter or margarine - 1/3 cup flour - 1 1/2 cups milk - 1/2 cup dry sherry - 2 Tbsp lemon juice - 1 Tbsp tomato paste - 2 tsp snipped dried chives - 1 tsp seasoned salt - 1/4 tsp nutmeg - 1/8 tsp pepper - 12 ounces small, cooked and shelled shrimp - 6 baked (7-inch) crepes - 1/2 cup sliced natural almonds, toasted ## Instructions 1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside. 2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute. 3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened. 4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often. 5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling. 6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl. 7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed. 8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each. 9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. Subject The topic of the resource spinach butter flour milk dry sherry lemon juice tomato paste dried chives seasoned salt nutmeg pepper shrimp crepes almonds parsley 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 RCA0006-20260609-0321 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:French-inspired American decade:1950s ingredient:almonds ingredient:crepes ingredient:sherry ingredient:shrimp ingredient:spinach method:Baked protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/3f3bc64c6268cf82896caee13e986579.jpg 9db59bda6d362d9d6be57a19b8c0e194 https://recipecardarchive.com/files/original/37d8fdc20dd05235a55bfc9e9f3d68fc.jpg 83ba69774e057583c6dbd0c642b6e9e9 https://recipecardarchive.com/files/original/9f546ecb99d62e3034116bd592156acc.pdf adb2cc89a4e14c5956a03e887f048736 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 Crab and Avocado Casserole for Two Description An account of the resource CRAB AND AVOCADO CASSEROLE FOR TWO 1 avocado Lemon juice 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat 1 1/2 tablespoons butter or margarine 2 tablespoons flour 1 cup chicken broth 1 tablespoon sherry Salt and pepper to taste 1/4 cup grated Parmesan cheese, optional Cut avocado lengthwise into halves; re- move seed and skin; dice. Coat avocado with lemon juice. Drain and flake crab. Melt butter; blend in flour. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to boil. Stir in crabmeat and sherry; heat thor- oughly and add salt and pepper to taste. Fold in diced avocado, then turn into two individual casseroles. If desired, sprinkle with Parmesan cheese. Broil 2 minutes or until top is brown. Serve at once. Makes 2 servings. Recipe can be multiplied for more servings. Back: blank --- # Crab and Avocado Casserole for Two *Makes 2 servings* ## Ingredients - 1 avocado - Lemon juice - 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat - 1 1/2 Tbsp butter or margarine - 2 Tbsp flour - 1 cup chicken broth - 1 Tbsp sherry - Salt and pepper to taste - 1/4 cup grated Parmesan cheese, optional ## Instructions 1. Cut avocado lengthwise into halves; remove seed and skin; dice. 2. Coat avocado with lemon juice. 3. Drain and flake crab. 4. Melt butter; blend in flour. 5. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil. 6. Stir in crabmeat and sherry; heat thoroughly and add salt and pepper to taste. 7. Fold in diced avocado, then turn into two individual casseroles. 8. If desired, sprinkle with Parmesan cheese. 9. Broil 2 minutes or until top is brown. 10. Serve at once. Subject The topic of the resource avocado lemon juice crabmeat butter margarine flour chicken broth sherry salt pepper Parmesan cheese 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 RCA0006-20260609-0322 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 decade:1950s ingredient:avocado ingredient:crab ingredient:parmesan cheese ingredient:sherry method:Stovetop protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/25c5daab10285d3da6716902638378e5.jpg 093bdae17561c011e36cade2400f1397 https://recipecardarchive.com/files/original/a65b30f642a0ddc9d599c649143fac4c.jpg 08fae5e99841b535c6ae50049a225341 https://recipecardarchive.com/files/original/4f90ee988cb4178712a35527dfd62b3e.pdf 1817f25e7e3708c315466e57f4cf9cc9 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 Lime Pickles Description An account of the resource Lime Pickles Slice 7 - 10# cucumbers or zucchini. Soak 24 hours in 1 cup hydrated lime to a gallon of cold water. Rinse well, let soak 4 hours changing water each hour. Boil and pour over cucumbers. 10 c. sugar 1½ tbsp. salt 1 tbsp. mixed spices 2 qts. white vinegar 1 tsp. whole clove 1 tsp. celery seed Food coloring Set 24 hours. Boil 1 hour - can. Back: blank --- # Lime Pickles ## Ingredients - 7–10 lbs cucumbers or zucchini, sliced - 1 cup hydrated lime - 1 gallon cold water *(for lime soak)* **Brine:** - 10 cups sugar - 1 1/2 Tbsp salt - 1 Tbsp mixed spices - 2 qts white vinegar - 1 tsp whole cloves - 1 tsp celery seed - Food coloring ## Instructions 1. Slice 7–10 lbs of cucumbers or zucchini. 2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water. 3. Rinse well, then let soak 4 hours, changing the water each hour. 4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil. 5. Pour the boiling brine over the cucumbers. 6. Let sit (set) 24 hours. 7. Boil 1 hour, then can. ## Editor's Notes - **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines. Subject The topic of the resource cucumbers zucchini hydrated lime water sugar salt mixed spices white vinegar whole cloves celery seed food coloring 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 RCA0006-20260609-0323 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:celery seed ingredient:hydrated lime ingredient:vinegar ingredient:whole cloves method:Preserved protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/7d1c49a94b19823790341b0b01168544.jpg f13f0523ee5d8d91a7845786f7719513 https://recipecardarchive.com/files/original/6097d1368b431a13faa32bf2784d9b17.pdf 3293092e804ee604afdbe8c99c3ba19f 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 Orange Dessert Description An account of the resource Berns receipt Orange Dessert. Dissolve 1 envelope Knox gelatine in 1/4 C. cold water Add 1/2 C. boiling water & stir Then add 1C. strained orange juice, juice of 1 lemon and 1C. sugar. Stir until sugar is dissolved. Let stand in cool place until set about 1hr. Beat one pint whipping cream stiff & fold in. Line a long cake pan with wax paper Slice an angle food cake into 32 pieces. Add 1/2 of gelatine mixture, then the other half of cake and rest of mixture. Let stand in refrigerator over nite. Serve with whipped cream and cherry. Back: blank --- # Orange Dessert *Recipe from the kitchen of Bern* ## Ingredients - 1 envelope Knox gelatine - 1/4 cup cold water - 1/2 cup boiling water - 1 cup strained orange juice - Juice of 1 lemon - 1 cup sugar - 1 pint whipping cream - 1 angel food cake ## Instructions 1. Dissolve 1 envelope Knox gelatine in 1/4 cup cold water. 2. Add 1/2 cup boiling water and stir. 3. Then add 1 cup strained orange juice, juice of 1 lemon, and 1 cup sugar. 4. Stir until sugar is dissolved. 5. Let stand in a cool place until set, about 1 hour. 6. Beat one pint whipping cream stiff and fold in to the gelatine mixture. 7. Line a long cake pan with wax paper. 8. Slice an angel food cake into 32 pieces. 9. Add half of the cake pieces to the pan, then pour half of the gelatine mixture over them. 10. Add the other half of the cake pieces, then pour the rest of the mixture over top. 11. Let stand in refrigerator overnight. 12. Serve with whipped cream and a cherry. Subject The topic of the resource Knox gelatine cold water boiling water orange juice lemon juice sugar whipping cream angel food cake wax paper cherry 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 RCA0006-20260609-0324 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 Bern Format The file format, physical medium, or dimensions of the resource Handwritten on printed card category:Dessert decade:1950s ingredient:angel food cake ingredient:gelatine ingredient:lemon juice ingredient:orange juice ingredient:whipping cream method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/33426f9f8fa7a62e9fb2116e4cfef1c2.jpg 6889dadc1a0580ccdaf59024a3b68f4b https://recipecardarchive.com/files/original/3859c37911180248d9dff0a7247cff83.jpg 43aafb761af15936643723f037131cc3 https://recipecardarchive.com/files/original/cfba72e585ebea94276048a7bcb86896.pdf 793196c0b17ab90be8445d31461af758 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 Bridget's Mulligatawny Description An account of the resource BRIDGET'S MULLIGATAWNY 1 Tbs butter 1 Rasher bacon chopped (optional) 1 Onion - sliced 3 level tsp curry powder 1/2 " " turmeric 2 Granny Smith apples 2 Carrots, peeled & chopped 6 dried apricots, chopped 1 large ripe tomato, skinned + chopped 2 litres (8 cups) good chicken stock (or bullion cubes w/ water) Squeeze of lemon juice Back: Melt butter in large saucepan, add bacon Saute onion untill soft and glossy. Add curry + turmeric — saute one minute Add rest of ingredients — simmer for about 3/4 hour. Run through processor Reheat and add lemon juice and taste for salt. Serve with whipped cream and a lemon slice + parsley Traditional garnish is boiled rice. --- # Bridget's Mulligatawny *Recipe from the kitchen of Bridget* ## Ingredients - 1 Tbsp butter - 1 rasher bacon, chopped (optional) - 1 onion, sliced - 3 level tsp curry powder - 1/2 tsp turmeric - 2 Granny Smith apples - 2 carrots, peeled and chopped - 6 dried apricots, chopped - 1 large ripe tomato, skinned and chopped - 2 litres (8 cups) good chicken stock (or bouillon cubes with water) - Squeeze of lemon juice ## Instructions 1. Melt butter in a large saucepan. Add bacon and sauté onion until soft and glossy. 2. Add curry powder and turmeric — sauté one minute. 3. Add rest of ingredients. Simmer for about 3/4 hour. 4. Run through processor (blend until smooth). 5. Reheat and add lemon juice. Taste for salt. 6. Serve with whipped cream and a lemon slice and parsley. 7. Traditional garnish is boiled rice. Subject The topic of the resource butter bacon onion curry powder turmeric apples carrots apricots tomato chicken stock lemon juice whipped cream parsley rice 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 RCA0006-20260609-0325 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 Bridget Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main cuisine:Indian decade:1960s ingredient:apples ingredient:apricots ingredient:curry powder ingredient:turmeric method:Stovetop protein:Chicken source:RCA0006 https://recipecardarchive.com/files/original/1ceda2cad7ba107a111de22a59a5c0ee.jpg 802fc7dbb7fd8cfa8c11a166f132b143 https://recipecardarchive.com/files/original/c8e3cd5aa6ebe81cb176ae959e018253.pdf b241c714a7040b710e2fa51a30924d6f 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 Broiled North Sea Kabobs Description An account of the resource broiled North Sea kabobs 2 pounds frozen cod or 1 tablespoon brown sugar haddock fillets 2 tablespoons minced onion 1/3 cup butter or margarine 1 teaspoon dry mustard 1/3 cup lemon juice Freshly ground pepper Let frozen blocks of fish stand at room temperature for 20 minutes. Cut each block in half the long way, then crosswise into eight two-inch cubes. Thread four squares on each of four skewers, leaving space between. Place on lightly oiled rack in broiling pan. Melt butter; combine with remaining ingredients. Brush fish with butter sauce; broil about eight inches from heat for 20 minutes; every five minutes give skewers a quarter turn and baste with butter sauce. Serve with any remaining sauce. Makes four servings. FROM PARADE'S TEST KITCHEN Back: blank --- # Broiled North Sea Kabobs *Parade's Test Kitchen* *Makes 4 servings* ## Ingredients - 2 pounds frozen cod or haddock fillets - 1/3 cup butter or margarine - 1/3 cup lemon juice - 1 Tbsp brown sugar - 2 Tbsp minced onion - 1 tsp dry mustard - Freshly ground pepper ## Instructions 1. Let frozen blocks of fish stand at room temperature for 20 minutes. 2. Cut each block in half lengthwise, then crosswise into eight 2-inch cubes. 3. Thread four squares on each of four skewers, leaving space between pieces. 4. Place skewers on a lightly oiled rack in a broiling pan. 5. Melt butter; combine with remaining ingredients to make the basting sauce. 6. Brush fish with butter sauce; broil about 8 inches from heat for 20 minutes, giving skewers a quarter turn and basting with butter sauce every 5 minutes. 7. Serve with any remaining sauce. Subject The topic of the resource cod haddock fillets butter margarine lemon juice brown sugar onion dry mustard pepper 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 RCA0006-20260609-0326 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 Clipped recipe category:Main decade:1950s ingredient:brown sugar ingredient:cod or haddock ingredient:dry mustard ingredient:lemon juice method:Other protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/29e5378cccd2d29c9663c912926057ee.jpg 35236f5b7df28cd88aeb049253ca5c4c https://recipecardarchive.com/files/original/017d1cbfc7d2b62d075f53fff831d3d0.jpg 0a7dc88e6e33a6637cb062029b4c2a0b https://recipecardarchive.com/files/original/95fb4a1f4f6dba7445a28467687bb24d.pdf 81636adc6f9505191ed04329792cd7f2 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 Fish Chowder Description An account of the resource FISH CHOWDER Thaw a 1-pound block frozen fish fillets just long enough to cut in half with sturdy sharp knife. 1 large onion, sliced 2 tablespoons butter or margarine 1 cup water or chicken broth 3 medium potatoes, peeled if desired, cut in 1/2 inch cubes 1/2 pound frozen fish (we used whiting), cut in chunks 3 cups milk 2 tablespoons chopped parsley (optional) 1/2 teaspoon dillweed 3/4 teaspoon salt 1/2 teaspoon pepper In large saucepan sauté onion in butter until lightly browned; remove; set aside. In same saucepan bring to boil water and potatoes. Reduce heat; cover and boil gently 10 minutes or until potatoes are al- most tender. Add fish; cover and cook 5 minutes or until fish flakes easily with fork and potatoes are tender. Stir in re- served onion, milk, parsley, dillweed, salt and pepper. Bring just to boiling. Correct seasoning as desired. Makes 4 servings. Per serving made with water: 290 cal, 19 g pro, 26 g car, 12 g fat, 79 mg chol with butter, 61 mg chol with margarine WD WOMAN'S DAY 3/10/81 Back: blank --- # Fish Chowder *Woman's Day, March 10, 1981* *Makes 4 servings* ## Ingredients - 1 lb block frozen fish fillets (such as whiting), partially thawed and cut in chunks - 1 large onion, sliced - 2 Tbsp butter or margarine - 1 cup water or chicken broth - 3 medium potatoes, peeled if desired, cut in 1/2-inch cubes - 3 cups milk - 2 Tbsp chopped parsley (optional) - 1/2 tsp dillweed - 3/4 tsp salt - 1/2 tsp pepper ## Instructions 1. Thaw a 1-pound block of frozen fish fillets just long enough to cut in half with a sturdy sharp knife, then cut into chunks. 2. In a large saucepan, sauté onion in butter until lightly browned; remove onion and set aside. 3. In the same saucepan, bring water (or chicken broth) and potatoes to a boil. 4. Reduce heat; cover and boil gently 10 minutes or until potatoes are almost tender. 5. Add fish; cover and cook 5 minutes or until fish flakes easily with a fork and potatoes are tender. 6. Stir in reserved onion, milk, parsley, dillweed, salt, and pepper. 7. Bring just to boiling. 8. Correct seasoning as desired and serve. Subject The topic of the resource fish fillets onion butter margarine water chicken broth potatoes milk parsley dillweed salt pepper Date A point or period of time associated with an event in the lifecycle of the resource March 10, 1981 Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0327 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 Clipped recipe category:Main decade:1980s ingredient:dillweed ingredient:fish ingredient:potatoes method:Stovetop protein:Seafood source:RCA0006 https://recipecardarchive.com/files/original/5e9b2e288dd1a19edec66afa4babd012.jpg 4e492802df36d050d4c388c1bb10d21e https://recipecardarchive.com/files/original/e9256c30bd4bb35215f26d352b9dd7f1.jpg ad1223632480d9a22c0e63df16f29607 https://recipecardarchive.com/files/original/6fda6746ce52f405976384ee33d5c3c1.pdf aed6b1be3d7c2b83d7e51d16321c13da 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 Blue Cheese Dip for Sugar Snap Peas Description An account of the resource BLUE CHEESE DIP FOR SUGAR SNAP PEAS Makes 1 cup for $1.23. Dairy sour cream (8 ounces) 1 envelope (0.7 ounce) blue cheese salad dressing mix 1 tablespoon milk Sugar Snap peas, washed and strung Combine sour cream, salad dressing mix and milk in small bowl.. Cover; chill about 2 hours. Use as dip for peas. Back: blank --- # Blue Cheese Dip for Sugar Snap Peas *Makes 1 cup for $1.23* ## Ingredients - 8 oz dairy sour cream - 1 envelope (0.7 oz) blue cheese salad dressing mix - 1 Tbsp milk - Sugar snap peas, washed and strung ## Instructions 1. Combine sour cream, salad dressing mix, and milk in a small bowl. 2. Cover; chill about 2 hours. 3. Use as dip for peas. Subject The topic of the resource sour cream blue cheese salad dressing mix milk sugar snap peas 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 RCA0006-20260609-0328 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:Appetizer decade:1960s ingredient:blue cheese ingredient:sour cream ingredient:sugar snap peas method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/3b5f96dcb23886cfd9adec7852976850.jpg 0e178e92d994c54fa7e80936525408d8 https://recipecardarchive.com/files/original/52942a9a0193df81788966e0bb2f349a.jpg 039fd08dc5592652a665c2aed34014c4 https://recipecardarchive.com/files/original/90055e26a5c556bba552ea0689d6cadf.pdf 659e318408ee506db27ca9c1d74ca25a 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 California Dip Description An account of the resource CALIFORNIA DIP 1 Pkg. Sour Cream 1 Pkg. Lawry's Dip Mix or 1/2 Pkg. Lipton Onion Soup Mix Stir dip mix or onion soup mix just as it comes from the package into Sour Cream and blend thoroughly. Use as a dip with your favorite brand of potato chips. Variations: Add a little catsup to California Dip OR Add pickle relish, mustard and a little milk or cream for a delicious hamburger relish. OR Combine 4 ounces blue cheese, crumbled, 2 tblsp. brandy and 2 tblsp. chipped parsley with 1 pint California Dip. Back: Henning H.E. Erickson Forest Lake --- # California Dip *Recipe from the kitchen of Henning E. Erickson, Forest Lake, Minnesota* ## Ingredients ### Base Dip - 1 pint (16 oz) sour cream - 1 pkg Lawry's Dip Mix (or 1/2 pkg Lipton Onion Soup Mix) ### Variation 1 — Cocktail Dip - California Dip base (as above) - Ketchup to taste ### Variation 2 — Hamburger Relish - California Dip base (as above) - Pickle relish to taste - Mustard to taste - Splash of milk or cream to thin ### Variation 3 — Blue Cheese Dip - 1 pint California Dip base (as above) - 4 oz blue cheese, crumbled - 2 Tbsp brandy - 2 Tbsp fresh parsley, finely chopped ## Instructions ### Base Dip 1. Stir dip mix or onion soup mix directly from the package into sour cream. 2. Blend thoroughly until well combined. 3. Serve as a dip with potato chips. ### Variation 1 — Cocktail Dip 1. Prepare California Dip base. 2. Stir in ketchup to taste. ### Variation 2 — Hamburger Relish 1. Prepare California Dip base. 2. Stir in pickle relish and mustard to taste. 3. Add a splash of milk or cream to reach desired consistency. ### Variation 3 — Blue Cheese Dip 1. Prepare California Dip base. 2. Fold in crumbled blue cheese, brandy, and finely chopped parsley. 3. Stir to combine; serve chilled. Subject The topic of the resource sour cream Lawry's Dip Mix Lipton Onion Soup Mix ketchup pickle relish mustard milk cream blue cheese brandy parsley potato chips 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 RCA0006-20260609-0329 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 Forest Lake 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 Henning H.E. Erickson Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Appetizer decade:1950s ingredient:blue cheese ingredient:brandy ingredient:onion soup mix ingredient:sour cream location:Forest Lake method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/7e24e36d5a6b960432b8598d2ca28337.jpg e62cb9214429537f84ecd66a822a7210 https://recipecardarchive.com/files/original/b74562147a2fbabae8d783687e04d38d.jpg f126ec5c7e4bf68ee30d11e28246d721 https://recipecardarchive.com/files/original/3fe7c3ad0c9ba0b2db24c39720023021.pdf 6da3bb8045338703c4a80d69d9aae375 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 Dip Description An account of the resource DIP 1 pint carton sour cream 1/2 cup town house chili sauce 1 envelope onion soup mix 1 tsp cream horseradish Dash of tobasco Blend together. Do not refrigerate before serving. Garnish with parsley Back: blank --- # Dip ## Ingredients - 1 pint carton sour cream - 1/2 cup Town House chili sauce - 1 envelope onion soup mix - 1 tsp cream-style horseradish - Dash of Tabasco ## Instructions 1. Blend all ingredients together. 2. Do not refrigerate before serving. 3. Garnish with parsley. Subject The topic of the resource sour cream chili sauce onion soup mix horseradish Tabasco parsley 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 RCA0006-20260609-0330 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:Appetizer decade:1950s ingredient:chili sauce ingredient:horseradish ingredient:onion soup mix ingredient:sour cream method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/86b2c886a27c6c50f77b165c107c5ec9.jpg 525ef87181b1c967d4f84aba2a626980 https://recipecardarchive.com/files/original/d34ebb8c6685aa3c81d66b9aa833005c.jpg 4c8e983d14f142f6d1b028ee4873177e https://recipecardarchive.com/files/original/3f2524c13f760a65a72059a975f7b5e9.pdf 7aa1bb5d340ea6d2db465a9b1cf162f4 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 Krispie Cream Roll Description An account of the resource Krispie Cream Roll (10) 1½ cups whipped cream 8 marshmellows ¼ cup honey ½ cup dates ¼ cup chopped nutmeats 3½ cups oven puffed rice cereal Method ①Whip cream till stiff reserving ¾ cup. ② cut marshmellows into small pieces add Back: ing them to the cream. Add honey, dates and nuts.③ Roll the rice cereal into fine crumbs. add 1 cup to cream mixture Blend well. ④ spread remainder of crumbs on piece of wax paper evenly & place mixture on & mold into a roll & chill for several hours. Slice & serve garnished with remainder of whipped cream. Chopped nutmeats or fruit slices & Berries. --- # Krispie Cream Roll *Serves 10* ## Ingredients - 1 1/2 cups whipped cream - 8 marshmallows - 1/4 cup honey - 1/2 cup dates - 1/4 cup chopped nutmeats - 3 1/2 cups oven puffed rice cereal ## Instructions 1. Whip cream till stiff, reserving 3/4 cup. 2. Cut marshmallows into small pieces; add them to the cream. 3. Add honey, dates, and nuts. 4. Roll the rice cereal into fine crumbs. Add 1 cup to cream mixture. Blend well. 5. Spread remainder of crumbs on a piece of wax paper evenly, and place mixture on top. Mold into a roll and chill for several hours. 6. Slice and serve garnished with remainder of whipped cream, chopped nutmeats, or fruit slices and berries. Subject The topic of the resource whipped cream marshmallows honey dates nutmeats rice cereal 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 RCA0006-20260609-0331 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:dates ingredient:honey ingredient:marshmallows ingredient:rice cereal method:No-bake protein:Vegetarian source:RCA0006