46 12 1268 https://recipecardarchive.com/files/original/91a3860147d012d48713161d6d98feb5.jpg 424f6c87b8478543df6b72de8163282e https://recipecardarchive.com/files/original/1bc89edfd10c0281dbe5edf423f93516.jpg fea902b5b0089e5411a40d6964972754 https://recipecardarchive.com/files/original/dbeca751ba2a637b4841a14a4ab13d88.pdf ed63c74da6b2981be1f36d74ab5e8cd9 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 Rhubarb Pie with Under Crust Description An account of the resource Rhubart Pie with under crust - 9 inch pie tin Pour boiling water over cut rhubarb pieces. Let it stand a little, drain off water. Into a bowl — beat well 3 egg yolks - add ½ cup sour cream and 1¾ cup sugar, pinch of salt and 3 tbsp cornstarch + ½ tsp cinnamon Mix well - Pour custard mix over the rhubarb (over) Back: in unbaked shell. Bake at 300° oven - 45 to 60 minutes Use egg whites for top meringue beating whites until stiff, add some sugar and cover top of pie. Return to oven and brown meringue Josephine Brach Clear Lake - --- # Rhubarb Pie with Under Crust (9 inch) *From Josephine Brach, Clear Lake* ## Ingredients - 1 unbaked 9-inch pie shell - Rhubarb, cut into pieces ## Custard Filling - 3 egg yolks - 1/2 cup sour cream - 1 3/4 cup sugar - Pinch of salt - 3 Tbsp cornstarch - 1/2 tsp cinnamon ## Meringue - 3 egg whites - Sugar, to taste ## Instructions 1. Pour boiling water over cut rhubarb pieces. Let it stand a little, then drain off water. 2. Into a bowl, beat together the egg yolks, sour cream, sugar, pinch of salt, cornstarch, and cinnamon. Mix well. 3. Pour custard mixture over the rhubarb in the unbaked shell. 4. Bake at 300° for 45 to 60 minutes. 5. Beat egg whites until stiff. Add some sugar and cover the top of the pie with the meringue. 6. Return to oven and brown the meringue. Subject The topic of the resource rhubarb egg yolks sour cream sugar salt cornstarch cinnamon egg whites pie shell 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 RCA0006-20260609-0042 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 Clear 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 Josephine Brach Format The file format, physical medium, or dimensions of the resource Handwritten recipe card category:Dessert decade:1950s ingredient:cinnamon ingredient:cornstarch ingredient:rhubarb ingredient:sour cream location:Clear Lake method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/b40062cac7df42ab0cd5b01f2a0cb528.jpg d06806972b35a5a96ec6cf853f681840 https://recipecardarchive.com/files/original/695704c440f09a8848b63dd539dbf39a.jpg 123c8339b70fa008e2c16e5f1e376147 https://recipecardarchive.com/files/original/5307f572c261760be16838556e01bc1c.pdf 8ff02545ef4bb4ef07cf17e48687bd28 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 Scalloped Tomatoes Description An account of the resource Scalloped Tomatoes 2 # fresh or 1 No 2. can of tomatoes 2 c. fresh bread crumbs (fresh bread crumbled or cut into ½" cubes. ½ bay leaf 2 whole cloves 2 T. sugar 2 t. salt ⅛ t. pepper 2-3 T. fat Back: Peel fresh tomatoes cut in pieces cook till soft ① Add. season to canned or cooked tomatoes & boil 5 min ② Remove bay leaf & cloves. ③ Put alternate layers of bread crumbs & tomatoes in buttered baking dish, pour over it the melted butter & cook in moderate oven about 10-15 min --- # Scalloped Tomatoes ## Ingredients - 2 lbs fresh, or 1 No. 2 can of tomatoes - 2 cups fresh bread crumbs (fresh, dried & crumbled, or cut into 1/2" cubes) - 1/2 bay leaf - 2 whole cloves - 2 Tbsp sugar - 2 tsp salt - 1/8 tsp pepper - 2–3 Tbsp fat (butter) ## Instructions 1. Peel fresh tomatoes, cut in pieces, and cook till soft. 2. Add seasonings to canned or cooked tomatoes and boil 5 minutes. 3. Remove bay leaf and cloves. 4. Put alternate layers of bread crumbs and tomatoes in a buttered baking dish. 5. Pour the melted butter over it. 6. Cook in a moderate oven about 10–15 minutes. Subject The topic of the resource tomatoes bread crumbs bay leaf cloves sugar salt pepper fat 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 RCA0006-20260609-0043 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:Side decade:1950s ingredient:bread crumbs ingredient:tomatoes method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/a99a643882d6c86f3b738c52ad29bee0.jpg facfcde713a74ea1beaa752a03bcd84c https://recipecardarchive.com/files/original/b5d71d541ba3bb8471b6e1519a1307fc.jpg 5e3d0a13147b2c49b6ed9a42008fe121 https://recipecardarchive.com/files/original/a4f006d48a10cad96b6790d9f4a56f4a.pdf 0943f70182572bccf41920c9437488bc 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 Candied Sweet Potatoes Description An account of the resource Candied Sweet Potatoes (6) Boil 6 medium sweet potatoes till almost tender, peel, cut in halves lengthwise or slice. Place in baking dish & finish in any following way 1) Sprinkle with 1c brown sugar & grated orange rind. Dot with ¼ c butter. Add ½ c water. Bake 1 hr in slow 2) cook together 1c brown oven sugar and ½ c water 5 min. add 1T butter. Sprinkle potatoes Back: with cinnamon. Pour the sauce over potatoes cook till brown 3) Spread 1c. of honey over potatoes. Bake till brown. 4) Cover potatoes with sauce made of 1 c maple sugar ½ c water & 4 tablespoon Butter. Brown in oven 5) make thick syrup of ½ c Karo ½ c sugar & ¼ c water Pour over Potatoes. Brown in oven --- # Candied Sweet Potatoes *Serves 6* ## Base Preparation (All Methods) ### Ingredients - 6 medium sweet potatoes ### Instructions 1. Boil sweet potatoes until almost tender. 2. Peel and cut in halves lengthwise, or slice. 3. Place in a greased baking dish. 4. Finish using any of the methods below. --- ## Method 1 — Brown Sugar and Orange ### Ingredients - 1 cup brown sugar - Grated rind of 1 orange - 1/4 cup butter - 1/2 cup water ### Instructions 1. Sprinkle brown sugar and grated orange rind over potatoes. 2. Dot with butter. 3. Add water to the baking dish. 4. Bake in a slow oven (300°F) for 1 hour. --- ## Method 2 — Brown Sugar Sauce with Cinnamon ### Ingredients - 1 cup brown sugar - 1/2 cup water - 1 Tbsp butter - Cinnamon to taste ### Instructions 1. Cook brown sugar and water together in a saucepan for 5 minutes. 2. Add butter and stir until melted. 3. Sprinkle potatoes with cinnamon. 4. Pour sauce over potatoes. 5. Bake until browned. --- ## Method 3 — Honey ### Ingredients - 1 cup honey ### Instructions 1. Spread honey evenly over potatoes. 2. Bake until browned. --- ## Method 4 — Maple Sugar Sauce ### Ingredients - 1 cup maple sugar - 1/2 cup water - 4 Tbsp butter ### Instructions 1. Combine maple sugar, water, and butter to make a sauce. 2. Pour over potatoes. 3. Bake until browned. --- ## Method 5 — Karo Syrup ### Ingredients - 1/2 cup Karo syrup - 1/2 cup sugar - 1/4 cup water ### Instructions 1. Combine Karo syrup, sugar, and water in a saucepan and cook until a thick syrup forms. 2. Pour over potatoes. 3. Bake until browned. Subject The topic of the resource sweet potatoes brown sugar orange butter water cinnamon honey maple sugar Karo syrup 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 RCA0006-20260609-0044 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:Side decade:1950s ingredient:brown sugar ingredient:orange ingredient:sweet potatoes method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/cf7276ce6e1021e361afbe27938ff89b.jpg 7e509b2c9d29e57d68f8b3badddf8236 https://recipecardarchive.com/files/original/c079ff3e8be85648616bb0f4d60a6e07.jpg 3f351f2bd45f2b9dff852048f7f7c716 https://recipecardarchive.com/files/original/c4895e9fee8dc0aafc4618cc6fc88016.pdf 8f543b8f3aa90e204ba933e16c8cb17d 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 Rhubarb Cake Description An account of the resource Rhubarb Cake 1/2 c. Crisco 1 1/2 c. sugar 2 eggs 2 c. flour - Add only 1 c. now 1 c buttermilk with 1 level tsp soda added to it pinch salt 3 c. rhubarb Flour the rhubarb with 1 c. of the flour and add to the above mixture. Sprinkle top of cake with brown sugar and cinnamon Back: before baking - Grease & flour cake pan. 350° degrees - 40 min --- # Rhubarb Cake ## Ingredients - 1/2 cup Crisco - 1 1/2 cups sugar - 2 eggs - 2 cups flour (divided) - 1 cup buttermilk with 1 level tsp baking soda added to it - Pinch of salt - 3 cups rhubarb - Brown sugar and cinnamon, for topping ## Instructions 1. Cream together Crisco and sugar. 2. Beat in eggs. 3. Add 1 cup of the flour to the creamed mixture. 4. Add the buttermilk and baking soda mixture. 5. Add a pinch of salt. 6. Toss the rhubarb with the remaining 1 cup of flour, then add to the above mixture and stir to combine. 7. Grease and flour a cake pan. 8. Pour batter into prepared pan and sprinkle the top with brown sugar and cinnamon. 9. Bake at 350° for 40 minutes. Subject The topic of the resource Crisco sugar eggs flour buttermilk baking soda salt rhubarb brown sugar cinnamon 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 RCA0006-20260609-0045 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:cinnamon ingredient:rhubarb method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/1ffded8b3018d66ca1d2d82aea37ec2f.jpg 6c610a1a290695983cb8630d85b81e7c https://recipecardarchive.com/files/original/60b13c247df3ad710e5dbf05d5b8af62.jpg 5e6e7fe6fdd8971bc56194a1f9680227 https://recipecardarchive.com/files/original/031aac52960fb7c3eb24f285131a7020.pdf 9f83a787260192b1d1c2f011c0564a76 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 Rhubarb Crunch Description An account of the resource Rhubarb Crunch mix together: 1 c flour 5 Tbls powder sugar 1/2 c butter Pat into an 8 or 9 inch sq. pan Bake 35 for 15 min or till golden brown Beat 2 eggs till frothy; gradually add 1 1/2 c. sugar. 1/4 c flour and 3/4 tsp. baking powder and salt syfted together. Add - 2c. cut up rhubarb & pour over crust. Back: Bake 350° for 35 min. longer --- # Rhubarb Crunch ## Ingredients ### Crust - 1 cup flour - 5 Tbsp powdered sugar - 1/2 cup butter ### Filling - 2 eggs - 1 1/2 cups sugar - 1/4 cup flour - 3/4 tsp baking powder - Salt - 2 cups rhubarb, cut up ## Instructions 1. Mix together flour, powdered sugar, and butter. 2. Pat into an 8 or 9 inch square pan. 3. Bake at 350° for 15 minutes or until golden brown. 4. Beat 2 eggs until frothy; gradually add sugar, then flour, baking powder, and salt sifted together. 5. Add cut up rhubarb and pour over crust. 6. Bake at 350° for 35 minutes longer. Subject The topic of the resource flour powdered sugar butter eggs sugar baking powder salt rhubarb 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 RCA0006-20260609-0046 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:rhubarb method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/966b76ca04356c5833c5736d63c61884.jpg 0195d267046559d22567531f75de4cf3 https://recipecardarchive.com/files/original/978f6ac9126bbfd89be8582c46311d27.jpg 6b5b324a082eff3fd4beef9591c1402c https://recipecardarchive.com/files/original/217e1c4dea6b30aefa66a4c754b46ef7.pdf 3ba76ddd1002f3f869a49b37bd93b731 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 Plain Pastry (Two Crusts) Description An account of the resource Plain Pastry (two crusts) 1½ c. flour 1 t. salt 5 - 6 T. fat 2½ T. cold water (variable) use no water if liquid fat is used. Method 1) cut fat into flour & rub it in with tips of fingers for a flaky crust. 2) Stir in only enough water to hold dough together ③ Knead very lightly to mix well. ④ Pastry may be chilled before rolled. ⑤ Rub Back: just enough flour on board to keep pastry from sticking & roll lightly with rolling pin to about ⅛ in. thick- 1) place dough in pan trim edges. ② place filling in pie. ③ place second on top and have spaces for steam to escape 450° F 15 min. --- # Plain Pastry (Two Crusts) ## Ingredients - 1 1/2 cups flour - 1 tsp salt - 5–6 Tbsp fat - 2 1/2 Tbsp cold water (variable — use no water if liquid fat is used) ## Instructions 1. Cut fat into flour and rub it in with tips of fingers for a flaky crust. 2. Stir in only enough water to hold dough together. 3. Knead very lightly to mix well. 4. Pastry may be chilled before rolling. 5. Rub just enough flour on board to keep pastry from sticking and roll lightly with rolling pin to about 1/8 in. thick. 6. Place dough in pan and trim edges. 7. Place filling in pie. 8. Place second crust on top and have spaces for steam to escape. Bake at 450°F for 15 minutes. Subject The topic of the resource flour salt fat water 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 RCA0006-20260609-0047 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 method:Baked source:RCA0006 https://recipecardarchive.com/files/original/1443bcde2da65f5b34ca305511f7255c.jpg 9c140d252bf4009db27c51266d1e8fd3 https://recipecardarchive.com/files/original/62675df0f63a219fbdd1fd38ad3ea339.jpg 9b11fe81fe9b4da1d9654f405282fd30 https://recipecardarchive.com/files/original/a7a94ec890b07f20315402422a9d42b1.pdf 0155c03262836b90666303d9ea2d0032 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 Crumb Pie Crust Description An account of the resource Crumb Pie Crust Crush enough crackers 1 c crumbs -- to make 1 t. flour -- - Add & mix well 1/2 c softened butte) ¼ cup sugar 1 t. cinnamon Press evenly into Bottom and sides of a pie plate. Set in frig. To cool. Back: blank --- # Crumb Pie Crust ## Ingredients - 1 cup crumbs (crush enough crackers to make) - 1 tsp flour - 1/2 cup softened butter - 1/4 cup sugar - 1 tsp cinnamon ## Instructions 1. Crush enough crackers to make 1 cup crumbs. 2. Add flour and mix well. 3. Add softened butter, sugar, and cinnamon. 4. Press evenly into bottom and sides of a pie plate. 5. Set in refrigerator to cool. Subject The topic of the resource crackers flour butter sugar cinnamon 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 RCA0006-20260609-0048 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:cinnamon ingredient:crackers method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/a77cd691fb0294ce160cf34ebce50e95.jpg 977c5df9171bfbb4b1a16aa52ef9e4d8 https://recipecardarchive.com/files/original/62d392030563c6fe641fd1696e935b4c.jpg ab6cd04f61e89c31ffca2ea2f19a1efe https://recipecardarchive.com/files/original/5d0ebbbef9273f5a76a8bbf827efa2ed.pdf 7e7f8221ba3948c42cb5b4e5c21d43e3 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 Angel Pie Description An account of the resource ANGEL PIE 4 egg whites ¼ teaspoon cream of tartar 1 cup sugar 4 egg yolks, beaten 1 cup whipping cream ½ cup sugar 3 tablespoons lemon juice 2 tablespoons lemon rind, grated Beat egg whites until frothy, sprinkle cream of tartar over them and continue beating until frothy and wet in appear- ance. Gradually add the 1 cup sugar, beat- ing until sugar is well blended and the mixture stiff. Spread in a well greased 9-inch pie pan and bake at 275 degrees for 20 minutes, then without opening the oven increase the heat to 300 degrees for 40 minutes longer. Remove from oven, place pan on rack to cool. While meringue is cooling, pre- pare filling. Combine beaten egg yolks with ½ cup sugar, lemon juice and rind and cook over hot water until thickened. Chill. Whip cream and fold in the lemon filling and spread on meringue. Chill for several hours or overnight to blend fla- vors. Serves 6 to 8. Back: blank --- # Angel Pie ## Ingredients - 4 egg whites - 1/4 tsp cream of tartar - 1 cup sugar - 4 egg yolks, beaten - 1 cup whipping cream - 1/2 cup sugar - 3 Tbsp lemon juice - 2 Tbsp lemon rind, grated ## Instructions 1. Beat egg whites until frothy, sprinkle cream of tartar over them and continue beating until frothy and wet in appearance. 2. Gradually add the 1 cup sugar, beating until sugar is well blended and the mixture stiff. 3. Spread in a well greased 9-inch pie pan and bake at 275 degrees for 20 minutes, then without opening the oven increase the heat to 300 degrees for 40 minutes longer. 4. Remove from oven, place pan on rack to cool. ## Filling 1. While meringue is cooling, prepare filling. Combine beaten egg yolks with 1/2 cup sugar, lemon juice and rind and cook over hot water until thickened. 2. Chill. 3. Whip cream and fold in the lemon filling and spread on meringue. 4. Chill for several hours or overnight to blend flavors. 5. Serves 6 to 8. Subject The topic of the resource egg whites cream of tartar sugar egg yolks whipping cream lemon juice lemon rind 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 RCA0006-20260609-0049 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:lemon ingredient:meringue method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/95484ba656f73270688a15eb5dda7b66.jpg 5e6c599c0d53d940dbc1f6c74edda059 https://recipecardarchive.com/files/original/5691eca584450cdc36dc3b316edf8e8c.jpg 68488edb7072a8c3c4b49bb778dc8bbe https://recipecardarchive.com/files/original/426b1168f171b6f148dc486558cfa00d.pdf 4b418ec873a59cc41e8bee147239aef3 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 Roasting Seeds Description An account of the resource ROASTING SEEDS 2 cups unwashed sunflower seeds (or pumpkin seeds) ½ teaspoon Worcestershire sauce 1½ tablespoons melted butter (or oil) 1¼ teaspoons salt Preheat oven to 250 degrees. Mix together seeds, Wor- cestershire sauce, melted butter and salt. Spread coated seeds in large shallow pan. Place in oven and leave about 20 minutes; stir occasionally until seeds are dry, crisp and golden in color. Note: This recipe is equally good when done with pumpkin seeds. Back: When the sunflower heads are yellow, petals turn brown and dry and leaves are ragged and brown, they're ready to harvest. Cut the heads off a few inches down the stem. Hang them to dry in a well ventilated place — you may want to tie a cloth bag (such as cheesecloth) around the head to catch seeds dropping off while drying. When most of the seeds are loose, remove the rest from the pod with a stiff wire brush. Seeds that seem a little moist should be spread out on a flat surface to dry completely. Store seeds in small containers. They tend to heat up and spoil in larger bins. Stir seeds a couple times a week to prevent mustiness. Eat them either raw or roasted. --- # Roasting Seeds ## Ingredients - 2 cups unwashed sunflower seeds (or pumpkin seeds) - 1/2 tsp Worcestershire sauce - 1 1/2 Tbsp melted butter (or oil) - 1 1/4 tsp salt ## Instructions 1. Preheat oven to 250 degrees. 2. Mix together seeds, Worcestershire sauce, melted butter, and salt. 3. Spread coated seeds in a large shallow pan. 4. Place in oven and leave about 20 minutes, stirring occasionally, until seeds are dry, crisp, and golden in color. **Note:** This recipe is equally good when done with pumpkin seeds. ## Harvesting and Storing Sunflower Seeds 1. When the sunflower heads are yellow, petals turn brown and dry, and leaves are ragged and brown, they're ready to harvest. 2. Cut the heads off a few inches down the stem. 3. Hang them to dry in a well ventilated place. You may want to tie a cloth bag (such as cheesecloth) around the head to catch seeds dropping off while drying. 4. When most of the seeds are loose, remove the rest from the pod with a stiff wire brush. 5. Seeds that seem a little moist should be spread out on a flat surface to dry completely. 6. Store seeds in small containers. They tend to heat up and spoil in larger bins. 7. Stir seeds a couple times a week to prevent mustiness. 8. Eat them either raw or roasted. Subject The topic of the resource sunflower seeds pumpkin seeds Worcestershire sauce butter oil salt 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 RCA0006-20260609-0050 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:Side decade:1950s ingredient:sunflower seeds ingredient:Worcestershire sauce method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/411e5f4d5a0bd95b7df53eeaa289d82d.jpg bcc2bc59af89d29da3a407022f128979 https://recipecardarchive.com/files/original/adae81a59dec203bfc5b9608a27f7d56.jpg 57aba80801b503e4421be06441ec8b27 https://recipecardarchive.com/files/original/9c2b96d86a663bd5a3bf535a258ebdcc.pdf 22a87c0968cdf22e4da90ae1eab1a688 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 Fried Squash Blossoms Description An account of the resource Fried Squash Flowers Pick when Blossom full open Remove the inside of Blossom Dip in Batter Deep fry Serve with salt Back: blank --- # Fried Squash Blossoms ## Ingredients ### Blossoms - 12 to 16 squash blossoms, freshly picked when fully open ### Batter - 1 cup flour - 1/2 tsp salt - 1/4 tsp pepper - 1 egg, beaten - 3/4 cup cold water or beer ### For Frying - Vegetable oil or lard for deep frying (2 to 3 inches depth) - Salt for serving ## Instructions 1. Pick blossoms when fully open, ideally in the morning before they begin to close. 2. Gently remove the stamen or pistil from inside each blossom. Shake gently to remove any insects. Do not wash if possible — if necessary, wipe gently with a damp cloth and dry thoroughly. 3. Whisk together flour, salt, and pepper. Add beaten egg and cold water or beer; stir until a smooth, thin batter forms. Do not over mix. Refrigerate batter for 15 minutes if time allows. 4. Heat oil or lard in a deep pan to 350 to 375°F. 5. Dip each blossom in batter, allowing excess to drip off. 6. Fry in batches — do not crowd the pan — for 2 to 3 minutes per side until golden and crisp. 7. Drain briefly on paper or a clean cloth. 8. Serve immediately with salt. Subject The topic of the resource squash blossoms flour salt pepper egg water beer vegetable oil lard 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 RCA0006-20260609-0051 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:squash blossoms method:Fried protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/b39ff21f68f1f633cb51c9b6ed38da54.jpg 0282dbac392f4ec1c917f407e25c1113 https://recipecardarchive.com/files/original/ab6986816664ca7c23eb08a23b4b21d1.jpg 2a0a0efae465cf6c712d4bd3676d307c https://recipecardarchive.com/files/original/ab487774fa17ed59bc6e74e55108d43a.pdf f7db7d562e3f8029dc8a0c967db6a04c 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 Sweet Potatoes Description An account of the resource Sweet Potatoes boil until soft then put thru a ricer, add 2 tb butter and 1 tb sugar and a little salt. dip by tb. in corn- flakes and set in warm- ing oven with marsh mellow on top in (muffin pans.) Back: blank --- # Sweet Potatoes ## Ingredients - Sweet potatoes - 2 Tbsp butter - 1 Tbsp sugar - A little salt - Cornflakes - Marshmallows ## Instructions 1. Boil sweet potatoes until soft. 2. Put through a ricer. 3. Add butter, sugar, and a little salt. 4. Dip by tablespoon in cornflakes. 5. Set in warming oven with marshmallow on top in muffin pans. Subject The topic of the resource sweet potatoes butter sugar salt cornflakes marshmallows 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 RCA0006-20260609-0052 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 Handwritten recipe card category:Side decade:1950s ingredient:cornflakes ingredient:marshmallows ingredient:sweet potatoes method:Baked source:RCA0006 https://recipecardarchive.com/files/original/22d9fdc6f2cda90058d85d67cc4b3707.jpg a3a6369de94aa88843322e6ffe74d5da https://recipecardarchive.com/files/original/0f9f41c24b81a009ad54a8f7cbeb79f1.jpg 1ca40bfaf8d9acd305235aea5719a24c https://recipecardarchive.com/files/original/2a83adad2d57ecbf20b7e8003549a38c.pdf e304b09301f56a77c0a332153d42138f 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 Squash Soufflé Description An account of the resource Squash Souffle' 2 summer squash salt & pepper to taste 2 eggs 1 dash nutmeg 2 rounded tbsp flour 1 c rich milk 1 c sugar Pare squash & cut in small pieces Boil till tender. Drain & mash. piece of butter size of walnut Add sugar, salt & nutmeg then beaten egg yolks separately. Mix well with flour & milk till smooth. Lastly add beaten egg whites & pour into well buttered casserole. Bake in mod. oven 300 - 325 for 45 min Back: blank --- # Squash Soufflé ## Ingredients - 2 summer squash - 2 eggs, separated - 2 heaping Tbsp flour - 1 cup sugar - Salt & pepper to taste - 1 dash nutmeg - 1 cup rich milk - 1 piece butter, size of a walnut ## Instructions 1. Pare squash and cut in small pieces. Boil till tender. 2. Drain and mash. 3. Add butter (size of walnut) and mash together. 4. Add sugar, salt, and nutmeg, then beaten egg yolks. 5. Mix well with flour and milk until smooth. 6. Lastly, add beaten egg whites and pour into a well-buttered casserole. 7. Bake in moderate oven at 300–325°F for 45 minutes. Subject The topic of the resource summer squash eggs flour sugar salt pepper nutmeg milk butter 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 RCA0006-20260609-0053 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:Side decade:1950s ingredient:nutmeg ingredient:summer squash method:Baked protein:Vegetarian source:RCA0006