48 12 1268 https://recipecardarchive.com/files/original/c41f02c5ad9e20bbaff1a16b9b1811ee.jpg 0ac594f7bd8e1cf84014e508ea7c91af https://recipecardarchive.com/files/original/30a48fcb0903a406b9d2d5e903b72d3c.jpg 3cbaa24b608be04087a5813cd2f98e7e https://recipecardarchive.com/files/original/4409d3b2de11e4b5e0bc13b316282457.pdf d6a3caa4342856221a026d8f62ffe41f 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 Peanut Butter Cream Pie Description An account of the resource PEANUT BUTTER CREAM PIE 1 baked pie shell or crumb crust 1 cup sugar 4½ tablespoons cornstarch ½ teaspoon salt 3 cups milk 3 egg yolks, slightly beaten ½ cup creamy peanut butter 1 teaspoon vanilla Prepare and bake pastry crust. To prepare filling, combine sugar, cornstarch and salt in saucepan. Graduall add milk, stirring until mixture is smooth. Bring to boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat. Gradually stir half of hot mixture into egg yolks. Pour back into saucepan (over) TOPPING 1 cup whipping cream 2 Tbsp powdered sugar ½ tsp vanilla Back: Return to boiling, stirring constantly. Cook 1 minute longer and remove from heat. Stir in peanut butter and vanilla. Pour into pie shell and refrigerate at least 3 hours. To prepare topping: about 1 hour before serving, whip cream with sugar and vanilla until stiff. Spread over filling and refrigerate an additional hour. --- # Peanut Butter Cream Pie ## Ingredients - 1 baked pie shell or crumb crust - 1 cup sugar - 4 1/2 tablespoons cornstarch - 1/2 teaspoon salt - 3 cups milk - 3 egg yolks, slightly beaten - 1/2 cup creamy peanut butter - 1 teaspoon vanilla ## Topping - 1 cup whipping cream - 2 Tbsp powdered sugar - 1/2 tsp vanilla ## Instructions 1. Prepare and bake pastry crust. 2. To prepare filling, combine sugar, cornstarch and salt in saucepan. Gradually add milk, stirring until mixture is smooth. 3. Bring to boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat. 4. Gradually stir half of hot mixture into egg yolks. Pour back into saucepan with hot mixture. 5. Return to boiling, stirring constantly. Cook 1 minute longer and remove from heat. 6. Stir in peanut butter and vanilla. Pour into pie shell and refrigerate at least 3 hours. 7. To prepare topping: about 1 hour before serving, whip cream with sugar and vanilla until stiff. Spread over filling and refrigerate an additional hour. Subject The topic of the resource pie shell crumb crust sugar cornstarch salt milk egg yolks peanut butter vanilla whipping cream powdered sugar Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0066 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:cornstarch ingredient:peanut butter ingredient:whipping cream method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/501c5a7f701e0baa8ebe5a637f0ac3e8.jpg 8454301388e0f9858ed85d2e79f944e8 https://recipecardarchive.com/files/original/7b8ceeaca12d4fa782cacb1434a75f79.jpg 98d7b8525a7e7ea79a20c9611d301aea https://recipecardarchive.com/files/original/d5ab469b1cbe71bc9b58a4ac4c235b46.pdf 0fb44a9a9e8d32ff98c9c5a991a73638 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 Peanut Butter Pie from Spouting Horn Description An account of the resource Peanut Butter Pie from Spouting Horn 1/1/79 3 c milk 3 egg yolks Combine milk & egg yolks. Heat in reg. saucepan or use double boiler 1 c sugar 1/2 c cornstarch 1/4 tsp salt Mix sugar, cornstarch & salt. Combine the 2 mixtures & cook until thick. If using saucepan be VERY careful not to scorch. Pour hot filling into bowl, cover with buttered wax paper & chill. This must be absolutely cold before using. When chilled, whip with electric mixer till creamy; then add 1/3 to 1/2 cup chunky style peanut butter 2 tsp & vanilla & beat with mixer till smooth. Place filling in pre-baked pie shell & cover with whipped cream. sprinkle w. peanuts Back: blank --- # Peanut Butter Pie from Spouting Horn *From Spouting Horn, January 1, 1979* ## Ingredients - 1 pre-baked pie shell - 3 cups milk - 3 egg yolks - 1 cup sugar - 1/2 cup cornstarch - 1/4 tsp salt - 1/3 to 1/2 cup chunky style peanut butter - 2 tsp vanilla - Whipped cream, for topping - Peanuts, for topping ## Instructions 1. Combine milk and egg yolks. Heat in a regular saucepan or use a double boiler. 2. Mix sugar, cornstarch, and salt together. 3. Combine the 2 mixtures and cook until thick. If using a saucepan, be VERY careful not to scorch. 4. Pour hot filling into a bowl, cover with buttered wax paper, and chill. This must be absolutely cold before using. 5. When chilled, whip with an electric mixer until creamy. 6. Add 1/3 to 1/2 cup chunky style peanut butter and 2 tsp vanilla; beat with mixer until smooth. 7. Place filling in pre-baked pie shell and cover with whipped cream. Sprinkle with peanuts. Subject The topic of the resource milk egg yolks sugar cornstarch salt peanut butter vanilla whipped cream peanuts pie shell Date A point or period of time associated with an event in the lifecycle of the resource January 1, 1979 Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0067 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 Spouting Horn 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:1970s ingredient:cornstarch ingredient:peanut butter ingredient:peanuts ingredient:whipped cream location:Spouting Horn method:Stovetop protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/fe2991aa6c584deaf3ff31b159a3b230.jpg 791e7d602c345446603b34fdac9e0e70 https://recipecardarchive.com/files/original/d53551b4b96c3edd5aa22961bdd07b91.jpg 6451f247a8a02125cf03eff62da999e9 https://recipecardarchive.com/files/original/b396c147c54c8a8e4a8e906a0ac4e5bd.pdf 9a9c02315517c6ffb7baa309dbfb52d9 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 Brandy Alexander Pie Description An account of the resource BRANDY ALEXANDER PIE Crust 1/4 cup butter or margarine 1 1/2 cups vanilla wafer crumbs Filling 3 cups miniature marshmallows or 32 large marshmallows 1/2 cup milk 1/4 cup dark crème de cacao 1/4 cup cognac 1 cup (1/2 pint) heavy cream About 1 ounce semisweet chocolate Microwave cooking Crust. In a 9-inch glass pie plate melt butter in 45 to 60 seconds. Stir cookie crumbs into melted butter. Press mix- ture firmly and evenly over bottom and up sides of pie plate to form a pie shell. Cook 1 to 2 minutes, until crust is crisp. Cool. Filling. Mix marshmallows and milk in a large glass bowl. Cook 2 1/2 to 4 min- utes, until marshmallows swell. Remove from oven. Stir mixture and when smooth, beat in the crème de cacao and cognac, using a wire whisk or rotary beater. When well mixed, chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon. In a medium-sized bowl whip the cream with a rotary or electric beater until stiff. Fold whipped cream into marshmallow mixture. Pour into pie shell, cover and chill 4 hours or long- er. Shortly before serving, "peel" choc- olate with a vegetable peeler and let the curls fall on the top of the pie. Makes 8 servings. Back: Conventional cooking Crust. Heat oven to 350° F. Melt butter in a small saucepan and stir in cookie crumbs. Press mixture firmly and even- ly over bottom and up sides of a 9-inch piepan or pie plate. Bake 10 minutes. Remove from oven and let cool com- pletely. Filling. In a medium-sized saucepan heat marshmallows and milk over low heat, stirring constantly, until marsh- mallows are melted. Remove from heat and continue as in microwave recipe, allowing 50 to 60 minutes for liqueur mixture to chill properly. THE END This article was prepared under the supervision of Gail L. Becker, a free- lance home economist who has worked extensively with microwave ovens. The recipes were developed with the assist- ance of Rose Levy, also a free-lance home economist. --- # Brandy Alexander Pie *Serves 8* ## Ingredients ### Crust - 1/4 cup butter or margarine - 1 1/2 cups vanilla wafer crumbs ### Filling - 3 cups miniature marshmallows (or 32 large marshmallows) - 1/2 cup milk - 1/4 cup dark crème de cacao - 1/4 cup cognac - 1 cup (1/2 pint) heavy cream ### Garnish - 1 oz semisweet chocolate, for curls --- ## Method 1 — Microwave ### Crust 1. In a 9" glass pie plate, melt butter in microwave 45 to 60 seconds. 2. Stir vanilla wafer crumbs into melted butter until combined. 3. Press mixture firmly and evenly over bottom and up sides of pie plate to form a shell. 4. Microwave 1 to 2 minutes until crust is crisp. 5. Cool completely. ### Filling 1. Combine marshmallows and milk in a large glass bowl. 2. Microwave 2 1/2 to 4 minutes until marshmallows swell. 3. Remove from microwave and stir until smooth. 4. Using a wire whisk or rotary beater, beat in crème de cacao and cognac until well combined. 5. Chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon. 6. In a separate bowl, whip heavy cream until stiff peaks form. 7. Fold whipped cream into marshmallow mixture. 8. Pour filling into cooled crust. 9. Cover and chill 4 hours or longer. ### Garnish and Serving 1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls. 2. Let curls fall over the top of the pie. 3. Serve chilled. --- ## Method 2 — Conventional Oven ### Crust 1. Preheat oven to 350°F. 2. Melt butter in a small saucepan. 3. Stir in vanilla wafer crumbs until combined. 4. Press mixture firmly and evenly over bottom and up sides of a 9" pie plate. 5. Bake 10 minutes. 6. Remove from oven and cool completely. ### Filling 1. In a medium saucepan, heat marshmallows and milk over low heat, stirring constantly, until marshmallows are fully melted. 2. Remove from heat. 3. Beat in crème de cacao and cognac using a wire whisk or rotary beater until well combined. 4. Chill 50 to 60 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon. 5. Whip heavy cream until stiff peaks form. 6. Fold whipped cream into marshmallow mixture. 7. Pour filling into cooled crust. 8. Cover and chill 4 hours or longer. ### Garnish and Serving 1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls. 2. Let curls fall over the top of the pie. 3. Serve chilled. Subject The topic of the resource butter margarine vanilla wafer crumbs miniature marshmallows large marshmallows milk dark crème de cacao cognac heavy cream semisweet chocolate Date A point or period of time associated with an event in the lifecycle of the resource 1970s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0068 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 Gail L. Becker Rose Levy Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Dessert decade:1970s ingredient:chocolate ingredient:cognac ingredient:crème de cacao ingredient:marshmallows method:No-bake protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/5813bf563f24fe1f060eee56b342c6d3.jpg 28a67d154f32a55b7f0c8e0e939104b1 https://recipecardarchive.com/files/original/92531e0f0e70e20509fd051b9cbbb384.jpg 2432fadef0cf16c184d6645e8ca0d7b3 https://recipecardarchive.com/files/original/e9ebdc8d25b74f326630ead7688dff8b.pdf e9e86fe8b4736cf43568c7bc3100f700 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 Savory Stir-Fried Pork Description An account of the resource SAVORY STIR-FRIED PORK 3/4 lb. boneless pork 1 clove garlic, minced 2 medium onions, 1" squares 3 Tbsp. cornstarch 1 1/2 tsp. minced ginger root 2 stalks celery, 1/4" thick slices 4 Tbsp. KIKKOMAN 1/2 tsp. sugar 1 green pepper, 1" squares Soy Sauce 1 cup water 3 small tomatoes, 1" squares 1 Tbsp. sherry 2 tsp. vegetable oil Cut pork into thin strips. Combine 1 Tbsp. each cornstarch & soy sauce with next 4 ingredients. Stir in pork; let stand 15 minutes. Combine water with remaining cornstarch, soy sauce. Heat 1 tsp. oil in 10" Wear-Ever Fry Pan with SilverStone over medium-high heat. Add pork; stir-fry until golden brown; remove. Heat remaining oil in pan; add next 3 ingredients. Stir-fry until tender-crisp. Stir in pork, soy sauce mixtures, tomatoes; cook stirring gently, until tomatoes are heated. Serve with additional soy sauce, as desired. (Serves 4-6) For 16 page Non-Stick Recipe Ideabook send $1.00 for postage and handling to: WearEver Aluminum Inc. P.O. Box 60, Dept. S 212, Willow Grove, PA 19090. Back: blank --- # Savory Stir-Fried Pork ## Ingredients - 3/4 lb. boneless pork - 3 Tbsp. cornstarch - 4 Tbsp. Kikkoman Soy Sauce - 1 Tbsp. sherry - 1 clove garlic, minced - 1 1/2 tsp. minced ginger root - 1/2 tsp. sugar - 1 cup water - 2 tsp. vegetable oil - 2 medium onions, cut in 1" squares - 2 stalks celery, sliced 1/4" thick - 1 green pepper, cut in 1" squares - 3 small tomatoes, cut in 1" squares ## Instructions 1. Cut pork into thin strips. 2. Combine 1 Tbsp. each cornstarch and soy sauce with the next 4 ingredients (sherry, garlic, ginger root, sugar). Stir in pork; let stand 15 minutes. 3. Combine water with remaining cornstarch and soy sauce; set aside. 4. Heat 1 tsp. oil in a 10" skillet over medium-high heat. Add pork; stir-fry until golden brown; remove from pan. 5. Heat remaining oil in pan; add onions, celery, and green pepper. Stir-fry until tender-crisp. 6. Stir in pork, soy sauce mixture, and tomatoes; cook, stirring gently, until tomatoes are heated through. 7. Serve with additional soy sauce as desired. Serves 4–6. Subject The topic of the resource pork cornstarch soy sauce sherry garlic ginger root sugar water vegetable oil onions celery green pepper tomatoes 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 RCA0006-20260609-0069 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 Willow Grove, PA 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:Asian decade:1960s ingredient:garlic ingredient:ginger root ingredient:sherry ingredient:soy sauce location:Willow Grove method:Stovetop PA protein:Pork source:RCA0006 https://recipecardarchive.com/files/original/ab015359cbf7e597edcb18d385475970.jpg fabe7712e044b57157df70edb3297d50 https://recipecardarchive.com/files/original/d090b015e4f1c2b5a89c0d815fbf5150.jpg c399d748a10ea862d1f7ef37b4e95866 https://recipecardarchive.com/files/original/ec02d6fcfce1e2ecbb5f4ff9fc23e2b7.pdf 76e7eb7252dc0cd4e9ff2907bdf6130f 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 Hungarian Stew Description An account of the resource Hungarian Stew 6 Pork chops 6 tb sp uncooked rice 1½ C tomatoes ¼ tsp pepper 2 onions 2 c. water Sear the pork chops in hot Back: frying pan. Place in a buttered casserole and put 1 tb sp uncooked rice on each chop. Slice onions on top. Sprinkle with salt + pepper and pour tomatoes + hot water over chops. Bake for 3 h. --- # Hungarian Stew ## Ingredients - 6 pork chops - 6 Tbsp uncooked rice - 1 1/2 cups tomatoes - 1/4 tsp pepper - 2 onions - 2 cups water - Salt, to taste ## Instructions 1. Sear the pork chops in hot frying pan. 2. Place in a buttered casserole and put 1 Tbsp uncooked rice on each chop. 3. Slice onions on top. 4. Sprinkle with salt and pepper. 5. Pour tomatoes and hot water over chops. 6. Bake at 300F for 3 hours. Subject The topic of the resource pork chops rice tomatoes pepper onions water 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 RCA0006-20260609-0070 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:Main cuisine:Hungarian decade:1950s ingredient:onions ingredient:pork chops ingredient:rice ingredient:tomatoes method:Baked protein:Pork source:RCA0006 https://recipecardarchive.com/files/original/e38745225144a27b12c341066e23cf1d.jpg 4ecdfadcdb24fe2ee38dc233a970e618 https://recipecardarchive.com/files/original/c458851d15a06aff6553956a8d3f4707.jpg 76efe2c9e3122ed02dacf66c298c9dec https://recipecardarchive.com/files/original/591cb6dd52fff8d9a5758ce7523c4c38.pdf 977400809de91706c3606040fa9d764e 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 Recipe for: Rhubarb Crunch from the kitchen of: Gladys Winkel mix together 1c flour 5 tbs. p. sugar ½c butter. Put into 9"sq. pan Bake 15 min at 350° Beat 2 eggs until fluffy. Gradually add 1½ c gran. sugar ¼c flour serves: 3/4 tsp baking powder 1¼ tsp salt add cut up rhubarb. Pour over baked crust. Continue to bake 35 min Back: blank --- # Rhubarb Crunch *From the kitchen of Gladys Winkel* ## Ingredients **Crust** - 1 cup flour - 5 Tbsp powdered sugar - 1/2 cup butter **Filling** - 2 eggs - 1 1/2 cups granulated sugar - 1/4 cup flour - 3/4 tsp baking powder - 1 1/4 tsp salt - Cut up rhubarb ## Instructions 1. Mix together flour, powdered sugar, and butter. 2. Press into a 9-inch square pan. 3. Bake 15 minutes at 350°. 4. Beat 2 eggs until fluffy. 5. Gradually add granulated sugar, flour, baking powder, and salt. 6. Add cut up rhubarb. 7. Pour over baked crust. 8. Continue to bake 35 minutes. Subject The topic of the resource flour powdered sugar butter eggs granulated 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 RCA0006-20260609-0071 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 Gladys Winkel Format The file format, physical medium, or dimensions of the resource Handwritten on printed card category:Dessert decade:1950s ingredient:rhubarb method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/2f618c51f6e4f55b5f8a1e9ee3a117d3.jpg 9066038fe9cd58239a4f49bb0a0fb07b https://recipecardarchive.com/files/original/4f1804843df0b0adfe475d0cd0ff0273.pdf 4ed3237396b2cd2c6cad703ae31a94e2 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 Ratatouille Quiche Description An account of the resource RATATOUILLE QUICHE (Monday, June 15) 1 can (8 ounces) refrigerated crescent rolls 3-1/2 cups Ratatouille, at room temperature (see recipe above) 2 eggs 1 cup milk 1/2 cup shredded Swiss cheese (2 ounces) Separate rolls in 8 triangles. Press over bot- tom and up sides in ungreased 9-inch pie plate to form shell. Spoon Ratatouille evenly into shell. Beat eggs with milk; pour over Ratatouille; sprinkle with cheese. Bake in middle of preheated 350° oven 35 to 40 minutes or until knife inserted near center comes out clean. Let stand 10 minutes be- fore cutting in wedges. Makes 4 generous servings. Per serving: 447 cal, 15 g pro, 40 g car, 28 g fat, 149 mg chol Back: blank --- # Ratatouille Quiche *Monday, June 15* ## Ingredients - 1 can (8 ounces) refrigerated crescent rolls - 3-1/2 cups Ratatouille, at room temperature (see recipe above) - 2 eggs - 1 cup milk - 1/2 cup shredded Swiss cheese (2 ounces) ## Instructions 1. Separate rolls in 8 triangles. Press over bottom and up sides in ungreased 9-inch pie plate to form shell. 2. Spoon Ratatouille evenly into shell. 3. Beat eggs with milk; pour over Ratatouille; sprinkle with cheese. 4. Bake in middle of preheated 350° oven 35 to 40 minutes or until knife inserted near center comes out clean. 5. Let stand 10 minutes before cutting in wedges. 6. Makes 4 generous servings. Per serving: 447 cal, 15 g protein, 40 g carbohydrate, 28 g fat, 149 mg cholesterol. Subject The topic of the resource crescent rolls ratatouille eggs milk Swiss cheese Date A point or period of time associated with an event in the lifecycle of the resource Monday, June 15 Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0072 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 cuisine:French decade:1960s ingredient:ratatouille ingredient:swiss cheese method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/099c3425c479b8ffdf220f161f3c3653.jpg ff5dd89aa2f711f55333e43ca9763ed0 https://recipecardarchive.com/files/original/d8c2d58a6da80ee81df4cd2900abaf7e.jpg c804bbee77cce5632381afd77cdd5193 https://recipecardarchive.com/files/original/68b0f9c5d4003d5ad03e1da80f583fc3.pdf 8b9d894b98411eafdfcf89e89e9d7a6b 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 Chocolate Marshmallow Freezer Pie Description An account of the resource Graham Crust 1 c. Choc Milk ) Heat 1/2 c. Choc Chips) till 1/8 tsp. Salt ) chips melt add 5 c. Marshmallows and Stir till smooth. cool 10 min add 1 carton cream whipped (over) Back: pour over crust and put in freezer --- # Chocolate Marshmallow Freezer Pie ## Ingredients - Graham cracker crust - 1 c. chocolate milk - 1/2 c. chocolate chips - 1/8 tsp. salt - 5 c. marshmallows - 1 carton whipped cream (Cool Whip) ## Instructions 1. Heat chocolate milk, chocolate chips, and salt until chips melt. 2. Add marshmallows and stir till smooth. 3. Cool 10 minutes. 4. Add 1 carton whipped cream. 5. Pour over crust and put in freezer. Subject The topic of the resource graham cracker crust chocolate milk chocolate chips salt marshmallows whipped cream 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 RCA0006-20260609-0073 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:1960s ingredient:chocolate chips ingredient:chocolate milk ingredient:marshmallows ingredient:whipped cream method:No-bake source:RCA0006 https://recipecardarchive.com/files/original/7d5e5eefbfd48b239d1a21d52f0309ee.jpg c39ef5e0a75d0e94d05267c743ac94a5 https://recipecardarchive.com/files/original/f9c1c28be1649deb032acf9ea8c972c0.jpg f5c8b8d566726c58198f414c0d856828 https://recipecardarchive.com/files/original/3e07330f860046e60469c154b8fc1355.pdf 941ab64f83a17ec0e72fd4ebe841dba9 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 Baked Hash Brown Potato Casserole Description An account of the resource Baked Hash Brown Potato Casserole 1 pkg. 32 oz. hash browns, thawed 1 can cr. mushroom soup 1 c. sour cream 2 c. shredded cheddar ' dried onion Pepper — Mix. spread in 9x13" buttered pan. Top: 3/4 c. corn flakes + 1/4 c. melted butter + spread on potatoes. Bake 45 min - 1 hr. at 350°. Note: CAN USE PANKO CRUMBS INSTEAD OF CORN FLAKES. Back: blank --- # Baked Hash Brown Potato Casserole ## Ingredients - 1 pkg. (32 oz.) hash browns, thawed - 1 can cream of mushroom soup - 1 cup sour cream - 2 cups shredded cheddar - Dried onion - Pepper ## Topping - 3/4 cup corn flakes (or panko crumbs) - 1/4 cup melted butter ## Instructions 1. Mix hash browns, cream of mushroom soup, sour cream, shredded cheddar, dried onion, and pepper together. 2. Spread mixture into a buttered 9x13" pan. 3. Combine corn flakes and melted butter; spread over potato mixture. 4. Bake 45 minutes to 1 hour at 350°. Subject The topic of the resource hash browns cream of mushroom soup sour cream cheddar dried onion pepper corn flakes butter 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 RCA0006-20260609-0074 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:1960s ingredient:cheddar ingredient:cream of mushroom soup ingredient:hash browns ingredient:sour cream method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/f953a907541d926b3bc09fd363e8db43.jpg 4af6a421de23a55d4df1e161a506e155 https://recipecardarchive.com/files/original/43d758c1e1e6a9670142e287331cdf9a.jpg b19d8ecb5754d3b74759cf7cae802c01 https://recipecardarchive.com/files/original/2dbde29162fb6826fa42ab90c5276b1e.pdf 7aa1b02900b735ae0e4ce837a11617be 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 Baked Squash Description An account of the resource Baked Squash 1) Wash the squash. 2) Cut or break into pieces of suitable size for serving 3) remove seeds and stringy parts from each piece. Do not pare 4) Place the pieces soft part up on a baking sheet. 5) Bake in a hot oven 400° to 500° f for 1 hr. or until tender) Back: 6) Place a piece of butter on each piece and salt and pepper. 7) Serve. --- # Baked Squash ## Ingredients - Squash - Butter - Salt - Pepper ## Instructions 1. Wash the squash. 2. Cut or break into pieces of suitable size for serving. 3. Remove seeds and stringy parts from each piece. Do not pare. 4. Place the pieces soft part up on a baking sheet. 5. Bake in a hot oven 400° to 500°F for 1 hr. or until tender. 6. Place a piece of butter on each piece and salt and pepper. 7. Serve. Subject The topic of the resource squash butter salt 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 RCA0006-20260609-0075 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:squash method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/915fb4bc5738d7a1bf5b9a6ce8f1e677.jpg b4886060f90b3dec00e292b321b2a529 https://recipecardarchive.com/files/original/bddc0f5ca49765190b49079c0ae4a2c5.jpg d5fcf2a208cd18db6f091ee7e3091cbe https://recipecardarchive.com/files/original/6ff7363bda0baccc74731474ef4ee202.pdf ca5a64f2c783ee14a7fe59643c30b26b 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 Potato Description An account of the resource Candied Sweet Potato 2 c sweet Potatoes 1 Cup coarsely chopped 1 tbsp butter pecans on top 2 eggs, beaten 3/4c light Br sugar 375° - 3/4 hr 1 C evap. milk 1/2 C Dr. Corn Syrup 1/2 tsp ginger 1 tsp cinnamon 1/2 tsp salt 1/2 tsp nutmeg Back: blank --- # Candied Sweet Potato ## Ingredients - 2 cups sweet potatoes - 1 Tbsp butter - 2 eggs, beaten - 3/4 cup light brown sugar - 1 cup evaporated milk - 1/2 cup dark corn syrup - 1/2 tsp ginger - 1 tsp cinnamon - 1/2 tsp salt - 1/2 tsp nutmeg - 1 cup coarsely chopped pecans (on top) ## Instructions 1. Combine sweet potatoes, butter, beaten eggs, light brown sugar, evaporated milk, dark corn syrup, ginger, cinnamon, salt, and nutmeg. 2. Place in a baking dish and top with coarsely chopped pecans. 3. Bake at 375° for 3/4 hour. Subject The topic of the resource sweet potatoes butter eggs light brown sugar evaporated milk dark corn syrup ginger cinnamon salt nutmeg pecans 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 RCA0006-20260609-0076 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:cinnamon ingredient:dark corn syrup ingredient:evaporated milk ingredient:ginger ingredient:pecans ingredient:sweet potatoes method:Baked protein:Vegetarian source:RCA0006 https://recipecardarchive.com/files/original/94b00f884ffb40249acb9a790748b952.jpg f727eb682a583738a3baaa0b018a73e1 https://recipecardarchive.com/files/original/e59afd325e64c42ec860bf890e518d22.jpg e5e92d9395920380883d9a84da8ce60b https://recipecardarchive.com/files/original/e462744048cb9562253dc074cac647bc.pdf ec4ee7d369f306285375f8bf621f0e43 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Boiled Rice / Steamed Rice Description An account of the resource Boiled Rice 4 cups 1 cup rice 1 tsp salt 8-12 cups boiling water method ① bring water and salt to boiling point in large kettle ② look over rice and remove any foreign particles then wash ③ stir rice into boiling water and boil vigorously until a kernel pressed between the fingers leaves no hard center 25-30 min. Steamed Rice 1 cup rice 4 cups boiling water Back: 1 tsp salt method ① bring water & salt to boiling point in top of double boiler ② add washed rice to boiling water cook for 5 minutes over direct flame ③ place over hot water cook 50-60 minutes --- # Boiled Rice and Steamed Rice ## Boiled Rice *Yield: 4 cups* ### Ingredients - 1 cup rice - 8–12 cups boiling water - 1 tsp salt ### Instructions 1. Bring water and salt to boiling point in large kettle. 2. Look over rice and remove any foreign particles, then wash. 3. Stir rice into boiling water and stir vigorously until a kernel pressed between the fingers leaves no hard center, 25–30 minutes. ## Steamed Rice ### Ingredients - 1 cup rice - 4 cups boiling water - 1 tsp salt ### Instructions 1. Bring water and salt to boiling point in top of double boiler. 2. Add washed rice to boiling water; cook for 5 minutes over direct flame. 3. Place over hot water; cook 50–60 minutes. Subject The topic of the resource rice water 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 RCA0006-20260609-0077 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:rice method:Stovetop protein:Vegetarian source:RCA0006