https://www.recipecardarchive.com/files/original/090b1f0678c083e03aa20fb62c1b4874.jpg 666b8577cc64413ce754838129df84b3 https://www.recipecardarchive.com/files/original/b352c0534fdfcad58b2c1ec6f4957ccc.jpg d1c05a09d3ccd28e59441419c870a54a https://www.recipecardarchive.com/files/original/495512c85c2be429b0654c7faae80bda.pdf 8d8889a0d13dbed144045720aae40166 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 Tiffin Style Beef Stroganoff Description An account of the resource Tiffin Style Beef Stroganoff Cut 1½ lbs. Filet of choice beef into julienne strips 1 inch long and ¼ inch wide. Season with salt, a grating of black pepper and paprika. Heat butter the size of an egg in skillet and saute beef quickly on a sharp fire until just medium rare. Remove meat from pan. Now in same pan saute 2 tablespoons finely chopped onion, cook about half done, add ½ pound sliced—fresh mushrooms and cook a few minutes more, adding butter if necessary. Next sprinkle over the mushrooms 1 scant tablespoon flour. Stir as you add slowly 2 cups soured heavy cream. To this sauce add 1 teaspoon tomato paste, ½ teaspoon worcestershire, 3 finely sliced sweet pickles, ¼ teaspoon salt and ½ teaspoon nutmeg. Return meat to sauce. Serve hot over toast or on fluffy rice in a Chafing Dish. The Chef of TIFFIN INN Back: blank --- # Tiffin Style Beef Stroganoff *From The Chef of Tiffin Inn* ## Ingredients - 1 1/2 lbs filet of choice beef, cut into julienne strips 1 inch long and 1/4 inch wide - Salt, to season - Black pepper (a grating), to season - Paprika, to season - Butter the size of an egg (plus more if necessary) - 2 Tbsp finely chopped onion - 1/2 lb fresh mushrooms, sliced - 1 scant Tbsp flour - 2 cups soured heavy cream - 1 tsp tomato paste - 1/2 tsp Worcestershire sauce - 3 sweet pickles, finely sliced - 1/4 tsp salt - 1/2 tsp nutmeg ## Instructions 1. Cut beef into julienne strips 1 inch long and 1/4 inch wide. Season with salt, a grating of black pepper, and paprika. 2. Heat butter the size of an egg in a skillet and sauté beef quickly on a sharp fire until just medium rare. Remove meat from pan. 3. In the same pan, sauté the finely chopped onion until about half done. Add the sliced fresh mushrooms and cook a few minutes more, adding butter if necessary. 4. Sprinkle 1 scant tablespoon of flour over the mushrooms. Stir as you slowly add 2 cups of soured heavy cream. 5. To this sauce add the tomato paste, Worcestershire sauce, sweet pickles, salt, and nutmeg. Return meat to sauce. 6. Serve hot over toast or on fluffy rice in a Chafing Dish. Subject The topic of the resource beef filet salt black pepper paprika butter onion mushrooms flour heavy cream tomato paste Worcestershire sauce sweet pickles nutmeg toast rice 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 RCA0006-20260609-0027 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 The Chef of Tiffin Inn Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main cuisine:American decade:1950s ingredient:beef ingredient:mushrooms ingredient:paprika ingredient:sour cream ingredient:sweet pickles method:Stovetop protein:Beef source:RCA0006