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            <description>A name given to the resource</description>
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                <text>RCA0006 - The Yetka family collection that started the project</text>
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            <name>Subject</name>
            <description>The topic of the resource</description>
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                <text>Cooking Recipe Cards</text>
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            <name>Description</name>
            <description>An account of the resource</description>
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                <text>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.&#13;
&#13;
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.&#13;
&#13;
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.&#13;
&#13;
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.&#13;
&#13;
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.</text>
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                <text>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</text>
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                <text>Personal/Family</text>
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                <text>Handwritten and typed recipe cards; clipped recipes</text>
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                <text>English</text>
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              <text>Frozen Mocha Sundae Pie</text>
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              <text>Marie
Frozen Mocha Sundae Pie

1 qt coffee ice cream.
1 1/2 c. cream filled chocolate cookie
crumbs (about 18 cookies).
1/3 c butter melted.
2 squares unsweetened chocolate
1/2 c sugar. (1 tbsp butter
2/3 c. evaporated milk undiluted
1/2 c chopped walnuts.
Crush cookies into crumbs.
                                    (over)

Back:
Combine with melted Butter. Press
unto sides and bottom of 9" pie plate
melt chocolate and stir in sugar &amp;
Butter. add evaporated milk slowly
cook mixture until thickened, stirring
constantly. Chill. Fill crust with sligh-
tly softened ice cream. Spread choco-
late mixture over top. Sprinkle with
walnuts. Freeze in refrigerator until
ready to serve. Serves 8.

---

# Frozen Mocha Sundae Pie

*From Marie*

## Ingredients

- 1 qt coffee ice cream
- 1 1/2 c cream-filled chocolate cookie crumbs (about 18 cookies)
- 1/3 c butter, melted
- 2 squares unsweetened chocolate
- 1/2 c sugar
- 1 Tbsp butter
- 2/3 c evaporated milk, undiluted
- 1/2 c chopped walnuts

## Instructions

1. Crush cookies into crumbs. Combine with melted butter.
2. Press mixture unto sides and bottom of a 9" pie plate.
3. Melt chocolate and stir in sugar and butter.
4. Add evaporated milk slowly; cook mixture until thickened, stirring constantly.
5. Chill chocolate mixture.
6. Fill crust with slightly softened ice cream.
7. Spread chocolate mixture over top.
8. Sprinkle with walnuts.
9. Freeze in refrigerator until ready to serve.

Serves 8.</text>
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              <text>1950s</text>
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          <name>Format</name>
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              <text>Handwritten on printed card</text>
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