https://www.recipecardarchive.com/files/original/cf1bd23cfe5ce7a922d91af46fedae21.jpg 3d25fa6e0b962cc6a587f06d0b4f068c https://www.recipecardarchive.com/files/original/1d1dd43a283be5b5425d5e1eb225f49f.pdf f631d9504bb4ff64c720756fe70cd9fc 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 Graham Cracker Pie Description An account of the resource # Graham Cracker Pie ## Ingredients ### Crust and Topping - 16 graham crackers, rolled fine - 1/2 cup butter, melted - 1/2 cup sugar - 1/4 tsp cinnamon ### Custard Filling - 2 cups milk, scalded - 3 eggs, separated - 1/2 cup sugar (for custard) - 4 Tbsp all-purpose flour - 1/4 tsp vanilla - 1/4 tsp lemon extract ### Meringue - 3 egg whites (reserved from above) - 1/2 cup sugar ## Instructions ### Crust 1. Combine rolled graham cracker crumbs, melted butter, sugar, and cinnamon; mix well. 2. Reserve 1/2 cup of the crumb mixture for topping. 3. Press remaining mixture evenly into a 9" pie pan to form the crust. ### Custard Filling 1. Scald milk in a heavy saucepan until just steaming; set aside. 2. Beat egg yolks with sugar, flour, vanilla, and lemon extract until well combined. 3. Slowly add scalded milk to the egg mixture, stirring constantly to blend. 4. Transfer to the top of a double boiler over boiling water. 5. Cook, stirring constantly, until mixture thickens and raw flour taste is gone — approximately 20 minutes. 6. Pour custard filling into the prepared graham cracker crust. ### Meringue and Assembly 1. Beat egg whites until stiff peaks form. 2. Gradually fold in sugar until meringue is glossy and holds its shape. 3. Spread meringue evenly over the custard filling. 4. Sprinkle reserved 1/2 cup graham cracker crumb mixture over the meringue. 5. Bake immediately at 300°F for 15 to 20 minutes until meringue is set and crumbs are lightly toasted. 6. Cool completely before slicing. --- # Graham Cracker Pie ## Crust Ingredients - 16 graham crackers, rolled fine - 1/2 cup butter, melted - 1/2 cup sugar - 1/4 tsp cinnamon ## Filling and Meringue Ingredients - 2 cups milk - 3 eggs - 1/2 cup sugar - 4 Tbsp all-purpose flour - 1/4 tsp vanilla - 1/4 tsp lemon extract ## Instructions 1. Mix all crust ingredients together. Reserve 1/2 cupful for topping meringue. Pat out remaining mixture in a 9-inch pie pan. 2. Scald milk. Beat egg yolks and add 1/2 cup of the sugar, flour and flavorings. Mix well and slowly add the scalded milk, stirring to blend well. 3. Place over boiling water in double boiler and cook until mixture thickens and the raw taste is eliminated (about 20 minutes). Stir constantly to prevent lumping. 4. Make meringue by beating the egg whites until stiff and gradually folding in the remaining 1/2 cup sugar. 5. Place custard filling in pie pan on graham cracker mixture. Spread meringue over custard and sprinkle remaining crumb mixture on meringue. 6. Bake immediately in a slow oven, 300 degrees F., for 15 to 20 minutes. Subject The topic of the resource graham crackers butter sugar cinnamon milk eggs flour vanilla lemon extract 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 RCA0006-20260609-0108 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 Other category:Dessert decade:1950s ingredient:cinnamon ingredient:graham crackers ingredient:lemon extract method:Baked protein:Vegetarian source:RCA0006