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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>Key Lime Pie          3 pts  -148 Calories

1 box (.3 oz) sugar-free lime gelatin
1/4 C boiling water
2  8oz Containers key lime pie flavor light yogurt
1  8oz container frozen fat free whipped
        topping, thawed
1 prepared 8" reduced fat graham cracker
        pie crust

1) Dissolve gelatin in boiling water
2) Stir in yogurt with wire whisk
3) Fold in whipped topping
4) Pour into crust. Refrig. over nite or at least 2 hours

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---

# Key Lime Pie

*3 pts — 148 Calories*

## Ingredients

- 1 box (.3 oz) sugar-free lime gelatin
- 1/4 cup boiling water
- 2 (8 oz) containers key lime pie flavor light yogurt
- 1 (8 oz) container frozen fat-free whipped topping, thawed
- 1 prepared 8" reduced-fat graham cracker pie crust

## Instructions

1. Dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping.
4. Pour into crust. Refrigerate overnight or at least 2 hours.

## Editor's Notes

- **"3 pts -148 Calories"** — This appears to be a Weight Watchers points notation (3 points, 148 calories per serving). Rendered as an attribution/yield-style italic line for context rather than discarded.</text>
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