https://www.recipecardarchive.com/files/original/b85dc3061e1efe87d1b82d6035416608.jpg fcfe7260495a6da2b4cee0dcc013496d https://www.recipecardarchive.com/files/original/bfa2932f2fac90ca18b1e876bf816f84.jpg 5ac4d7030c7cd90523ea700427cb848d https://www.recipecardarchive.com/files/original/3f8930aa8a0472084c7dc3ed62b0649f.pdf 95fc6e6941ee226ce2bc0a0f2bd95337 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 Hot Turkey Soufflé Description An account of the resource Hot Turkey Souffle. 6 slices white bread. 2 C. diced turkey. ½ C. mayonnaise. ½ C. chopped onion ½ C. " green pepper. ½ C. " celery. 1½ C. milk 2. beaten eggs. ¼ C. slivered almonds. 1 C. cream of mushroom soup. ½ C. grated cheese, salt, pepper. Back: Cube 2 slices bread, spread in greased 8 x 8 pan. Combine turkey vegetables, nuts & mayonnaise salt, pepper. Spread over cubed bread. then crust of other 4 slices and lay over top. Cover and chill over nite. in morning spoon soup, mix milk and eggs. and bake 1 hr at 350° and last few minutes spread grated cheese and paprika & finish baking. Serves - 6 to 8 - people. --- # Hot Turkey Soufflé *Serves 6 to 8* ## Ingredients - 6 slices white bread - 2 cups diced turkey - 1/2 cup mayonnaise - 1/2 cup chopped onion - 1/2 cup chopped green pepper - 1/2 cup chopped celery - 1 1/2 cups milk - 2 beaten eggs - 1/4 cup slivered almonds - 1 can (approximately 1 cup) cream of mushroom soup - 1/2 cup grated cheese - Salt and pepper, to taste - Paprika, for topping ## Instructions 1. Cube 2 slices of bread and spread them in a greased 8×8 pan. 2. Combine turkey, vegetables (onion, green pepper, celery), nuts, mayonnaise, salt, and pepper. 3. Spread the turkey mixture over the cubed bread. 4. Remove the crusts from the remaining 4 slices of bread and lay them over the top of the turkey mixture. 5. Cover the pan and refrigerate overnight. 6. In the morning, spoon cream of mushroom soup over the top, then pour the milk and beaten eggs over the dish. 7. Bake at 350°F for 1 hour. 8. During the last few minutes of baking, spread grated cheese and paprika over the top and finish baking until melted and lightly browned. Subject The topic of the resource white bread turkey mayonnaise onion green pepper celery milk eggs almonds cream of mushroom soup cheese salt pepper paprika 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 RCA0006-20260609-0307 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 decade:1950s ingredient:almonds ingredient:cheese ingredient:cream of mushroom soup ingredient:mayonnaise ingredient:turkey method:Baked protein:Turkey source:RCA0006