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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>Granola</text>
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              <text>granola

MIX
4 cups rolled oats and rolled
        wheat
1-1/2 cups shredded
        unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
1/2 cup sesame seeds
1/2 cup bran
1 cup ground toasted
        soybeans

                                    HEAT
                                    1/2 cup oil
                                    1/2 cup honey
                                    1—2 teaspoons vanilla

                                    COMBINE honey-oil mix-
                                    ture with dry ingredients and
                                    mix

                                    BAKE on oiled cookie sheets
                                    at 375 degrees for 20—30
                                    minutes stirring now and
                                    then

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---

# Granola

## Ingredients

### Dry Mix
- 4 cups rolled oats and rolled wheat
- 1 1/2 cups shredded unsweetened coconut
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup hulled sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup bran
- 1 cup ground toasted soybeans

### Liquid
- 1/2 cup oil
- 1/2 cup honey
- 1–2 tsp vanilla

## Instructions

1. Combine all dry mix ingredients in a large bowl and mix together.
2. Heat together the oil, honey, and vanilla.
3. Pour the honey-oil mixture over the dry ingredients and mix well to combine.
4. Spread mixture onto oiled cookie sheets.
5. Bake at 375°F for 20–30 minutes, stirring now and then.</text>
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