https://www.recipecardarchive.com/files/original/049c578e0714b25ea7e26eb28f5b1576.jpg 66305b90ecda0764d92a2ab846d4f0cf https://www.recipecardarchive.com/files/original/000a3f1110e9318739c3928b29c4c1f2.jpg 846ea9a29d05862285082c5d48b5c333 https://www.recipecardarchive.com/files/original/68e990031f80c47d7645d43372d894ee.pdf cc825171a76014df06f067e4faf0655b 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 RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes Subject The topic of the resource Cooking Recipe Cards Description An account of the resource A small, but interesting collection. The cards in this box spanned from classic recipes, to soap, to DIY bee pollen to keep your bees alive until they can start harvesting their own pollen. There were also some repeated recipes and, of those, the Sour Milk Pancakes stood out. There are two versions of that recipe in the collection. Sour Milk Pancakes is the older version and expects that cooks have soured milk on hand. Later on, the recipe was updated to use buttermilk instead. From what I can find online, this transition happened as home refrigeration became more common. Prior to homes having a refrigerator, milk would sour fairly quickly and would then be used for the acid in recipes like this rather than having the sour milk go to waste. Another standout recipe in this set is Sukiyaki (for 100 People). The scale of this recipe indicates that this collection was built by someone who would cook for large events. There are also a few other recipes, like Punch, that are scaled for a crowd. One of the recipes (Chicken Casserole) is attributed to 'Pres. and Sis. Kimball' which could indicate members of the Church of Latter-Day Saints. 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 2026-06-05 Contributor An entity responsible for making contributions to the resource Anne Davis, Dardsley, Dunstone, Edna Stockman, Eva Croshaw, Florence Harting, Glenn, Granny, Jane Adams, John Harting, Lena, Lynden, Mar, Margaret Gossler, Mary Quantrell, Mrs. Ralph W. Snyder, Mrs. Search, Nell, Phelen, Pres. & Sis. Kimball, Tommie, Tommie Lytle 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 RCA0007 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Idaho, 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 Beef Stew for Six Description An account of the resource Card 1 Front: BEEF STEW FOR SIX By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year. 2 pounds mature beef, trimmed 6 or more small onions of bone, fat and most of the 2 stalks celery in 1/4 inch slices gristle, from chuck, round, shoul- flour der, arm or rump. 1 tsp. sugar 1/4 pound kidney suet 1/8 tsp. summer savory 6 or more small potatoes, or large 1/8 tsp. sweet basil ones may be cut in cubes 1/4 tsp. thyme 6 small carrots, or 3 large ones cut 2 to 4 peppercorns in 1-inch pieces 1 tsp. ground Jamaica ginger 2 tsp. salt RECOMMENDED BY THE WASHINGTON COW BELLES Compliments of the WASHINGTON CATTLEMEN'S ASS'N. (See other side) Card 1 Back: Use a heavy pan provided with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings. Cut the meat in one inch squares about 1½ inches long. Brown care- fully on all sides in the rendered fat, not letting it get too hot. Dredge meat with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and ½ hours. Peel the onions, hold them in scalding water for five minutes and drain. Add to stew with the seasonings and other vegetables and simmer one hour longer. If necessary more water can be added. If steam escapes, kettle is too hot. Taste and correct seasoning before serving. --- # Beef Stew for Six *Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955* *Serves 6* ## Ingredients - 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump - 1/4 pound kidney suet - 6 or more small potatoes, or large ones cut in cubes - 6 small carrots, or 3 large ones cut in 1-inch pieces - 6 or more small onions - 2 stalks celery, in 1/4-inch slices - Flour (for dredging) - 1 tsp. sugar - 1/8 tsp. summer savory - 1/8 tsp. sweet basil - 1/4 tsp. thyme - 2 to 4 peppercorns - 1 tsp. ground Jamaica ginger - 2 tsp. salt - 1 pint boiling water (plus more as needed) ## Instructions 1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings. 2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot. 3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again. 4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours. 5. Peel the onions, hold them in scalding water for five minutes, and drain. 6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot. 7. Taste and correct seasoning before serving. Subject The topic of the resource beef kidney suet potatoes carrots onions celery flour sugar summer savory sweet basil thyme peppercorns Jamaica ginger salt water Date A point or period of time associated with an event in the lifecycle of the resource 1955 Identifier An unambiguous reference to the resource within a given context RCA0007-20260618-0075 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Idaho, US Washington Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay) Contributor An entity responsible for making contributions to the resource Mrs. Ralph W. Snyder Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main decade:1950s ingredient:beef ingredient:carrots ingredient:celery ingredient:jamaica ginger ingredient:kidney suet ingredient:onions ingredient:potatoes ingredient:summer savory ingredient:sweet basil ingredient:thyme location:Washington method:Stovetop protein:Beef source:RCA0007