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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Break eggs separately into a saucer, and put all in one bowl. In a hot skillet place a tablespoonful of butter; when it is slightly brown, pour the eggs into it. Shift the yolks if necessary so they are about equally distributed in the skillet. Sprinkle with salt and cover closely. When the whites are firm as Jelly add a spoonful of hot water. This causes the steam to cook all white over the top.

Sister Barbara Culley, Warrensburg, Mo.


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