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



Boil eggs 1/2 hour, then place them in cold water so that the shells may be easily removed. Put them into a jar and cover with vinegar in which red beets have been previously pickled; add 1 tablespoonful of sugar. After allowing them to remain in this liquid for 24 hours, they will be ready for use.

Sister J. E. Keeny, Natchitoches, La.


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