CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

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

MISCELLANEOUS

KEEPING MEATS
 
 
 Take fresh tenderloin or any lean pieces of pork or beef, cut in slices for frying. Salt and pepper, roll in flour and fry brown. Lay carefully in an open jar, put weight on meat and cover with melted lard. When cold remove weight and put on more lard. The larger the bulk the better.

Sister Kate Howard, Cambridge City, Ind.
 
 

. MISCELLANEOUS . . Mustard as a Condiment . . Buttermilk Delta . . Canned Sausage . . Cheese . . Corn Bread for Young Poultry . . Cottage Cheese . . Dried Beef . . Egg Cheese . . German Cheese . . Homemade Cheese . . Keeping Meats . . Mulled Buttermilk . . Pawn Haas . . Real Marshmallows . . Sugar Cure for Meat . . To Corn Beef . . Cure Hams, Shoulders or Side Meat . . Keep Hams & Shoulders for Summer . . To Keep Sausage #1 . . Keep Sausage for Summer Use . . To Keep Sausage #3 . . To Make Graham Flour . . To Use Stale Bread .

. Home . . RECIPES . . About & Contact . . Links . . Search .