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



 Take 1 quart of strong broth from fresh pork and beef, add to it 1/2 cup of lard, and season with salt and pepper. Set it on the stove and let it come to the boiling point, then stir in buckwheat flour till it is real stiff. Remove from the fire and knead till it comes off the ladle. Put it in a mold; let it get cold, and it is ready for use. Cut it in slices about 1/4 inch thick and fry the same as corn meal mush.

Sister Jos. Amick, Elgin, lll.

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