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

MISCELLANEOUS

TO KEEP HAMS AND SHOULDERS FOR SUMMER USE
 
 
 Cut the pork in slices large enough for a small roast, 3 to 4 pounds in size. Season and bake till water is all absorbed; then pack in jars and cover with lard.

Sister J. W. Trostle, Glendora, Cal.
 
 

. 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 .

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