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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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

VEGETABLES

ASPARAGUS WITH WHITE SAUCE
 
 
 Cook 1 bunch of asparagus 1 hour or less, according to age, then drain off all the water, season with pepper and salt. Add a spoonful of butter and a dressing made of 1 tablespoonful of flour and 1 cup of sweet cream. Serve on buttered toast.

Sister Katie E. Keller, Tipton, Iowa.
 
 

1906 COOKBOOK  |   VEGETABLES PG 1  |   Asparagus with White Sauce  |   Baked Apples #1  |   Baked Apples #2  |   Baked Beans #1  |   Baked Beans #2  |   Baked Beans #3  |   Baked Hominy  |   Baked Onions  |   Baked Potatoes (2 Recipes)  |   Baked Rice (3 Recipes)  |   Baked Sweet Potatoes  |   Baked Tomatoes (2 Recipes)  |   Beet Hash  |   Beet Sauce  |   Boiled Cabbage  |   Boiled Fried Sweet Potatoes  |   Boiled Sauerkraut  |   Browned Potatoes  |   Cabbage Slaw  |   Cabbage with Celery  |   Carrots  |   Cold Creamed Rice  |   Cold Scalloped Potatoes  |   Cold Slaw (4 Recipes)  |   Cold Slaw with Mustard Dressing  |   Corn Fritters  |   Corn On Cob  |   Corn or Sham Oysters  |   Creamed Beans  |   Creamed Cabbage (2 recipes)  |   Creamed Cabbage #3  |   Creamed Cabbage Slaw  |   Creamed Potatoes  |   Cucumbers Fried In Batter  |   Dandelion Dressing  |   Dewey Potato Cakes  |

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