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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

BAKED SWEET POTATOES
 
 
 Take 1/2 gallon of sweet potatoes, wash and pare; put them into a stew pan with enough water to cook them half done; then take a dripping pan and melt in it a piece of butter the size of an egg: put the potatoes in the melted butter and turn them so they will be buttered all over; sprinkle a little sugar over them, and bake in a moderately hot oven until they are brown. They are then ready to serve.

Sister Sarah Shirk, Plattsburg, Mo.
 
 

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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