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

VEGETABLES

BROWNED POTATOES
 
 
 Pare the potatoes, cut them in halves, put in the dripping pan, season with salt, pepper, and butter the size of an egg, add 1/2 pint of water. Let them bake until done: then take a spoonful of flour and 1/2 pint of cream and make a dressing and put. over the potatoes. Let them come to a boil. then dish and serve hot.

Sister Lizzie E. Smith, Morrill, Kans.
 
 

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