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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 HOMINY
 
 
 Take 1 quart of sweet milk, 1 cup of cold cooked hominy flakes, 3 eggs, 2 tablespoonfuls of sugar and a little salt; bring the milk to a boil and stir in the hominy and salt. Let cool and then stir in the beaten eggs and the sugar; bake 30 or 40 minutes. The top may be meringued with the beaten whites of a couple of eggs and 2 tablespoonfuls of sugar, or not, as preferred. Serve with any pudding sauce or with cream and sugar.

Sister D. H. Ikenberry, Quinter, Kans.
 
 

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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