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

VEGETABLES

SAUERKRAUT AND KNEP
 
 
 Boil 1 quart of kraut for 20 or 30 minutes, after which add a batter made as follows: Take 1 well-beaten egg, 3 tablespoonfuls of flour, 1/2 teaspoonful of baking powder, a pinch of salt, add milk sufficient to make a batter just stiff enough to drop from the spoon. Add this to the boiling kraut, by spoonfuls, and boil all together for 20 minutes.

Sister Catharine Snyder, Robins, Iowa.

 

. VEGETABLES PG 3 . . Sauerkraut and Knep . . Scalloped Cabbage . . Scalloped Corn . . Scalloped Onions . . Scalloped Potatoes (2 Recipes) . . Scalloped Potatoes #3 . . Scalloped Potatoes #4 . . Sour Potatoes . . Spanish Rice . . Spinach . . Stewed Cabbage . . Stewed Carrots . . Stewed Cucumbers . . Stewed Green Corn . . Stewed Onions . . Stewed Parsnips . . Stewed Tomatoes . . Stuffed Tomatoes . . Succotash (2 Recipes) . . To Cook Asparagus . . To Cook Cabbage . . To Cook Flake Hominy . . To Cook New Potatoes . . To Cook Summer Squash . . To Cook Sweet Potatoes (2 Recipes) . . To Make Sauerkraut . . To Prepare Rice . . To Salt Sweet Corn . . Tomato Mush . . Turnip Sauce . . Turnip Slaw . . Warm Slaw (2 Recipes) . . Warm Slaw Dressing .

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