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

VEGETABLES

SCALLOPED CORN
 
 
 Take 1 can of corn or the same amount of fresh sweet corn, put a layer of the corn in a pudding dish, pepper and salt to taste, then a layer of rolled cracker crumbs; continue in this order till the corn is all used, finishing with a layer of cracker crumbs and butter; pour over milk until it appears above the top layer, put in oven and bake 1/2 hour or until a nice brown.

Sister Addie Blocher, Pearl City, Ill.
 
 

. 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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