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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

SPINACH
 
 
 Wash spinach carefully, then cook in salted water until soft, which may require 10 or 20 minutes; drain, and pour over it melted butter or fry slightly in ham drippings. Serve with vinegar if liked.

Sister Leah Sell, Sharpsburg, Md.
 
 

 

  1906 COOKBOOK  |   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)  |   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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