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

VEGETABLES

STEWED ONIONS
 
 
 Take about 12 large onions, slice, and cook in salt water until done; then put in butter the size of a walnut, and about a cup of cream, and pepper to taste. Be careful not to let it boil, as it will curdle, only let it get good and hot.

Sister Nettie Smith, Red Cloud, Nebr.
 
 

. 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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