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

VEGETABLES

STEWED PARSNIPS
 
 
 Prepare and put the parsnips to cook in a porcelain kettle in 1 quart of water, stew for 15 minutes, drain, pour over them 1 quart of boiling water, cook from 45 to 60 minutes, drain again, season with pepper, salt, and butter, or fresh beef stock if you have it.

Sister E. E. Scroggs, Centerview, Mo.
 
 

. 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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