The FoodReference Website - Recipe Section
Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . Cookbooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here >  Home >  Recipes > 

NEXT

Get a Free Trail issue SAVEUR The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:
  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
 

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

VEGETABLES

BAKED RICE (3 recipes)
 
 
Baked Rice #1
Take 1 pint of rice, cook it, then add 1 cup of currants, 1 cup of raisins, 1 cup of sugar and 3 eggs well beaten; put all together in a baking dish, then pour over it rich sweet milk till the rice is covered. Bake in a hot oven.

Sister Lydia Hoover, Bevansville, Md.


Baked Rice #2
Take 1/2 cup of rice to 1 quart of milk, 2 tablespoonfuls of sugar, flavor with nutmeg or lemon to suit taste; put in the oven and bake until the rice is done. Serve with cream.

Sister Sarah Gates, Beattie, Kans.


Baked Rice #3
Wash 1 cup of rice and 1 cup of raisins. Pour over them 3 pints of rich sweet milk and add 1/2 teaspoonful of salt. Pour in a baking pan, and bake till the rice is tender. Stir occasionally while baking. Serve with cream and sugar.

Sister Minna Robinson, Ellison, N. Dak.
 

. VEGETABLES PG 1 . . Asparagus with White Sauce . . Baked Apples #1 . . Baked Apples #2 . . Baked Beans #1 . . Baked Beans #2 . . Baked Beans #3 . . Baked Hominy . . Baked Onions . . Baked Potatoes (2 Recipes) . . Baked Rice (3 Recipes) . . Baked Sweet Potatoes . . Baked Tomatoes (2 Recipes) . . Beet Hash . . Beet Sauce . . Boiled Cabbage . . Boiled Fried Sweet Potatoes . . Boiled Sauerkraut . . Browned Potatoes . . Cabbage Slaw . . Cabbage with Celery . . Carrots . . Cold Creamed Rice . . Cold Scalloped Potatoes . . Cold Slaw (4 Recipes) . . Cold Slaw with Mustard Dressing . . Corn Fritters . . Corn On Cob . . Corn or Sham Oysters . . Creamed Beans . . Creamed Cabbage (2 recipes) . . Creamed Cabbage #3 . . Creamed Cabbage Slaw . . Creamed Potatoes . . Cucumbers Fried In Batter . . Dandelion Dressing . . Dewey Potato Cakes .

. Home . . About & Contact . . RECIPES . . Cooking Tips . . Links .