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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

STEWED TOMATOES
 
 
 Take a piece of butter the size of an egg, put it in the frying pan; cut 1 onion in small pieces and let stew in the butter with 1 tablespoonful of flour until a light brown; pour in 1 can of tomatoes or 1 quart of fresh ones, with a pinch of salt and a dash of pepper. Cook until as thick as desired.

Sister Luanna Smith, South Bend, Ind.
 
 

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