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

VEGETABLES

TO MAKE SAUERKRAUT
 
 
 Cut cabbage in halves or quarters, according to size. Then wash it and let it drain; cut with kraut cutter or knife. Have ready the vessel; put 4 gallons of cut cabbage in the vessel, sprinkle over 1 tablespoonful of salt; then' stamp with a kraut stamper.  Repeat this until the amount of kraut desired is in the vessel; then put clean cabbage leaves over the top: have a lid to fit the vessel, then put on a heavy press and let it ferment.

Sister Lizzie Kimmel, Elklick, Pa.
 
 

. 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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