The Mountain Laurel
The Journal of Mountain Life

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Recipes From The Inglenook Cookbook

By The Brethern Press © 1986

Issue: June, 1986

Editor's Note... The following recipes are used with permission from the INGLENOOK COOKBOOK, copyright 1911, Brethren Press, 1451 Dundee Avenue, Elgin IL 60120. Reprints of the cookbook are still available from Brethren Press for $8.95.

Some of the recipes are delightfully quaint and some call for ingredients that would be hard to find today, but you won't believe how many mouth-watering recipes you'll find yourself using.

Fried Young Beets

Take young and tender red beets, boil until tender, then peel, hash fine, they fry in butter, add salt to taste, fry lightly until seasoned through. In taste this is a substitute for green corn. Sister Jos. H. Johnson, Royersford, Pa.

Pickled Cabbages

Slice 1 head of cabbage fine, then salt and pepper it and press down firmly with the hands or a potato masher. Then pour over it sufficient vinegar to cover, adding a little sugar and mustard seed if liked, and it is ready to serve. Sister Mary McDannel, Elgin, IL.

Dandelion Dressing

To 1/2 pint of sweet cream and milk take 1 egg, 1 teaspoon of flour, 2 teaspoons of sugar, salt and vinegar to taste; mix all together; put lard in pan, heat, then pour in the dressing; let come to a boil, then stir in the dandelion; heat just enough to scald it. Let stand about 10 or 15 minutes and serve. Sister Esther H. Sell, Roaring Spring, Pa.

Hominy Croquettes

To each cupful of cold boiled hominy, necessary for the family, put 1 teaspoon of melted butter or drippings, stirring well together; add sufficient milk to make a paste; beat one egg with 1 teaspoon of sugar to each cup of hominy used; mix in, and with floured hands roll into balls (croquettes) and fry in butter or drippings. If made stiff, they may be dipped in beaten egg and then in cracker crumbs before frying. Sister D.H. Ikenberry, Quinter, Kans.

Fried Cucumbers

Slice nice, large cucumbers, salt and let stand for about 1/2  hour, press as for salad; have ready 2 beaten eggs and bread crumbs or rolled crackers, dip cucumbers into eggs and crumbs, and fry in cottosuet or lard and a little butter. Sister D. Buckwalter, Los Angeles, Cal.

Creamed Onions

Prepare as many onions as are wanted, slice them, cook in boiling salted water until tender and drain. Then make a white sauce of 1 cup milk, 2 tablespoons of butter, 2 tablespoons of flour and a pinch of salt. Mix butter and flour together, stir into the milk and cook till thick; then add onions. Sister Pearl Weiner, St. Elmo, Va.