1911 Inglenook Cook Book
Contributed by Karen Fyock

This Cook Book originated with the Inglenook magazine published by the Brethren Publishing House, at Elgin, Ill., and was first issued in 1901. With few exceptions the recipes were contributed by sisters of the Brethren Church whose names and addresses are given in every instance.

Chicken Patties:
Stew a chicken very tender, then remove the bones, picking the meat up fine. Save about half of the broth, having kept the chicken covered with water while cooking. Add the meat to half of the broth, salt and pepper to taste, and a little flour thickening, so it will not be too thin. Then make a gravy with the other half of the broth to put over the patties when served, or they may be a little dry. To make the shells, make a rich pie crust, only add a little baking powder, say, a teaspoonful, mould them over gem tin turned upside down and pick with a fork. Make covers, cutting with a cookie cutter, or anything the size of the pattie. Bake a light brown, fill with the chicken and serve. The patties can be baked any tie and set to the storve to warm when desired to use. - Sister Emma Newcomer; Mt. Carroll, Ill.

Breakfast Dishes:
Good Fried Mush - In the morning when you want to fry mush,. take as much boiling water as yu think you will need, salt and stir in corn meal till the mush will not run when put in the pan. Have the pan hot with enough grease to fry. When brown, turn and brown again. Do not make too stiff, or it will break in the pan and will not be good. Put it into the pan by spoonfuls. - Sister M. Catherine Strickler; Lanark, Ill.

Breads - Warm and Cold:
Rice Rolls - Take 1 pint of sweet mile, 1 pint of fresh yeast, 1 teacupful of sugar, 1 teacupful of boiled rice, 2 eggs, shortening the size of an egg, a little salt and flour as for other rolls. Let rise several time before moulding, then let rise light before baking. Bake in slow oven. - Sister Emma Newcomer; Lanark, Ill.

Fried Apples - Pare the apples and slice them a little thicker than potatoes for frying, put them into a pan in which there is melted butter, sprinkle sugar over them to season to taste, put in a pinch of salt, and sprinkle cinnamon over them. Fry slowly until brown. - Sister Lizzie Harnish; Mt. Carroll, Ill.

Salads and Sauces:
Chicken Salad - Boil the chicken until it is tender and chop it in small pieces, chop also the whites of 123 hard-boiled eggs; add chopped celery and cabbage in equal quantities. Pound the yolks of the eggs fine and add 2 tablespoonfuls of sugar and butter, 1 tablespoonful of mustard, and pepper and salt to taste, last add a teacupful of cider vinegar; mix thoroughly. - Sister Lizzie Harnish; Mt. Carroll, Ill.

Shortcakes, Custards and Puddings:
Duchess Dream - Take 1/2 cup of tapioca, cover with water and soak over night. Drain off in the morning and cover with boiling water. Simmer until clear, stirring frequently. Then add 1 cup of sugar, 1/2 can of pineapple, the juice of 1 lemon and the white of 1 egg well beaten serve with whipped cream - Sister Edna Eisenbise; Lanark, Ill.

Mountain Dew Pudding - Take 1 pint of milk, yolks of 2 eggs, 2 tablespoonfuls cocoanut, 1/2 cup rolled crackers, 1 teaspoonful lemon extract, and a little sugar. Bake half hour. Make a frosting of whites of 2 eggs and 1/4 cup granulated sugar. Brown in oven. - Sister Etta Eckerle; Lanark, Ill.

Raisin Cream Pie - Take 1 cup of good sour cream, 1 cup raisins, without seeds, 1 cup sugar, 1 egg. Bake with 2 crusts, and this will make 2 pies. - Sister Etta Eckerle; Lanark, Ill.

Date Pie - Take 3 eggs, 3 tablespoonfuls of sugar, a pinch of salt and 1 pint of milk. Cook 1 pound dates, squeeze through masher and mix with the above. Bake with one crust. - Sister Edna Eisenbise; Lanark, Ill.

Grated Pumpkin Pie - To 1 quart of grated pumpkin add 6 eggs, 1 cup of sugar, a pinch each of salt and pepper, and ginger and cinnamon to sut taste. Mix all together and add enough sweet milk to fill pie crusts, and bake in a slow oven until a nice brown. This will make two large pies, or three small ones. - Sister Lizzie A. Dunger; Mt. Carroll, Ill.

Fried Cakes or Doughnuts - Take 1/2 cup sugar, 1 cup sweet cream, a piece of butter the size of a walnut, 2 eggs, a pinch of salt, 1 teaspoonful of soda and enough flour to make a stiff dough. Roll out about twice as thick as pie dough and cut in any shape desired. Drop the cakes one by one into boiling lard in which put several dried apple snitz to keep from getting too brown. - Sister Mary Snively; Lanark, Ill.

Dried Apple Cake - Boil together 2 cups of molasses and 3 cups of dried apples, which have been soaked over night. When cool, add 2 cups of raisins, 1 cup of nut-meats, and 1 teaspoonful each of cloves, cinnamon and nutmeg. Add this to a batter made of 2 cups of sugar, 2 well-beaten eggs, 1 cup of butter, 1 cup of milk, 1 teaspoonful of soda, and 3 1/2 cups of flour. Bake one and one-half hour. - Sister Edna Eisenbise; Lanark, Ill.

Carmel Cake - Cream 1 cup of butter with 2 cups of sugar, add slowly 1 cup of sweet milk, 3 cups of flour in which 3 teaspoonfuls of baking powder have been well sifted, and last the well beaten whites of 8 eggs. Flavor with vanilla. Filling: Take 2 cups of light-brown sugar, 1 cup of cream, and 3 tablespoonfuls of melted butter; boil until the mixture will hold together in cold water; when done, add 1 or 2 teaspoonfuls of vanilla. Spread between layers and on outside of cake. - Sister Orpha Bolinger; Lanark, Ill.

Chocolate Cake - Take 1/2 cup of grated chocolate, 1/2 cup of sweet mile, 1/2 cup of brown sugar. Cook until smooth and when cool mix with the following: 1 cup of white sugar, 1/2 cup of butter, 1/2 cup of milk, 2 eggs, 2 cups of flour, and 1 teaspoonful of soda dissolved in warm water. Put the flour in last. - Sister Edna Eisenbise; Lanark, Ill.

White Layer Cake - Beat 1 1/2 cups of sugar and 1/2 cup of butter together, then add 3/4 cup of milk. After adding 2 cups of flour, beat the whites of 4 eggs and put in 3 teaspoonfuls of baking powder and 1 teaspoonful of vanilla. - Sister Etta Fox Kreider; Shannon, Ill.

Drop Cookies - Take 2 cups of sugar, 1 cup of butter or lard, 4 eggs well beaten separately, 1 cup of sweet milk, and 4 teaspoonfuls of baking powder. Flavor to suit the taste and add as much flour as is needed to make like cake dough. - Sister Susie M. Bere; Lanark, Ill.

French Chow Chow - Take 1 quart of cucumbers cut not very fine, 1 quart each of small cucumbers, onions, green tomatoes and 4 sweet peppers. Put all together and cover with a brine made of 1 gallon of water and 1 cup of salt. Soak 4 hours, then scald them in the same brine and drain. Dressing: Take 6 tablespoonfuls of ground mustard 1 tablespoonful of tumeric, 1 cup of flour, 2 quarts of vinegar and 2 pounds of white sugar. Mix this all together with a little vinegar and scald until smooth. Now put in the pickles, and it is ready for use. - Sister Sadie Stover; Lanark, Ill.

Menu: Fresh fried potatoes
Shirred eggs
Fruit of tapioca cream

Hot Slaw - Cook the cabbage in salt water. When tender drain and add dressing made of the yolk of 1 egg, 1 teaspoonful of flour, 2 tablespoonfuls of sugar, 1 cup of sour cream and vinegar to suit the taste. Do not add dressing till nearly time to serve and merely let come to a boiling hear.

Shirred Eggs - put a small piece of butter in a frying pan, break in the eggs and to each egg add 1 tablespoonful of sweet cream, with salt and pepper. Bake in the oven or cover closely and let cook slowly on top of stove. Sister Emma Newcomer; Lanark, Ill.

For the Sick:
Tonsillitis - Apply kerosene freely on the outside of the neck. Also apply it inside with a small syringe, or a swab made by tying a soft bit of cloth on the end of a stick. A piece of smoked bacon tied on the neck when retiring for the night is a good remedy when applied in time. - Emma C. Newcomer: Lanark, Ill.

Dried Beef - For 100 pounds of beef take the following ingredients: 6 gallons of water, 3 ounces of saltpeter, 3 pounds of sugar and 9 pounds of salt; mix well, then boil for a few minutes, and skim when boiling. After the mixture has been allowed to cool, put the beef in and leave 10 days, after which hang the beef up, and smoke it if preferred. - Sister I. B. Trout; Lanark, Ill.

Sugar Cure for Pork - Take 3/4 pound of saltpeter, 3/4 of a pound of black pepper 2 pounds of brown sugar, 65 quarts of ground rock salt, and 5 quarts of dairy salt. Dissolve the saltpeter in a quart of hot water, pour over the other ingredients and mix well. After the animal heat is well out of the meat, rub the mixture in well with the hands and repeat in a day. Two applications are required for hams and shoulders; only one for bacon. This preparation will be sufficient for five good-sized hogs. Let the meat lie on the table with the flesh side up, in a very cool place, just so it does not freeze, for ten days or two weeks, then hang up and smoke, not allowing the meat to become heated while smoking. - Sister Emma Newcomer; Mount Carroll, Ill

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