[nw_arizona_granny]

http://www.foodreference.com/1906/home.html

The Inglenook
Cook Book:

Choice Recipes Contributed by
Sisters of the Brethren Church
Subsubscribers and Friends of the Inglenook Magazine
Brethren Publishing House, Elgin, Illinois (1906)

INGLENOOK
COOK BOOK (1906)

• 1906 COOKBOOK
• SOUPS
• FISH, OYSTERS & GAME
• POULTRY
• MEATS
• EGGS
• POTPIES & DUMPLINGS
• DUMPLINGS & FRITTERS
• MACARONI & CHEESE DISHES
• SHORTCAKES & PUDDINGS 1
• PUDDINGS & SHORTCAKES 2
• BREAKFAST DISHES
• BREADS, WARM & COLD pg 1
• BREADS, PAGE 2
• VEGETABLES PG 1
• VEGETABLES PG 2
• VEGETABLES PG 3
• SALADS and SAUCES
• PIES pg 1
• PIES pg 2
• CAKES & COOKIES pg 1
• CAKES & COOKIES pg 2
• CAKES & COOKIES pg 3
• CAKES & COOKIES pg 4
• PICKLES
• PRESERVING & CANNING
• ICE CREAM & DRINKS
• CANDY
• FOR THE SICK
• MISCELLANEOUS

[TenthAmendmentChampion]

Thanks for the great links!

[WestCoastGal]

That website had great recipes. I can dream, WFM had sea bass for $15.00/lb.

SEA BASS, PAN SEARED CHILEAN SEA BASS

Makes 4 servings.

Pan-Seared Chilean Sea Bass With Summerwhite Peach Salsa

Ingredients
• 2 cups (1 lb) fresh, ripe Summerwhite California peaches, pitted and sliced
• ¼ cup minced scallions
• ½ cup cilantro, chopped
• jalapeno chilis, seeded, deveined and minced (to taste)
• superfine sugar (to taste)
• salt and pepper (to taste)
• ¼ cup fresh lime juice
• ½ t five-spice powder
• 2 Tbsp. safflower oil
• 4 (1½ lbs) Chilean sea bass steaks, 6 oz each, skinned and boned
• cilantro sprigs (for garnish)
• lime wedges (for garnish)

SALSA: Combine diced peaches, scallions, cilantro, chilis, sugar, salt and pepper in a small bowl. Mix well. Set aside for at least one hour at room temperature or overnight in the refrigerator. Mix in lime juice before serving.

FISH: Preheat oven to 350 degrees. Mix five-spice powder with oil and brush onto both sides of steaks. Heat large sautè pan over high heat until it begins to smoke. Sear sea bass until golden brown on both sides. Finish cooking to desired doneness in the oven.