Vintage Recipes

I am putting together various projects that celebrate the past in clothing, arts and food. One of the topics I'm exploring is recipes. I recently acquired the Inglenook Cook Book, published in Elgin, Illinois in 1913.
The book was written by women belonging to the Church of the Brethren. This particular organization was founded in Germany in the early 1700's so the women writing these recipes were primarily German. Meals were rarely fancy since they were meant to feed family members who labored hard on the farm.
During the early 20th Century, weeks were often divided with each day set aside for a regular chore. Laundry, visiting and church, for instance, each took nearly a full day to complete.
Sunday Soup:
At night wash a pint of dried beans, place them on the back of the stove in a porcelain vessel, with 2 quarts of cold water and a pinch of soda. In the morning, when they have simmered half an our or until breakfast, pour off the water through a colander; return beans to cooking vessel; add 2 quarts hot water; let boil until nearly done, then place the vessel where it will keep warm, but not boil. After church, visit or washing (according to the day) add to your beans a teacupful of sweet cream; salt to taste and serve. They should simmer before serving. 
Not all the recipes were meant to serve as a regular meal. Some were also used to aid in healing during an illness....
Barley Water for Fever:
Take 1/2 cup of pearl barley and wash well. Take 1/2 gallon of cold water, put it over the barley, set it on the stove and let cook for 1 hour, then strain the liquid of the barley and put it to cool. Squeeze the juice of 1 lemon and sugar to taste in the barley water, and add a piece of ice. This is cooking and nourishing.
I'll add other recipes over time, some from the past, some from the present.