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

SALADS AND SAUCES

APPLE SALAD #2
 
 
 Take 4 medium-sized apples, pare, core, and chop not too fine; of chopped celery 1/2 the bulk of the apples; 1 cupful of fresh English walnut kernels, broken in pieces, not cut. Mix all together. For dressing take 2 tablespoonfuls of sugar, 1 tablespoonful of butter, and a teaspoonful each of flour, mustard and salt. Mix this with 1 well-beaten egg. Turn on this a cup of boiling milk. Stir briskly and add 1/2 cup of vinegar. Make the dressing several hours ahead of using, so that it will be cool, and do not chop the apples long before using, or they will discolor.

Sister W. R. Miller, Chicago, Ill.