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

SALADS AND SAUCES

DRESSING FOR CHICKEN SALAD
 
 
 Beat together 1 egg, 1 tablespoonful of sugar, 1/2 teaspoonful of mustard, 1 teaspoonful of flour, 1 teaspoonful of butter, a pinch of salt, a dash of pepper, 4 teaspoonfuls of vinegar, 2 teaspoonfuls of hot water; boil, stirring until thick, then pour over prepared chicken.

Sister Mary Rihard, Altoona, Iowa.
 
 

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