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 1906 COOKBOOKSALADS and SAUCES >  Lettuce Salad >



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



 Take 1/2 pint of sour cream, 6 tablespoonfuls of vinegar, 1 egg' well beaten; put on the stove and let come to a boil; then make a thin batter of 1 tablespoonful of flour and water, . add this to the cream; when this boils, remove from the fire, add enough sugar to suit the taste and a pinch of salt; let this dressing partly cool, then pour it over the lettuce. Slice a hard-boiled egg over the top, and serve.

Sister Anna M. Lichty, Meyersdale, Pa.

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