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

SALADS AND SAUCES

ONION SALAD
 
 
 Peel and slice 6 good-sized onions and fry to a nice light brown in equal parts of butter and lard, then beat 1 egg well and add 3/4 pint of rich milk; stir and pour over the onions; let boil up, then add salt and pepper and about 2 tablespoonfuls of vinegar, and serve hot.

Sister Hannah M. Neher, Hollywood, Ala.
 
 

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