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

SALADS AND SAUCES

OYSTER SALAD
 
 
 Take 1 can of cove oysters, 3 hard-boiled eggs, 3 or 4 stalks of celery, same quantity of broken crackers as oysters, butter size of an egg. Chop the whites of the eggs, oysters, and celery separately, season and toss together lightly with a fork. Mash yolks very fine with the butter, add 2/3 pint of vinegar, 1/2 teaspoonful of prepared mustard. Let come to a boil, stirring constantly, and pour over the mixture.

Sister Sara Reese Eby, Wesi Elkton, Ohio.
 
 

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