Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
SALADS AND SAUCES
POTATO SALAD #1, 2, 3
Potato Salad #1
Take 6 boiled potatoes, butter size of a hickory nut, 1 good-sized onion chipped up fine, pepper and salt to suit taste. Add 4 boiled eggs, 2 sliced in the salad and 2 on top. Garnish with celery, parsley or lettuce, also add vinegar to suit the taste.
Sister Carrie L. Arnold, North Manchester, Ind.
Potato Salad #2
Take 6 large boiled potatoes, 3 good-sized onions, 4 hard-boiled eggs. Chop fine, ' with the exception of the yolks ..of 2 eggs, which save for the dressing. Dressing: A lump of butter the size of an egg, melt in a frying pan, then add 1 teaspoonful of flour, 1 teaspoonful of sugar, the yolks of 2 eggs pulverized, 1/2 cup of boiling water, 1/3 cup of strong vinegar, salt to taste. Boil up as for gravy and pour over salad, with 1 teaspoonful of prepared mustard. When cool it is ready to serve.
Sister Lavina Brower, North Manchester, Ind.
Potato Salad #3
Slice boiled potatoes and hard-boiled eggs alternately in a dish, season with salt and pepper; make a dressing with 1 cup of good sour cream, 2 tablespoonfuls of sugar, vinegar to suit the taste; pour over the potatoes and eggs, and serve cold.
Sister Hannah Kreitzer, Sabetha, Kans.