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

SALADS AND SAUCES

CABBAGE SALAD
 
 
 Take 4 eggs, 1/2 cup of sugar, 1 small cup of vinegar, 1 teaspoonful of ground mustard, 1/2 teaspoonful of celery seeds, a lump of butter. Salt to taste, stir briskly until thoroughly cooked. When cool, stir together with 1 small head of cabbage, 2 cucumber pickles, 2 apples, and 1 stalk of celery, all chopped fine.

Sister Lida A. Duncan, Denbigh, N. Dak.
 
 

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