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 1906 COOKBOOKSALADS and SAUCES >  Potato Salad #7, 8, 9 >



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



Potato Salad #7

Take 8 large boiled potatoes, 3 good-sized onions, 3 hard-boiled eggs; chop all together. Dressing: Take 1 egg, 3 spoonfuls of sour cream, 1 spoonful of sugar, 1 spoonful of salt; beat this together, add vinegar to suit the taste.

Sister Myra Troyer, Baltic, Ohio.

Potato Salad #8

Take 1 quart of potatoes chopped fine, put in stew pan with enough water to cover, salt and pepper to taste, let boil until tender, then put in 3/4 teacupful of good vinegar, 1/2 cup of sour cream. 2 tablespoonfuls of butter or meat gravy. Boil 2 or more eggs hard and slice over when taken up.

Sister C. N. Huff, Amsterdam, Va.

Potato Salad #9

Boil eggs hard, mash or grate the yolks and cut the whites fine; take boiled potatoes, cut in blocks not too fine; put in a dish first a layer of potatoes then yolks and whites of eggs and pour over the following dressing: Put butter into a pan, brown flour in it, pour in sweet milk, boil until it thickens, put in vinegar to season, and if liked cut a few onions quite fine and mix with the dressing.

Sister Eliza Miller, Meyersdale, Pa.

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