Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
SALADS AND SAUCES
POTATO SALAD #10, 11, 12
Potato Salad #10
Take 10 medium-sized potatoes and cook them with the peeling on. Be careful not to let them cook too soft; peel and cut in small squares; take 1 or 2 medium-sized onions, 1 stalk of celery, 2 hard-boiled eggs, cut and mix with the potatoes; then season with salt, pepper, celery and mustard seeds. Dressing: Take butter the size of a walnut, 1 tablespoonful of yellow mustard, a pinch of salt and 1/4 cup of vinegar diluted with water (1 egg can be used if liked); boil together until it thickens, pour over the potatoes, and serve cold.
Sister Ora Beachley, Hagerstown, Ma.
Potato Salad #11
Pare and boil in salt water as many potatoes as desired, when done, take out, let cool, then slice in a dish to serve from. and slice 3 hard-boiled eggs over the potatoes. Brown 1 tablespoonful of butter and 1/2 tablespoonful of flour; beat 1 egg with 2 tablespoonfuls of vinegar; pour this to the flour and butter, add 1 cup of water and stir until it thickens; pour over the potatoes and serve cold.
Sister Pinkie E. Vetter, Pyrmont, Ind.
Potato Salad #12
Take 12 boiled potatoes, yolks of 8 and the whites of 10 hard-boiled eggs, slice in a large dish, add 2 small onions chopped fine; take the yolks of the 2 eggs, rub fine with 1 teaspoonful of ground mustard, 1 tablespoonful of sugar and 1 teacupful of vinegar; mix and pour over the potatoes and egg; stir all together thoroughly and serve.
Sister Bernice Ashmore, Mansfield, Ill.