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

SALADS AND SAUCES

CELERY SALAD
 
 
 Take 3 bunches of celery, cut into bits 1/2 inch long, boil in water until tender, drain, and dress with 1/2 cup of sour cream, vinegar to suit the taste, and butter the size of a walnut; season with salt and pepper.

Sister Annie Mineely, Johnstown, Pa.