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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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

SALADS AND SAUCES

CHICKEN SALAD #1
 
 
 Boil the fowls tender, remove all fat, gristle and skin, mince the meat in small pieces, but do not hash it. To 1 chicken put twice its weight in celery, cut in pieces 1/4 inch in length, mix thoroughly and set in a cool place. In the meantime prepare a mayonnaise dressing and when ready for the table pour this dressing over the chicken and celery, tossing and mixing thoroughly. Set in a cool place until ready to serve. Garnish with celery tips, hard-boiled eggs cut fine, and a little green parsley.

Sister Rose E. Smith, Dunlap, Kans.
 
 

. SALADS and SAUCES . . Apple Salad #1 . . Apple Salad #2 . . Cabbage Salad . . Celery Salad . . Chicken Salad #1 . . Chicken Salad #2 . . Chicken Salad #3 . . Chicken Salad #4 . . Cranberry Sauce #1, 2 . . Cranberry Sauce # 3, 4 . . Dainty Rhubarb Sauce . . Dressing for Chicken Salad . . Fruit Salad #1 . . Fruit Salad #2 . . Lettuce Salad . . Mustard Dressing . . Onion Salad . . Oyster Salad . . Potato Salad #1, 2, 3 . . Potato Salad #4, 5, 6 . . Potato Salad #7, 8, 9 . . Potato Salad #10, 11, 12 . . Potato Salad #13, 14, 15 . . Potato Salad #16, 17, 18 . . Potato Salad #19, 20 . . Red Beet Salad . . Salad Dressing #1 . . Salad Dressings #2, 3 . . Salmon Salad #1 . . Salmon Salad #2 . . Tomato Salad .

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