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

SALADS AND SAUCES

CHICKEN SALAD #2
 

 Boil the chicken until it is tender and chop it in small pieces, chop also the whites of 12 hard-boiled eggs; add chopped celery and cabbage in equal quantities. Pound the yolks of the eggs fine and add 2 tablespoonfuls of sugar and butter, 1 tablespoonful of mustard, and pepper and salt to taste, last add a teacupful of cider vinegar; mix thoroughly.

Sister Lizzie Harnish, Mt. Carroll, Ill.
 
 

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