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

SALADS AND SAUCES

RED BEET SALAD
 

 Wash and cook 3 or 4 red beets tender, pierce with a fork: peel and hash not too fine; have some nice ham gravy in a hot skillet, turn the hashed beets into it and fry slightly. stirring all the time. Have a dressing ready made of, 1/2 cup of cream, 1 egg, with good sour vinegar enough to suit the taste, add salt and pepper; pour over the beets, cook a few minutes, stirring briskly; turn out in a dish at once.

Sister Sarah Minick, Lyons, Kans.