COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

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

SALADS AND SAUCES

POTATO SALAD #4, 5, 6

Potato Salad #4

Take 7 eggs, boil hard and cut up into squares, boil 7 potatoes size of eggs, let cool, then cut in squares, 1 onion cut fine. Mix all together, salt, make a dressing of 1 cup of sour cream, 1 egg, 1/2 cup of vinegar, 1 tablespoonful of sugar, pepper and salt to taste.

Sister Jinia Stark, Centerview, Mo.
 

Potato Salad #5

Boil 12 medium-sized potatoes, and 3 or 4 eggs, when cool cut into dice, then make the following dressing: Take 1 egg, pinch of salt, 1 tablespoonful of flour, 1 tablespoonful of sugar, 1/2 cup of sour cream, 1 cup of vinegar and water; boil all together; let cool, then mix with the potatoes and eggs.

Sitter Minnie M. Uhl, Brooklyn, Iowa.
 

Potato Salad #6

Take 1 medium-sized dish of left-over mashed potatoes, 7 hard-boiled eggs, 1 medium-sized onion, 1 heaping teaspoonful of sugar; chop the onion and 5 eggs fine, add the sugar, salt, pepper, and vinegar to taste. Slice the 2 remaining eggs on top of salad.

Sister Anna Sniteman, Keota, Iowa.