Congregational Guild Cook Book 1908
First Congregational Church, Angola, IN
Excellent Potato Salad
Take 1 qt. boiled potatoes (sliced), have them fresh boiled,
so they are still hot. Then make the following dressing and turn
over potatoes into which slice quite fine 2 or 3 small onions.
Dressing: One teacupful vinegar, 1 teacupful water, a piece of
butter the size of an egg; let come to a boil, then make paste
of 1T. flour, 1 generous t. ground mustard, 1/2 cup sugar,
1 t. salt, 1/4 t. pepper. Moisten with a little vinegar and water,
stir into boiling mixture. Boil for a few minutes, then mix
all together and serve.
Chicken Salad
Boil the fowl tender and remove all the fat, gristle and skin.
Mince the meat in small pieces, but do not hash. To one
chicken use one and one-half the amount of celery cut in small
pieces. When ready to use mix with salad dressing thinned
to the proper consistency with sour cream. Mix in a generous
amount of nut meats.
