Philathea Cook Book

A church class in Worcester, Massachusetts pooled its recipes in 1922 — and signed every one of them.

Salads and Salad Dressings

"To make a perfect salad, There should be a spendthrift for oil, A miser for vinegar, A wiseman for salt, An adept to stir the ingredients up And mix them well together."

The Recipes

Crab Salad

6 oz. tin crab meat to every pound of potatoes. 4 tins of crab meat, 4 pounds of potatoes…

Fruit Salad

10 large apples, 1 large tin pineapple, 1 cup marachino cherries, 1 pound dates, 1 stalk…

Ginger Ale Salad

Two pint bottles ginger ale, 2 tbsp. gelatine, 1/4 cup lemon juice, few grains salt, 2…

Quick Salad Dressing

Beat 1 egg (white first, then add yolk); 1 tsp. each, salt, sugar, dry mustard; little…

Salad Dressing (One cup vinegar tbsp butter)

One cup vinegar, 1 tbsp. butter; heat and melt together. 1 tbsp. mustard dissolved in a…

Salad Dressing (Tsp mustard tsp salt tsp flour)

1 tsp. mustard, 1 tsp. salt, 1 tsp. flour, 4 tsp. sugar, 1 egg, 1 cup vinegar, 1 cup…

Salad Combinations (Fruits)

1-Diced apple and malaga grapes; French dressing. 2-Orange, apple, banana and cherries…

Vegetables Salads

1-1 c. carrots diced, 1/2 c. potato diced, 1/2 c. turnip diced, 1/2 sweet potato diced, 1…

Rights & ReuseThe complete text of Philathea Cook Book (1922) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.