Today's Vintage Recipe comes from a cook book with a really long title:
Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans by Edith M. Thomas
It was published in 1915
MARY'S POTATO SALAD
A bowl of cold, boiled, diced or thinly-sliced potatoes, three 3 hard boiled eggs, also diced, and about half the quantity of celery chopped in half-inch pieces, and a little minced onion, just enough to give a suspicion of its presence. She mixed all together lightly with a silver fork and mixed through some of the following salad dressing, which is fine for anything requiring a cold salad dressing.
MARY'S SALAD DRESSING
One tablespoonful of flour, 1 tablespoonful of mustard, 2 cups of sweet or sour cream, 1 tablespoonful of sugar, ½ cup of good sharp vinegar, yolks of four eggs, small teaspoonful of salt. Omit sugar when using the dressing for potato or chicken salad. This salad dressing may also be used for lettuce.