Since it’s farm stand season here on the Old Mission Peninsula, it’s a great time to scour my OMP cookbook collection and see what interesting recipes I can find.
This particular recipe is taken from the “Peninsula Cook Book No. 2,” compiled by the Ladies’ Aid Society of Ogdensburg. I don’t see a publishing date, but it has ads from the likes of “Hannah & Lay Co.” and “S.E. Wait & Sons Druggists,” so I’m guessing maybe late 1800s, early 1900s…?
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This cookbook was given to my mom by Old Mission Peninsula resident Mrs. Mills, who I wrote about over here. Here are a few pages from the cookbook.
This German Potato Salad recipe – noted as “German Salad” in the book – is from Mrs. Nida Giles, who according to Ancestry.com was born on April 3, 1862 and died on April 6, 1935. She was married to Frank Giles, and they had one child, Wallace Giles.
I believe the Giles farm was located on Blue Water Road – someone from the Giles clan can weigh in (Kathy Schwartz, are you reading this?) – but they also owned the house and farm where “The Farm at Cherry Hill” is now located. Their farm stand is at 13200 Center Road, near the Peninsula Township Hall, but on the opposite side of the road.
Also, for this recipe, I would suggest using these amazing onions from Local Yokels Farm Stand, along with either their potatoes or the potatoes from Warren Orchards – Between the Bays, where I got these beauties…
Here we go with the recipe. Mrs. Giles doesn’t say if we’re supposed to do anything with the actual bacon itself, but I bet that would be good mixed into the potatoes and onions.
As for the bacon gravy, I’m not sure about that either. Do you think it’s just the fat from the fried bacon? Or would you actually make a gravy with the bacon fat using flour and water…? If you try this recipe, post your notes and modifications in the comments section below.
Mrs. Nida Giles’ German Salad
3 quarts cooked, cold, sliced potatoes
3 medium-sized onions, sliced thin
3 small or 2 large slices of bacon, fried
Put potatoes in bottom of dish, onions next. Pour bacon gravy over while hot.
Make a dressing of a pinch of mustard, salt and pepper, three spoonfuls of vinegar and 3 spoonfuls of water. Thicken with Hannah’s Best flour, pour over the potatoes and onions, and set away to cool.