This week we are continuing our dive into the Wyman Women’s Institute Cook Book, published on the occasion of the group’s 60th anniversary in 1973. This week’s selection is egg salad, though this version uses lemon jello, so it’s probably a little different from the kind you’ve tried. Might as well give it a whirl, there’s crazier things that have come out of Wyman.
As always, if you recognize a recipe from either your grandparents’ kitchen or from your own, please write to us. We would love to hear about how these recipes have lived on. Or, if you have any recipes you would like to share with us, don’t hesitate to reach out.
