Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Cabbage Salad, or Cold Slaw. ✠

• 1 head of fine white cabbage, minced fine.
• 3 hard-boiled eggs.
• 2 tablespoonfuls salad oil.
• 2 tablespoonfuls white sugar.
• 1 teaspoonful salt.
• 1 teaspoonful pepper.
• 1 teaspoonful made mustard.
• 1 teacupful vinegar.

Mix as for lettuce and pour upon the chopped cabbage.

Or, ✠

Shred the head of cabbage fine, and dress with—

• 1 cup vinegar.
• 1 tablespoonful butter.
• 1 tablespoonful sugar.
• 2 tablespoonfuls sour cream.
• A pinch of pepper, and the same of salt.

Put the vinegar, with all the ingredients for the dressing, except the cream, in a saucepan, and let them come to a boil. Pour while scalding over the cabbage, and set away until perfectly cold. Add the cream just before serving, stirring in with a silver fork.

This is a very nice preparation of cabbage, and far more wholesome than the uncooked. Try it!