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Other Recipes from SALADLobster SaladChicken Salad Southern Chicken Salad Splendid--try It Once Chicken Salad Vegetable Salad String Bean Salad (french Recipe ) Excellent Potato Salad Tomato Salad Tomato Salad (for Use When Fresh Tomatoes Are Not In The Market ) Cabbage Salad Fish Salad Salad Dressing |
CABBAGE SALAD(Salad) - (Favorite Dishes)From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager. Rub through a coarse sieve one can of tomatoes; cover with cold water a half box of Cox gelatine and let it stand a half hour or more; then pour in enough hot water to thoroughly dissolve it; then mix with one full pint of the strained tomatoes; add a little salt; pour into small round moulds and put in a cool place to harden. Serve on lettuce leaves with mayonnaise dressing. Other RecipesCOLD SLAW OR CABBAGE SALADSelect a small, compact cabbage; strip off the outside leaves and cutthe head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold. Other RecipesCABBAGE SALAD. MRS. G. H. WRIGHT.One small head of cabbage (cut fine), one pint of good vinegar, butterthe size of an egg, three eggs, well beaten with one tablespoon of flour; salt and pepper to taste. Let dressing come to a boil, and pour over cabbage while hot. Other RecipesBavarian Cabbage Salad.Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggswith 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all together with the nuts; put in a well-buttered pudding-dish and bake. Serve with wine sauce. Other RecipesCabbage SaladThis salad requires about a pint and a half of chopped cabbage. Thecabbage should have the loose leaves removed, the stem cut out, and then be laid in cold water twelve hours. Chop rather fine, pour over and mix with it a boiled dressing. Heat three-quarters of a cup of milk and beat two egg yolks with a fork. Mix with the egg a half-teaspoonful of mustard, one half-teaspoonful of salt, a teaspoonful of granulated gelatine that has been softened in a little cold water, a teaspoonful of sugar and a few grains of cayenne. Cook a tablespoonful of butter and flour together and add half a cup of vinegar. Now cook the milk and egg mixture together like a soft custard and combine with the other part. This dressing, if sealed tight, will keep a long time. When the cabbage and dressing are mixed, fill little individual molds and set away to cool. After-dinner coffee cups, wet in cold water, make good molds. Bits of red beet or half an olive put in the bottom of the mold before the cabbage is put in will make a pretty garnish when the salad is turned out. Other RecipesCabbage SaladMRS. SMYTHE.Cut a cabbage into fine pieces. Place in water for a couple of hours with one onion sliced thin. Throw water off, pass through colander. Cover it with the dressing and let it stand for five or six hours. A couple of beets can be chopped up finely and placed with it; this salad will keep for a couple of days. Other RecipesCabbage SaladFinely shred one-fourth of a small firm cabbage. Let stand two hoursin salted cold water, allowing one tablespoon of salt to a pint of water. Cook slowly thirty minutes one-fourth cup, each, vinegar and cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns, one-eighth teaspoon mustard seed and three cloves. Strain and pour over cabbage drained from salted water. Let stand two hours, again drain, and serve with or without mayonnaise dressing. Other RecipesCabbage Salad1 nice cabbage, or sufficient young greens to make a dish.Boil the cabbage in the usual way. When cooked, after thoroughly extracting all the water, stand on one side to get quite cold. Place in a salad bowl or glass dish, and pour over it half a pint of salad sauce No. 173. Other RecipesCabbage SaladOne medium head cabbage, three eggs beaten, six tablespoons cream,and three of melted butter, (or five tablespoons milk and four of butter), one teaspoon or more of mustard, one of pepper, one of salt, one coffee-cup strong vinegar heated until it thickens but not boils. Mix with the cabbage when hot. Cover tightly.--Mrs. H. D. Leonard. * * * Other RecipesCabbage SaladCabbage salad is possible at all seasons of the year, and should be oneof the first that the child should learn to make. Insist on getting small, perfect heads, and have the leaves removed one at a time, examined closely and washed as carefully as lettuce, for fear of worms. After chopping finely, the desired quantity is to be seasoned with salt and pepper and served on the small, tender white leaves, with the following dressing:
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