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COLD SLAW

(Vegetables) - (The International Jewish Cook Book)







Take a firm, white head of cabbage; cut it in halves; take out the heart
and cut as fine as possible on slaw-cutter. Cut up one onion at the same
time and a sour apple. Now sprinkle with salt and white pepper and a
liberal quantity of white sugar. Mix this lightly with two forks. Heat
one tablespoon of goose oil or butter, and mix it thoroughly in with the
cabbage. Heat some white wine vinegar in a spider; let it come to a
boil and pour over the slaw, boiling. Keep covered for a short time.

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COLD SLAW OR CABBAGE SALAD

Select a small, compact cabbage; strip off the outside leaves and cut
the 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.

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DRESSING FOR COLD SLAW

Beat the yolks of two eggs until light, add one tablespoon of sugar, one
teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
cup of vinegar over, stir well and pour over the slaw.
This dressing may be cooked over boiling water if so desired. Care must
be taken in adding the vinegar gradually, and add sliced onions to the
salad.

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COLD SLAW, WITH ONION. MRS. E.

Slice cabbage fine on a slaw cutter. To a dish of cabbage use one
large onion, also sliced fine. Mix with good vinegar; salt, pepper
and sugar to taste.

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COLD SLAW

Cut cabbage into quarters, removing hard part of core, and place in
cold water 30 minutes. Drain, cover with boiling water and boil,
without a cover, 30 minutes, or until tender. Drain, put into dish and
serve with melted butter and pepper or cream sauce.

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7 Cold Slaw

Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar

on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream or

milk, a tablespoonful of butter. Pour the boiling vinegar on to these.

Stir over the fire until boiling hot, add salt and pepper and pour over

the cabbage. Serve cold.

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Cold Slaw

One-half cup vinegar boiled, two teaspoonfuls sugar, one-half

teaspoonful salt and mustard, one-half teaspoonful pepper, one-quarter

cup butter to a cream, one teaspoonful flour; pour into boiling vinegar,

cook five minutes. One well-beaten egg, with the cabbage chopped fine;

pour vinegar over while hot.

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Cold Slaw

Select a small heavy cabbage, remove outside leaves, and cut cabbage

in quarters; with a sharp knife slice very thinly. Soak in cold water

until crisp; drain, dry between towels, and mix with cream salad

dressing.

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Dressing For Cold Slaw

Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of

mustard, butter size of an egg. Cook like custard.

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Cold Slaw

Select a firm cabbage and shave very fine on a cutter that comes for

this purpose. Use the cream dressing or French dressing with a little

dry mustard added.

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Cold Slaw

One small head of cabbage and one onion, chopped fine; add one

teaspoon salt, two tablespoons sugar, one cup vinegar, and a little

pepper.--Mrs. Hugh Parry.



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