FoodNetArchive

The Cook County cook book

1912

Page 305 · 6 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
CABBAGE SALAD. — Chop or shred, a red or white cabbage fine, sprinkle with salt, and add salad dressing, garnish with hard- boiled eggs✪ Bolivia Salad, and serve. The chopped cabbage may be combined with the desired choice of chopped or grated onions, sorrel, minced, boiled or pickled beets, celery, chopped, cooked celery root, or potatoes, chives, sliced tomato, diced cold carrots or pars- nips, cubed turnips, cooked or raw minced chevril, chives or pars- 444 CHEESE, MACARONI, NUTS & RICE, ETC. ley, chopped, hard-boiled eggs, tomato catsup, Worcestershire sauce, tobasco sauce, minced garlic or sage. Cold fried bacon, any chopped cold pork, corned beef, or any other cold meat, fish or fowl, in small quantities may also be used. Ca'bbage salad makes an attractive dish when served in beet cups, made by hollowing out boiled beets, from the top of which a slice has been removed. The red* cup with the white filling makes a nice contrast. If red cabbage is used turnips may be used for cups to serve it in, giving the opposite effect. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I.— To t qt. of finely chopped cab'bage add Yz cup of chopped, salted Spanish peanuts. To this mixture add may- onnaise dressing. Serve on lettuce, — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VARIATION II. — Cut cabbage very fine, sprinkle salt and pepper over. Cook together 1 cup vinegar, 1 egg, 3 tablespoons sugar, a little dash of mustard, and pour over cabbage. — Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111. CABBAGE AND CELERY SALAD.— Remove the center from a very firm, white cabbage. Cut very fine with a sharp knife. Keep in ice water for 1 hr. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing✪ Cabbage and Celery Salad and refill the cab- bage. Arrange on a folded napkin and garnish with plumes of celery and parsley. — Mrs. E. D, Kelley, Winnetka, 111. HOT CABBAGE SALAD.— Pull the cabbage apart, scald and leave it in hot water for 15 minutes, drain and dry thoroughly. Chop in small pieces and moisten with the following dressing: 2 eggs, 2 ta'blespoons of sugar, 1 saltspoon of mustard, butter size of a nut, 1 cup of vinegar✪ Hot Cabbage Salad. Mix, and let almost boil, when it will thicken. Add salt and pepper. Mix cabbage and dressing while the water is hot. — Mrs. E. E. Johnston, Blue Island, 111. CANTALOUPE SALAD. — Cut small cantaloupes in two, re- move seeds and fill hollow with salad dressing✪ Cantaloupe Salad, or scoop out the pulp and mix with pounded ice, and refill, covering with salad dressing. — ^Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. CARROT SALAD. — Put carrots in cold water for several hours before being chopped. To 1 qt. of chopped carrots add J/^ COOK COUNTY COOK BOOK 445 cup chopped salted peanuts, add mayonnaise dressing✪ Carrot Salad, and serve on lettuce.— Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VARIATION I. — Raw carrots may be shredded, chopped or grated, mixed with salad dressing and combined with any vegeta- bles as chopped or cubed raw turnips or cabbage. Serve on let- tuce and cover with salad dressing.^Mrs. E. D. Bennett, Bartlett, 111.