Cabbage and Celery Salad

Ingredients

• Remove the center from a small, firm white cabbage
• equal parts of celery
• Add cream dressing
• Arrange on a folded napkin
• garnish with plumes of celery and parsley

Method

1. 1

   Remove the center from a small, firm white cabbage.

2. 2

   Cut very fine with a sharp knife.

3. 3

   Keep in ice water for one hour.

4. 4

   Drain and mix with equal parts of celery, cut in small pieces.

5. 5

   Add cream dressing and refill the cabbage.

6. 6

   Arrange on a folded napkin and garnish with plumes of celery and parsley, the plumes to be in honor of the day.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 333. The excerpt below is the record exactly as published.

CABBAGE AND CELERY SALAD. Remove the center from a small, firm white cabbage. Cut very fine with a sharp knife. Keep in ice water for one hour. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing and refill the cabbage. Arrange on a folded napkin and garnish with plumes of celery and parsley

Cook this with the app: pantry check, scaling, and the assistant.