Cabbage Salad

Ingredients

• desired amount of cabbage
• salt
• 1 cup cream
• 14 cup vinegar
• 1 tablespoon mustard
• 1 tablespoon sugar
• butter, melted
• eggs

Method

1. 1

   Chop cabbage and salt it, letting it stand for about an hour.

2. 2

   Prepare dressing by boiling cream, adding butter and vinegar.

3. 3

   Beat eggs with mustard and sugar, then add to the cream mixture.

4. 4

   Drain cabbage and pour hot dressing over it.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 46. The excerpt below is the record exactly as published.

tablespoons mustard, 14 teaspoon salt and 14 teaspoon paprika. Mould 6 round balls ‘and place in eenter of whites which represent petals. Put a little cracked ice around the edge of the nasturtium leaves. wg MRS. DRUCILLA J. POW HEB. yt MRS. C. H. ARCHER . CARBON COUNTY COOK BOOK 15 Asparagus Salad. Lettuce, cooked asparagus, hard boiled egg whites, salad dressing, pimentos, ripe olives, pickles, finely chop- ped parsley. In individual nests of lettuce leaves arrange aspara- gus in inch pieces, cover with salad dressing and sprinkle with hard cooked egg yolks chopped fine, mixed with 14 as much each of pickle and pimento finely chopped and 1% as much parsley fine- ly chopped, sprinkle grated ezg whites on top. MRS. EMILY JUDD, Kenilworth. Salad Dressing. 1% cup sugar, 14 cup vinegar, pinch of salt and mustard, stir well together and put on stove to boil. Add 1 egg well beaten. Add cream to make as thin as desired. MRS. JULIA WENDEL. Fruit Salad Dressing. To 1 cup pineapple juice add 2 table- spoons flour, 4 tablespoons sugar and 1 teaspoon butter. Dilute pineapple juice 14 with water. Heat juice and water together. Add other ingredients, cool and serve in fruit mixture. Whipped cream may be added. LEONA BRYNER. : Salad Dressing. 14 cup sugar, 2 tablespoons flour, 1 table- spoon mustard, 14 teaspoon salt, 1 cup vinegar, 2 eggs. Mix dry ingredients, add eggs and vinegar and beat with Dover egg beater. Cook in a double boiler to consistency of custard. Let cool. When ready to serve add 1 cup whipped cream. | MRS. ELIZA FOWLER. Take above recipe, double the ingredients omitting the cream. When cool add 1 tall can of milk. Whip all together with Dover egg beater. If kept in a cool place it will keep indefinitely. MRS. MARY PB. BEAN. Cheese Relish. 1 cup grated cream cheese, 14 cup cream or rich milk, 1 level teaspoon dry mustard, 1 level teaspoon salt, 2 eggs well beaten together, 14 small can pimentoes cut in pieces, butter the size of an egg. Put butter in double boiler and when melted add milk, then salt and mustard, well blended. When milk is warm add cheese, stirring constantly until it melts. Now add eggs and stir constantly until a thick custard. Take from fire and add pimentoes. Set away unit cold and serve with crackers and hot coffee. Do not make into sandwiches, but serve from the bow] into bread and butter plates. MRS. F. M. SANFORD. Shrimp Salad. 1 can shrimp, 1 small onion, 2 eggs hardboiled. Method: Rinse shrimps in cold water, chop onion and eggs and mix together with mayonnaise. Serve on lettuce leaves with I French dressing. MRS. CARRIE BHAN. _ Chicken Salad. 1 quart cold boiled chicken cut into small ‘cubes, 1 pint finely cut celery, 1 teaspoon salt, 14 teaspoon pepper, 2 hard boiled eggs, 2 cups mayonnaise dressing.” es CLARA FAUSETT, tlt Sie eae hee. PES as Starting Right Building her home in her rose tinted world, the bride of today will yet be practical enough to adopt the modern idea of personal shopping, careful selection and close comparison of values. She will pay cash and, in all probability, keep a bud- get—shrewdly planning to be of every assistance to her young husband in his early struggles for that suecess which they hope to attain. Home training and domestic science courses will have given her a thorough knowledge of relative food values and Skaggs Stores will provide her with a dependable and economical source of supply. “Cash a Carr ry” an UTAH STORES SUMNERS|| - Furniture Store ewe || STAR THEATRE PRICE, UTAH Majestic Ranges— GREENHALGH REMEDY CO., INC. Rheumatism, Goiter and Elite Millinery Co. Throat Trouble, a Specialty INCORPOR DDH C. M. DANIELS, Agent Distinctive New Millinery Panama Hotel There are Models to fit every Type. Price, Utah CARBON COUNTY COOK BOOK U7 A Good Salad Dressing That Will Keep. Beat together yolks of 3 eggs or 2 whole eggs (yolks are better), 1 teaspoon mustard, little paprika, salt, 1 tablespoon flour, 1 tablespoon sugar, 1 cup sweet milk or sour cream (cream makes much better dressing). Heat 1% cup vinegar and pour slowly into mixture. Turn into a double boiler and cook until thick. This makes a pint of dressing. MRS. H. W. COOPER. MRS. C. N. RUSSELL. Egg Salad. Carefully remove shells from desired number of eggs—hard boiled. Cut in two and take out yolks. Rub yolks to a paste with an equal amount of good sardines from which the skin and bones have been removed. Season with salt, pepper and lemon and put mixture into the whites. These eggs may be served as a salad on lettuce leaves or as a picnic relish. MRS. VIDA BRYNER. Cabbage Salad. Chop desired amount of cabbage, salt well, let stand about 1 hour. In the meantime prepare dressing as fol- lows: 1 cup cream, 14 cup vinegar, 1 tablespoon each of mustard, sugar and butter, melted. Let cream come to boil, add butter and vinegar, slowly. Beat eggs

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