Cabbage Salad

Ingredients

• ½ cup vinegar
• 1 large spoon of sugar
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon mustard

Method

1. 1

   Boil same as custard.

2. 2

   Chop cabbage very fine, and pour hot custard over it.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 8. The excerpt below is the record exactly as published.

cup vinegar of egg) Cook ingredients like soft custard in double boiler and pour over grated cabbage while hot. Ruth Yarborough, Old Town Grange. BOILED DRESSING FOR CHICKEN SALAD Put % cup of vinegar and 2 tablespoons of butter or fat from excess chicken fat in a sauce pan or double boiler. Break 4 egg whites into large bowl and beat until very light, add egg yolks and beat thoroughly. In separate bow] mix 3 tablespoons sugar, 1 teaspoon salt, 2 teaspoons of prepared mustard, %4 teaspoon of cayenne pepper, 2 tablespoons of flour. Pour into eggs, add %-cup milk and pour all into hot vinegar, and boil thoroughly 2 or 3 minutes, stirring constantly. Miss Ethel Reich, Clernmons Grange POTATO SALAD 1 qt. potatoes, cooked and cooled dash of pepper 1 cup chopped celery % cup grated cheese salt to taste 4 pimentoes 2 hard boiled eggs % cup cucumber pickles 1% cup tomatoes (fresh or canned) Mix all the above ingredients well, and stir mayonnaise into it. Mrs. E. Thompson, Corriher Grange. CABBAGE SALAD 72 cup vinegar, 1 large spoon of suger full cup with milk 1 egg 1 teaspoon each salt, pepper and mustard ‘ Boil same as custard. Chop cabbage very fine, and pour hot custard over it. Pearl Thompson, Barber Grange. BRULOCSA IAD SALAD DRESSING 1 pk. of leman Jello % cup juices: orange, lemon, pine- 1 cup of grated cheese apple 1 cup of grated pineapple 2 eggs ‘2 cup of sugar % cup of whole cream Heat juices and add sugar and beaten eggs and cook in double boiler till dressing coats spoon. Let cool and pour over congealed salad. B. B. Corpening, Mills River Grange. SHAMROCK SALAD _ Stuff green peppers with a mixture of cottage cheese and chopped olives, chill thoroughly and serve three slices on lettuce with a.small amount of salad dressing. Mrs. V. W. Cobb, McLeansville Grange. i6 HGGS GOLDENROD EGGS 4 eggs De G earielk, 3 tbsp. butter TO ESD-ASabt 3 tbsp. flour 6 slices toast __ Hard cook eggs. Melt butter in pan, add flour, stir until well blended. Add milk let cook two minutes stirring constantly. Separate whites and yolk of eggs. Chop whites and add to white sauce. Spread on toasted bread and sprinkle liberally with yolks of eggs mashed through sieve. wii Hattie Meadows, Stem Grange. DEVILED EGGS 6 hard boiled eggs dash of black pepper % lb. of soft butter % tsp. of salt 3 tbsp. of apple vinegar % cup of chopped onions 3 tbsp. of thick cream % cup of chopped cucumber 1 tsp. of dry mustard pickles dash of chili powder 1 tbsp. of sugar Separate egg whites from yellow after they are boiled for ten min. Add all the seasonings to the yolks of eggs adding the onion and pickle last. __ Refill egg whites with the mixture and place halves on dish and garnish with parsley. Carolyn Kimzey, Mills River Grange BAKED EGGS } Carefully break eggs into a well buttered oven-serve or pyrex baking dish. Add salt, pepper and bits of butter; place in oven and bake until white is set. (Miss) Myrtle V. Karriker, Corriher Grange. SCRAMBLED EGGS Use 1 tablespoon of milk for each egg. Beat well together; season with Salt and pepper. Melt 1 tablespoon butter in frying pan, turn eggs in and stir constantly until a light yellow mass. (Miss) Myrtle V. Karriker, Corriher Grange. TOMATOES AND EGGS Select firm, ripe tomatoes. Plunge them in boiling water for a moment and remove skins. Cut out hard stem ends making a hollow large enough to hold a broken egg. Into each hollow drop a fresh egg without breaking the yolk. Season with butter, salt and pepper, and bake in a moderate oven until the tomatoes are tender and the eggs are set. May be served on but- tered toast with a cream sauce. (Miss) Myrtle V. Karriker, Corriher Grange. GOLDENROD EGGS Allow 1% eggs for each person. Cook the eggs at the simmering point for 30 min. (left-over eggs may be used); plunge the eggs in cold water and remove shells. Reheat the whites, cut into small pieces in a white sauce and pour on slices of crisp buttered toast at serving time. Allow 1 cup of sauce to each 4 eggs. To make the white sauce blend 2 tbsp. butter with 1% tbsp. flour, add gradually 1 cup milk and stir until thick (% cup grated cheese may be added if preferred); season with % tsp. salt and a little pepper. : Arrange the toast, covered with the whites in the sauce, on warm indi- vidual plates or on a hot platter, sprinkle the riced yolks over the tip of each portion and serve immediately. Parsley, a slice of tomato or pepper may be used as a garnish. Mrs. John Ray Jimeson, Pleasant Garden Grange. 17 EGGS 1 lb. sausage meat 1 beaten egg 6 hard-boiled eggs salt ; bread crumbs pepper—paprika Boil eggs 30 min.; turn often; cool. Remove shell, cover with sausage. Dip in egg and crumbs, fry in hot fat until brown. Cut in halves. Serve hot as luncheon dish. Mrs. Clay Shepherd, Ferguson Grange. BAKED EGGS Line muffin tins or individual baking cups with thinly sliced bacon, break an egg in each cup and bake slowly until the eggs are done, serve at once. Mrs. J. I. Wagoner, McLeansville Grange. PUDDINGS AND SAUCES CORN PUDDING 6 ears of tender corn 1 tsp. salt 1 egg 1 tbsp. sugar 1 cup sweet milk 2 tbsp. butter Husk corn and remove silks. Wash. Cut corn from cob. Unless corn is very tender slit the grains two or three times. Add lightly beaten egg, milk, salt, sugar and butter, stir and pour into baking dish. Bake in hot oven 15 min. or until firm and light brown. Mrs. E. B. Meadows, Stem Grange. DATE PUDDING 1 package dates % teaspoon salt 1 cup sugar . 4 tablespoons flour 1 teaspoon baking powder 2 eggs 2 tablespoons butter 1 teaspoon vanilla 1 cup nuts 2 tablespoons milk Beat eggs with sugar until light, stir in flour sifted with baking powder and salt, add milk, chopped dates, nuts, and melted butter. Bake in slow oven 25 minutes, serve with whipped cream. Makes 8 servings 2% inches square. Miss Ethel Reich, Clemmons Grange. SWEET POTATO PUDDING 3 cups grated sweet potatoes % cup raisins 2 cups milk % cup cocoanut 1% cups sugar 2 eggs % cup butter 1 teaspoon vanilla Beat eggs, add sugar, milk, potatoes, raisins, cocoanut and vanilla. Stir in melted butter last. Pour in baking dish, cook in moderate oven. This is very delicious, and a dessert that most every one likes. Mrs. B. J. Idol, Kernersville Grange. BANANA PUDDING 2 cups milk 1 box vanilla wafers or tea cakes 2 egg yolks 1/3 cup sugar 3 bananas LAS OREO 1 tsp. vanilla Scald milk, beat eggs, add sugar and salt gradually to hot milk and stir until mixture thickens. Chill. Place waffers in bottom of dessert saucer. Slice bananas over waffers. Pour boiled custard over this and top with whipped cream. Serve at once. Mrs. J. B. Haney, Stem Grange. 18 CHERRY PUDDING 2 10c bottles marachino cherries 2 eggs 1 lb. box graham crackers 1 cup nuts 1 box cherry Jello 2 cups double thick cream 3 tbs. sugar whipped to top of pudding Mix jello with 1% cups of hot cherry liquid, and while hot add well beaten egg yolks and, last, fold in egg whites stiffly beaten, pinch of salt, cracker crumbs, nuts, and sugar. Pack in molds and set in ice box to chill before using. Serves 12 persons. Mrs. E. T. Frisbie, Mills River Grange. PERSIMMON PUDDING 1 gallon persimmons 1 teaspoon soda 242 cups sugar 1 teaspoon cinnamon 5 cups flour 1 teaspoon salt

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