Cold Slaw

Ingredients

• Select the finest heads of bleached cabbage
• Boil four eggs till hard
• a cupful of sweet cream
• two table-spoonfuls of mixed mustard
• one heaping table-spoonful of sugar
• a teaspoonful of salt
• % lb. of butter
• a little pepper

Method

1. 1

   Shave cabbage finely and mix dressing ingredients in a small stewpan over heat.

2. 2

   Pour hot sauce over cabbage in serving dish and add vinegar.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.

Cold Slaw colored if allowed to stand exposed to the air. Celery - and - radish Salad. — Cut crisp, well-blanched celery into half- inch lengths, and heap it in a salad- bowl . Border it with small, half-peeled radishes, and cover with a mayonnaise dressing. Cherry Salad. — They are stoned, laid on lettuce, sprinkled with pow- dered parsley, and French dressing is poured over, and the whole is al- lowed to stand for a while, when the juice is turned out and poured over the second time. Time, fifteen minutes. Chestnut Salad. — Shell a pint of the large Spanish or Italian chest- nuts, rejecting all that are hard or shrivelled, and put the kernels over the fire in enough boiling water to cover them. Cook them half an hour, or until the skins slip off read- ily, as with scalded almonds. Take them from the saucepan, and, as soon as they are cool enough to handle, remove the skins. This may be done with the help of a fruit-knife or penknife, and the skins will come off readily. Arrange the peeled chest- nuts on crisp lettuce leaves, pour over them a French dressing, and serve very cold. Chicken Salad. — The chickens should be well fatted, of medium size, and the flesh delicate and white. Cook them in the morning, using the water they were boiled in for soup, omitting all seasoning until the fowls have been taken out. When entirely cold, cut into small pieces, and place in a cool, dry cellar until wanted. If the meat inclines to dry, throw over it a clean cloth slightly dampened in cold water. Take the finest, whitest heads of cel- ery, have both the celery and chicken in pieces about an inch long and half as thick. When ready, put the celery between clean, sweet cloths to make it perfectly dry, and then prepare your dressing as follows : To a pair of chickens allow three-quarters of a bottle of the freshest, sweetest salad oil, two scant table-spoonfuls of the best mustard, the yolks of two raw eggs, and of ten or twelve hard-boiled ones. The eggs should boil vigorous- ly at least ten minutes ; longer will not hurt them ; cool them by plunging into cold water, and remove the shells. Break the raw eggs, dropping the yolks into a large dish, and stir the same way for about ten minutes ; then slowly add the mustard ; mix it in well ; then add a teaspoonful of the best vinegar, and when this is incor- porated, add the oil, a drop at a time, stirring it all the while and always the same way. Into the hard-boiled yolks, which have been well smoothed and mashed, mix lightly about a tea- cupful of vinegar, and pour slowly into the first preparation, mixing as lightly as possible with a fork. Sea- son the chicken and celery with salt and pepper to taste, and pour on the dressing. It should not be allowed to stand long after mixing. In cold weather, if set where it is too cold, the ingredients of the mixture will sep- arate and ruin it. Cold Slaw. — Select the finest heads of bleached cabbage. Cut up enough to fill a large vegetable-dish ; shave very fine. Boil four eggs till hard ; mix the yolks smoothly with a little cold water, and gradually add to them a cupful of sweet cream, two table-spoonfuls of mixed mustard, one heaping table-spoonful of sugar, a teaspoonful of salt, % lb. of butter, and a little pepper

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