Cole Slaw

Ingredients

• 3 cupfuls shredded cabbage
• 1 teaspoonful sugar
• 1 teaspoonful salt
• 1 egg or 2 egg yolks
• ½ teaspoonful mustard
• ½ cupful milk
• 2 teaspoonfuls butter
• ½ cupful vinegar

Method

1. 1

   Heat the milk in a double boiler.

2. 2

   Beat the eggs, add the dry ingredients.

3. 3

   Then add the milk to them.

4. 4

   Return the mixture to the double boiler and cook as a custard.

5. 5

   Add the butter and vinegar, and at once strain over the cabbage.

6. 6

   Set aside to cool.

7. 7

   Serve cold.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 70. The excerpt below is the record exactly as published.

COLE SLAW 3 cupfuls shredded cabbage 1 teaspoonful sugar i teaspoonful salt 1 egg or 2 egg yolks \ teaspoonful mustard £ cupful milk Cayenne 2 teaspoonf uls butter \ cupful vinegar Heat the milk in a double boiler. Beat the eggs, add the dry ingredients. Then add the milk to them. Return the mixture to the double boiler and cook as a custard. (See General Directions for Mixing and Cooking Custards, p. 105.) Add the butter and vinegar, and at once strain over the cabbage. Set aside to cool. Serve cold. 172 THE COOKING OF FOODS QUESTIONS Explain why it is necessary to dry the salad materials before add- ing the salad dressing. Give at least three different vegetable mixtures that would be pal- atable and pleasing if served with French Dressing. How is cabbage cleaned ? How should it be cut for salad ? When is the dressing usually added to salads ? When is the dress- ing added to the Cole Slaw ? Give the reason for this exception. What is the purpose of the egg in this salad dressing ? What could be substituted for the egg ? Give the method of preparation if this substitution were made. What is the price per pound of leaf lettuce ? Of head lettuce per pound or per head ? What is the average number of leaves in a pound ? LESSON LVII Salads (II) STUFFED EGGS Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them, and for each egg add the following ingredients : 1 tablespoonful chopped chicken 6 drops vinegar or ham | teaspoonful mustard ^ teaspoonful salt Cayenne 1 teaspoonful olive oil or melted butter Mix the ingredients. Refill the whites with the yolk mixture. Serve the stuffed eggs on lettuce leaves. The chopped chicken or ham may be omitted from the egg mixture, or a little chopped pickle or olive may be used instead of the meat. Salad dressing may be served with Stuffed Eggs. CREAM SALAD DRESSING 2 tablespoonf uls butter 1 teaspoonful salt 2 tablespoonfuls flour \ teaspoonful mustard 2 tablespoonfuls sugar 1 cupful milk Pepper J cupful vinegar

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