Fruit Cabbage Salad

Ingredients

• a solid head of cabbage
• 1 15c can of sliced pineapple
• 1 cup almonds
• 2 cups of marshmallows
• 14 cup sugar
• 1 tablespoon flour
• 2 whites of eggs
• 2 tablespoons vinegar
• juice of 2 lemons
• 1 quart whipped cream

Method

1. 1

   Mix cabbage, nuts, marshmallows and pineapple and add dressing.

2. 2

   Fine for parties.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 50. The excerpt below is the record exactly as published.

Fruit Cabbage Salad. Shave very fine a solid head of cabbage. There should be nearly a half gallon, but less may be used without changing the rest of recipe. After cabbage is cut put in cold water for at least 1 hour. Have ready 1 15c can of sliced pineapple cut in small pieces; 1 cup almonds, blanched and cut fine; 2 cups of marshmallows cut into sixths. Dressing—14 cup sugar, 1 table- spoon flour, mixed; 2 whites of eggs, beaten until they begin to froth; 2 tablespoons vinegar, juice of 2 lemons. Cook until thick and when cool thin with pineapple juice and add 1 quart whipped cream, beaten stiff. Mix cabbage, nuts, marshmallows and pine- apple and add dressing. Fine for parties. MRS. ©. H. ARCHER. Cheese Straws. Make rather rich pie paste, roll out, sprinkl with dry grated cheese, fold and sprinkle with more grated ainbael Fold several times and then roll out. Cut in strips and bake. To be served with salad. MRS. ROBERT McKUNE. MRS. JOHN LYNN, Sunnyside. UPB CARBON COUNTY COOK BOOK 83 Salad Dressing. 2 eggs well beaten, 14 cup sugar, 14 teaspoon salt. Beat well together, add 14 cup vinegar and 14 cup water. Make a smooth paste of 1 scant tablespoon each of mustard and flour. Stir into first mixture and cook until it thickens. When ready to remove from fire add a lump of butter size of a walnut. MRS. C. E. PONS, Sunnyside. Twentieth Century Salad. 12 egg yolks, 34, cup of lemon juice and vinegar, 1 cup melted butter, 4 tablespoons sugar, 1 cup whip- ped cream, salt to taste. Beat yolks until light. Set bowl contain- ing them into pan of boiling water. When warm add butter, lemon juice and vinegar. Beat until smooth, add sugar, salt and cool. Mix with whipped cream before serving. MRS. MATTIE BRYNER. Pineapple Salad. Arrange on lettuce leaf 1 slice of pineapple; put a tablespoon salad dressing in center of fruit; next put a table- spoon whipped cream over the dressing. Sprinkle grated cheese or nuts. Place a cherry on top with slices of olives on the sides Simple and effective. MRS. W. BE. ANDERSON. : Cold Potato Salad. 6 potatoes well cooked, 1 large onion, 4 to 6 hard boiled eggs, butter size of an egg, melted; 14 cup vinegar, 1 spoonful mustard, 1 spoonful sugar, salt and pepper. Dice the potatoes and chop the onion and egg white quite fine. Mash the egg yolks and add them to the mustard, sugar and seasoning. Next add the melted butter and vinegar. Pour this mixture over vegetables and mix well. This will keep for several days and is ex- cellent for a carried luncheon. MRS. ROSY ANDERSON. Fruit Salad. Dressing—14 cup vinegar, 1 cup water, 1 tea- spoon mustard, 1 egg, 1 tablespoon sugar, salt, 1 tablespoon flour

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