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Classic
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page 153
COLD SLAW (No. 1)
Take off the outer leaves and split the head of a cabbage and cut on a
slaw-cutter or with a sharp knife into fine shreds and put on ice. Serve with
French dressing or mayonnaise.
COLD SLAW (No. 2)
Prepare as for any slaw, and pour over it a dressing made of
1/2 pint vinegar,
2 eggs beaten well with 1 teaspoon of made mustard,
1/2 teaspoon pepper,
1 teaspoon salt,
1 teaspoon sugar.
When the vinegar boils, add ingredients and cook till thick. Slice 5 hard-boiled
eggs and put on top. Pour dressing over and serve at once.
EGG SALAD
Take any number of hard-boiled eggs and remove the shells and cut in halves.
Remove carefully the yellows and make a dressing of them with chopped ham,
pepper, and salt, made mustard,
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