Cole Slaw II
Ingredients
- 2 tablespoon salt, (1 ounce)
- 3/4 cup sugar, (6 ounces)
- 1 1/2 gallon finely cut cabbage
- 1 1/2 cup lemon juice, or vinegar
Directions
- Add salt and sugar to cabbage.
- Let stand an hour in a cold place, then drain well.
- Combine lemon juice or vinegar with milk, pour on cabbage and toss together with two forks until thoroughly blended.
- Keep cold until ready to serve.
- Shredded lettuce may be used in place of cabbage.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Salad
Ingredients: salt, sugar, cabbage, lemon juice
Equipment: measuring cups, measuring spoons, knife, bowl, refrigerator
See Also
Potted Red Cabbage
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: cabbage, apple, bacon, lemon juice, onion, sugar, salt, pepper
Equipment: measuring cups, measuring spoons, stove, pot
Perfection Salad
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Salad
Ingredients: gelatin, water, sugar, lemon juice, salt, celery, cabbage, carrot
Equipment: measuring cups, measuring spoons, pot
Perfection Salad
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Side
Ingredients: gelatin, sugar, water, salt, vinegar, celery, lemon juice, cabbage, green pepper, pimento
Equipment: measuring cups, measuring spoons, stove
Cole Slaw III
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: cabbage, onion, carrot, green pepper, mayonnaise, vinegar, sugar, salt, pepper
Equipment: measuring cups, measuring spoons, knife, bowl
Sauerbraten and Dumplings
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: beef chuck, onion, salt, clove, bay leaf, wine vinegar, water, shortening, cabbage, sugar, caraway seed, dumpling
Equipment: measuring cups, measuring spoons, knife, skillet, stove, saucepan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove