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Show Shredded Cabbage in Fancy Dress , &$y x , j Yes, it's our old friend Cole Slaw but glamorized with a combination of both French and Cooked Salad Divine. Cabbage is one of our most eco-' eco-' nomical and plentiful vegetables. Served as Cole Slaw, it adds the crunchy texture and green freshness fresh-ness we like with autumn meals. Then, too, raw cabbage has about twice as much Vitamin C. as the cooked version, another reason for serving it as salad. A new idea in making Cole Slaw combines both French and Cooked Salad Dressing. Simple directions for making both types of dressing, based on your bottle of salad oil, are given below. Try the combination of the two dress-rrgs dress-rrgs on potato, mixed vegetable and meat salads, too. Cole Slaw. (4-5 servings) Combine Com-bine 3 cups shredded cabbage with cup grated raw carrot and sprinkle with salt. Mix together V cup Cooked Salad Dressing and 14 cup French Dressing with an egg beater. (The resulting consis tency is fluffy and creamy.) Add to vegetables, toss lightly and garnish Avith green pepper rings. Cooked Salad Dressing,. (Makes 1 cup) Mix 1 tablespoon sugar, teaspoon salt, 2 tablespoons flour and V2 teaspoon dry' mustard. Beat 1 egg, add to dry ingredients, mixing well. Add cup bottled milk gradually. Then, very slowly, add Vt cup vinegar and 2 tablespoons table-spoons bottled salad oil. Cook over hot water, stirring constantly until thick. Strain and cool. French Dressing. (Makes cup) Rub a bowl lightly with cut garlic clove.. Remove garlic, add V teaspoon dry mustard, 1 teaspoon tea-spoon salt, Vt teaspoon pepper, 1 teaspoon onion juice, 1 teaspoon paprika, cup bottled salad oil and V cup vinegar. Stir. Place dressing in a jar, cover and shake until -well blended. Chill and jshake again before using. |