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 1906 COOKBOOKVEGETABLES PG 3 >  Warm Slaw (2 Recipes) >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)


WARM SLAW (2 recipes)

Warm Slaw #1

Take the yolks of 2 eggs, 2 tablespoonfuls of sugar, 2 tablespoonfuls of sour cream, 1 cup of vinegar, butter the size of a walnut. Boil all together and pour over finely cut cabbage.

Sister Myra Troyer, Baltic, Ohio.

Warm Slaw #2

Cut 1 head of cabbage up fine. Take butter the size of an egg, the same amount of lard (meat fryings are nice), put in a kettle, let get hot, then put in the cabbage; season with salt and pepper, add enough water to boil cabbage tender. When cooked tender and dry, make a dressing of 1 tablespoonful of flour, 1/2 cup of sweet milk, and 1 egg. Just before lifting the cabbage, put over it 4 tablespoonfuls of vinegar, then add the dressing, stirring it through the cabbage. Let it come to a boil, take up and serve hot.

Sister Sarah C. Myers. Syracuse, Ind.


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