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

VEGETABLES

COLD SLAW (4 recipes)

Cold Slaw #1

Take 1 quart of sliced cabbage, 1/2 pint of sour cream, 1/2 teaspoonful of salt, 2 tablespoonfuls of sugar, 1 tablespoonful of good vinegar, mix well together. If you can get it cold enough to froth, froth it, which is much nicer than when left plain.

Sister Mary Wampler, Dayton, Va.
 

Cold Slaw #2

Cut cabbage very fine: to 1 quart of cabbage take 1 cup of rich sour cream, and 1/2 cup of sugar; mix well. If you do not have the cream, use 1 cup of sweet milk, 2 tablespoonfuls of sugar, and a little vinegar.

Sister Mary E. Whitney, Kearney, Nebr.
 

Cold Slaw #3

Sprinkle with salt 1 quart of finely-cut cabbage. Mix together 1 cup of sour cream, 1/4 cup of good sour vinegar, and 1/2 cup of sugar and add pepper. Pour over the cabbage and mix well.

Sister Lura Flickinger, Morrill, Kans.
 

Cold Slaw #4

Cut cabbage very fine, salt, and let set a few minutes, then press with your hands. Take 1/2 cup of thick sweet cream, 4 tablespoonfuls of sugar, and vinegar to suit the taste. Pour over cabbage and mix thoroughly.

Sister Cassie Bowser, Lineboro, Md.