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

VEGETABLES

CREAMED CABBAGE SLAW
 

 Take 1 head of solid cabbage, chopped very fine or cut on the slaw cutter, a small pinch of salt. 1/2 cup of vinegar, 1/2 cup of granulated sugar, and 1/2 pint of thick sweet cream; put sugar in cream and whip stiff; put vinegar over cabbage first then the whipped cream, and serve.

Sister R. L. Powers, Grant City, Mo.