SALAD AND SALAD DRESSINGS

CABBAGE SALAD (Boiled Coleslaw)

1 shredded cabbage 1 medium onion, finely
(about 2 lbs.) chopped

Place in bowl, putting onion between 2 layers of cabbage.
Sprinkle over half cup sugar. Simmer 1 cup vinegar, 3/4
cup oil, 1 tablespoon salt, 1 teaspoon sugar, 1 teaspoon
celery salt. Pour hot over salad. Cover, never stir.
Lift amount required. Place in refrigerator until ready
to serve. This will be ready the next day. Will keep a
week or longer. Add 1/4 cup each of finely chopped red
and green peppers for color just before serving.

SOUR CREAM MAYONNAISE

1 tbsp. icing sugar 1 tsp. dry mustard
1 tsp. salt 2 egg yolks
1 cup rapeseed oil 3 tbsp. vinegar

1/2 cup sour cream

Mix together icing sugar, dry mustard, salt, egg yolks
and 2 tbsp. rapeseed oil. Beat well.

Continue beating and add remaining oil very slowly,
alternately with the vinegar. Fold in sour cream
thoroughly. A tangy dressing. Serve with shredded
cabbage or lettuce wedges.

FRENCH DRESSING

2/3 cup rapeseed oil 4 tbsp. vinegar
i tep. Sait 1/2 tsp. paprika
1 tsp. sugar

Place all ingredients in a stoppered bottle. Shortly
before serving, shake the bottle so that a thick emul-
Sion forms. Variations: Additional seasonings can be
added. For a tangy flavor:

1 tbsp. catsup

few drops Worcestershire or Tabasco sauce

2 tbsp. sour cream

Yields 1 cup