1 large cabbage
1 large onion
1 green pepper
Put in layers in bowl.
Sprinkle one small cup sugar over but do not stir.
Boil together:
1 tspn mustard
1 tspn celery seeds
1 tspn salt
1 cup vinegar
3/4 cup salad oil
Do not stir this mixture, but pour straight over slaw, put in fridge overnight. Drain off excess dressing. This slaw will keep for two weeks if you keep adding cabbage to keep crisp.
Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.91.
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