Cole Slaw

Pour cooked dressing (while hot) over shaved cabbage, mix well, chill, and serve. Serves 10 to 12.

3 cups shaved cabbage 1 recipe cooked salad dressing

Tomato Salad

Tomatoes Lettuce

French Dressing

Arrange slices of tomato on lettuce leaves and dress with French Dressing. Add a few slices of cucumber if desired.

Tomato and Celery Salad

6 tomatoes 1 stalk celery

1 head lettuce

1 recipe French Dressing

After skinning the tomatoes, scoop out a small portion of the center from the top and fill with finely cut celery. Arrange on a bed of lettuce for serving and dress with French or Mayonnaise Dressing. Serves 6.

Lettuce Salad


French Dressing

Sprinkle crisp, dry lettuce leaves with French Dressing. Toss about so that they may become thoroughly combined. Serve very cold. Garnish with slices of red radishes if desired, or flavor with a few drops of grated onion.

Cucumber and Radish Salad

6 small cucumbers 6 red radishes

1 head lettuce

1 recipe French Dressing

Wash and pare cucumbers and remove ends. Slice nearly across, but do not loosen slices. Slice a red radish (which has not been peeled) and put slices between the slics of cucumber and serve on a lettuce leaf. Dress with French Dressing. Serves 6.

Celery and Cabbage Salad

1 small cabbage 1 stalk celery

1 recipe cream salad dressing Parsley

Remove outside leaves from a small, solid, white cabbage and cut off stalk close to leaves. Cut out the center without removing the large leaves, leaving them attached to form a large cup. Shred center leaves finely with a sharp knife. Mix with celery which has been washed, dried, and cut in small pieces.

Add cream salad dressing and refill head of cabbage. Serve on a large salad plate. Garnish with parsley. Serves 10 to 20.

Horseradish Salad

1 pint cooked beets,

chopped 1 pint raw cabbage, chopped 1/4 teaspoon paprika

1/2 cup horseradish 2 tablespoons sugar 1/2 tablespoon salt Vinegar to cover

Mix the ingredients well together. Cover with vinegar and let stand an hour before serving. Serve cold.

An excellent relish to serve with meat or fish. Will keep several days. Serves 25.


1 cup chopped cabbage 1 tablespoon chopped green peppers

1 chopped onion

2 tablespoons chopped


1 tablespoon salt 1/4 teaspoon pepper

1 teaspoon celery seed 1/2 cup sugar

Vinegar to cover

Mix the ingredients together and let stand an hour before serving. Serve cold as a relish with meats. Serves 12.

Vegetable Salad

1 cooked beet 1 cooked carrot 1 cooked potato

1/2 cup cooked green string beans 1 head lettuce 1 recipe French Dressing

1/2 recipe Mock Mayonnaise or Mayonnaise dressing

Wash and crisp the lettuce. Cut the beet, carrot, and potato into 1/4 inch cubes. Marinate each vegetable separately with French dressing and chill. When ready to serve arrange lettuce on plates for individual serving. Then put diced vegetables in layers on each plate, dress lightly with salad dressing, and garnish with string beans. Serves 6 to 12.