Chop or shred, a red or white cabbage fine, sprinkle with salt, and add salad dressing, garnish with hard-boiled eggs, and serve. The chopped cabbage may be combined with the desired choice of chopped or grated onions, sorrel, minced, boiled or pickled beets, celery, chopped, cooked celery root, or potatoes, chives, sliced tomato, diced cold carrots or parsnips, cubed turnips, cooked or raw minced chevril, chives or parsley, chopped, hard-boiled eggs, tomato catsup, Worcestershire sauce, tobasco sauce, minced garlic or sage. Cold fried bacon, any chopped cold pork, corned beef, or any other cold meat, fish or fowl, in small quantities may also be used. Cabbage salad makes an attractive dish when served in beet cups, made by hollowing out boiled beets, from the top of which a slice has been removed. The red'cup with the white filling makes a nice contrast. If red cabbage is used turnips may be used for cups to serve it in, giving the opposite effect. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

To 1 qt. of finely chopped cabbage add 1/2 cup of chopped, salted Spanish peanuts. To this mixture add mayonnaise dressing. Serve on lettuce. - Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.

Variation II

Cut cabbage very fine, sprinkle salt and pepper over. Cook together 1 cup vinegar, 1 egg, 3 tablespoons sugar, a little dash of mustard, and pour over cabbage. - Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111.

Cabbage And Celery Salad

Remove the center from a very firm, white cabbage. Cut very fine with a sharp knife. Keep in ice water for 1 hr. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing and refill the cabbage. Arrange on a folded napkin and garnish with plumes of celery and parsley. - Mrs. E. D. Kelley, Winnetka, 111.

Hot Cabbage Salad

Pull the cabbage apart, scald and leave it in hot water for 15 minutes, drain and dry thoroughly. Chop in small pieces and moisten with the following dressing: 2 eggs, 2 tablespoons of sugar, 1 saltspoon of mustard, butter size of a nut, 1 cup of vinegar. Mix, and let almost boil, when it will thicken. Add salt and pepper. Mix cabbage and dressing while the water is hot. - Mrs. E. E. Johnston, Blue Island, 111.