CABBAGE SLAW SALAD

Method

Shred cabbage and over this sprinkle 2 Tbsp. sugar, salt to taste, 1/2 tsp. dry mustard and 1/4 tsp. celery seed. With old-fashioned potato masher, crush cabbage a bit before adding the following dressing:
Mash the yolks of 2 or 3 hard-boiled eggs with a piece of butter the size of a walnut. Pour over this enough hot vinegar to melt the butter and make a thin paste of the yolks. Add to cabbage. Garnish with egg whites from boiled eggs.

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Photograph of printed page 11 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings.

Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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