1940'S COLESLAW
The original title is simply Coleslaw. I added the 1940's as this recipe is for a request for coleslaw made with a cooked dressing. Since most dressings for coleslaw today are not cooked and this book is from the 40's I renamed the recipe to help distinguish it from today's typical deli fare.
Provided by Steve P.
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Prepare slaw by finely shredding cabbage and crisping in cold water.
- Then dry the crisped cabbage; combine with the optional diced apples if you are using them and add about 1/3 cup of either Slaw dressing or Cooked Salad dressing.
- Serve warm or chilled.
- If you prefer hot slaw Omit apples, omit crisping after shredding the cabbage and boil the cabbage in slightly salted water until tender.
- Serve with either of the listed dressings while they are still warm and the cabbage is still hot.
- To prepare slaw Dressing: Mix egg yolks, sugar, butter, salt, cream or milk, vinegar, and cayenne pepper.
- Beat well.
- Beat egg whites stiff and fold in.
- Cook in double boiler until thickened.
- To Prepare Cooked salad Dressing: Mix mustard, salt, sugar, flour, paprika, and cayenne pepper.
- Add egg and mix thoroughly.
- Add milk and vinegar.
- Cook over hot water (double boiler), stirring frequently, until thick.
- Add butter.
- Cook and stir until melted.
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