A RECIPE.
AAIERICAN &ALAD. Take one firm savoy cabbage, «ne egg, one teaspoonful sugar, one teaspoonful salt, \ teaspoonful dry mustard, j teaspoonful pepper, jj gill vingear, one tablespoonful butter. Take part of the inside of a very firm heart of cabbage and shred very finely. Put in a salad bowl and cover with dressing, which should be made at least two hours before serving. Make the dressing as follows: Afelt the butter in a saucepan, and allow to cool. Mix the sugar, Walt, mustard, pepper, and vinegar together with the beaten egg, and add to the butter. Put into a double saucepan, and cook until the liquid coats the back of the spoon. Pour over the salad while hot. Serve iced.
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https://paperspast.natlib.govt.nz/newspapers/MS19371129.2.156.4
Bibliographic details
Manawatu Standard, Volume LVIII, Issue 1, 29 November 1937, Page 11
Word Count
121A RECIPE. Manawatu Standard, Volume LVIII, Issue 1, 29 November 1937, Page 11
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