The Washington times., 1927-07-18
HAVE A CABBAGE
SANDWICH

Did you ever use the crisp, cool
looking. pale green cabbage leaves
in its raw state in tempting sand
witches? Try them in some of the
following ways: You may prefer
white bread and others may prefer
whole wheat or graham.
Butter your slices of bread and
spread them with moyonnaise dress
ing. Then arrange two cabbage
leaves sufficiently large to cover
the slices, so that they do not fall
out in handling. and trim the edges
of the leaves neatly with scissors
to fit the bread. These are ideal
for picnics, etc., and can be varied
in so many ways.
Sometimes for a treat, use nut
bread with the cabbage, while
brown bread sandwiches made with
cabbage and mayonnaise are deli
cious. Sometimes the Housekeep-
ing Institute places two or three
crisply broiled slices of bacon on
top of the cabbage and mayonnaise:
sometimes chops creep pepper fine
and spread over the cabbage to.
gether with the mayonnaise dress
ing. Salmon, tuna fish and sar-
dimes mashed and spread evenly on
top of the cabbage leaves suggest
most interesting sandwiches.
Thousand Island Dressing
For variety, you might use Thou.
sand Island dressing instead of
mayonnaise. And in making sand
witches, always cut them in quar-
tiers instead of the usual halves.
The sandwiches are far easier to
handle and can be eaten more
gracefully.
As for salads, there are innumer-
able and literally nameless dishes
which have cabbage as the founda-
ton. In summer, your luncheon
might often consist of a cabbage
| salad as the main dish, and with
graham fruit bread and butter,
or Just graham or whole wheat
bread, milk, and perhaps cottage
cheese, or a glass of jam or jelly
your MONDAY meal for hot weather
is quite sufficient.
Cabbage SIaw
For cabbage slaw, the Institute
likes the cabbage chopped fine in
the chopping bowl, but for salads
| we prefer it sliced fine or shaved
with a sharp knife or a machine
| intended for the purpose. In pre-
| pairing any cabbage salad or slaw
it is best to do it just before serv
ing. We usually use a dressing OF
cream, sugar, salt, oil and vinegar
for Cole slaw pouring these over
! the bowl of chopped cabbage and
mixing until thoroughly marinated
The proportions in the dressing will
vary according to taste. Some
times we add a bit of chopped
onion or celery or celery and apple
A most satisfactory salad is OBJ
tanned by adding to the cabbage
before adding the dressing, one
cupful of raisins and one-haIf o.
a nedium-siZed onion, the latter
chopped fine. This is a genera
favorite in the Institute.
Cabbage Salads
Other suggestive cabbage salad
combinations are the following
Cabbage with hard-cooked eggs
crisply broiled bacon, cut fine, and
finely chopped onion; cabbage with
leftover string beans, fresh tona
toes, and onion cut in small cubes
cabbage with shrimp and a bit OF
onion; cabbage with leftover cold
meats diced fine, together with
cubes Of celery, pimientoes, green
pepper, and chopped olives.
Sometimes the institute arranges
quarters or eighths of tomato or
individual plates, and in the center
or between the sections OF each
places little hills of cabbage and
dots them with mayonnaise dress
of green pepper and very finely
chopped onion.
A few enjoyable menus. featur
ing a cabbage salad course, are the
following: 1. Chicken pie, mashed
potato. buttered carrots, and cab.