slaw-cutter

Updated: May 10, 2025

Lastly, put in one medium-sized red cabbage, cut in halves and then sliced very thin. Cook three hours and then add two tablespoons each of sugar and vinegar; cook one minute more. Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water over it and let it stand over another pan for ten minutes; salt, mix well, and cut up a sour apple in the cabbage.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Lay these slices in salt and water for about an hour, then dip in beaten egg and cracker dust, and French fry in boiling fat, taking care to carefully drain in a colander before serving. Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter. Cut up one onion at the same time and a sour apple.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Lay the pared pineapple on a porcelain platter and stick your apple-corer right through the centre of the apple, first at one end and then at the other; if it acts stubbornly put a towel around the handle of the corer and twist it, the whole core will come out at once. Now screw the slaw-cutter to the desired thickness you wish to have your pineapple sliced.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Have your scales at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter and a large, deep porcelain dish to receive the sliced pineapple. Pare, do this carefully, dig out all the eyes as you go along.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

It will keep in perfect condition all winter, and is one of the most delicious relishes known. Line the bottom and sides of a clean barrel or keg with cabbage leaves. Cut into fine shreds one or two dozen large heads of white, crisp cabbage. Do this on a large slaw-cutter.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.