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Updated: July 11, 2025
Garnish puffs with parsley and serve a dish of cold slaw with it. From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager. Select a good fat hen, one pound of bacon strip, and one dozen whole black peppers, and boil together until quite done.
Take cold boiled ham, fat and lean together, chop it until it is thoroughly mixed and the pieces are about the size of peas; then add to this an equal quantity of celery cut fine, if celery is out of season, lettuce may be substituted. Line a dish thickly with lettuce leaves and fill with the chopped ham and celery. Make a dressing the same as for cold slaw and turn over the whole. Very fine.
Bella Huckins had never meant to marry him. She hated farm life. She was contemptuous of farmer folk. She loathed cooking and drudgery. The Huckinses lived above the saloon in Commercial and Mrs. Huckins was always boiling ham and tongue and cooking pigs' feet and shredding cabbage for slaw, all these edibles being destined for the free-lunch counter downstairs.
In any Polish dictionary they would have found the word defined as meaning "lancer," and the Uhlans in the Austrian army can hardly be described as modern Tartar militia. Both Dictionaries give SLAW, and neither explains it rightly. The word does not properly belong in an English dictionary, unless as an American provincialism of very narrow range.
Serve hot on toasted bread. Cut the cabbage into thin shreds as for cold slaw. Boil it until tender in salted fast-boiling water. Drain it thoroughly, and pour over it a hot sauce made of one tablespoon of butter, one-half teaspoon of salt, dash of pepper and of cayenne, and one-half to one cup of vinegar, according to its strength.
Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one cup of vinegar over, stir well and pour over the slaw. This dressing may be cooked over boiling water if so desired. Care must be taken in adding the vinegar gradually, and add sliced onions to the salad.
Cover it closely, and set it on the top of a stove, or in a slack oven for half an hour till it is warm all through; but do not let it get so heated as to boil. Then make a mixture as for cold slaw, of a quarter of a pound of butter, half a pint of water, a little salt and cayenne, and add to it a clove of garlic minced fine. Boil this mixture in a sauce-pan, and pour it hot over the warm cabbage.
Aunt Rebecca's table, though not lavishly laden as are those of most of the Pennsylvania Dutch, was amply filled with good, substantial food. The fried sausage was browned just right, the potatoes and lima beans well-cooked, the cold slaw, with its dash of red peppers, was tasty and the snitz pie Uncle Amos's favorite was thick with cinnamon, its crust flaky and brown.
Fill each tomato with some finely prepared "cold slaw," cover with the top of the tomato, lay them on lettuce leaves and pour a mayonnaise dressing over each. You may lay them en masse on a decorated platter, heaping them in the shape of a mound, or serve individually. Wash and skin six small tomatoes.
And it ain't any Washington cold slaw like 'Weather for New England and Rocky Mountains, Tuesday to Friday; cold to warm; well done on the edges with a rare streak in the middle, preceded or followed by rain, snow, or clearing. Wind, north to south, varying east and west. No siree! this is TO-DAY'S weather for Cape Cod, served right off the griddle on a hot plate, and cooked by the chef at that.
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