1940s Coleslaw Recipes

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.

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

Steps:

• Prepare the vegetables by slicing, shredding or grating very thin.
• Toss the vegetable ingredients to mix well.
• Prepare the dressing by whisking together the vinegar, mayonnaise, sugar, salt and pepper.
• Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 2 hours.
• May be made ahead. Toss occasionally to keep the dressing distributed over the vegetables.

Steps:

• Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
• Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.