"Slaw" Quotes from Famous Books
 ... colour to the pretious stone called the amethyst." The Cabbage was Pompey's best beloved dish. To make a winter salad it is customary in America to choose a firm white Cabbage, and to shred it very fine, serving it with a dressing of plain oil and vinegar. This goes by the name of "slaw," ...
— Herbal Simples Approved for Modern Uses of Cure • William Thomas Fernie
... good enough to get me one of those nice large German pancakes that we used to get at Stein's, with a couple of cups of coffee and a little 'T' bone steak well done, with some fried potatoes and a side order of cauliflower in cream, some cold slaw, a little lettuce, some lentils, and a small platter of sauer kraut, I'll try to worry along until mess time. Can't ...
— Boy Scouts Mysterious Signal - or Perils of the Black Bear Patrol • G. Harvey Ralphson
... the head for boiling. Never use any decayed or bruised leaves. Quarter the heads and shred the cabbage very finely. There are shredding machines on the market, but if one is not available use a slaw cutter ...
— Every Step in Canning • Grace Viall Gray |
