Before this you have probably made red cabbage salad with a French
dressing and with a spread of mayonnaise over it, so that you think
you know it all, but have you tried adding to it some celery? This is
the way it is done. All the coarse outside leaves of the cabbage are
removed and the inside is finely shredded. Then the best stalks of a
head of celery are cut into inch pieces and put into the salad bowl, a
layer of celery, then one of the cabbage, and so on, heaping a bit in
the centre. Garnish with the fresh green leaves of the celery; pour a
dressing, made of a beaten egg, three tablespoonfuls of oil, two of
vinegar, a saltspoon of salt, a dash of cayenne, and a suspicion of
mustard, over all, and let stand for half an hour in a cool place
before serving. For luncheon, when you are having croquettes of
left-over ham bits, or of cold tongue scraps, this goes very near to
being what would tempt any sane person to ask for a second helping.