raise over night, then add two cups sugar, two eggs, one-half teaspoon
saleratus, one pound raisins; put in tins; let rise again and bake.
MRS. FLINT.
NUT CAKE.
Two eggs, one cup sugar, one-half cup butter, one-half cup sweet milk,
one and one-half cups sifted flour, two teaspoons baking powder, one
large cup chopped walnuts. Frost when baked, mark in squares and put half
a nut on each square.
MRS. MATTIE C. DAYFOOT.
NUT CAKE.
Two-thirds cup butter, two cups sugar, one cup milk, three eggs, three
cups flour, three teaspoons baking powder, one cup nuts; bake in shallow
tins about two inches thick, cut in squares, frost and put walnut meat on
each piece.
E. B.
POUND CAKE.
One and one-half cups flour, one cup butter, one and one-half cups sugar,
one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a
cream; beat the eggs and sugar very light; put all together and add the
baking powder.
MRS. M. K. WOODBURY.
WHITE CAKE.
One cup butter, two cups sugar, two and one-half cups flour, one-half cup
sweet milk, whites eight eggs, two teaspoons baking powder.
MRS. W.
ALMOND CAKE.
Two cups sugar, three cups flour, one cup butter, one-half cup sour milk,
whites of eight eggs, two teaspoons baking powder, one teaspoon bitter
almonds, one cup blanched almonds.
MRS. A. CHURCHILL.
SNOW CAKE.
One cup sugar, one and one-half cups flour, two teaspoons cream tartar.
Sift all together through a sieve; add the whites of ten eggs beaten
stiff. Bake in a quick oven.
MRS. E. W. SAGE.
LEMON CUP CAKE.
One cup butter, three cups sugar, five cups flour, one cup milk, one
teaspoon saleratus, six eggs, peel and juice of one lemon.
MRS. C.
IMPERIAL CAKE.
One pound sugar, one pound butter, one pound flour, two pounds raisins,
one pound citron, one pound sweet almonds, two tablespoons wine or
brandy, one nutmeg, mace, ten eggs.
MRS. C.
CORN STARCH CAKE.
One-half cup butter, one and one-half cups sugar, one and one-half cups
flour, one-half cup corn starch, one-half cup milk, whites six eggs, one
and one-half teaspoons baking powder, a few blanched and chopped almonds.
CLAY CAKE.
One pound sugar, one pound flour, one-half pound butter, six eggs,
one-half pint sweet cream, one and one-half teaspoons baking powder,
little nutmeg.
SODA POUND CAKE.
One and one-half coffeecups sugar, three fourths coffeecup butter, two
coffeecups flour, one-half coffeecup milk, four eggs, one and one-half
teaspoon baking powder. Flavor with lemon.
SPONGE CAKE.
One pint flour, one pint sugar, six eggs, one-half cup water, three
teaspoons baking powder. Mix the yolks and sugar, then add the water,
then flour, then the whites of eggs on top. Stir as little as possible.
L. B.
SPONGE CAKE.
One pound of sugar, one-half pound flour, a little salt, ten eggs; flavor
with lemon or vanilla.
MRS. W. N. S.
FEATHER SPONGE CAKE.
One and one-half goblets sifted sugar, one goblet sifted flour, two
teaspoons cream tartar, one-half teaspoon salt. Sift all through a sieve;
add whites of ten eggs well beaten. Bake in two square tins in quick
oven, frost, flavoring with bitter almond or rose.
JENNIE.
SPONGE CAKE.
One cup of sugar, one cup flour, mix thoroughly; four eggs (beaten
separately), mix the whites in first; two teaspoons baking powder, little
salt, lemon or vanilla.
MRS. W. T. MILLS.
QUEEN’S CAKE.
One pound sugar, one pound flour, one-half pound butter, four eggs, one
and one half gills sour cream, one gill wine or brandy, one nutmeg, small
teaspoon soda, one pound raisins, one-half pound citron.
WASHINGTON CAKE.
Three cups sugar, two cups butter, one cup milk or water, four cups
flour, five eggs, three teaspoons baking powder, one pound raisins,
one-half pound citron, one teaspoon ground cinnamon, one nutmeg.
MRS. AMBROSE LANE.
SPICE CAKE.
One cup butter, two cups brown sugar, three and one-half cups flour, one
cup cold water, two teaspoons baking powder, three eggs, two teaspoons
cinnamon, one-half teaspoon cloves, one-half nutmeg, one large cup
raisins and currants.
MRS. H. E. BIRDSEYE.
JUMBLE CAKE.
One cup butter, two cups sugar, one cup sour milk, and one-half teaspoon
soda, one nutmeg, five eggs, little less than one quart flour, two
teaspoons baking powder.
COCOANUT CAKE.
Three-fourths pound butter, one pound sugar, three-fourths pound flour,
eight eggs, the grated meat of a cocoanut.
C. U.
COCOANUT CAKE.
One pound sugar, one-half pound flour, two teaspoons baking powder,
one-half pound butter, six eggs or whites of twelve, two grated
cocoanuts, save enough of it for the frosting, put the rest in the cake.
Will make one large cake.
MRS. FANNIE B. NORTHROP.
WHITE CAKE.
One-half cup butter, two cups sugar, one cup milk, three cups flour,
whites four eggs, two teaspoons baking powder.
MRS. A. A. MORGAN.
COMPOSITION CAKE.
One pound of flour, three-fourths pound of sugar, one-half pound of
butter, three eggs, one-half pint of sweet milk, one-half teaspoon of
soda, one nutmeg, a little cloves, one glass of brandy, one pound of
fruit. If you wish the cake rich, add as much more fruit as you like.
LEMON CAKE.
One and one-half cups of sugar, one-half cup of butter, one-half cup of
milk, two cups of flour, two eggs, juice and grated rind of one lemon,
one-half teaspoon of soda.
WHITE FRUIT CAKE.
Whites of eight eggs, two cups sugar, one cup butter, one cup milk, four
cups flour, two teaspoons baking powder, two cups raisins, one-half cup
citron, sliced fine.
MRS. EMMA W. SAGE.
WEDDING CAKE.
One pound flour, one pound butter, one and one-half pounds brown sugar,
twelve eggs, eleven pounds raisins, two pounds citron, one-half ounce
cinnamon, three-fourths ounce cloves, one ounce mace, three gills brandy,
one teacup milk, two teaspoons baking powder.
WEDDING FRUIT CAKE.
One pound flour, one pound sugar, one pound butter, two pounds currants,
one pound raisins, one-half pound citron, one ounce mace, one ounce
cinnamon, four nutmegs, one ounce cloves, eight eggs, wineglass brandy,
one-half ounce rose water.
MRS. ALFRED S. LANE.
WEDDING FRUIT CAKE.
One pound butter, one pound brown sugar, one pound flour, slightly
browned; twelve eggs, six pounds raisins, four pounds currants, one pound
citron, four nutmegs, one tablespoon mace, two tablespoons cinnamon,
one-half tablespoon cloves, two wineglasses white wine, two wineglasses
brandy, one wineglass rose water.
MRS. H. E. B.
WHITE FROSTING.
To the white of an egg when thoroughly beaten, add five tablespoons
sugar, beating all the time. Will frost one medium sized cake.
CHOCOLATE FROSTING.
Whites of three eggs, fifteen tablespoons pulverized sugar, four
tablespoons grated chocolate. Beat whites thoroughly; add the sugar and
chocolate.
COCOANUT FROSTING.
Whites of three eggs, twelve tablespoons sugar, one grated cocoanut.
Beat the sugar and eggs together; spread on the cake, and sprinkle the
cocoanut over thickly. This will make a whiter frosting than stirring in
the cocoanut.
ORANGE ICING.
Whites of two eggs, twelve tablespoons sugar, two oranges, grated.
LEMON ICING.
Whites of two eggs, two cups sugar, juice and part of the rind of two
lemons.
ALMOND ICING.
The whites of three eggs, beaten light; one cup of blanched almonds,
chopped fine or pounded; ten tablespoons pulverized sugar. Flavor with
little bitter almond.
COOKED FROSTING.
One small teacup of granulated sugar, wet with very little water. Set on
the stove and let it boil, without stirring, until it begins to thicken.
Take whites of two eggs, beat very light. Strain the boiled sugar into
them slowly, beating all the time. Flavor to taste.
MARTHA WASHINGTON CAKE.
One cup sugar, one cup sweet milk, two cups flour, one egg, two teaspoons
baking powder, two tablespoons butter. Bake in three layers.
CUSTARD.
One egg, one-half pint milk, one teaspoon corn starch, one tablespoon
flour, two tablespoons sugar. Scald the milk; beat the sugar, flour, egg
and corn starch together; add the milk, boil until thick. Flavor, and
when cold, spread between cake.
MRS. CANDEE.
ALMOND CREAM CAKE.
Two cups sugar (pulverized), one-fourth cup butter, one cup sweet milk,
three cups flour, three teaspoons baking powder, whites four eggs, beaten
very light; one-half teaspoon vanilla. Bake in four layers.
FOR THE CREAM.
Whip one cup of sweet cream to a froth; stir gradually into it one-half
cup pulverized sugar, a few drops vanilla, and one pound of almonds,
blanched and chopped. Spread quite thickly between the layers of cake,
and frost the top and sides.
MRS. HENRY BARNARD.
JELLY FRUIT CAKE.
Two cups sugar, three cups flour, three teaspoons baking powder,
two-thirds cup butter, one cup milk, three eggs. Flavor with vanilla. To
half the cake add one tablespoon molasses, one tablespoon brandy, one
tablespoon cinnamon, one teaspoon cloves, one-half teaspoon allspice,
one-half nutmeg, one cup chopped raisins, one-half pound citron. Bake
in jelly tins, two layers of light and two of fruit cake. Spread jelly
between the layers, when slightly cool, putting a light one on top. Over
all spread white frosting.
H. A.
CONFECTIONERY CAKE.
One coffeecup sugar, three-fourths coffeecup butter, two coffeecups
flour, one coffeecup milk, whites five eggs, three teaspoons baking
powder. Flavor with vanilla. Take one tablespoon of this cake, add
one-half cup chopped raisins, one-half cup citron, one-half cup flour,
one-half cup molasses, two teaspoons cinnamon, one-half teaspoon cloves,
one wineglass brandy. Bake in three layers, two light and one dark. Put
together with soft frosting.
MRS. WM. HURD.
BLACK CHOCOLATE CAKE.
One cup butter, two cups sugar, two and one-half cups flour, five eggs,
one cup sour milk, one teaspoon soda dissolved in a little boiling water;
one-half cake “Baker’s” chocolate, grated and put in the cake before
stirring in the flour. Bake in jelly tins in four layers.
FILLING.
One pound white sugar wet with a little cold water; add the whites of
three eggs, slightly beaten; one-half cake grated chocolate. Cook in
boiling water until it thickens. Flavor with vanilla. Spread between the
layers, and outside the cake. Sprinkle grated cocoanut over the top.
MRS. J. A. S.
LEMON COCOANUT CAKE.
One pound sugar, one pound flour, one-half pound butter, six eggs,
one-half pint cream, one teaspoon cream tartar, one-half teaspoon soda.
DRESSING BETWEEN LAYERS.
One grated cocoanut, three-fourths cup sugar, two eggs, juice of one
lemon. Beat the eggs thoroughly, add sugar and lemon, lastly the
cocoanut; put all on the stove and cook enough to cook the egg, being
careful not to burn. Frost the cake and strew cocoanut over the top.
MRS. GILBERT.
JELLY CAKE.
One-half cup butter, two cups sugar, one cup sweet milk, three and
one-half cups flour, and three teaspoons baking powder, four eggs. Flavor
with lemon or vanilla. Bake in jelly tins.
MRS. W. T. MILLS.
GERMAN CAKE.
One cup sugar, two tablespoons butter, one cup flour, four eggs, one
teaspoon baking powder. Bake in two layers.
FILLING.
Whites of five eggs, fifteen tablespoons sugar; add grated cocoanut.
Spread between and on top of layers.
MRS. A. S. MANN.
ORANGE CAKE.
Two cups sugar, one cup butter, one cup sweet milk, three cups flour,
five eggs (yolks of two and whites of five); three teaspoons baking
powder, two oranges (grated peel and juice of one). Bake in four layers.
FILLING.
Whites of three eggs, juice of one orange, fifteen tablespoons of sugar.
Beat together, spread between layers and outside of cake. Pare and pull
in small pieces two oranges; put on top of cake.
BELLE.
WHITE MOUNTAIN CAKE.
One cup sugar, one-half cup of butter, one half cup sweet milk, one-half
cup corn starch, one cup flour, whites of six eggs, a little vanilla, two
teaspoons baking powder. Bake in layers.
FROSTING FOR ABOVE.
Whites of five eggs, twenty tablespoons sifted sugar, beaten very light;
a little vanilla. Spread between layers and outside of cake.
PICKLES, CANNED FRUIT, Etc.
CUCUMBER PICKLES.
Make a weak brine, hot or cold; if hot, let the cucumbers stand in
it twenty-four hours, if cold forty-eight hours; rinse, and dry the
cucumbers with a cloth, take vinegar enough to cover them, allow one
ounce of alum to every gallon of vinegar, put it in a brass kettle with
the cucumbers and heat slowly, turning the cucumbers from the bottom
frequently; as soon as they are heated through skim them out into a
crock, let the vinegar boil up, turn it over the pickles and let them
stand at least twenty-four hours; drain off the vinegar. Take fresh
vinegar, and to every gallon allow two tablespoons of white mustard seed,
one of cloves, one of celery seed, one of stick cinnamon, one large green
pepper, a very little horse radish, and if you like one-half pint sugar.
Divide the spices equally into several small bags of coarse muslin, scald
with the vinegar and pour over the pickles. If you like your pickles
hard, let the vinegar cool before pouring over them.
PICKLED CUCUMBERS.
FOR ONE THOUSAND.
Sprinkle salt and pour boiling water over for three successive days, then
prepare vinegar as follows: One-fourth pound whole cloves, one-fourth
pound cinnamon, one-fourth pound allspice, one fourth pound black pepper,
one-fourth pound white mustard, alum size of an egg, one pound brown
sugar, a little horse radish root. Boil with vinegar ten minutes and pour
over pickles; put the spices in a bag or leave loose in vinegar, as you
choose.
M. C.
CUCUMBER PICKLES.
SIX HUNDRED CUCUMBERS.
Make a brine that will bear up an egg, beat it boiling hot, pour it over
the cucumbers; let them stand twenty-four hours, or make a cold brine and
let it stand forty-eight hours. Take the cucumbers and wipe the black
specks from each one, then take sufficient quantity of vinegar to cover
them, and add a small lump of alum; put the cucumbers in the brass kettle
with the vinegar cold, heat them slowly, turning them from the bottom
several times; let them stand twenty-four hours; afterwards take three
gallons of vinegar if needed to cover them; the size of the cucumbers
vary so much, judgment must be used. Then put three pints of brown sugar,
three gills of mustard seed, a handful of cloves, a handful of stick
cinnamon, six green peppers, one tablespoon of celery seed, ginger root,
a piece of alum the size of a walnut; tie in a muslin bag all the spices,
with the peppers, and scald with the vinegar, then pour it over the
cucumbers hot; add green grapes and horse radish, cold.
MRS. OREN SAGE.
EAST INDIA PICKLE.
One hundred cucumbers (large and small), one peck green tomatoes,
one-half peck onions, four cauliflowers, four red peppers (without the
seeds), four heads celery, one pint bottle horseradish. Slice all, and
stand in salt twenty-four hours; then drain, pour on weak vinegar, stand
on stove until it comes to a boil; then drain again. One ounce ground
cinnamon, one ounce ground turmeric, one-half pound mustard, one-quarter
pound brown sugar; wet these with cold vinegar; add to this sufficient
vinegar to moisten all the pickles. Cook all together ten minutes. Seal
in bottles while hot.
MRS. PITKIN.
FRENCH PICKLE.
One peck green tomatoes, sliced; six large onions, a teacup of salt
thrown on over night. Drain thoroughly, then boil in two quarts of water
and one quart of vinegar fifteen or twenty minutes; drain in colander;
then take four quarts vinegar, two pounds brown sugar, one-half pound
white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two
tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne
pepper; put all together and cook fifteen minutes.
M. C.
PICCALLILY.
One peck green tomatoes sliced, one-half peck onions sliced, one
cauliflower, one peck small cucumbers. Leave in salt and water
twenty-four hours; then put in kettle with handful scraped horseradish,
one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper
(whole), one ounce cassia buds or cinnamon, one pound white mustard seed,
one pound English mustard. Put in kettle in layers, and cover with cold
vinegar. Boil fifteen minutes, constantly stirring.
HIGDOM.
One-half dozen large cucumbers, one dozen small cucumbers, one-half dozen
large onions, two dozen green tomatoes, one cabbage, four large green
peppers, two large red peppers; chop fine, and sprinkle over a coffee
cup of salt; let it stand over night, then drain through a colander. Put
two quarts of vinegar, one quart of water with this, and boil fifteen
minutes; drain again, and add one pound brown sugar, one-half pound white
mustard seed, three tablespoons cloves, three tablespoons cinnamon, two
tablespoons allspice, two tablespoons ginger, two tablespoons mustard,
one small teaspoon cayenne pepper, one small teaspoon black pepper, alum
size of a walnut; add vinegar enough to cover all. Let it just boil.
M. C.
TOMATO SOY.
One-half bushel green tomatoes, three onions, three green peppers,
one-quarter pound mustard seed, three cups sugar, three cabbages. Chop
the tomatoes and onions together (fine); add to one gallon of the
tomatoes one cup of salt; let stand twenty-four hours, drain and add the
peppers (chopped fine), mustard seed, sugar and other spices, to taste.
Moisten all with vinegar and cook until tender. Before bottling, add the
cabbages (chopped), and one cup chopped horseradish.
CHILI SAUCE.
One peck ripe tomatoes, six green peppers, six onions, two teaspoons
ground allspice, two teaspoons ground cloves, two teaspoons ground
cinnamon, two cups brown sugar, five cups vinegar, salt to taste. Scald
and skim the tomatoes, chop the onions and peppers fine; boil all
together slowly, three or four hours, then bottle.
MRS. LANE.
CHOW CHOW.
One quart large cucumbers, one quart small cucumbers, two quarts onions,
four heads cauliflower, six green peppers, one quart green tomatoes,
one gallon vinegar, one pound mustard, two cups sugar, two cups flour,
one ounce turmeric. Put all in salt and water one night; cook all the
vegetables in brine until tender, except large cucumbers. Pour vinegar
and spices over.
TOMATO CATSUP.
One gallon of tomatoes (strained), six tablespoons salt, three
tablespoons black pepper, one tablespoon cloves, two tablespoons
cinnamon, two tablespoons allspice, one and one-half pints vinegar; boil
down one-half. One peck of tomatoes will make one gallon strained.
GREEN TOMATO CATSUP.
One peck of green tomatoes, one dozen large onions, one-half pint salt;
slice the tomatoes and onions. To a layer of these add a layer of
salt; let stand twenty-four hours, then drain. Add one-quarter pound
mustard seed, three dessertspoons sweet oil, one ounce allspice, one
ounce cloves, one ounce ground mustard, one ounce ground ginger, two
tablespoons black pepper, two teaspoons celery seed, one-quarter pound
brown sugar. Put all ingredients in preserving pan, cover with vinegar,
and boil two hours.
L. B.
TOMATO CATSUP.
One peck ripe tomatoes, cut up, boil tender and sift through a wire
sieve; add one large tablespoon ground cloves, one large tablespoon
allspice, one large tablespoon cinnamon, one teaspoon cayenne pepper,
one-quarter pound salt, one-quarter pound mustard, one pint vinegar. Boil
gently three hours. Bottle and seal while warm.
MRS. LANE.
GRAPE CATSUP.
Five pints of grapes, simmer until soft, then put through a colander;
add to them two pints brown sugar, one pint vinegar, two tablespoons
allspice, two tablespoons cinnamon, two tablespoons cloves, one and
one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons
red pepper. Boil till thick; then bottle.
E. & I.
RIPE CUCUMBER PICKLE.
Pare and scrape out the inside of the cucumber; put in a weak brine for
twenty-four hours. Make a syrup of sugar and vinegar; boil a few slices
of the cucumber at a time in this, until they look clear. When the
cucumbers are all cooked, boil down the syrup and pour over them.
M. C.
RIPE CUCUMBER PICKLE.
Peel and take out the inside of the cucumbers; cut in pieces, put in cold
vinegar, let them lie twenty-four hours; then to a quart of vinegar put
two pounds of sugar and one ounce cinnamon buds. Boil the whole together,
until the cucumbers are clear.
PICKLED WATERMELON.
Take the green part of the rind of the lemon, pare and cut in small
pieces. To one quart of vinegar add two pounds of sugar, one ounce of
cassia buds. In this boil the rind until clear and tender.
L. H.
SPICED PEACHES.
Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces
cinnamon, one-half ounce cloves. Scald together sugar, vinegar and
spices; pour over the fruit. Let it stand twenty-four hours; drain off,
scald again and pour over fruit, letting it stand another twenty-four
hours. Boil all together until the fruit is tender. Skim it out and boil
the liquor until thickened. Pour over the fruit and set away in a jar.
SPICED GRAPES.
Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon
cloves, one tablespoon cinnamon.
SWEET PICKLED PEACHES.
One peck peaches, three pounds brown sugar, one quart vinegar. Dip each
peach in a weak solution of soda water, and wipe dry to remove roughness.
Stick three or four cloves in each peach. Heat the vinegar and sugar,
then put in the peaches and cook until tender.
MRS. E. S. CONVERSE.
PICKLED PEACHES.
One peck peaches, three pounds sugar, one quart vinegar, cloves.
PICKLED PLUMS.
Four pounds plums, two pounds sugar, one pint vinegar.
PICKLED PEARS.
One-half bushel pears, three quarts vinegar, five pounds sugar, cinnamon
to taste.
SPICED BLACKBERRIES.
To six pints fruit take two and one-half pints sugar, one and one-half
pints vinegar, one-half ounce cinnamon (ground), one-half ounce cloves,
one-half ounce allspice, a little mace broken in small pieces. Boil the
sugar and vinegar together, with the spices, putting these last into
muslin bags. Then put in the berries and let them scald, not boil.
MRS. M. K. WOODBURY.
☞ In canning fruit, to a pound of fruit allow one-fourth to one-half
pound sugar, according to taste.
CANNED PINE APPLE.
Pare the fruit, and be very particular to cut out the eyes. Weigh it and
chop fine. Add to it the same weight of sugar. Mix thoroughly in a large
crock, and let it stand twenty-four hours. Then put in cans, filling them
full, and seal tight. After leaving them about two weeks it is well to
look and see if there are any signs of working. If so pour into a pan and
warm through, then replace in tin cans.
MRS. A. S. LANE.
CANNED CHERRIES.
One-fourth pound sugar, one pound fruit, one teacup vinegar to five
pounds fruit.
CANNED PINE-APPLE.
Three-fourths pound sugar to one pound of fruit. Pick the pine-apple to
pieces with silver fork. Scald, and can hot.
MRS. A. S. MANN.
CURRANT JELLY.
Put the fruit on and scald thoroughly; strain, and for one pint juice
allow one pound sugar; when juice boils, stir in sugar; boil until
dissolved. Pour into glasses.
RASPBERRY JAM.
Six pounds sugar to eight pounds fruit, one pint currant juice, with an
additional pound of sugar. Jam all together, and boil down until a good,
rich flavor. Then can.
MRS. A. S. MANN.
ORANGE MARMALADE.
Peel the oranges, and put peel in water; let boil until tender; then with
a knife scrape off the white lining, which is bitter; then cut up peel
fine. Take the oranges, divide into sections as they separate naturally.
With a pair of scissors cut off the stringy edge in middle of piece,
the seeds will then come out easily. Chop or cut fine, and add to peel.
Then to one pint of orange, add one pound of sugar, and boil until thick
enough; it thickens a little in cooling.
J. M.
SALADS.
CABBAGE SALAD.
To a dish of chopped cabbage, four teaspoons of celery seed, or one bunch
of celery. Put in a bowl, yolks of two eggs, one teaspoon of sugar, one
teaspoon of butter, one teaspoon of pepper, one teaspoon of salt, one
teaspoon of made mustard, one-half teacup of vinegar. Set the bowl into
hot water, stir carefully until it begins to thicken. Let it get cold.
Pour over the cabbage. If it does not moisten it enough, put in a little
more vinegar.
MRS. W. T. M.
CABBAGE SALAD.