German Slaw

This will use the yolks of two eggs and any little sour cream that may be

left over. Shred the cabbage and soak it in cold water, changing the

water once or twice. When crisp, wring it perfectly dry in a towel.



Beat the yolks of two eggs, add a half cupful of sour cream, four

tablespoonfuls of vinegar; stir this over the fire until it thickens. Take

from the fire, add a half teaspoonful of salt and a dash of pepper; mix it

with the cabbage and turn it into the serving dish.



This quantity of dressing will be quite sufficient for about one quart of cabbage.





Apple Snow



In making sauce Hollandaise or mayonnaise one always has quite a quantity

of the left-over whites. These may be made into various sponges, or used

for fruit snow.



Beat the whites of four or five eggs until light, then

add two level tablespoonfuls of sifted powdered sugar to the white of each

egg and beat until dry and glossy. Grate into this one tart apple, fold it

quickly, float it on a little dish of good milk or cream, and send it at

once to the table.



If you have one or two little stale cakes, or a bit of

sponge cake, stale, grate it, dust the top, and if you have just a little

jelly, you may dot it here and there with the jelly. This must be made

just before the dinner hour, or the apple will lose its color.



Grated pear, or two or three peaches pressed through a sieve, or one or two

soft bananas may be beaten and used in the place of the apple.