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Grand Union Cabbage

Select a small, heavy cabbage and roll back the outside leaves. Cut out the center, leaving the shell entire. With a sharp knife slice the heart of the cabbage very thin and soak in ice water till crisp. Drain and dry between towels.

Add two green peppers cut in fine strips and mix with a French dressing. For this use half a teaspoon of salt, a quarter teaspoon of pepper, one tablespoon of vinegar and four tablespoons of salad oil. Stir till well blended, pour over the cabbage and peppers, then refill the bowl. -Stella A. Downing.