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Cabbage Salad

Chop white cabbage, season with salt and vinegar, make in smooth shape in a flat dish and pour dressing over (see celery salad.) Strew chopped beets on top.

The Italian and French cooks don't take kindly to slaw either cold or hot--seem not to understand it, or they think it barbarous and uncouth--and many of them will never make it of their own free will and volition. Perhaps they would like it better if they only knew that slaa has come down in direct descent from their own salade and sallet. And they ought to perceive that hot hollandaise sauce, which they are used to.