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White Cabbage Salad

Procure a tender white cabbage, cut out the stalks and ribs, and place a number of the thinnest leaves together and cut them into narrow strips. Cut two thin rashers of bacon into small squares, place them in a fryingpan and fry them until they commence to color; move the pan off the fire, pour in a cupful each of vinegar and water, seasoning with salt and pepper and again place the pan over the fire, stirring its contents until quite hot. Throw the cabbage lightly into a salad-bowl, and serve, pouring the prepared dressing over it.