BEET AND CABBAGE SALAD

Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add One cup of finely shredded celery, Two onions, chopped fine, Two green peppers, chopped fine, One cup of mayonnaise dressing, One and one-half teapoons of salt, One teaspoon of paprika. Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service. A market list for twelve persons: Nine pounds of standing rib-loin cut, Fifty oysters, Four branches of celery, Five points of milk, One-half pint of cream for coffee, One-quarter pound of coffee, One-quarter peck of onions, One bunch of beets, One small head of lettuce, Two peppers, Two dozen rolls, One pound of butter, Two eggs, One-half pound of plum pudding, One extra large pie, making twelve small cuts, One-quarter pound of sugar.

COLD SLAW OR CABBAGE SALAD

Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold.