place each quarter on a cutting board and with a sharp knife shave off
the cabbage. If desired, however, the cabbage may be shredded with a
cabbage cutter. If the cabbage, upon being cut, is found to be wilted,
place it in cold water and let it stand until it becomes crisp. Drain
off the water carefully and allow the cabbage to drip in a colander or
dry it between pieces of old linen. With the cabbage thus prepared,
season it with salt and mix it with the desired dressing. Serve on
lettuce in a salad dish, on individual salad plates, or in the manner
shown in Fig. 2.

[Illustration: FIG. 3]

50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
they are similar in color and crispness. They can be procured at the
same time of the year, and while celery is not cheap, cabbage is a
comparatively inexpensive food and the two combined make an inexpensive
salad. Because the color of both is very much the same, pimiento is
added to give a contrasting color.

CABBAGE-AND-CELERY SALAD
(Sufficient to Serve Four)

1 c. cabbage
1 c. celery
1 pimiento or green pepper
1/2 tsp. salt
2 Tb. vinegar
Lettuce
Salad dressing