Recipe - Cole Slaw With Vinegar Dr

1 cup WATER
12 pound CABBAGE WHITE FRESH
1 Three fourths pound SUGAR; GRANULATED 10 LB
2 teaspoon PEPPER BLACK 1 LB CN
1 qt VINEGAR CIDER
2 tablespoon PAPRIKA GROUND
1 ounce SALT TABLE 5LB

1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ONRECIPE NO. M00001.

2. COMBINE PEPPER, SALT, SUGAR, VINEGAR AND WATER. MIX WELL.

3. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SPRINKLE WITH PAPRIKA JUST BEFORE SERVING.

NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
SHREDDED CABBAGE.

NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M00901

SERVING SIZE: One half CUP (2

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.