Slaw, cold.—For this choose a good, firm head
of cabbage, remove the outside and faded leaves,
and shred it finely as before; steep it for an hour
or so in very cold or iced water, then drain well,
and serve either with a French oil and vinegar dressing,
or with the hot sauce recommended for hot slaw,
only using double the quantities there given and
making the sauce in the usual way, and pouring it
over the raw shred cabbage instead of mixing it all
over the fire.