Newspaper article St Louis Post-Dispatch (MO)

For Coleslaw Lovers, a Recipe to Keep

Newspaper article St Louis Post-Dispatch (MO)

For Coleslaw Lovers, a Recipe to Keep

Article excerpt

TWENTY-FOUR-HOUR coleslaw, nine-day coleslaw, everlasting slaw, marinated coleslaw, Italian coleslaw, Southern wilted coleslaw and Mary June's coleslaw are among the names for this recipe, which was requested by Evelyn Masulis of Zeigler, Ill.

In fact, we got so many recipes that we are unable to list the names of all the contributors.

Dorothy Telthorst of St. Louis sent this version. "It has become a favorite of friends because it not only is tasty but can be prepared in advance," she wrote.


1 medium head cabbage, shredded

1 cup chopped onions

2/3 cup plus 2 teaspoons granulated sugar, divided

1 cup white vinegar

3/4 cup vegetable oil

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon celery seed

Layer cabbage and onions in bowl. Sprinkle with 2/3 cup sugar.

Combine remaining 2 teaspoons sugar, vinegar, oil, salt, mustard and celery seed in saucepan; bring to a boil. Spoon dressing over cabbage mixture, tossing to coat well. Cover and refrigerate at least 6 hours. (It tastes better after 2 or 3 days.)

For a flag-waving Fourth, serve Martha Washington cookies.

Mildred Richardson of Webster Groves requested the recipe. Virginia Horrell of High Ridge, Mo., found it in a recipe collection assembled by the Alabama chapter of the Telephone Pioneers of America.


2 (1-pound) boxes powdered sugar

1 cup (2 sticks) butter, melted

2 cups coarsely chopped pecans

1 can sweetened condensed milk (not evaporated milk)

1/4 block paraffin (see note)

1 (6-ounce) package semisweet chocolate chips

Combine sugar, butter, pecans and milk. Roll into balls; chill. Melt paraffin and chocolate chips in top of double boiler over barely simmering water.

Use forks to dip balls into chocolate, then let cool on tray covered with waxed paper.

Note: You can substitute 1 tablespoon plus 1 teaspoon shortening for the paraffin. …

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