Cold cabbage salad a nice fall treat

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BY LOVINA EICHER
Times Correspondent | Wednesday, August 27, 2008 | No comments posted.
Today is Elizabeth's last day of corn detassling for this season.It will be nice to have her home again during the day. I've reallymissed her help, especially with church services announced to behere in two weeks.

We've had a good start in cleaning the house. Sisters Emma andchildren came one day, and we washed some walls, ceilings and a fewwindows. We also did a big laundry, washing some curtains, quiltsand so forth.

I can see a few busy weeks ahead, but it will be a relief to haveeverything clean once again. The girls washed off all my kitchencabinets one day: that is another big job that takes a lot of time.

Meanwhile, Joe and the boys cleaned out our toolshed. With childrenit doesn't seem to take long for everything to get disorganized inthere. The boys have little hammers, and they seem to want to trythem out pounding in nails, although they don't always choose theright place to start pounding.

Along with all the cleaning, canning season is also in full swing.We have peaches, tomatoes and pickles to do this week.

Another day this week, we helped Jacob and Emma butcher theirchickens one evening. The work went fast with everyone pitching into help. We plucked the chickens by hand, which the children enjoyhelping with. After the feathers are off, we gut the chickens andclean them and then cut up the meat really good. We clean thechickens by soaking them in dishpans with water, since there are a lot of little feather pieces to remove. We can usually salvage 10or 11 pieces of chicken from one bird: quarters, breasts, two legs,two thighs, a back piece, and wings to name a few. Then we pack itin freezer bags. I like white meat, and most of my children likewhite. Emma likes her dark meat. I usually put enough in a freezerbag for a meal.

Benjamin, 9, is outside riding our pony, Stormy. One of ourneighbors brought over his saddle for Benjamin to use, but he'drather ride bare-back. Benjamin is a horse-lover, and he is alwaysout in the barn with the horses. He made a few "holsters" out ofbaler twine. He was so proud of them he made a few for his cousinJacob Jr. He has a big imagination.

It is dry here, and we could use more rain. One day when I drove totown last week we were about a mile from home, and it just poureddown rain most of the way into town. When I came home later, Joesaid they didn't even have a sprinkle here. It sure made for acooler ride for our horse, Itty Bit. I like driving her into town;she is safe and makes good time on the road.

Foremost on our minds today is the passing away of Joe's UncleMartin, age 65. He suffered quite a bit from that dreadful cancer.This would also be brother-in-law Jacob's uncle. Our sympathy goesto the family. We hope we will be able to attend his funeral, whichis tomorrow.

I pulled all my head cabbage from the garden and will be using itto make this salad:



Cabbage salad



1 gallon shredded cabbage

1 tablespoon salt

1 medium-sized onion, diced up

1 cup green peppers, chopped

1 cup celery, chopped

1-1/2 cups white sugar

3/4 cups vegetable oil

3/4 cup white vinegar

* Put shredded cabbage in a dish or pan and spread out until 1-1/2inches thick. Shake salt over surface of cabbage. Do not stir forone hour.

* Then add onion, peppers and celery. Stir well.

* In a medium saucepan bring to boil sugar, vinegar and oil. Pourover cabbage mixture while still boiling

* Refrigerate. Do not stir until cold. Once cold, stir well andstore in glass container. Keeps for days in the refrigerator. Staysreal crisp.

The opinions expressed are solely those of the writer. LovinaEicher is Old Order Amish. Visit www.amishcookonline.com for more recipes, videos, Amish cultural pieces, cookbookinformation and more. She can be reached at Lovina Eicher, TheAmish Cook, P.O. Box 2144, Middletown, OH 45042.

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