½ cup whipping cream
½ cup mayonnaise
1 tablespoon sugar
1 large apple
4 cups cabbage -- shredded
In a large bowl combine cream, mayo, and sugar. Core apple, dice but do not peel. Add diced apple and cabbage to mayo mixture. Refrigerate until ready to serve.

Bulgar Salad
8 oz bulgur wheat
1/2 pint boiling water
4 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped fresh mint
3 Tbsp chopped fresh coriander
salt, pepper
1 red pepper, grilled, peeled and sliced
1 bunch of plump spring onions, chopped
2 garlic cloves, chopped
1/2 cucumber, coarsely chopped
115 g / 4 oz feta cheese, crumbled
lime wedges, to serve
oil-cured black olives, optional
Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed. In a mixing bowl, whisk together the oil, lemon juice and seasoning. Pour oil mixture over the bulgur wheat, add the herbs and mix well. Then mix in the remaining ingredients. Cover and chill until required.
Serve garnished with lime wedges.

1 pound veal shoulder
¼ pound ground beef, lean
3 pints water
4 large potatoes -- peeled & sliced
2 medium onions -- chopped
2 leeks -- sliced
2 tablespoons butter
1 bay leaf
3 sprigs parsley
1 teaspoon salt
½ teaspoon white pepper
1 cup white wine
12 tablespoons heavy cream
Cook the veal and beef in the water until tender. Remove the meats from stock and reserve for use as slices with Horseradish Sauce.
Brown the potatoes, onions and leeks in the butter over low heat for 10 minutes.
Add all the ingredients except the cream to the liquid in which the meat was cooked, and cook 1½ hours. Press through a sieve. Reheat, and add the cream slowly. If the soup is thicker than you want it to be, add a little more cream.

8 pounds spareribs
1 teaspoon salt
1 teaspoon celery salt
2 tablespoons sugar
1 teaspoon cinnamon
1 pound apples -- cored and peeled
1 pound prunes -- cooked and pitted
2 tablespoons flour
1 cup milk
1 cup light cream
Salt and White pepper
Rub both sides of spareribs with the salts, sugar and cinnamon. Cut apples into sixths.
Make sandwiches of the racks of ribs, a pair at a time, using apples and prunes, mixed, as the filling. Tie securely to retain the filling.
Brown in butter in a roasting pan, basting with enough warm water to cover the bottom of the pan. Cook slowly for 2½ hours in an oven preheated to 275-300 degreees. Add warm water from time to time if necessary to keep ribs from sticking and scorching.

1 ham -- tenderized
½ teaspoon dry mustard
4 tablespoons water
1 cup brown sugar
20 whole cloves
10 bay leaves
36 ounces beer
Candied cherries
Candied pineapple
Remove all but a thin layer of fat from the ham. Score the top. Place in a roasting pan. Mix mustard, water and sugar to the consistency of prepared mustard. Cover the ham with this mixture. Stick cloves in the ham surface. Fasten the bay leaves to the ham with smalll skewers or toothpicks broken in half. Pour the beer over the ham and bake, uncovered, 30 minutes to the pound in an oven preheated to 425 degrees. Just before serving, decorate with candied cherries and slices of pineapple fastened to the ham with toothpicks. Return to oven to brown for 20 minutes. Use the liquid in the pan as a sauce for the ham.

3 eggs
½ cup sugar
1 cup flour -- sifted
4 tablespoons butter
1 tablespoon strong coffee extract
Almonds -- chopped
Beat the eggs and sugar together for 5 minutes. Add the flour, melted butter and the coffee extract, beating well with each addition. Pour into a small buttered square pan. Bake in a moderate oven (350ºF.) ½ hour.
When done, invert the pan on a cake rack and let cool. When the cake is cold cut it into two layers. Spread one with the filling and put the layers together; spread the rest of the filling over the top.