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On this day: Oct. 18, 1923

Cabbage-Pineapple-Almond Salad: Shave a small head of cabbage very fine and crisp it in ice-cold water. Peel and shred fine a small pineapple, or secure the canned pineapple. Blanch and shred one quarter pound of shelled almonds. Mix the ingredients together and add enough chopped pimento for color. Serve with mayonnaise dressing.

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