Title: Cole slaw with vinegar dr
 Categories: 
      Yield: 100 Servings
 
      1 c  WATER
     12 lb CABBAGE WHITE FRESH
  1 3/4 lb SUGAR; GRANULATED 10 LB
      2 ts PEPPER BLACK 1 LB CN
      1 qt VINEGAR CIDER
      2 tb PAPRIKA GROUND
      1 oz SALT TABLE 5LB
 
  1.  TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ONRECIPE NO. M00001.
  
  2.  COMBINE PEPPER, SALT, SUGAR, VINEGAR AND WATER. MIX WELL.
  
  3.  POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED.
  
  4.  COVER; REFRIGERATE UNTIL READY TO SERVE.
  
  5.  SPRINKLE WITH PAPRIKA JUST BEFORE SERVING.
  
  NOTE:  1.  IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
  SHREDDED CABBAGE.
  
  NOTE:  2.  ONE NO. 8 SCOOP MAY BE USED.  SEE RECIPE NO. A00400.
  
  Recipe Number: M00901
  
  SERVING SIZE: 1/2 CUP (2
  
  From the  (actually used today!).