SLAW

or Cole Slaw, tlie raw heart of the cabbage head, chopped or cut into long shreds, and eaten either cooked or (much more frequently) raw, with vinegar, or other seasoning or dre ing, as French dre ing, cream, etc. ‘‘Cole-slaw’’ is often written and pronounced ‘‘cold-slaw’”’ from a mistaken conception of the significance and intent of the first word. ‘Cole’? has nothing to do with the temperature. It ix, instead, a general type-title for any plant of the Bra ica genus—which includes the cabbage. ‘‘Slaw’’ has developed from the Danish word for salad.