When Olive Weybright Corbett was a teenager in the 1920s, she often stayed overnight with her friend Arlene, whose mother made this salad. “Arlene and I took turns chopping the cabbage in a wooden bowl,” Corbett wrote in a recently assembled family cookbook. “We would bring the cabbage, carrot, and apples up from the cellar under the kitchen.” Today, this salad is a favorite at Corbett family get-togethers. From Olive Weybright Corbett
Shred the cabbage and carrot. Dice the apple, leaving the skin on to add color to the salad. Mix these ingredients together with the raisins. In a separate bowl, sweeten the salad dressing with the sugar. Add cider vinegar to the dressing, and thin with evaporated milk. Pour the dressing over the dry ingredients, mix well, and refrigerate for at least an hour before serving.