"White Winter Bell Apple."A name for Glockenapfel, a variety of yellowish-green cooking apple which arose somewhere in central Europe. It keeps its shape on cooking and is sought after in Switzerland for making apple strüdel. This late-season variety is harvested from mid-October in South-East England and is at its best from December to April.
"Whitefish." Whitebait. These are tiny fish, the young of the herring and sprats, and are usually fried and eaten whole. If you run your fingers down the ridge of the belly when they are uncooked, if they are smooth they are young herring, if spiked, sprats.
"White cabbage salad." Coleslaw. A salad of thinly sliced white hearts of cabbage, sometimes with a little added carrot and onion, mixed with mayonnaise or similar binding sauce.
