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Cabbage Salad

Chop the cabbage fine, sprinkle with salt and let stand over night. Beat one egg thoroughly and add to one-half pint of boiling vinegar; rub two tablespoons of mustard into more vinegar to make a smooth paste; add this to the boiling vinegar; pepper and sugar to taste. Let all come to boil, and pour over the cabbage, stirring thoroughly.

— Mrs. E. Sadlemire