Cold Slaw
Wash well and shred fine, a firm white cabbage.
Boil one teacup vinegar.
One tablespoonful butter in a little flour, stir this in the vinegar. Beat the yolks of four eggs till light and stir also in the mixture, just before taking from the fire.
Add mustard, pepper and salt to the butter and flour before putting in the vinegar.
Pour all, when hot, over the cabbage and set away to cool.--Mrs. M. C. Cold Slaw.
Wash your cabbage and lay in cold water some hours. Have a seasoning of egg, mustard, oil, pepper, salt, celery-seed and vinegar and pour over it. In winter the slaw will keep a day or two.--Mrs. W.
Take well headed lettuce, chop it fine and pour over a dressing made of salt and pepper, mustard, hard-boiled egg, and olive oil. Cream the yolk of the egg and mustard together with a little oil, until quite smooth. Add vinegar if desired.--Mrs. R.
Lettuce Dressed. Lettuce chopped fine. 1/2 cup vinegar. 1/2 cup ice-water. 1 tablespoonful white sugar. 1 teaspoonful salt. 1 saltspoonful cayenne. 2 hard-boiled eggs chopped. 1 onion chopped. 1 tablespoonful made mustard. 1 tablespoonful of olive oil.--Mrs. S. T.