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Cabbage Salad

½ head cabbage

1 teaspoon mustard

6 eggs

2 teaspoons melted butter

½ cup sugar

¼ cup vinegar

1 teaspoon salt

Cut the cabbage in several parts, and wash it well. Remove wilted or tough leaves, cut out the core and chop very fine with a sharp knife. Cook the eggs hard, chop five of them very fine, place the cabbage in a salad-bowl, add the chopped eggs, and toss and fold lightly together. Mix the sugar, salt, mustard and vinegar well together and pour this liquid over the cabbage and eggs. Toss again lightly with a fork held in each hand, arrange in a dish, and garnish with the remaining egg cut in slices.