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Cabbage Salad

Take one-half cabbage; six eggs; one teacup of sugar; one teaspoon of salt; two teaspoons of melted butter; one teaspoon of mustard; one-half teacup of vinegar. Cut the cabbage in two parts, and wash it well. Remove all wilted or tough leaves, cut out the core and chop very fine with a sharp knife. Boil the eggs hard, chop five of them very fine, place the cabbage in a salad bowl, add the chopped eggs, and toss and mix lightly together. Mix the sugar, salt, mustard, butter 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.