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Cold Slaw

Shred cabbage very fine, and place it in a salad dish. For every one and one-half pint of cabbage allow one-half cup of vinegar; one and one-half teaspoon of salt; one-fourth teaspoon of pepper; three teaspoons of sugar; one tablespoon of butter; two tablespoons of cream; three eggs. Place the vinegar and seasoning on the fire. Beat the eggs well, turn them into the vinegar, stir constantly until the mixture thickens, and then add the cream. Remove the dressing from the fire, and pour it while hot over the cabbage. Garnish with rings of hard boiled eggs, and serve when cold.