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Red Cabbage and Celery Salad

Procure a firm, close, red cabbage, trim off all the outside leaves, cut into four pieces, washing in plenty of water, and drain; break the leaves apart, remove the stalks and ribs, and cut the rest into shreds. The heart and white sticks of two heads of celery should be cut into pieces, and mixed with the cabbage in a salad-bowl, garnish the salad with young green tops of celery, and serve with a dressing poured over it, which is prepared as follows: Beat one egg and mix in gradually a tablespoonful of salad oil, a tablespoonful of vinegar, and a half teaspoonful of caster sugar and dry mustard. Season with a little salt.