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Cabbage Salad

Mrs. J. H. Mead.

First prepare the cabbage by letting it stand for some time in cold water, in order to make it crisp ; dry well and shave as finely as possible. Choose a firm white cabbage. Dressing: Rub together a piece of butter the size of a walnut, and one tablespoon of flour; stir in two tablespoons of vinegar, and scald for a minute; then add the yolk of an egg (beaten) and two tablespoons of cream; salt and pepper to taste.