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Dressed Cabbage

Mrs. B. J. Seward.

One small teacup of vinegar, one egg, two tablespoons of sugar, one teaspoon of salt, and butter half the size of an egg; beat the egg before mixing with the other ingredients, which should be previously put over the fire, then put in the egg; stir until it boils; cool and pour over chopped or shaved cabbage. (CAULIFLOWER Mrs. C. Belford.

Remove the leaves ; cut the main stock close to the flower; lay it in boiling milk and water slightly salted, with the stalk down; when done, take out carefully and drain in a colander, then place in the vegetable dish and pour over it a rich drawn butter dressing.