COLD SLAW
Cut out core of head of cabbage and chop it quite fine. For dressing break two eggs into small saucepan. Put into them one heaping teaspoon salt, one heaping teaspoon sugar, one small teaspoon mustard, two dashes of pepper. Stir this together and beat the egg a little. Add gradually (stirring all the time) a little less than one-half cupful of vinegar. Stir all together. Put in double boiler and let come gradually to a boil. Stir constantly; cook until quite thick. Take from stove. Add dash of cayenne, pepper and one scant tablespoon olive oil, one teaspoon butter, and one and one-half tablespoon rich milk or cream. Stir all together. Pour over two full teacups of chopped cabbage and mix. Celery makes a nice addition when sliced thin and mixed with cabbage. Let stand few hours before serving.