Cold slaw
Shred a white cabbage fine. Heat a cup of milk. Heat, also, a gill of vinegar, and when this last is boiling, stir into it a tablespoonful, each, of butter and sugar, a teaspoonful of celery essence, two saltspoonfuls of salt and one of pepper. When boiling hard, stir in the shredded cabbage, and as soon as this is really hot, remove it from the fire. Pour the scalding milk slowly upon two beaten eggs and cook, stirring steadily until thick, then pour upon the cabbage and toss until well mixed. Set in the ice for two hours. Serve very cold.