Cabbage Salad.
- 1 small head of cabbage, chopped fine, or cut into shreds.
- 1 cup of boiling milk.
- ¾ of a cup of vinegar.
- 1 tablespoonful of butter.
- 1 tablespoonful of white sugar.
- 2 eggs well beaten.
- 1 teaspoonful essence of celery.
- Pepper and salt.
Heat milk and vinegar in separate vessels. To the boiling vinegar add butter, sugar, and seasoning, lastly the chopped cabbage. Heat to scalding, but do not let it boil. Stir the beaten eggs into the hot milk. Cook one minute together after they begin to boil. Turn the hot cabbage into a bowl; pour the custard over it; toss up and about with a wooden or silver fork, until all the ingredients are well mixed. Cover and set in a very cold place for some hours.
This is a very delightful salad, quite repaying the trouble of cooking the dressing.