Cabbage Salad.
Chop a firm white cabbage with a sharp knife. A dull one bruises it. Make a dressing of two tablespoonfuls of oil; six of vinegar; a teaspoonful each of salt and sugar; half as much each of made mustard and pepper. Work all in well, the vinegar going in last, and then beat in a raw egg, whipped light. Pour over the salad, toss up with a fork, and serve in a glass dish.