Cold Slaw, with Cream Dressing.
1 small head of white cabbage, chopped fine; 1 cup scalding milk; rather less than a cup of vinegar; 1 tablespoonful of butter; 2 beaten eggs; 1 tablespoonful of white sugar; 1 teaspoonful essence of celery; pepper and salt to taste.
Heat milk and vinegar in separate vessels. Put butter, sugar, and seasoning into the hot vinegar. Boil up once, and put in the cabbage. Heat to scalding and take off. Add the beaten eggs to the hot milk; cook until they begin to thicken. Put the hot cabbage into a bowl; pour the custard over it; toss and stir with a silver fork; cover to keep in the strength of the vinegar, and cool suddenly.