Cold Slaw—Cream Dressing.
- 1 small head of white cabbage, shred fine.
- 1 cup of milk, scalding hot.
- ¾ of a cup of vinegar.
- 1 tablespoonful of butter.
- 1 egg, beaten light.
- 1 tablespoonful of sugar.
- 1 even tablespoonful of corn-starch.
- 1 teaspoonful essence of celery.
- Pepper and salt to taste.
Rub butter and sugar together and pour over them the hot milk. Beat into these the frothed egg. Put into a vessel set within another of hot water, add the corn-starch wet up with cold water, boil slowly until it thickens, and set aside. In another saucepan scald the vinegar; put in the pepper and salt with essence of celery, and pour hot over the cabbage. Mix up well; put back into the saucepan, and stir briskly over the fire until it is smoking all through, but not until it boils. Turn it into a bowl, stir into it the custard with a silver fork, until well mixed; cover, to keep in the strength of the vinegar, and set it where it will cool suddenly. It is very fine.