EGG AND CABBAGE SALAD
Boil six eggs hard. When cold, cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve, season with salt, pepper, and grated onion, and mix to a paste with [mayonnaise]. Mould into small balls and set aside. Shred the whites with the scissors, and add twice as much shredded cabbage. Mix with [mayonnaise], arrange on a bed of lettuce leaves, and drop the egg balls on the salad.