1904 - The Blue Grass Cook Book

Cold Slaw

DDV CULINARY

Take off the outer leaves and split the head of a cabbage and cut on a
slaw-cutter or with a sharp knife into fine shreds and put on ice.
Pour over it a dressing made of

1/2 pint vinegar,
2 eggs beaten well
with 1 teaspoon of made mustard,
1/2 teaspoon pepper,
1 teaspoon salt,
1 teaspoon sugar.

When the vinegar boils, add ingredients and cook till thick.
Slice 5 hard-boiled eggs and put on top.
Pour dressing over and serve at once.