3/4 c. sugar
1 1/2 tsp. dry mustard
1 full Tbsp. flour
3 Tbsp. milk
1 slightly beaten egg
1 c. vinegar
pinch of salt
Mix sugar, mustard and flour. Add milk and egg. Add
vinegar and salt. If vinegar is strong use a little water with
it. Cook until thick. Do not boil. Then add a little butter.
Let cool. Just before serving, use a little cream to thin and
use a little mayonnaise to stretch recipe. Cut a medium head
of cabbage into fine long strips. Chop it into small strips
about 1 1/2-inches long. Grate a little carrot over cabbage
and add dressing. Serve cold.
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