Evening Republican, Volume 20, Number 167, Rensselaer, Jasper County, 14 July 1916 — Cabbage Salad. [ARTICLE]

Cabbage Salad.

Cream one-fourth cupful butter and beat into it the yolk, then the white of one egg; add also two tablespoonfuls of sugar and one-fourth teaspoonful each of mustard, salt and paprika. Then pour on very gradually, beating constantly, one-half cupful hot vinegar. Cook over hot water until the mixture thickens a little. It should be like thick cream, and let cool before stirring into a generous pint of fine, shredded cabbage, prepared for salad.