Hot Slaw

Temperature hot, that is.

From the box of C.N. sold in De Soto, Kansas.

9. Hot Slaw

1 small cabbage
1 Tbsp. butter
1/3 c. of water
1 scant tsp. salt
2 eggs
3/4 c. sugar
1/2 c. vinegar
1 c. of cream
[1/2 tsp. white pepper]

Put butter in pan, when begins to bubble put in the water, the cabbage, the salt and 1/2 tsp. of white pepper. Cover closely and let the cabbage steam until it is cooked. It should not be really soft.

Make a dressing of 2 egg yolks, 3/4 c. of sugar, 1/2 c. vinegar and 1 c. cream. Just before serving turn this over the cabbage and let it come to the boiling point. Take it right out onto a serving dish or the sauce will curdle.

Be sure not to cook this cabbage too long. Young cabbage should not be cooked over 20 minutes.

Catherine Nichepor

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