Cabbage Salad. (Very Good.) Maltese Cross
1 small firm head of cabbage—chopped or sliced fine.
1 cup of sweet milk, boiling hot.
A little less than a cup of vinegar.
1 table-spoonful butter.
2 eggs, well beaten.
1 table-spoonful white sugar.
1 teaspoonful essence of celery.
Pepper and salt to taste.
Heat the milk and vinegar in separate vessels. When the vinegar boils, put in the butter, sugar and seasoning. Boil up once and stir in the chopped cabbage. Heat to scalding, but do not let it actually boil. To the hot milk add the eggs; cook one minute after they begin to thicken. Turn the scalding cabbage into a deep bowl; pour the custard over it, stir in quickly, tossing up the mixture with a silver fork, until the ingredients are thoroughly incorporated; cover to keep in the strength of the vinegar, and set where it will cool suddenly.
Serve perfectly cold, and garnish with some slices of cold boiled eggs and cresses.
This will be found a vast improvement upon the old-fashioned “coldslaw,” however prepared, and is more wholesome.