Cabbage Salad
Cut the heart of a white cabbage and half a head of celery into shreds. Boil half a teacup of vinegar with one tablespoonful of butter, add one tablespoonful of sugar, salt and pepper to taste, and put in the cabbage, but do not let it boil. Meanwhile beat up two eggs, mix them in one cupful of hot milk, and boil to a custard. Then put the cabbage into a salad-bowl, pour the custard over it, and mix well. Place in the ice-box until wanted.