French Slaw
172. Shave the cabbage as for other slaw.
To one pint of the cut cabbage, have three eggs boiled hard, mash the yelks with a spoon, and add gradually one wine glassful of oil, then pour in one wine glass of vinegar, one tea spoonful of common mustard, or a dessert spoonful of French mustard, salt and cayenne pepper to the taste.
Pour the mixture over the cabbage, stir it well, and serve it.