One small head cabbage, chopped fine; place in bowl, and salt. Dressing: One beaten egg; 1 tablespoon sugar; 1/3 teaspoon mustard; 1 tablespoon flour; butter size of an egg. Beat all together; add cup vinegar and let it come to a boil, and pour while hot over the slaw. Serve on lettuce leaves. - Mrs. Adrienne Howell.

Hot Slaw

Two quarts cabbage, cut fine; sprinkle lightly with salt; stew gently until tender. Dressing: 2 pounds sugar; a pinch of mustard; a dash cayenne pepper; 3 tablespoons vinegar; 1 egg. Beat all together and pour over hot cabbage and cook carefully until dressing bubbles. Remove from fire, add 3 tablespoons butter and serve at once. - Mrs. B. F. Whipps.

Slaw

Shred cabbage with shredder. Put in dish, season with salt and pour over vinegar dressing made as follows: If vinegar is strong take equal parts of vinegar and water (1/2 a cup of each) and 2 tablespoons sugar. Sprinkle with paprika, after dressing has been poured over slaw. - Mrs. W. H. Tremaine.