1 small hard head cabbage

1/2 cup milk

Yolks of 2 eggs

1 tablespoonful chopped onion

4 tablespoonfuls vinegar

1 tablespoonful butter

1 tablespoonful cornstarch

1 bay leaf

1 saltspoonful celery seed

1/2 teaspoonful salt

1 saltspoonful pepper

Divide the head of cabbage into halves and shred it very fine. Cover with cold water and soak for at least an hour; in warm weather it is better to put a piece of ice in the water. While the cabbage is soaking, heat the milk in a double boiler. Moisten the cornstarch with a little cold milk; add it to the hot milk and cook until it thickens. Add the yolks of the eggs, beaten; cook a moment longer; take from the fire and add the salt and pepper. Add the chopped onion, the celery seed (or you can use a little chopped celery), and the bay leaf to the vinegar. Boil rapidly until reduced one-half. When cool, strain this into the sauce. Add the butter, cut into bits, and stand aside to cool. When ready to serve, drain the cabbage by wringing it in a towel. Then mix it with the dressing; turn it into a round dish, garnish with capers, if you have them, or chopped olives. This will take the place at dinner of a green vegetable and a salad.

Sour Cream Slaw

1 head cabbage

2 tablespoonfuls vinegar

2 eggs

1/2 cup thick sour cream

1/2 teaspoonful salt

1 saltspoonful pepper

Cut and soak the cabbage as directed in preceding recipe; drain and dry it. Put the vinegar into a saucepan and bring it to the boiling-point; add the eggs, beaten without separating, until light, and the sour cream. Stir the mixture over the fire until it thickens. Take from the fire, add the salt and pepper. Put the cabbage into the sauce, mix, and turn it into a shallow vegetable dish. This may be served warm or cold.