This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Select a small firm head. Cut it in half and with a sharp knife or a slaw cutter slice it very thin. Cover with cold water and let stand one-half hour. Drain, wrap in a cloth and place on ice or in a cold place until ready to use. Combine with any salad dressing, or fold into one package of gelatin prepared according to directions, and mold.
Cole Slaw - No. 1 -
1/2 head cabbage 6 eggs
1 teaspoon mustard
2 teaspoons melted butter 1/4 cup vinegar
Cut the cabbage in several parts, and wash it well. Remove the core and any wilted or tough leaves and chop the remainder with a sharp knife. Cook the eggs hard, chop five of them, place the chopped cabbage in a salad bowl, add the chopped eggs, and toss and fold lightly together. Mix the sugar, salt, mustard, melted butter and vinegar and pour this liquid over the cabbage and eggs. Toss again lightly with a fork held in each hand, arrange in a dish, and garnish with the remaining egg cut in slices.
Cole Slaw - No. 2 -
1/4 cup vinegar 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon sugar 3 eggs
1 tablespoon butter or other fat
2 tablespoons cream
3 cups cabbage
Heat vinegar and seasonings (including the sugar and fat) to boiling, beat eggs and add hot vinegar mixture to them very slowly. Cook in double boiler until the mixture thickens and then add cream. Remove the dressing from the fire and pour it while hot over the cabbage. Garnish with rings of hard-cooked eggs and serve when cold.