Cabbage Salad

Cut the cabbage very fine, and put into the dish in layers, with salt and pepper between; then take two teaspoonfuls of butter, two of sugar, two of flour, two of mustard, one cup of vinegar, and one egg. Stir all together, and let it come to a boil on the stove. Pour it hot over, and mix well with the cabbage; cover up.

Cabbage Salad

One quart of cabbage chopped fine; make a dressing with the yolks of two or three hard-boiled eggs rubbed smooth, butter the size of an egg, melted, one tablespoonful of sugar, half tablespoonful of pepper, teaspoonful of salt, and half teacup of cider vinegar; heat together, and when cool mix thoroughly with the cabbage. Use the whites of the eggs for garnishing.

Cold Slaw

Two-thirds of a cup of vinegar, one egg, two tablespoonfuls sugar, one teaspoon of salt, half teaspoon of mixed mustard, and butter size of an egg; stir until it boils. When cold, pour over the shaved cabbage.

Kohl Slau

Cut very fine and pack in a small jar sprinkle a little salt and pepper over it; take vinegar - a pint will answer for a small head; butter the size of a walnut; one spoonful of sugar or more if liked; heat this to the boiling point; mix a well beaten egg in a cup of cream and pour into the vinegar, stirring briskly until it again boils; then instantly pour it over the cabbage and cover tightly, pressing down with a little weight or plate; the slau is better when two days old, although it can be eaten at once, or after a week if kept in a cool place.

Hot Slaw

With a sharp knife - there are knives made for the express purpose - cut up nicely a firm head of cabbage; sprinkle it with as much pepper and salt as you think necessary; beat up the yolk of one egg, add a lump of butter the size of a walnut, a gill of cream, the same quantity of vinegar, a tablespoonful of sugar, an even teaspoonful of mustard, and a pinch of bruised celery seed; heat these condiments, mix together, in a tin cup; put the slaw in an oven, and pour the mixture over it boiling hot; stir it till well mixed, and the cabbage slightly coddled, then send to the table hot.