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Hot Slaw.
Butter the size of an egg, 1/2 cup of milk, yellow of 2 eggs, 1 teaspoonful of salt, 1/4 tea-spoonful of pepper, small level tea-spoonful of dry mustard, and 3 table-spoonfuls of vinegar. Put the butter into the skillet with the fine cut cabbage and the other ingredients, and stir all the time until the cabbage heats well through. — Western Rural.
Remarks. —The following will also be found a very nice way to cook cabbage for variety's sake.
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