Cut the cabbage not too fine; sprinkle pepper and salt over it, and set
it on ice, or in a cool place, to keep it crisp.
_Dressing._--Beat the yolks of three eggs, or the whole of two eggs,
with five table-spoonfuls of good strong vinegar, two heaping
tea-spoonfuls of sugar (three, if the vinegar is very strong), half a
tea-spoonful of made mustard, and butter size of an almond. Put these
ingredients into a tin cup, and stir them over the fire until they are
about to boil, or until they become a smooth paste. Put the mixture one
side to become cold, and to remain until just before it is wanted at
table; then mix it well with the cold cabbage, and garnish the top with
slices of hard-boiled egg.
Cold slaw is especially nice served with fried oysters. Place it in the
centre of the warm platter on a folded napkin (a too warm platter would
injure it), then make a circle of fried oysters around it. This makes a
nice course for dinner.
* * * * *
The salads of vegetables are generally better with the French dressing.
They present a better appearance by cutting them with a small
vegetable-cutter,