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The Quilt Inn Country Cookbook
Aliske Webb
8
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cups cabbage, shredded
/4 cup celery, chopped fine
eggs, beaten
tbsp. sugar
tsp. dry mustard
/4 tsp. salt
/4 tsp. fresh ground pepper
tbsp. butter
/2 cup vinegar
/2 cup whipping cream
Combine cabbage and celery. Set aside.
Mix eggs and sugar in saucepan, blending well. Combine mustard, salt and
pepper to egg mixture. Add butter and slowly stir in vinegar. Cook over low heat until
mixture thickens. Remove from heat and chill.
Add whipping cream to the chilled mixture, stirring well. Pour sauce over
cabbage, toss well. Chill and serve.
Number Three (Vinaigrette) Coleslaw
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cabbage, shredded
green peppers, sliced in rings
onion, sliced thin and separated
cups vinegar
cup vegetable oil
cup water
cup sugar
/4 tsp. salt
/2 tsp. fresh ground pepper
Combine cabbage, green pepper and onion in large bowl. Mix well and set
aside.
Combine all remaining ingredients. Stir into cabbage mixture. Cover and chill
overnight.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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