Creamy Cole Slaw
Arkansas Classic Country Cookbook
August House
1 firm young cabbage
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon sugar
1 tablespoon flour
2 eggs, beaten
3/4 cup milk
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon butter
Remove outer leaves from cabbage and cut in quarters. With a sharp knife, slice very thin. Let stand in cold water for 1/2 hour.
Mix dry ingredients, eggs, and milk in a saucepan. Blend in vinegar and lemon juice; cook until thickened, stirring continuously. Remove from heat and stir in butter. Cool then
refrigerate. Drain cabbage and mix with enough dressing to moisten.
Serves 8