Fried Cabbage, page 70

One head of cabbage, cut fine, put in a crock and pour boiling water over it, cover up tightly and let stand one hour, then squeeze out dry; put a table-spoonful of lard in a skillet, let it get hot, then put the cabbage in, let fry half an hour. Be careful not to let it burn. Beat the yolk of 1 egg, add half cup of vinegar, mix well, then pour over the cabbage. Serve immediately. Salt and pepper to taste.

Slaw, page 70

About half of a large head of cabbage chopped fine, salt and pepper to taste. Beat the yolk of 1 egg, add 1 teaspoonful of mustard, 2 table-spoonfuls of sugar, a half cup of cream or milk, half cup of vinegar; mix well, heat, and pour over the cabbage.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.