COLE SLAW. |
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| by Ted Peterson |
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| Below is a recipe for making cole slaw. |
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| 2 lb -2 1/2 lb cabbage. |
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| 2 eggs. |
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| 1/2 cup vinegar. |
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| 1 teaspoon dry mustard. |
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| 1 tablespoon flour. |
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| 6 tablespoons sugar. |
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| 4 tablespoons margarine. |
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| 1/2 cup water. |
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| Salt to taste. |
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| Blend the margarine (you may use butter) and the flour together. After they are blended slowly add the water. |
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| Cook the above until no lumps are there. |
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| In another bowl beat together the sugar, mustard, salt, and eggs, and then pour this over the above hot mixture and then cook until it is thick. When it is hot add the vinegar. |
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| When cool add to the cabbage. The cabbage should have been soaking in salt water for 1 hour or more and then drained. |
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| This is then cole slaw. |
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| Good luck. |
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