CREAM CABBAGE

Cut the cabbage fine and then place in cold salted water to crisp. Drain well and then add One green or red pepper, chopped fine to each quart of cabbage, One tablespoon of mustard seed and then prepare a dressing as follows: Place in a soup plate the yolk of one egg, and then add One teaspoon of vinegar, One teaspoon of mustard, One teaspoon of sugar, One teaspoon of paprika. Work with a fork to a smooth thick paste, and then add slowly one-half cup of salad oil. When very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar. Beat with a Dover egg-beater and then pour over the cabbage.