RED CABBAGE AND APPLE SALAD

1 teaspoon dry mustard
1 teaspoon sugar
Salt
2 tablespoons flour
Few grains cayenne
3/4 cup milk
1 egg
1 tablespoon butter
1/4 cup vinegar
1 quart finely shredded red cabbage
2 apples

Mix the mustard, sugar, 1/2 teaspoon salt, flour and cayenne in a double boiler. Add the milk and slightly beaten egg and cook, stirring constantly for 8 to 10 minutes or until thickened. Remove front the heat, add butter and stir in the vinegar slowly. Chill.

Mix the well drained cabbage with about 1/4 teaspoon of salt and add the diced apples. Add the dressing and toss together lightly.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.