1 lg. head cabbage, finely shredded
3 tbsp. soft butter
1/4 c. flour
2-3 tsp. dry mustard
1/4 tsp. cayenne pepper
2 eggs
1 1/2 c. milk
1/2 tsp. salt
2 tbsp. sugar
1/2 c. cider vinegar

Shred and reserve cabbage in large bowl. Combine all remaining ingredients, except vinegar in electric blender. Blend for 45 seconds. Without turning motor off, drizzle vinegar into mixture. Let blender run 10 seconds longer. Pour mixture into top of double boiler. Place over simmering (not boiling) water and cook until thickened. Toss (while warm) with cabbage. Yield: about 2 cups dressing, 8 servings slaw.