1 med. cabbage
2 eggs
3/4 tsp. dry mustard
3/4 c. vinegar
1/2 c. hot water
1 pat butter
Salt
Sugar
Celery seed

Beat eggs lightly in medium pan. Add mustard and vinegar. Cook over low heat until slightly thick. Add water and butter. Cut cabbage thinly. Put 1/2 cabbage in crockery. Sprinkle with sugar, salt and celery seed, lightly. Repeat layers. Cover bowl with plate to press down.