1/2 c. cider vinegar
2 tbsp. sugar
2 tsp. dry mustard
2 tbsp. butter
1 tsp. salt
2 tbsp. flour
1/2 c. heavy cream
4 eggs, lightly beaten

In saucepan, mix vinegar, sugar, flour, dry mustard, salt, and beat vigorously until smooth. Add butter and cream. Cook until butter melts and simmer a few minutes then spoon a few spoons slowly into beaten eggs. Beat together eggs and sauce. Pour into container and cool. Shred 1 head cabbage, and carrots, and mix when cool. Chopped onion may be added if you like. Also good for apple salad.