Shred 1 head of cabbage, sprinkle lightly with salt and pepper. Make dressing of 2 eggs, beat light, add 1/2 cup vinegar, 1 tablespoon of sugar, butter size of a walnut, put on stove to cook, stirring constantly until thick as cream. If hot slaw is wanted pour dressing over hot and cover the dish. If cold slaw, pour dressing in bowl and let it get cold before pouring over the cabbage. (Do not let dressing stand in tin pan.)