1 sm. head cabbage, shredded
1 lg. sweet red pepper, finely chopped
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. prepared yellow mustard
1/4 tsp. coarsely ground black pepper
1/2 c. cider vinegar
1/4 c. water
1 tbsp. butter
1 tsp. flour
2 egg yolks, beaten
2 tsp. celery seed
1 c. heavy cream

In a salad bowl, combine shredded cabbage and chopped pepper. In a saucepan, combine sugar, salt, mustard, black pepper, vinegar, and water. Bring to a gently boil and simmer over low heat for a minute or two.

Mash the butter and flour. Stir bit by bit, into the boiling hot vinegar mixture. Cook gently for 5 minutes, or until thickened. Slowly add a small amount of hot mixture to well beaten yolks. Add warmed yolks back to pan, blending well.

Pour while hot over the slaw mixture. Sprinkle with celery seed and mix while gradually adding the cream. Chill well before serving. Makes 6-8 servings.