2 c. cabbage, shredded
1 1/2 c. red apples, chopped
1/2 c. raw cranberries, chopped
1/2 tsp. salt
1/3 to 1/2 c. salad dressing

Combine the cabbage, apples, cranberries and salt. To prevent darkening, sprinkle the apples with lemon juice. Add enough dressing to coat lightly. Garnish with apple slices or cranberry halves. Serves 6 to 8.

COOKED SALAD DRESSING:

1 egg
3/4 c. milk
2 tbsp. flour
1 1/2 tbsp. sugar
1 tsp. salt
1 tsp. mustard
Few grains cayenne
2 tbsp. fat
1/4 c. cider vinegar

Beat egg slightly; add milk. Mix flour, sugar, salt, mustard and cayenne in the top of double boiler; add milk and egg mixture gradually. Cook over hot water, stirring until the mixture thickens, about 10 minutes. Stir in fat and vinegar. Cool. Yields 1 1/2 cups.