1 med. head cabbage, shredded
1 carrot, shredded
1 med. cucumber, diced
2 tbsp. butter, melted
2 tbsp. flour
3/4 c. milk
3/4 c. vinegar
1/2 tsp. salt
1 tsp. prepared mustard
2 tsp. sugar
1 egg

Melt butter in top of double boiler. Stir in flour, then gradually add milk and vinegar. Season with salt, mustard, sugar. Beat the egg, add some of the warm mixture to the egg, then gradually stir into the dressing.

Cook slowly until the dressing starts to thicken. Remove from heat, allow to cool slightly and refrigerate. When ready to serve, stir the dressing into the cabbage. Use half a cup of dressing to two cups cabbage.