1 egg
1 c. sugar
2 c. water
2 c. vinegar
1 tbsp. celery salt
1 c. prepared mustard
2 lg. heads of cabbage
Salt and pepper to taste

Mix egg and sugar, then add water and vinegar. Bring mixture to a boil, then set off stove to cool. Shred or chop cabbage. Add celery salt and mustard to liquid mixture and salt and pepper to taste. Pour over shredded cabbage. Keep refrigerated; taste best if made 1-2 days before use. Recipe makes 1 gallon.