COLESLAW WITH BOILED DRESSING Serves 8-10
		INGREDIENTS 1/2      cup cider vinegar 1/2      cup water 2      Tablespoons water 2      Tablespoons flour 2      teaspoons dry mustard 2      teaspoons salt 1/2      cup heavy cream 2      Tablespoons butter 4      eggs, lightly beaten 2      pounds firm white cabbage 1      cup grated carrots INSTRUCTIONS In a 2 to 3 quart saucepan, combine the vinegar, water, sugar, flour, mustard and salt and beat vigorously with a wire whisk until the mixture is smooth. Place over moderate heat and, whisking constantly, add the cream and butter and cook until the butter melts and the sauce comes to a simmer. Stir 2 or 3 tablespoonfuls of the simmering liquid into the beaten eggs and, when they are well incorporated, pour the mixture into the sauce, whisking it constantly. Reduce the heat to low and continue to whisk until the sauce thickens heavily. With a rubber spatula, scrape the contents of the saucepan into a deep bowl and cool to room temperature. Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/4 inch wide strips. Add the shredded cabbage and the carrots to the sauce, toss together gently but thoroughly and taste for seasoning. Cover with foil or plastic wrap and refrigerate for 2 or 3 hours before serving.