| This recipe appears in Beard’s Treasury of Outdoor Cooking. This is a beautiful, artsy book with wonderful photographs of food art and scenery. The 1960 first edition is recognized by book collectors. This recipe calls for the use of a double boiler to make a roux. Not many references to double boilers these days. But if you have one use it. Otherwise make the roux over low heat. It also calls for eggs. With stick and standing blenders at the ready today, a lumpy roux or a slightly cuddled egg mixture can be corrected without the emotion that attended such problems 50 years ago. This is a good vinegar cole slaw in a thickened tasty base. See Abbreviations, if needed • 2 heads white and ½ head purple cabbage, shredded (2 • 4T butter • 2T AP flour • ½ C water • 2 eggs • 6T sugar • 1t+ Coleman’s dry mustard • 1t salt • 2t white pepper powder • ½ C white wine vinegar 1. Melt butter in double boiler, add flour and make a white roux 2. Add the water, then stir, cook smooth and remove from heat 3. In a bowl: whisk eggs, sugar, mustard, S/P 4. Pour into the hot roux mixture over this, stir and smooth 5. Empty bowl into the double boiler, stir and cook to thicken 6. At the moment it is thick, remove from heat and add the vinegar 7. Blends smooth with a stick blender 8. Pour cooled dressing over cabbage and toss Note: Cabbage is cheap. Buy two heads and discard the hard and white |
