Boston Post, Boston, Massachusetts August 07 1920, page 9
Creamed Cabbage
Boil in salted water until tender, 1-2 small cabbage; make sauce by melting piece of butter, half size of an egg, in saucepan; stir in 1 tablespoon flour and 1 cup hot milk; cook; and salt and pepper to taste. Cut up cabbage and pour sauce over it.
Salad Dressing
Melt butter size of a small egg in saucepan; stir in 1 tablespoon flour, add 1 cup hot milk. Cook, then add 1 well-beaten egg, 1 teaspoon ground mustard, 1 large tablespoon sugar, 1 level teaspoon salt, 1-2 cup vinegar, mixed together.
Recipes of Yesteryear 