Source:

Recipes on Parade, Military Officers Wives Favorites,1968

Serves/Makes:6 or more

Ingredients

• 2 tbsp (30 ml) flour
• 1 tsp (5 ml) salt
• 3 tbsp (45 ml) sugar
• 1/2 tsp (2 ml) dry mustard
• 1-1/2 cups (350 ml) milk
• 2 egg yolks, beaten
• 1/4 cup (60 ml) cider vinegar
• 2 tbsp (30 ml) butter
• 1 head cabbage (3 to 4 pounds), shredded
• 1 carrot, grated
• 1/8 tsp (1 ml) celery seed
• 1/8 tsp (1 ml) pepper
• 3 tbsp (45 ml) crushed pineapple

Preparation

• Mix flour, salt, 1 tbsp (15 ml) sugar and mustard in top of double boiler.
• Add small amount of milk, stirring until smooth.
• Gradually add remaining milk, eggs yolks, vinegar and butter.
• Place over hot water and cook, stirring constnatly for 7 minutes or until thickened.
• Chill.
• Mix cabbage, carrot, celery seed, pepper, pineapple and remaining sugar; toss lightly.
• Pour dressing over slaw; mix.

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