1/4 to 1/3 cup sugar
2 tablespoons flour
1 teaspoon salt
2 teaspoons dry mustard
2 eggs, fork beaten
1 cup milk, scalded
3/4 cup cider vinegar
2 tablespoons butter or margarine
1 teaspoon celery seed
1 head chilled cabbage, finely shredded
1 green pepper, chopped
1 red pepper, chopped
1. Mix sugar, flour, salt, and dry mustard together in top of a double boiler. Blend in the eggs and milk. Cook over boiling water about 5 minutes, stirring frequently.
2. Stir in the vinegar, a small amount at a time. Cook and stir until mixture begins to thicken, then mix in butter and celery seed. Remove from heat; cool and chill thoroughly.
3. To serve, toss the cabbage and peppers with enough dressing to coat evenly (store remaining dressing) ; mound onto fresh spinach leaves.
ABOUT 8 SERVINGS