Recipe: Egg Salad

Six hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped. Mix well together.

Dressing — Three tablespoons of melted butter, one small teaspoon each of pepper and salt, one teaspoon of prepared mustard. Mix together and pour over SALAD. — Mrs. C. A. Frear.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)