My mother used to make the best coleslaw, and a pickled cabbage salad (this is not sauerkraut). I have never been able to duplicate them to my satisfaction. Now I see why, this must be the dressing she always made. This recipe also appears to be complete.
Dressing for Pickled Cabbage Salad
2 eggs, beaten
2 TBS. Sugar
Butter the size of an egg
1 tsp. mustard
Pepper
1 cup vinegar
Cook in a double boiler or on very low heat like custard until thickened.
Variation: For a creamy Cole slaw dressing, substitute ½ cup cream and ½ cup vinegar for the 1 cup of vinegar.
This Coffee Cake recipe of my mother’s also appears to be complete:
Quick Coffee Cake
2 cups Sifted Flour
2 Tsp. Baking Powder
¾ Tsp. Salt
½ cup Sugar
6 Tbs. Butter or other shortening
1 Egg, well beaten
½ cup Milk
1 ½ Tbs.Melted Butter
4 Tbs. Sugar
1 Tbs. Flour
½ Tsp. Cinnamon
Sift flour once. Measure out your 2 cups of flour. Sift again with baking powder, salt, and sugar. Mix well and then cut in butter or shortening. Combine egg and milk and add to the flour mixture until blended. Turn dough into a greased 9 in layer pan (she used a 9 inch round cake pan for this), spreading dough out evenly. Brush with melted butter. Sprinkle the dough with a mixture of the sugar flour and cinnamon. Bake in a hot, 400 degree oven for 25 – 30 minutes. Cut into wedges while still in the pan.