1940'S Coleslaw - cooking recipe

Ingredients

For Slaw
2 cups shredded cabbage
1 cup diced apple (optional)
For Slaw dressing
3 egg yolks
1/2 cup sugar
2 tablespoons butter
1 tablespoon salt
1 cup cream or 1 cup milk
1 cup vinegar
1/8 teaspoon cayenne pepper
3 egg whites
For Cooked salad dressing
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 tablespoons flour
1/8 teaspoon paprika
1 pinch cayenne pepper
1 beaten egg
1 cup milk
4 tablespoons vinegar
1 1/2 tablespoons butter

Preparation

Prepare slaw by finely shredding cabbage and crisping in cold water.
Then dry the crisped cabbage; combine with the optional diced apples if you are using them and add about 1/3 cup of either Slaw dressing or Cooked Salad dressing.
Serve warm or chilled.
If you prefer hot slaw Omit apples, omit crisping after shredding the cabbage and boil the cabbage in slightly salted water until tender.
Serve with either of the listed dressings while they are still warm and the cabbage is still hot.
To prepare slaw Dressing: Mix egg yolks, sugar, butter, salt, cream or milk, vinegar, and cayenne pepper.
Beat well.
Beat egg whites stiff and fold in.
Cook in double boiler until thickened.
To Prepare Cooked salad Dressing: Mix mustard, salt, sugar, flour, paprika, and cayenne pepper.
Add egg and mix thoroughly.
Add milk and vinegar.
Cook over hot water (double boiler), stirring frequently, until thick.
Add butter.
Cook and stir until melted.