1 lg. head cabbage
1 lg. onion
Sugar
1 c. vinegar
3/4 c. salad oil
1 tbsp. salt
1 tsp. celery seed
1 tsp. dry mustard

Shred cabbage. Slice onion thin. Combine cabbage, onion and 3/4 cup sugar. Let stand for 5 to 10 minutes. Combine vinegar, salad oil, salt, celery seed, mustard and 2 teaspoons sugar in saucepan. Bring to a boil. Pour over cabbage mixture. Mix well. Place in container with tight lid. Cover, store in refrigerator for 24 hours. Yield: 12 to 15 servings.