This recipe got its name from the only receptacle large enough to hold the raw ingredients. Here is the halved quantity. 2 lbs. carrots, scrubbed and shredded 6 bell peppers, seeded and chopped 3 bunches green onions (white and green parts), sliced 3 bunches celery, trimmed and chopped 2 lg. onions, chopped (optional)

DRESSING:

1 pt. plain or cider vinegar
3 1/2 c. sugar
1 tbsp. mustard seed
2 tbsp. dill seed
1 tbsp. garlic salt
1 qt. mayonnaise
1 c. buttermilk (approximately)
Salt to taste
Ground black pepper to taste

Prepare the vegetables and place in the largest vessel you have or divide among a number of containers.

In a medium saucepan, combine the vinegar, sugar, mustard, seed, dill seed, and garlic salt. Bring to a boil. Pour over vegetables and mix well with your hands. Fold in mayonnaise and enough buttermilk, if necessary, to make the dressing as juicy as you like. Add salt and pepper and continue to mix. Slaw will exude juice as it stands. As dressing compacts the vegetables, slaw can be stored in smaller containers.

Let slaw stand at least 3 days. Mix well each day. Liquid may be drained off, if desired, or slaw may be served with a slotted spoon. Serves 50.