1 head green cabbage, slivered (10 c.)
1 lg. green pepper, cut in half rings
2 medium Spanish onions, cut in rings
1 c. sugar
1 tsp. dry mustard
2 tsp. sugar
1 tsp. celery seed
1 tbsp. salt
1 c. white vinegar
3/4 c. salad oil

In large bowl, make layers of cabbage, green peppers, and onion; sprinkle with 1 cup sugar.

In saucepan, combine mustard, 2 teaspoons sugar, celery seed, salt, vinegar, and oil; mix well. Bring to a full boil, stirring; pour over slaw. Refrigerate, covered, at least 4 hours. To serve, toss salad to mix well. 8 servings at least.