1 head cabbage
1 lg. onion
1 c. white sugar
1 c. white vinegar
3/4 c. oil
2 tsp. salt
1 tsp. dry mustard
1 tsp. celery salt

Shred cabbage. Slice onion. Toss and sprinkle sugar on top. Bring to boil vinegar, oil and salt. Whip in mustard to break up. Remove from heat. Add celery seed. Pour over cabbage. Mix well. Keeps for 2 weeks in refrigerator.