1 (3 lb.) cabbage
2 bell peppers
2 lg. onions
1 c. vinegar
1 c. Crisco oil
1 tsp. celery seed
2 tsp. salt
1 c. sugar

Chop cabbage, bell peppers and onions. Mix with celery seed, salt and sugar. Put Crisco oil and vinegar in saucepan. Heat until boiling - pour over salad and chill. Will keep in refrigerator for two weeks.