1 c. white vinegar
1 tsp. celery seeds
1 c. salad oil
1 c. sugar
1 tsp. dry mustard
1 tsp. salt
1 med. sized onion, grated

Heat (but do not boil) vinegar and celery seeds. Set aside to cool. Combine and beat salad oil, dry mustard, salt and onion. Combine 2 mixtures and beat well. Shake well before using. Dressing may be kept refrigerated for 3-4 weeks.