1 head cabbage, med. size
2 c. celery, cut fine
1 lg. pepper, cut fine
1/2 tsp. celery seed
1 tsp. mustard seed
1 1/2 c. sugar
1/2 c. vinegar
1/2 c. water

DRESSING:

1 c. mayonnaise
1/4 c. sugar
1 c. Milnot
Pickle juice
Celery seed

Cut up cabbage fine and add 1 tbsp. of salt. Let stand for 1 hour. Cook the sugar, vinegar and water. Let cool. Pour over cabbage mixture. Cover and refrigerate and let stand for at least 24 hours. Before serving, put dressing mixture over and stir well. Serves 30.