1 head cabbage, shredded
2 onions, cut into rings
3/4 c. sugar plus 1 tbsp.
1 c. salad oil
1 1/2 tsp. salt (or to taste)
1 tsp. celery salt
1 tsp. prepared mustard
1 c. vinegar

Layer cabbage and onions in large bowl until all are used. Sprinkle the 3/4 cup sugar over, lifting cabbage and onions gently to be sure it is distributed through all. In saucepan, boil the vinegar, 1 tablespoon sugar, mustard, celery salt. When it comes to a boil, add salad oil and pour over cabbage and onions slowly (but while still hot). Weight down with heavy plate, cover tightly with wax paper and place in refrigerator for 24 hours before serving.