10 c. (1 head) cabbage, shredded
1 green pepper, cut in rings
2 med. Spanish onions, cut in rings
1 c. sugar
1 tsp. dry mustard
2 tsp. sugar
1 tsp. celery seed
1 tbsp. salt
1 c. white vinegar
3/4 c. salad oil

In large bowl make layers of cabbage, green pepper and onion, sprinkle 1 cup sugar on top. In sauce pan, combine mustard 2 teaspoons sugar, celery seed, salt, vinegar, and oil. Mix well. Bring to full boil, stirring pour over slaw. Refrigerate covered at least 4 hours. Better if refrigerated overnight. To serve toss salad to mix well.