1 head cabbage, shredded
2 carrots, shredded
1/2 c. chopped onion
1 green pepper, diced
Env. Knox gelatin
3/4 c. cold water
2/3 c. sugar
2/3 c. vinegar
2 tsp. celery seed
1 1/2 tsp. salt
1/2 tsp. pepper
2/3 c. oil

Soften gelatin in cold water. boil rest of ingredients (except vegetables). Stir in softened gelatin. Cool until slightly thickened. Beat well. Beat in oil. Pour over vegetables when cool. Mix well. Store in refrigerator. 12 servings.

Tucson, Arizona