1 med. cabbage
2 to 3 onions
3/4 c. white sugar
1 tsp. celery seed
1 tsp. dry mustard
1 c. vinegar
1 tsp. sugar
3/4 c. salad oil
1 1/2 tsp. salt (not iodized)
2 sweet peppers

Chop cabbage, onions and peppers, as for any slaw. Mix with 3/4 cup sugar. Toss or stir to mix well.

Heat celery seed, mustard and vinegar and salt; bring to boiling point. Add salad oil and bring to a boil again. Pour over cabbage mixture. Mix well. Put in glass or plastic container with lid. Do not scald. Store in refrigerator a few hours or overnight before eating. Keep refrigerated. This slaw will keep many weeks or until gone.