(Five minutes to make; yields 1 pint; keeps indefinitely.)

1 med. size onion, finely grated
1/2 c. sugar (or little less)
1/2 tsp. salt
1/3 c. catsup
1 tsp. Worcestershire sauce
1 c. salad oil (Crisco or Wesson)
1/4 c. vinegar

Combine onion, sugar, salt, catsup and Worcestershire sauce in a small bowl. Add salad oil - 1 tablespoon at a time, beating it well. Mixture should be very thick. Add vinegar slowly, thinning the dressing somewhat. Ready to serve or store in refrigerator.