SLAW:

1 lg. head cabbage
1 onion
1 c. sugar
1 carrot (opt.)
1 green pepper (opt.)

DRESSING:

1 c. white vinegar
1 tsp. dry mustard
3/4 tbsp. salt
1 tsp. celery seed
3/4 c. corn oil

Shred the cabbage and onion. One carrot and one green pepper may be shredded and added, if desired. Put sugar over cabbage mixture and set aside.

Make dressing by combining ingredients in a small pan. Bring to a boil and pour over cabbage mixture. Mix well and place in the refrigerator. Leave 3 to 4 hours or longer before serving.

This makes approximately 1/2 gallon of slaw and will keep for weeks in a covered glass jar in the refrigerator.

NOTE: You can increase the salt to 1 tablespoon and add 2 tablespoons sugar to the dressing, if desired.