DRESSING:

2 scant c. sugar
1 tsp. celery seed
2 tsp. mustard seed
2 tsp. salt
1/2 c. vinegar

VEGETABLES:

1 lg. head finely chopped cabbage
1 bunch celery, chopped
1 med. onion, chopped fine
1 green pepper, chopped
2 sm. carrots, cut up

Mix dressing with vegetables and let stand overnight in refrigerator. Makes 3-4 quarts.