1 med. cabbage, shredded
2 med. onions, thinly sliced
3/4 c. + 2 tbsp. sugar
3/4 c. vinegar
3/4 c. salad oil
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. sugar
2 tsp. salt

Alternate layers of cabbage and onions in salad bowl. Sprinkle with sugar. Combine vinegar, oil, mustard, 1 teaspoon sugar and salt. Heat to boiling point. Pour over slaw and refrigerate for at least 4 hours. Keeps a week or more. You may add more cabbage, as necessary.