Dutch Cole Slaw - cooking recipe

Ingredients

1 pt. vinegar
3 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
2 c. Crisco oil
1 1/2 tsp. celery seed
4 qt. shredded cabbage
3 green peppers, sliced thin
2 red peppers, sliced thin
4 medium onions, sliced thin

Preparation

Bring first 6 ingredients to a boil.
Remove from heat.
Add oil and cool.
Pour over shredded cabbage, peppers and onions. Refrigerate overnight.
Will last 2 to 3 weeks in refrigerator.