Corn Salad(From 1975 Edition) - cooking recipe

Ingredients

6 large onions, cut up
6 green peppers
4 stalks celery
4 red peppers
24 ears of corn
4 c. sugar
2 Tbsp. butter
4 tsp. (level) salt
4 tsp. (level) mustard (dry)
1 qt. vinegar

Preparation

Cook onions 10 minutes; drain.
Mix all together; boil for 20 minutes.
Makes 7 quarts or 14 pints.