Dutch Salad - cooking recipe

Ingredients

3 lb. cabbage, shredded in strips
2 green peppers
1 large onion
1 c. sugar
1 c. Wesson oil
1 c. vinegar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt

Preparation

Mix the cabbage, peppers, onion and sugar and let stand while preparing the rest.
Bring to a boil the Wesson oil, vinegar, mustard, celery seed and salt and pour the hot mix over the cabbage.
Refrigerate for 6 hours.
It will stay crisp.
Keep covered.