Two-Week Slaw - cooking recipe

Ingredients

1 head cabbage
1 tsp. dry mustard
1 tsp. celery seed
1 small jar chopped pimentos (optional)
1 c. diced celery (optional)
1 tsp. salt
1 medium onion
1 c. sugar
1 c. vinegar
1 green pepper
3/4 c. salad oil

Preparation

Shred cabbage, onion and pepper.
Add celery and pimentos. Sprinkle sugar on top; do not stir.
Bring other ingredients to a boil.
Pour while hot over the veggies.
Cover, without stirring; refrigerate for at least 4 hours.
The older it gets, the better. Serves 12 to 14.