Cole Slaw - cooking recipe

Ingredients

1 medium head cabbage, shredded
1 medium onion, sliced
7/8 c. sugar
1 c. vinegar
1/2 c. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed

Preparation

Alternate cabbage and thinly sliced onions.
Top with 7/8 cup sugar.
Do not stir.
Bring to a boil the vinegar, salad oil and seasonings.
Pour over cabbage and let stand covered for 4 to 6 hours to cool, then refrigerate 24 hours.
Will keep for 2 to 3 weeks.