German Icebox Slaw - cooking recipe

Ingredients

1 medium cabbage, shredded
2 medium onions, thinly sliced
3/4 to 1 c. vinegar
3/4 to 1 c. salad oil
sugar
1 tsp. dry mustard
1 tsp. celery seed
1 1/2 to 3 tsp. salt

Preparation

Alternate layers of cabbage and onions in salad bowl. Sprinkle with 7/8 cup sugar.
Combine vinegar, salad oil, dry mustard, celery seed, 1 teaspoon sugar and salt.
Heat to boiling point.
Pour over slaw.
Refrigerate for 4 hours or overnight. Keeps 1 week.