Crispy Coleslaw - cooking recipe

Ingredients

1 large head or 2 small heads cabbage, shredded
7/8 c. sugar
1 onion, chopped
2 Tbsp. sugar
1 Tbsp. dry mustard
1 c. white vinegar
salt to taste
1 Tbsp. celery seed
3/4 c. salad oil

Preparation

Combine cabbage, 7/8 cup sugar and onion.
Heat the remaining ingredients to boiling.
Pour the hot mixture over the cabbage mixture and mix well.
Store in fruit jars in the refrigerator. The slaw gets better with age and remains crisp.
Prepare this at least one day before serving.