Stay-Crisp Slaw - cooking recipe

Ingredients

10 c. shredded cabbage
2 carrots, shredded
1 green pepper (in strips)
1/2 c. chopped onion
1 envelope Knox gelatine
1/4 c. cold water
2/3 c. sugar
2/3 c. vinegar
2 Tbsp. celery seed
1 1/2 tsp. salt
1/4 tsp. black pepper
2/3 c. salad oil

Preparation

Mix shredded cabbage,
carrots, green pepper and onion. Soften gelatine in cold
water.
Mix
sugar,
vinegar,
celery seed, salt and pepper\tin
saucepan;
boil.
Stir
in softened gelatine. Cool until slightly
thickened; beat well.\tBeat in the salad oil; blend
well.
Toss onto the slaw.
Refrigerate. Keeps well for about 1 week.