Marinated Vegetable Salad - cooking recipe

Ingredients

1 c. kernel corn, drained
1 c. green beans, drained
1 c. small green peas, drained
1 sliced onion
1 sliced green pepper
3/4 c. sugar
1/3 c. oil
2/3 c. vinegar
1 tsp. salt
dash of black pepper

Preparation

Be careful in your selection.
Do not choose too young and take only such as have been reared in a good moral atmosphere.
Some insist on keeping them in a pickle while others keep them in hot water.
This only makes them sour, hard and bitter.
Even a poor variety may be made sweet, tender and good by garnishing them with patience, well-sweetened with smiles and flavored with kisses to taste.
Then wrap them in a mantle of charity.
Keep them warm with a steady fire of domestic devotion and serve with 3 good meals a day.
When thus prepared, they will keep for years.