Twenty-Four Hour Salad - cooking recipe

Ingredients

1 large head cabbage
2 medium onions
1 large bell pepper
1 1/4 c. vinegar
3/4 c. sugar
1 c. salad oil
1 Tbsp. mustard (dry)
1 tsp. salt
1 Tbsp. celery seed

Preparation

Grate or chop the cabbage, onions and bell pepper.
Mix well. Mix the remaining ingredients and bring to a boil.
Pour over the first mixture. Refrigerate for 24 hours. This will keep in refrigerator for a day.