Italian Coleslaw - cooking recipe

Ingredients

1 medium head cabbage, shredded
1 medium sized onion, sliced thin
7/8 c. sugar
1 c. vinegar
3/4 c. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. celery seed
1 tsp. dry mustard

Preparation

Place cabbage in bowl in layers, alternating with onion.
Top with sugar.
Boil the remaining ingredients.
Pour over cabbage while hot.
Cover; let stand 4 to 6 hours in refrigerator.
Then mix and serve.
Even better after 2 or 3 days and will keep 2 or 3 weeks.