1/2 C. sugar
2/3 C. salad oil
1/3 C. vinegar
1 t. dry mustard
1 t. celery seed
1 small onion, grated
1/2 t. salt
Green pepper (optional)

Mix together and shake well. Pour over chopped cabbage just before serving.

Add 1/4 C. catsup to convert this recipe to French Dressing.

From the kitchen of Ella Meyer