Twenty-four hour slaw

6 Servings

Ingredients

QuantityIngredient
1largeHead of cabbage
2largesBermuda onions
Salt & pepper
¾cupSugar
cupVinegar
1teaspoonCelery seed
1tablespoonPrepared mustard
1teaspoonSalt
1cupSalad oil

Directions

Shred cabbage; thinly slice the onions. Put together in a large bowl in alternate layers & sprinkle each layer with salt & pepper very lightly.

Combine sugar, vinegar, celery seed, mustard & salt. Bring to a boil; add salad oil & pour over cabbage & immediately cover tightly. Keep in refrigerator for 24 hours before serving.

MRS WALDO (PAULINE) WHEELER

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .