Directions: Shred cabbage fine, then shred onion fine. In a bowl, put one layer cabbage and a layer of onion alternating until all is used. Cover with 1 cup sugar.

Bring to a rolling boil vinegar, salad oil, celery seed, dry mustard, salt and sugar. Pour rapidly boiling mixture over cabbage very slowly. Refrigerate for 24 hours.

When ready to serve, stir well. This keeps well and gets better each day.