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1 envelope Knox gelatine
1/4 c. cold water
1 1/2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
1 c. salad oil
1 large cabbage
2 green peppers
2 carrots
1 onion, chopped

Soften Knox gelatine in water. Heat sugar and vinegar
to boiling. Then add the gelatin, celery seed, salt and
pepper. Beat in oil slowly, add to chopped vegetables and
toss. Let stand overnight. Keep in refrigerator.

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