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FREEZER COLE SLAW

medium head cabbage, shredded
1 tsp. salt
1 carrot, grated
1 bell pepper, chopped
1/2 c. water
2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
1 c. white vinegar

Sprinkle salt over shredded cabbage and let stand one
hour. Then squeeze out as much moisture as possible. Add
carrot and bell pepper. Make a syrup of remaining ingredients
by mixing together and boiling one minute. Cool, then pour
over cabbage mixture. Put into containers and freeze.
Note: The white vinegar prevents cabbage from yellow-
ing. Thaw before serving.

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