Coleslaw

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INGREDIENTS:

   2 1/2  pounds cabbage
   2      large carrots 
   1      cup Mayonnaise 
     1/4  cup  white vinegar  
   3      tablespoons sugar
   1      tablespoon  prepared mustard  
   
1)  Trim the tough outer leaves from the cabbage.  Cut the cabbage into
quarters and cut away the core from the cabbage pieces.  finely shred the
cabbage.  There should be about 8 cups.  Peel the carrots and trim the
ends.  Grate them on the coarse side of a grater.

2)  Stir the mayonnaise, vinegar, sugar, and mustard together in a large
bowl until blended.  Add the cabbage, carrots, and toss to coat
with the dressing.  Let stand, tossing occasionally, about 15 minutes. 
Store, covered, in the refrigerator for at least a few hours and toss well
before serving.