⅔ cup vinegar
2 cups salad oil
2 tablespoons celery seed
Combine sugar, mustard, salt, onion juice and ½ the vinegar. Beat well. Then gradually add the oil alternately with the remaining vinegar, and beat until a stable emulsion has been formed. Add the celery seed. Makes about 3 cups.
Refrigerator Cookies
Crisp, crunchy, delightfully fresh cookies at a moment’s notice are at your fingertips when your International Harvester Refrigerator holds an ever-ready supply of refrigerator cookie dough. Refrigerator cookie dough keeps well in your refrigerator for several weeks. When ready to bake cookies, merely cut off thin slices of dough and bake as directed. Re-wrap and return remaining dough to your refrigerator.
“6 IN 1” REFRIGERATOR COOKIES
1 cup butter
½ cup brown sugar