Mustard Pickle
1 cauliflower
1 small whole onion
5-6 cucumbers not longer than 21/2 inches
2 cups string beans
1 celery
1 qt of vinegar
1 ounce each of cloves allspice and black peppers spice
1 lb of ground mustard
1 cup sugar
4 tablespoons flour
1 /2 tablespoon tumeric.
Boil all the vegetables you desire to use for ten minutes, or until tender. Chopped cauliflower, small whole onion and cucumbers not longer than 21 2 inches sliced cucumbers, string beans, cut diagonally into 1/2 inch lengths and celery are generally used. Heat 1 qt of vinegar with, 1 ounce each of cloves allspice, and black peppers spice in a muslin bag. Mix 1 lb of ground mustard smoothly in some cold vinegar, with 1 cup sugar, 4 tablespoons flour, and 1 /2 tablespoon tumeric. Add this to the hot vinegar, removing spice bag. Pour this hot preparation over the drained veg tables Cool for 5 minutes and seal.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE