Divide a large head of cauliflower into pieces and boil it with a dozen white button onions in salted water until it is about half done. Drain the cauliflower and onions, and add a dozen dill pickles chopped fine. To two quarts of vinegar add two cupfuls of sugar, two teaspoonfuls of celery seed, and one teaspoonful of mustard seed, and bring the whole to a boil. Mix together three-fourths of a cupful of flour, a quarter of a pound of ground mustard, a tablespoonful of tumeric powder, and a little cold water; add this mixture to the boiling Vinegar and continue the boiling five minutes longer. Pour the boiling mixture over the pickle and seal it in jars.

Note: This pickle is easily prepared. The above amounts make about a gallon of pickle.