One large cauliflower, one quart small button onions, vinegar, quarter pound (one cup) flour, six tablespoons ground mustard, one tablespoonful turmeric, three-quarter pound (1 1/2 cups) sugar, four quarts water, one pint (two cups) salt. Peel the onions and divide the cauliflower into flowerets. Make a brine with the water and the salt, then pour it over the vegetables and allow to stand for twenty-four hours. Then heat to almost boiling point and drain. Mix the flour, mustard, and turmeric in a saucepan with enough cold vinegar to make a smooth paste, then add the sugar and sufficient vinegar to make two quarts in all. Boil this mixture till thick, stirring all the time, then add the vegetables, and boil until well heated through. Divide into sterilised jars and cover.