Mrs. R. J. Neely

1 gallon of cucumbers, cut up,

1 quart of vinegar,

2 ounces of turmeric,

1/4 pound of ground mustard,

6 teacups of white sugar,

2 scant cups of flour,

1/2 teaspoon of red pepper,

2 tablespoons of ground cinnamon,

1 tablespoon of mace,

2 ground nutmegs,

1/2 teacup of mustard seed,

2 tablespoons of celery seed,

1 quart of small onions,

1 head of cauliflower.

Use white spine cucumbers, and sprinkle with salt and let them lie over night. If cucumbers are in brine, soak a day and night before using.

Heat the ingredients in the 1 quart of vinegar and let the flour thicken the mixture. Add 2 quarts of vinegar, previously heated, and pour over cucumbers. Seal in stone jars; ready for use. It is better to cook both onions and cauliflower a little before putting in vinegar with the spices.