1 quart green tomatoes cup salt.

2 quarts small pickling cucumbers 1 quart small onions.

1 small white cabbage.

2 cauliflowers.

9 green peppers Boiling water.

3 tablespoons salt.

Dutch Dressing.

Wipe and thinly slice tomatoes. Arrange in layers, sprinkling each with salt, cover and let stand over night. In the morning drain thoroughly and chop. Put in a preserving kettle and add cucumbers chopped, cabbage chopped, cauliflowers separated into flowerets and chopped peppers (from which seeds have been removed). Add boiling water to just cover vegetables and salt. Bring to the boiling point and let simmer until vegetables are tender; then drain. Pour over Dutch Dressing and let simmer fifteen minutes. Cool and serve in jars.

Dutch Dressing

Mix two cups brown sugar, one cup bread flour, one-third cup mustard, one and one-half tablespoons salt and two and one-half tablespoons turmeric. Add gradually, while stirring constantly, two quarts hot vinegar. Bring to the boiling point and let boil until mixture thickens.