Dutch Pickles

1 qt Chopped green tomatoes

1 lg Cauliflower, chopped

1 c Salt

1 tb Turmeric

2 qt Vinegar

1 qt Chopped onions

1 sm Cabbage, chopped

1 tb Mustard

1 c Flour

3 c Sugar

Combine vegetables and salt. Cover with hot water. Let stand 30 minutes. Drain. Combine turmeric, mustard, flour, and sugar. Add vinegar. Cook until thick and smooth. Add vegetables. Boil slowly, stirring constantly, 15-20 minutes. The Household Searchlight