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Dressing for Mixed Mustard Pickle

6 tablespoonfuls white mustard seed I tablespoonful turmeric I tablespoonful ground mustard 4 tablespoonfuls celery seed 1½ cups sugar I cup flour 2 quarts vinegar Scald the vinegar; mix together the ground mustard, turmeric, sugar, and flour, and stir into the hot vinegar; continue to stir until the mixture thickens; set the dish in boiling water, cover, and let cook fifteen or twenty minutes; add the seeds and pour, hot, over the prepared vegetables.

Small White Onions, Pickled Wash the onions and cover them with lukewarm water; when quite cool, take off the skins with a silver knife. Rinse in cold water, then drain and cover with vinegar, scalding hot; let boil five or six minutes in the vinegar; skim into cans; add tarragon leaves and bits of horseradish; pour on the same or a fresh supply of vinegar, scalding hot, and store in jars, as canned food.