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French Pickles

Two quarts cucumbers, 1 quart onions, 1 small head of cabbage, 1 small head of cauliflower, 2 bunches of celery. Add green peppers to taste. Cut all in small pieces, but do not chop finely. Sprinkle with salt, let stand 2 hours, then drain.

Scald in equal parts vinegar and water, and then remove from this. Make a paste of 2 cups sugar, 5 tablespoons mustard, 1 cup Five Roses flour, ½ gallon vinegar.

Boil this until it comes to a paste, and then pour over the pickles.