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Mixed Pickles

Mix in equal quantities some small cucumbers, sliced green tomatoes, cauliflower picked into small flowerets and small button-onions. Put them in a large vessel, cover with strongly-salted water and let them steep for twenty-four hours. Then drain the brine from the pickles, scald it and dissolve in it a piece of alum the size of a nutmeg. Pour the boiling brine over the pickles. When cold strain the brine off and prepare as many quarts of vinegar as there are quarts of brine. To each quart of vinegar allow one breakfast cupful of brown sugar, one teacupful of flour and four ounces of ground mustard. Boil the sugar and vinegar. Mix the flour and mustard smooth with a very little water, then stir the boiling vinegar gradually into it. When quite smooth pour it over the pickles. When cold tie stout paper over the jar.