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Mustard Pickles

Equal quantities of small cucumbers, cauliflower picked into flowerets and small button onions. Keep them covered with salted water for twenty-four hours. In the morning scald the brine and dissolve in it a bit of alum the size of a nutmeg. Pour the boiling brine over the pickles. When cold, drain thoroughly and prepare as much vinegar as there were quarts of brine. To one quart of vinegar use one cupful of brown sugar, half cupful of flour and onequarter of a pound of Coleman's mustard. Boil the sugar and vinegar. Mix the flour and mustard and stir the boiling vinegar into it and when smooth, pour it over the pickles.