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DUTCH SALAD 
1 qt. cucumbers, peeled & seeded
2 qts. green tomatoes
1 qt. onions
1 cauliflower
2 green peppers

Cut fine, use 1 cup salt and enough water to cover and cook until tender.

DRESSING:

5 c. sugar
1 c. flour
8 tsp. mustard
1 tbsp. turmeric
1 1/2 pts. water
1 1/2 pts. vinegar

Combine and cook slowly until it thickens, then add vegetables after draining off salt and water. Put in jars hot.
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