14 med. sized cucumbers, unpeeled unless tough
1 qt. sliced onions
3 red peppers
3 green peppers
1 or 2 carrots

Chop fine all vegetables. Add 3/4 cup salt and let stand overnight.

In morning, add enough vinegar to cover and bring to a boil. If carrots are used, cook a little longer. Drain in cloth sack.

DRESSING:

3/4 c. sugar
3 tbsp. flour
1 tsp. dry mustard
1/2 c. butter

Cream well the above. Add 4 well-beaten eggs and 2 cups vinegar. Cook until it thickens. Then add:

1 tsp. celery seed
1 tsp. mustard seed
1 c. sweet cream

Add vegetables. Bring to boiling point and process in jars.