The household (of the Detroit free press)

Half peck ripe tomatoes peeled and cut fine ; one cup grated horseradish ; one small cup salt ; one small cup brown and white mustard seed mixed ; two tablespoonfuls black pepper, ground ; two red peppers without seeds, cut fine ; one ounce celery seed ; one cup chopped onions ; one teaspoonful each of ground cloves and mace ; two teaspoonfuls cinnamon, one cup brown sugar, one quart best cider vinegar. Mix all together thoroughly, without boiling, and put away in small jars. It can be used at once, and is a delicious relish with cold or hot meats. CHILLI SAUCE. Eighteen large ripe tomatoes, eight red peppers, one onion ; chop fine; add four cups vinegar; four tablespoonfuls sugar, two tablespoonfuls salt, one tablespoonful ginger, one tablespoonful each of cloves, cinnamon, allspice and nutmeg ; boil one hour. This makes about three quarts. HOT SAUCE FOR MEATS, Four onions, two cups of sugar, thirty-two tomatoes, one quart of vinegar, four peppers, two tablespoonfuls of salt, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, three tablespoonfuls of red pepper ; cook, strain and bottle. MINT SAUCE. Mix one tablespoonful of white sugar to half a teacup of good vinegar ; add the mint and let it infuse for half an hour before sending to the table. Serve with roast lamb or mutton. EGG SAUCE. Take yolks of two eggs boiled hard ; mash them with a tablespoonful of mustard, a little pepper and salt, three tablespoonfuls of vinegar and three of salad oil. A tablespoonful of catsup improves this for some. This sauce is very nice for boiled fish. FISH SAUCE. One quarter of a pound of fresh butter, one tablespoonful of finely chopped parsley, a little salt and pepper and the juice of two lemons. Cream the butter ; mix all well together, adding at the least a teaspoonful of mayonnaise. Less lemon juice may be used if preferred. TOMATO SAUCE. Nine ripe tomatoes, peeled and cut small* a red pepper chopped fine, one teacup of vinegar, two tablespoonfuls brown sugar, one tablespoonful of salt, one teaspoonful ginger, one of cloves, one of allspice ; put vinegar in last ; stew one hour. PEPPER SAUCE. Four dozen green peppers, five onions, one handful of garlic, three tablespoonfuls of grated horseradish, two quarts best cider vinegar, one quart of water. Put the whole into a kettle on the fire and boil until soft enough to mash in a sieve with a spoon, then add two tablespoonfuls of black pepper, one tablespoonful each of allspice powdered, mace pulverized, one-half tablespoonful of cloves pulverized and one tablespoonful of salt. Place the mixture on the fire and let boil ten minutes. Pass all the spices through a sieve before adding to the peppers. TOMATO MUSTARD. One peck of ripe tomatoes ; boil with two onions, six red peppers, four cloves of garlic, for one hour, then add a half pint or half pound of salt, three tablespoonfuls of black pepper, half ounce ginger, half ounce allspice, half ounce of mace, half ounce of cloves, then boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard, and if' you like it very hot, a tablespoonful of cayenne. HORSE RADISH SAUCE.