The household (of the Detroit free press)

Take four pounds of good lean beef ; cut it up well and pour over it a dessertspoonful of saltpetre, a tablespoonful of salt and a tablespoonful of sugar. Let this pickle remain on the meat for twenty-four hours. Now put the meat in a jar, cover the top with suet off the meat, cover it closely, and put it in the oven to bake for three or more hours ; pour off the gravy, which may serve for many purposes ; take the meat and pound it well in a mortar; then add three-quarters of a pound of fresh butter, a little cayenne or other pepper (not too much) ; taste and see if there is sufficient salt. Wait until it is quite cold before pressing it into pots. Cover it over with melted suet. ENGLISH PICKLE FOR TONGUE. For two tongues, make a brine of two ounces of saltpetre, half pound of brown sugar, one pint of barrel salt, one teacup of molasses, water enough to cover them. Let them stand in a crock, well kept under the brine, for ten days. When ready to use, boil two or three hours ; skin and eat cold. This brine can be used as long as it keeps sweet, and is good to keep hams or dried beef in. 534: ME A TS. BOILED TONGUE. Soak for two hours and run a skewer through the root of the tongues : tie a string round the point of the skewer and fasten it at the other end, to give the tongue the form of an arch. Boil for about three hours ; when done immerse in cold water and pull off the outer skin. Truss the tongue afresh, in the form of an arch, put it to press, sideways, between two dishes with a weight on the top, and when cold trim it smooth ; or with a small, sharp knife carve the surface so as to represent leaves. If hot serve with spinach ; if cold garnish with veal jellies. PICKLED TONGUE. The remains of pickled tongues are very nice intermixed and placed in a pan and pressed, when they will turn out resembling collared meat, A little thick jelly may be poured into the pan with them.. Slices of cold tongue may be warmed into any kind of savory sauce and laid in a pile in the center of a dish, the sauce being poured over them. TO BOIL PICKLED BEEF. Put on the fire in cold water ; let it simmer slowly, allowing fifteen minutes for every pound ; do not let it boil ; keep skimming or it will look dirty ; if it is left in the pot until the water is cold it will be much more tender. RESTAURANT SNAPPER. Put the snapper in boiling water about one minute ; then lift out, take the skin and shell off and clean perfectly; then put in a pot with water sufficient to cover and boil until tender — salted, of course, to suit the taste ; take out the snapper and leave the liquor on to boil. Mix one tablespoonful of butter and two of flour until smooth, season wiih mace, cayenne pepper and salt, put in the pot and let it come to a boil, put in the snapper and leave for a few minutes ; add more or less flour, as you like it thick or thin, and some prefer a little wine. SPICED BEEF. For ten or twelve pounds of beef take one tablespoonful of allspice, six cloves, a piece of mace.; pound in a mortar, add a large spoonful of brown sugar ; rub well into the beef ; then rub with saltpetre and salt ; turn and rub daily for ten days ; then boil six hours. FRIED SWEETBREADS.