The household (of the Detroit free press)

Select small, white, close bunches, boil in scalding brine three minutes, drain, and sprinkle thickly with salt ; brush off when dry ; cover for two days with cold vinegar, setting the jar in the sun ; pack carefully in glass jars ; prepare and throw over them scalding vinegar, seasoned thus : To one gallon, one cup of white sugar, twelve blades of mace, a tablespoonful celery seed, two dozen white pepper corns and some bits of red pepper pods, a tablespoonful of coriander seed and the same of white mustard. Boil five minutes. Scald once a week for three weeks, tie up and set away; place a small plate on top of jar inside to keep the cauliflower under the liquid. PICKLED CHERRIES. Five pounds of cherries, stoned — leave a few pits for flavoring ; one quart of vinegar, two pounds of sugar, one-half ounce of cinnamon, onehalf ounce of cloves, one-half ounce of mace ; boil the sugar, vinegar and spices together and pour hot over the cherries. CELERY PICKLES. Take good sized cucumbers, slice on a vegetable slicer quite thin and pour a weak brine, boiling hot, over them and let stand twenty-four hours ; then to a gallon of vinegar add an ounce of white mustard seed, one of celery seed and half a teaspoonful of pulverized alum ; boil and turn over the pickles. Put in old pickle bottles and seal, or in a jar with a cloth over, rinsing the cloth occasionally. CHOPPED PICKLE. One gallon green tomatoes, four large onions, three red peppers and three green ones, leaving in a few of the seeds. Chop all fine ; throw in a big handful of salt ; mix well together and let it stand over night. In the morning drain dry and add one pound of brown sugar, one tablespoonful each of black pepper, ground cloves and allspice ; half a pint of white mustard seed and one-quarter of an ounce of celery seed. Pour over three pints of cider vinegar, boiling hot. This is excellent. Put into jars or wide-mouthed bottles and cork tightly. PICKLED CORN. Boil the corn on the cob ; when cool cut it from the cob ; place on the bottom of a jar a layer of salt and a layer of corn until the jar is full ; cover with a cloth, board and weight ; when wanted for use soak in water until fresh ; then cook and it is like fresh corn. BOTTLED CHOW-CHOW. Take fifty small pickles, two quarts of silver onions, two quarts of green string beans, one dozen green tomatoes, three heads of cauliflower ; let the onions stand in brine twelve hours, then peel. If the beans are large, break them. Slice the green tomatoes, cut up the cauliflowers ; let all stand in brine twenty-four hours. To one gallon of vinegar use one pound of mustard (common is the best), mix it with a little vinegar, and add it to the rest. One or two tablespoonfuls of oil of mustard, one tablespoonful of cayenne pepper — use more spices if preferred. Tie the spices in a white cloth, and boil in the vinegar, before adding the mustard. It can be put in pickle jars in alternate layers ; fill three-quarters full ; when filling the jars add here and there a little red and green pepper ; fill up with the mustard ; make air tight. MUSTARD CHOW-CHOW.