The household (of the Detroit free press)

One-half peck sliced green tomatoes, one-half peck sliced white onions, twenty-five small cucumbers, two cauliflowers cut in small branches ; sprinkle salt over these plentifully and let stand twenty-four hours, and then drain well ; mix half a cup of grated horseradish root with half an ounce of turmeric (get at the drug store), half an ounce each of ground cinnamon and cloves, one ounce of ground pepper, one pint of ground mustard seed, one pint of brown sugar, two bunches of chopped celery. Put this mixture into a porcelain kettle in layers with the vegetables. Cover with cold cider vinegar and boil slowly for two hours. The turmeric gives the pickles the yellow color peculiar to East India pickles, and in taste and appearance they cannot be distinguished from the genuine. PICKLED EGGS. Sixteen eggs, one quart of vinegar, one-half ounce of black pepper, one-half ounce of Jamaica pepper, one-half ounce of ginger ; boil the eggs twelve minutes ; dip in cold water and take off the shell ; put the vinegar with the pepper and ginger into a stew pan and simmer ten minutes ; place the eggs in a jar, pour over the seasoned vinegar boiling hot, and when cold tie them down with a bladder to exclude the air ; ready for use in a month. ENGLISH MIXED PICKLES. One-half peck of small, green tomatoes, three dozen small cucumbers, two heads of cauliflower, one-half peck of tender string beans, six bunches of celery, six green peppers, and a quart of small, white onions. Chop the vegetables quite fine, sprinkle with salt, and let stand over night ; to six or seven quarts of vinegar add one ounce each of ground cloves, allspice and pepper, two ounces of turmeric and four ounces of mustard seed ; let the vinegar and spices come to a boil, put in the vegetables and scald until tender and a little yellow. FRENCH PICKLES. Slice a peck of green tomatoes and six large onions, half pint salt, two pounds brown sugar, half pound white mustard seed, two tablespoonfuls each of ground allspice, cloves, cinnamon, ginger, mustard, one teaspoonful red pepper, five quarts vinegar, two of water. Sprinkle salt over the tomatoes and onions ; let stand over night, drain in the morning ; add the water and one quart vinegar. Boil the tomatoes and onions twenty minutes and drain, boil the four quarts of vinegar with the other ingredients fifteen minutes ; put in jars, pour over the hot dressing, seal and keep in a cool dry place. GERMAN PICKLES. Take two or three dozen pickles (good sized ones), half a peck of small grape leaves and some dill ; wash the pickles and leaves; take a small jar and lay in the bottom of it a layer of leaves and then of pickles, and a little dill ; lay in alternate layers ; make a salt water brine of very warm water, enough to cover the pickles ; do not make it too salty ; put a plate in the jar, and lay on it a heavy stone. In about a week the pickles will be sour. PICKLED GRAPES.