The new home cook book

To nine large ripe tomatoes and three green peppers, add one onion chopped fine, two cups of vinegar, two tablespoons of sugar, and one of salt ; steam one hour, then add one teaspoon of ginger, one of allspice, and one of cloves. HORSE-RADISH SAUCE. Two teaspoons of made mustard, two of white sugar, half a teaspoon of salt, and a gill of vinegar; mix and pour over grated horse-radish. Excellent with beef. MADE MUSTARD. Pour a very little boiling water over three tablespoons of mustard ; add one saltspoon of salt, a tablespoon of olive oil, stirred slowly in, and one teaspoon of sugar; add the yolk of an egg, beaten well together, and pour in vinegar to taste. It is best eaten next day. SAUCE MAYONAISE. Mrs. P. B. Ayer. Yolks of two raw eggs, (not a particle of the white or your sauce will curdle,) and one and a half mustardspoons of mixed mustard beaten together ; add very slowly the best salad oil, stirring constantly until you can reverse the dish without spilling ; then add one tablespoon of vinegar and cayenne and black pepper to taste, one-half 134: teaspoon salt ; stir briskly until quite light colored, and serve on lobster, lettuce or fish. CURRY POWDER. Mrs. S. F. Page, Rockford, 111. Mix an ounce of ginger, one of mustard, one of black pepper, three of coriander seed, three of turmeric, quarter of an ounce of cayenne pepper, half an ounce of cardamon, half an ounce of cummin seed, and cinnamon ; pound the whole very fine, sift and keep it in a bottle corked tight. To be used for gravies for ducks and other meats. . MAITRE D'HOTEL SAUCE. Mrs. E. M. E. Put one teacup of butter in an earthen dish ; have ready two large tablespoons of parsley, which have been boiled for a few moments in water ; chop fine and add to the butter the juice of two lemons; add cayenne pepper and salt to taste ; let it boil a few moments. An excellent sauce for a variety of meats. CELERY VINEGAR. Soak one ounce of celery seed in half a pint of vinegar; bottle it and use to flavor soups and gravies. GOOSEBERRY SOY. M. A. Bingham, Elgin, 111. Take six pounds of gooseberries that are nearly ripe, and three pounds sugar, one pint best vinegar, and boil all together until quite thick. To be eaten with meats ; will keep good a long time ; season to suit your taste with ground cloves and cinnamon. CHERRY OR CURRANT SAUCE. M. A. Bingham, Elgin, 111. Four pounds of cherries or currants, two pounds sugar, one cup vinegar, one-half ounce cinnamon ; cook slowly about one hour. GOOSEBERRY CATSUP. Mrs. J. B. Adams, Mrs. Henry Stevens, and Mrs. R. Harris. Eight pounds of ripe or partially ripe fruit, four pounds brown sugar, one pint good vinegar, two ounces each fine cloves and cinnamon tied in a bag ; boil the berries and sugar for three or four hours, then add spice ; boil a little more ; put in a jar and cover well. Will keep two years by occasionally scalding and adding a little vinegar and spice. CUCUMBEE CATSUP.