The household (of the Detroit free press)

One pint of pure cherry juice, half a pound of sugar, a teaspoonful each of ground cloves and cinnamon. Boil to a thick syrup and bottle. GRAPE CATSUP. Nine pounds of grapes and six pounds of brown sugar. Boil the grapes until soft ; rub through colander ; add sugar and boil until quite thick, then add three pints of vinegar, one tablespoonful each of cloves, cinnamon, allspice and black pepper. MUSHROOM CATSUP. Take the full grown mushrooms ; wipe them clean and crush them with your hands ; throw in a handful of salt with every peck of mushrooms and let them stand all night ; strain through a sieve and press out all the juice. To every gallon of liquor put cloves, Jamaica ginger and black pepper, one ounce of each, and half pound of salt. Set it on a slow fire and let it boil until half the liquor is wasted, then put into an earthen vessel ; when cold bottle it. CUCUMBER CATSUP. Take green cucumbers, as you like them for the table, peel them and let them lie in salt water a short time. If large, cut in two and scrape out the seeds, grate on a coarse grater. For every dozen cucumbers grate one good-sized onion. After all is grated pour off the water which has collected, measure it and for as much water as you pour off add the best cider vinegar. Season with pepper and salt to your taste. Should the vinegar be too sharp dilute with the cucumber water ; if it is too thin use less vinegar. Put in jars like fruit — no heating required. GOOSEBERRY CATSUP. Five pints of vinegar, four pounds of green gooseberries, one-half pound of brown sugar, one-half pound of raisins, one-quarter pound of currants, one-quarter pound of common salt, two ounces of mustard, two ounces of onions, one-half ounce chillies ; one-half ounce allspice, one-half ounce ground ginger, one-half ounce of ground mace, one-half ounce ground turmeric, one nutmeg. Boil the vinegar, currants, onions, gooseberries and chillies till quite soft; then pour through a fine sieve on the remaining ingredients. RED-PEPPER CATSUP. Cut up red peppers and place them in a preserving kettle until it is full ; then cover with the best cider vinegar and boil until the peppers have dropped to pieces. After removing from the fire, as soon as the sauce is cool enough, rub it through a wire sieve. It is much better without salt or any other condiments, and is of a beautiful scarlet color, and so thick that it must be put for use in large- mouthed bottles or jars. This will keep fresh for years. It should boil slowly for at least four hours. LEMON CATSUP. One pound and a quarter of salt, quarter of a pound of ground mustard, one ounce each of mace, nutmeg, cayenne and allspice, one gallon of cider vinegar, eight or nine garlic cloves, fifteen large lemons. Slice the lemons ; add the other ingredients ; let simmer from twenty to thirty minutes; place in a covered jar ; stir every day for seven or eight weeks, strain then, bottle, cork and seal. COLD CATSUP.