The household (of the Detroit free press)

Grate very fine a root of horse radish ; with two tablespoonfuls of it mix a teaspoonful of salt and four tablespoonfuls of cream, stir briskly and add by degrees a wineglass of vinegar. SHIRLEY SAUCE. Four quarts of tomatoes, four spoonfuls of salt, four of black pepper, one-half spoonful cayenne pepper, one-half of allspice, three spoonfuls of mustard, all simmered slowly in one quart of vinegar for three hours. Bottle when cold. Put one teaspoonful of olive oil in each bottle just before corking to preserve it. SAUCE FOR ROAST -BEEF. Grate horse raddish on a grater into a basin, add two tablespoonfuls cream, with a little mustard and salt, mix well together, add four tablespoonfuls of the best vinegar, and mix the whole thoroughly. The vinegar and cream are both to be cold. CELERY SAUCE. Wash six or eight heads and take off the outer leaves; cut the heads up into bits three or four inches long. Stew them until tender in half a pint of broth or white gravy, then add two spoonfuls of cream and an ounce of butter rolled in flour; season with pepper and salt and simmer the whole together. The leaves will do to flavor soup that is to be strained. MUSTARD SAUCE. One cup of sugar, one cup of vinegar, one tablespoonful of butter, four eggs and one tablespoonful of mustard; beat. the eggs well, mix all together, turn into a new tin pail or basin and boil in water same as custard, only to a cream, not thick. Strain through a thin cloth and it is done. COMMON ONION SAUCE. Take four or five white onions, half a pint of hot milk, one ounce of butter, pepper and salt to suit your taste. Peel the onions and boil them till they are tender, press the water from them and chop them very fine. Have the milk hot, pulp the onions with it, add the butter ; pepper and salt to suit you taste. TOMATO SOY. Slice green tomatoes, put a little salt on them and leave them in a large dish to drain, then add half as much onions cut up as you have tomatoes ; vinegar enough to keep from burning, and spice to suit the taste — allspice, black pepper, mustard, ginger and red pepper ; boil half an hour ; when cold pour off the vinegar and add fresh TOMATO RELISH. Twenty-five tomatoes (ripe and peeled), four onions, eight peppers (seeds taken out), chopped fine with onions, eight cups of vinegar, four tablespoonfuls sugar, two of salt. Boil gently one hour. SALAD SAUCE. Rub the yolks of cold, hard boiled eggs through a coarse sieve with a wooden spoon, mix with a tablespoonful of cream or water, then add two tablespoonfuls of olive oil or melted butter; when thoroughly mixed add by degrees a teaspoonful of fine salt rolled ; the same quantity of mustard— French, Tarragon or Anchovy is best— and three tablespoonfuls of white wine vinegar ; when mixed into a smooth paste pour down the side of the salad bowl, but do not stir it until the salad is ready to be eaten. The whites of eggs cut in various forms may be used to garnish the top of the salad. The greens should be freshly gathered, carefully picked over and laid in cool water an hour or two and dried in a napkin before being laid in the dish. ' CHILLI SAUCE.