The household (of the Detroit free press)

Take one peck tomatoes (ripe) peeled, twelve onions (if liked), three red and three green peppers ; chop all fine, add nearly a half cup of salt, one tablespoonful each of cinnamon, cloves, allspice and mace. Put all in a large pot or pan and boil two hours, stirring frequently ; when cooked add one quart of vinegar and a pint bottle of Worcestershire sauce and let it just boil, then bottle hot. GREEN TOMATO SAUCE. Cut up two gallons of green tomatoes ; take three gills of black mustard seed, three tablespoonfuls of dry mustard, two and a half of black pepper, one and a half of allspice, four of salt, two of celery seed, one quart each of chopped onions and sugar, and two and a half quarts of good vinegar, a little red pepper to taste. Pulverize the spices and boil all together until well done. HORSE RADISH FOR WINTER, In the fall mix the quantity wanted in the following proportions : A coffee cup of grated horse radish, two tablespoonfuls of white sugar, a half teaspoonful of salt and a pint and a half of cold vinegar ; bottle and seal. To make horse radish sauce, take two tablespoonfuls of the above, add one dessert spoonful olive oil (or melted butter or cream) and one of prepared mustard. VINEGAR SAUCE. Two tablespoonfuls of vinegar, two of sugar, two of flour, one of butter, one of vanilla ; stir all together with a little water till it makes a smooth paste ; add nearly a pint of boiling water, stirring gently, let it come to a boil ; add one well-beaten egg. Set aside for use. PREPARED MUSTARD. Two tablespoonfuls of mustard, one of flour ; mix thoroughly while dry. Have a teacup two-thirds full of strong mustard ; fill with water, stir the flour and mustard into it and let it boil until as thick as custard ; remove from the fire and add a teaspoonful of sugar. NASTURTIUM SEED. Take the green seed after the flower has dried off, lay it in salt and water two days, in cold Water one day ; pack in bottles and cover with scalding vinegar, seasoned with mace and white peppercorns, and sweetened slightly with white sugar. Cork and set away four weeks before you use them. A good substitute for capers. GRAVY SAUCE. To have gravy always on hand, you must do as the French do, namely, save gristle, and every bone left from cold meat or fresh. The bones must be chopped small and put on to stew with enough water to cover. Leave the fat on until you need to use the gravy. By this means it will keep longer. FRENCH MUSTARD. Slice an onion in a bowl and cover it with good vinegar ; after two days pour off the vinegar, add to it a teaspoonful of cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar and mustard enough to thicken ; set on the stove until it boils ; when cold it is fit for use. SOYER SAUCE. One spoonful mustard, same olive oil, half cup catsup. BROWN GRAVY SAUCE. Three onions sliced and fried in butter to a nice brown. Toast a large, thin slice of bread slowly until quite hard and of a deep brown. Take these, with any piece of meat, bone, etc., and some herbs, and set them on the fire with a pint and a half of water, and stew down until it is as thick as gravy. Season, strain, and set in a cool place until you want to use it. It will be found very nice to warm up any kind of cold meat, or for veal cutlets. CAPER SAUCE.