The household (of the Detroit free press)

Two heads of cabbage, two heads of cauliflower, one dozen cucumbers, six roots of celery, six peppers, one quart of small white onions, two quarts green tomatoes; cut into small pieces and boil each vegetable separately until tender, then strain them. Two gallons of vinegar, one-fourth pound of mustard, one-fourth pound of mustard seed, one pot of French mustard, one ounce of cloves, two ounces of turmeric ; put the vinegar and spices into a kettle and let them come to a boil ; mix the vegetables and pour over the dressing. PICKLED CUCUMBERS. Wash with care the cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water) ; when scalding hot turn over the cucumbers and cover ; repeat this process three mornings in succession, taking care to skim thoroughly. On the fourth day have ready a porcelain kettle of vinegar, to which has been added a piece of alum the size of a walnut. When scalding hot, put in as many cucumbers as may be covered with the vinegar ; do not let them boil but skim out as soon as scalded through, and replace with others, adding each time a small piece of alum. When this process is through, throw out the vinegar, and replace with good cider or white wine vinegar ; add spices, mustard seed and red pepper. Sort the pickles and place them in stone or glass jars, turn over the hot spiced vinegar ; seal and put away the jars not wanted for immediate use. Pickles thus prepared are fine and crisp at the expiration of a year. Those that are kept in open-mouth jars may be covered with a cloth, which will need to be taken off and rinsed occasionally. SPICED CUCUMBER PICKLE. Two dozen cucumbers, slice and boil in vinegar enough to cover ; boil one hour ; set aside in the hot vinegar. To one gallon cold vinegar allow one pound brown sugar, one tablespoonful each of cinnamon, ginger, black pepper and celery seed, one teaspoonful mace ; one teaspoonful allspice and cloves, one tablespoonful turmeric, one tablespoonful grated horseradish, one tablespoonful sliced garlic, half teaspoonful cayenne pepper ; put in the cucumbers and stew two hours ; it will be ready for use as soon as cold ; if it is liked thicker, put in double the quantity of cucumbers. RIPE CUCUMBER PICKLES. Peel the cucumbers, halve them, scrape the inside and soft part out with a silver spoon, salt them down for twelve hours ; wipe dry with a towel and cut in pieces or strips ; have a layer of mustard seed, cloves and pepper, then a layer of cucumbers. A piece of horseradish is an addition to them. Boil enough vinegar taxover all; pour on after they are cold ; after a week boil some vinegar again and pour over them. SLICED CUCUMBER PICKLE. Gather the cucumbers before the seeds are very large ; pare and throw into ice-cold water for one hour ; then slice as thin as possible, on a cabbage cutter ; sprinkle well with salt ; tie up in a coarse cloth and lay in a colander under a heavy weight to drain over night. Next morning mix through them plenty of brown and white mustard-seed; pack in jars and cover well with cold cider vinegar. Put in a cool place. Should a white scum rise on the vinegar, draw it off and boil and skim well, or substitute other vinegar. Pour it over them cold. This retains the flavor of the cucumber. EAST INDIA PICKLES.