The household (of the Detroit free press)

Clean them with water and flannel, throw them into boiling salt and water in a stew-pan and boil for a few minutes. Drain them in a colander and spread out on a linen cloth, covering them with another. Put into bottles with a blade or two of mace, and fill up with white vinegar, pouring some melted mutton fat on the top, if intended to keep long. PICKLED MANGOES. Cut a round piece out of the top of small round musk melons and extract the seeds. Then tie the pieces on again with a thread and put in a strong brine for ten days. Drain and wipe, put them into a kettle with nice leaves under and over them, adding a small piece of alum and put over a slow fire to green, keeping them tightly covered. To fill, make a dressing of scraped horseradish, white mustard seed, mace, nutmeg pounded, green ginger cut small, pepper, turmeric and sweet oil. Fill the mangoes with this mixture, putting a small clove of garlic into each one of them, replacing the pieces at the opening and sewing them in with strong thread. Put into stone jars and pour boiling vinegar over them. PICKLED VEGETABLE MANGOES. For one dozen mangoes, take one cup each of white and black mustard seed, one handful of horseradish, one tablespoonful each of cloves, mace, cinnamon, black pepper, celery seed, and one cup of sugar; mince a small head of cabbage fine ; pour hot vinegar over it and let it stand half an hour, then drain off, and when cold, put the mixture together, adding small beans and cucumbers, and fill the mangoes. Place them in the kettle with seam up, and scald gently with vinegar. MUSTARD PICKLES. Six green peppers, six quarts of small onions, six quarts of small cucumbers, six quarts of pickled cauliflowers, four quarts of sliced cucumbers ; pour over this a brine, one tablespoonful of salt to one quart of water, until all are well covered ; let this stand twenty-four hours ; drain off, and they are ready for the dressing. Dressing : To each quart of vinegar, add six tablespoonfuls of best mustard, one and a half crips of brown sugar, one-half cup of flour, one-half ounce of turmeric and the same of curry powder ; boil all together five minutes and pour over the pickles. The dressing should be the consistency of thick, sour cream when cold, and if not, add more flour and boil up again. These pickles can be kept in crocks, covered tightly with thick paper. One gallon of vinegar will make dressing enough for eight or nine quarts of pickles ; if you have any left bottle for meats. It is an elegant salad dressing, or can be used again another year. MUSK MELON PICKLES. Take them when just ripe ; pare and slice about an inch and a half thick ; put them in alum water one night ; take out and drain well ; allow three pounds sugar to three pints vinegar; boil well and skim; pour over the melons ; pour off the syrup and heat and pour back nine mornings, the last time add cinnamon and cloves to suit the taste ; boil the syrup down till just enough to cover the pickles. SPICED NUTMEG MELON.