The household (of the Detroit free press)

Select melons not quite ripe ; open, scrape out the pulp, peel and slice ; put the fruit in a stone jar, and, for five pounds of fruit take a quart of vinegar and two and a half pounds of sugar ; scald vinegar and sugar together, and pour over the fruit ; scald the syrup and pour over the fruit for eight successive days. On the ninth, add one ounce of stick cinnamon, one of whole cloves and one of allspice. Scald fruit, vinegar and spices together, and seal up in jars. This pickle should stand two or three months before using. Blue plums are very nice prepared in this way. PICKLED NASTURTIONS. Soak for three days in strong salt and water; then strain and pour boiling vinegar over them, omitting the spice. PICKLED ONIONS. Select small silver-skinned onions, remove with a silver knife all the outer skins, so that each onion will be perfectly white and clean. Put them into brine that will float an egg and leave them for three days ; drain, place in a jar, first a layer of onions three inches deep, then a sprinkling of horseradish, cinnamon bark, cloves, and a little cayenne pepper; repeat until the jar is filled, in proportion of half a teaspoonful of cayenne pepper, two tablespoonfuls each chopped horseradish and cloves and four teaspoonfuls cinnamon bark to a gallon of pickles ; bring the vinegar to boiling point, add brown sugar in the proportion of a quart to a gallon, and pour hot over the onions. SPANISH PICKLED ONIONS. Cut onions into slices, put a layer of them into a jar, sprinkle with cayenne pepper and salt, then add another layer of onions and proceed as before. Proceed in this way until the jar is full, and pour cold vinegar over all till covered. They will be fit for use in a month. PICKLED PEACHES. Take nice fair peaches, wipe them clean with a woolen cloth and place them in a stone jar ; to seven pounds of fruit take three pounds nice yellow coffee sugar, one pint good cider vinegar, three ounces cinnamon in sticks, one ounce of cloves ; boil the sugar, vinegar and spices together and pour over the fruit while hot ; cover them and let them stand three days; pour off again; bring to a boil; then put the fruit and all together and boil till they are transparent ; set away in a cool, dry place. Sweet apples may be pickled in same way. PICKLED PEARS. Ten pounds of pears, three pounds of light brown sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves (ground) ; put all together and boil till the pears are tender ; skim the pears out and let the syrup boil a half an hour longer. PICKLED PEPPERS. Take large green ones (the best variety is the sweet pepper). Make a small incision at the side ; take out all the seeds, being careful not to mangle the peppers. Soak in brine that will float an egg for two days, changing the water twice. Stuff with chopped cabbage and chopped onions, seasoned with mustard seed and spices. Sew up incision, place in jar and cover with cold spiced vinegar. Many cut off the top of the red pepper, then tie it on again, and when ready to be used the top has onlv to be removed and the pickle is ready. PEPPER HASH. Equal proportions of green and ripe peppers, cabbages and cucumbers ; mince them fine, separately, and then mix them well together ; season with horseradish and salt ; cover with very strong vinegar. PICCALILLI.