The household (of the Detroit free press)

One peck green tomatoes, quarter peck sliced onions — sliced and salted over night — one handful scraped horseradish, ounce turmeric powder, ounce each of cloves and cinnamon, quarter pound whole pepper, pound each of mustard seed and flour mustard ; put in a large preserving kettle alternate layers of tomatoes, onions, cauliflower, some sliced green pickles which have been cut up and salted over night, also one or two green peppers, with all the other ingredients ; cover the whole with vinegar ; boil fifteen or twenty minutes, stirring carefully. Pour off all the water that forms on the pickle when they lay in the salt. PICKLED PLUMS. Seven pounds plums, four pounds sugar, two ounces stick cinnamon, two ounces cloves, one quart vinegar, and a little mace ; put in the jar first a layer of plums then a layer of spices alternately, scald the vinegar and sugar together, and pour it over the plums ; repeat three times for plums (only once for cut apples and pears) ; the fourth time scald all together ; put them into glass jars and they are ready for use. PYPER PICKLES. Salt pickles down dry for ten days, soak in fresh water one day ; pour off water, place in porcelain kettle, cover with water and vinegar and add one teaspoonful pulverized alum ; set over night on a stove which had fire in it during the day ; wash and put in a jar with cloves, allspice, pepper, horseradish, onions or garlic ; boil fresh vinegar and pour over all. Ready for use in two weeks. PICKLETTE. Take four large, firm cabbages chopped fine, one quart onions chopped, two quarts vinegar, or enough to cover the cabbage, two pounds brown sugar, two tablespoonfuls each of ground mustard, black pepper, cinnamon, turmeric and celery seed, one tablespoonful each of allspice, mace and alum, pulverized ; pack the cabbage and onions in alternate layers, with a little salt between them ; let it stand twenty-four hours ; then scald the vinegar, sugar and spices together and pour over the cabbage and onions after draining them well ; do this three mornings in succession and on the fourth put all over the fire and boil five minutes ; put in jars and keep cool. RAGAN PICKLE. Two gallons of cabbage, sliced fine ; one gallon of chopped green tomatoes ; twelve onions, also chopped ; one gallon best vinegar ; one pound brown sugar ; one tablespoonful of black pepper ; half an ounce turmeric powder ; one ounce celery seed ; one tablespoonful ground allspice ; one teaspoonful ground cloves ; one-quarter pound white mustard ; One gill of salt. Boil all together, stirring well, for two hours. Take from the fire, and add the spices ; then put in air-tight jars. Set in a cool, dry place, and this delicious pickle will keep all winter. PICKLED RAISINS. Take two pounds of large, fine raisins on the stems, add one pint of vinegar and half a pound of sugar ; simmer over a slow fire half an hour. SPANISH PICKLE.