The household (of the Detroit free press)

Four dozen large cucumbers, four large green peppers, one-half peck of onions, one-half peck of green tomatoes ; slice the whole and sprinkle over them one pint of salt ; allow them to remain over night, then drain them ; put the whole into a preserving kettle and add the following ingredients : Sliced horseradish according to judgment, one ounce of mace, one ounce of white pepper, one ounce of turmeric, one ounce of white mustard seed, half an ounce of cloves, half an ounce of celery seed, four tablespoonfuls of dry mustard, one and a half pounds of brown sugar ; cover the whole with vinegar and boil one hour. SWEET FRUIT PICKLES. To every seven pounds of fruit allow three and one-half pounds of sugar and one pint of cider vinegar, two ounces of whole cloves, two of stick cinnamon. This is for peaches, pears, apples or musk melons. Peaches, pears and apples should be pared only, not divided. Then in each stick two whole cloves. The cinnamon should be boiled in the vinegar. Put the prepared fruit into a stone jar and pour the vinegar, scalding hot, over it. Repeat this, for three mornings. These sweet pickles will be found delicious, and will keep any length of time. The melons should be cut in strips, as if to serve fresh on the table, and should not be too ripe. Simmer them thirty minutes slowly in the prepared vinegar, and they will need no further attention except to keep them closely covered. These will keep good a year. SWEET VEGETABLE PICKLES. Take one peck of good solid green tomatoes, and onions to suit the taste and fancy, or five quarts of tomatoes and three of onions ; peel the onions as for boiling ; wash and dry the tomatoes ; cut them in thin slices; cut in small pieces, six large green peppers, carefully leaving out the seeds ; put the slices in a large pan and sprinkle a pint of fine salt on them ; let them stand about twenty-four hours ; drain off all the liquor, carefully pressing down the cover ; when they are sufficiently drained put in the preserving kettle and cover well with vinegar, prepared thus : Ten or twelve ounces brown sugar to the quart, a tablespoonful each of ground cinnamon and cloves, and a spoonful of crushed white mustard seed ; boil well about fifteen minutes, and put in pots or jars. TOMATO CHOWDER. A half-bushel of green tomatoes, one dozen onions, one dozen green peppers; chop fine; sprinkle over the mess one pint of salt anal let it stand over night. Pour off this brjne and cover with good vinegar ; let it cook one hour slowly, then drain and pack in a jar. Take two pounds of sugar, two tablespoonfuls of cinnamon, one tablespoonful of allspice, one tablespoonful each of cloves and pepper, a half-teacup of ground mustard, one pint of grated horseradish ; mix the sugar, spices, horseradish and mustard with vinegar ; heat boiling hot and pour over the other ingredients ; put in a cool place, covered tightly. This will keep a year, or longer. GREEN TOMATO PICKLES