The national course in home economics

Select twelve ripe tomatoes, twelve large apples, four onions, one pound of raisins ( seedless), one pound of brown sugar, three green and two red peppers, two teaspoonfuls of ground ginger, one-third of a teaspoonful of red pepper and a chocolate-cupful of salt. Add one quart of vinegar and boil all together for one hour. Mrs. T. Thompson. GOVERNOR'S SAUCE. Slice one peck of green tomatoes, sprinkle heavily with salt and let them stand over night. Drain well in the morning; cover them with vinegar; simmer them with six large onions, three red peppers, one teaspoonful each of ginger, pepper, a pinch of red pepper, a teaspoonful of mustard, a cupful of brown sugar, and a cupful of grated horseradish. Let them all simmer a little over two hours. Tillie. PICKLES OF ORANGES. Select six fine oranges. Cut them deeply, rub well with salt, and let stand in a warm place four days. Sprinkle a tablespoonful of coriander seeds over them and cover them with one and one-half pints of boiling vinegar in which two blades of mace have been simmered for two minutes. Boil the vinegar once or twice and pour it again upon the oranges, then cover the jar with bladder, and store for use. This pickle is designed for wild fowl and should stand two months before being used. Mrs. Hannah Fuller. ONION SAUCE. Peel some nice white onions and boil them tender. Press the water from them, chop them fine, and add one-half pint of hot milk. Add a little butter, a salt-spoonful of salt and pepper to taste. Serve with boiled veal, poultry or mutton. Mrs. A. Sears. RUSSIAN SAUCE (PIQUANT). Four tablespoonfuls of grated horseradish, one spoonful weak mustard, one-half spoonful of sugar, a little salt, a dash of cayenne pepper, and two spoonfuls of vinegar. Mix thoroughly and serve with cold meat. When used for fish add it to melted butter — two parts of butter to one of sauce. Mrs. K. Pinkham. SAUCE FOR GAME. Take one-half tumblerful of currant jelly, one-half tumblerful of port wine, one-half tumblerful of stock, one-half teaspoonful of salt, two tablespoonfuls of lemon juice, four cloves, a little pepper. Simmer the cloves and stock together one-half hour. Strain this over the other ingredients and let all melt together. Part of the gravy from the game can be added to it. Mrs. R. Fish. HORSERADISH SAUCE. Put two teaspoonfuls of prepared mustard into a large cup and mix with it a teaspoonful of powdered sugar, a salt-spoonful of salt and five tablespoonfuls of good vinegar. Stir this preparation briskly for two or three minutes with a wooden or silver fork, then pour it into a tureen in which has been placed a stick of horseradish finely grated; stir the mixture again and serve. Mrs. C. Dixon. HORSERADISH SAUCE— No. 2. A delicious sauce is made from grated horseradish root, mixed with lemon juice, a little salt, and a suspicion of white sugar. The lemon is to mix the sauce. Served with cold meats it makes them much more inviting and palatable. This sauce will retain its flavor for some time if kept well covered when not being used and the root does not discolor so quickly as when made in the old way with vinegar. Eliza Higgins. HORSERADISH SAUCE— No. 3.