How we cook in Tennessee ..

Raisin Pie. — One cup of raisins, chopped, one cup of sugar, one piece of lemon, two biscuits grated, lump of butter size of hickorynut, one cup of water, pinch, of salt. Put all together in stewpan and let simmer until thick. Ylien cool bake between crusts. — Mrs. B. L. Hayley. Raisin Pie. — Take one package of raisins, wash well, boil with two cups of water and one cup of sugar; let boil about fifteen minutes, then thicken with one tablespoon of corn starch. This makes two pies. — Miss Yandenbrook. Raisin Pie. — Half lemon grated, one and one-half cups of raisins, one cup of water, one cup of bread crumbs, one egg, sugar to taste ; bake with the crust like mince pie. Currant Pie. — Take one package of currants, wash well and boil with two cups of water and one cup of sugar; let boil fifteen minutes; then thicken with one tablespoon of corn starch. This makes two pies. — Miss Yandenbrook. Chocolate Pie. — Four tablespoonfuls of grated chocolate, one pint of water, yolks of two eggs, two tablespoonfuls of corn starch, six tablespoons of sugar; boil until thick, adding one teaspoonful of extract. Bake the crust ; pour in chocolate ; beat whites of the eggs with one cup of sugar ; spread over top and brown. — Miss Yandenbrook. Chocolate Pie. — Yolks of four eggs, one cup sweet milk, two cups sugar, three tablespoonfuls of chocolate, one tablespoonful of flour mixed with the sugar, butter size of a walnut ; stir all together and cook till it thickens, then pour into crusts and bake ; when well done add the, meringue. Makes two pies. — Mrs. G. M. Savage. Chocolate Pies. — Four eggs, two cups sugar, half cup butter, four tablespoonfuls of grated chocolate, one and one-half pints of cream or rich milk, vanilla to taste ; cream butter and sugar, add to it three tablespoonfuls of sifted flour, then add well beaten yolks of eggs, chocolate and cream. Bake in rich puff paste. Beat the whites of eggs to a stiff froth; add three table- spoons sugar and spread on pies. Return to oven and brown. Chocolate Pies. — Four eggs, one cup sugar, three heaping teaspoons flour, one pint milk and nearly two squares of Baker's chocolate; melt and stir it in the eggs and sugar; it mixes best this way; flavor with vanilla. Chocolate Pie. — Boil together one cup cream, half cup sugar, a little block of chocolate; pour this over three eggs, one cup sugar, half cup butter, well beaten together. Bake in an under crust only. Strawberry Pie. — Line a pie plate with rich paste and fill with whole strawberries that have been washed and hulled. Sprinkle with sugar and lay narrow strips of the paste across the top in lattice fashion. Bake quickly, cool and serve fresh. Sharkey Pie. — Yolks four eggs, one cup sugar, half cup butter, one cup jam or preserves without syrup, one nutmeg and one glass of wine. Bake in nice pastry and use whites of eggs for meringue.