How we cook in Tennessee ..

Tutti-Frutti. — To one pint of alcohol add ten pounds of various kinds of fruits, adding for each pound of fruit one pound of sugar. This makes two gallons and should be made in a stone jar, adding the fruits and sugar as they are obtained in season. Stir each day until finished, and seal in fruit jars. The best fruits are cherries two pounds, bananas two pounds, apricots, blackberries, raspberries, damsons, juice of one lemon. — Mrs. Jeff Hunt. "Wine Saps." — Use apples that are not mealy. Take six apples, peel, core and scald. Put in a pan and add enough water to half cover them, with one cup sugar added; when apples are cooking turn over several times to keep them from cooking all on one side. When nearly done take apples out very carefully so as not to break them, and into the water in the pan put one and one-half cups sugar and cook till it is almost candied; then put in the apples and let them cook till well seasoned with the sugar and take them out; pour about one teaspoon sherry wine over them. — Mrs. Elizabeth Leeper. Stuffed Apples. — Cut off tops of six choice apples; take out the meat of the apple with a spoon, chop fine and mix with raisins, enough sugar to sweeten, half teaspoon of cinnamon; fill the hollow apples with this ; place closely together in a pan with one tablespoon of water in it. Bake. Serve with a spoon of flavored whipped cream on the top. — Miss Pattie Crook. Jellied Apples. — One pound of apples peeled ond cored, one pound of sugar, and a pint of water ; make a sirup of the sugar and water, and simmer the apples in it until they can be pierced with a straw. Then take out the fruit in a glass bowl, and add half an ounce of gelatine to the sirup, and boil ten or fifteen minutes. When the sirup is nearly cold, pour it over the apples, and let it congeal. Serve with syllabub. Apple Sauce. — Pare, core and quarter the apples, let them stew in just enough water to cook them without burning them ; cook until perfectly soft ; mash well, and when done stir in the sugar or any seasoning you may like. Lemon peel or sliced lemon is a great advantage where the apples are not well flavored. Nutmeg is always agreeable. Apple Sauce. — Pare and core the apples, put into saucepan with just enough water to cover them; boil till tender; when nearly done add sugar, allowing one cup sugar to one dozen apples; flavor with extract lemon and grate nutmeg over the top. Apple Souffle. — Stew the apples, add a little lemon juice and peel, line the sides and bottom of the dish two inches thick, make a custard of one pint of milk and three eggs, when cold pour it in middle of the dish; beat the whites to a stiff froth and spread over the top, sprinkle a little sugar over it and brown in the oven.