How we cook in Tennessee ..

Coffee for 75 People. — In making the coffee for seventy-five guests, twelve quarts will be required. Allow three pints of ground coffee, and the whites and shells of three eggs. Place this mixture together in the coffee pot, stir well together, and add three quarts of cold water. Bring gradually to a boil, then add nine quarts of boiling water, and set aside to ripen and settle. Coffee. — Scald the pot. Put in one teacup ground coffee, add one quart of boiling water. Boil ten or fifteen minutes. Before taking from the fire add a dash of cold water to settle it. Set where it will keep hot, but not boil till it is served. Allow a tablespoon of ground coffee to each person and one extra spoonful, in measuring out coffee. Drip Coffee. — Have coffee ground very fine. Use one tablespoon to each cup. Mocho and Java mixed is regarded the best brand, one giving strength — the other fine flavor. Freshly boiled water is essential to good coffee. Pour coffee and water through dripper (with cheese cloth over dripper) three different times, letting stand a short while between times of pouring. Serve with good cream. Tea. — To each cup of tea use one small teaspoonful of tea. Pour over this one cup of fresh boiling water. Let stand well covered five minutes. Serve with sugar and cream. Iced Tea. — Make tea for ice tea just before serving, as it becomes poison to the system if allowed to boil or stand long. One cup of fresh boiling water poured on tablespoonful of tea. Let stand well covered for five minutes, then strain and pour on ice. Serve with lemon. — Miss Gilchrist, Teacher Domestic Science, Knoxville, Tenn. Cocoa. — Take one heaping teaspoon each of sugar and cocoa in each cup. Put on stove equal parts of water and sweet milk. Let come to a boil and pour slowly into cup, stirring until dissolved. Chocolate. — Dissolve six tablespoons grated chocolate in one quart boiling water; boil fifteen minutes, and add one quart sweet milk. Serve hot. Sweeten to taste. — J. M. S. Chocolate. — Scrape fine one square Baker's chocolate; add two tablespoons sugar and put in a saucepan with a tablespoon hot water. Stir over a hot fire for a few minutes, or until it is perfectly smooth and glossy. Then stir it all into a quart of boiling milk, or half milk and half water. If it is wanted richer, take twice as much sugar, chocolate and water. Excellent.— Mrs. Alice H. Smith. Pinapple Lemonade. — Pare and grate a ripe pineapple. Pour over this the juice of five lemons. Make a syrup of one pint of granulated sugar and one pint of water boiled together ten minutes. Mix and add one quart of water and strain through cheesecloth. This will keep for months if put in a cool place. When serving, pour over crushed ice, and put a maraschino cherry in each glass. — Miss Katherine Bray. Cream Lemonade. — The grated rind of one lemon and the juice of two. Strain and add two cups of granulated sugar. After the sugar is thoroughly dissolved, add a small wineglassful of white wine. Stir into this mixture, slowly, one quart of boiling milk. Strain through a fine wire sieve. Let cool, and place on ice until thoroughly chilled. — Miss Katherine Bray.