How we cook in Tennessee ..

Grape Juice. — To one basket grapes pour one and one-half quarts of water over fruit after it is mashed. Let this cook till all the juice can be strained. To one gallon juice add one pint sugar. Put on fire and let come to a boil. Seal while hot. Nice as a cold or hot drink. Hot grape juice with cinnamon and lemon is a nice first course. — Mrs. W. H. Wilson. Grape Juice. — Have the very best grapes; wash well, after stripping from the stems, rejecting imperfect fruit. Put in a porcelain kettle with one pint water to every three quarts grapes; heat to boiling and cook fifteen minutes or longer, skimming as needed. Turn off the juice and filter through jelly bag, putting seeds and skins in separate bag to drain, as the juice from them will be less clear. Heat again to boiling add one cup of hot sugar to each quart juice and seal in bottles. The juice from skins and seeds should be canned separately. — Battle Creek. Fruit Juice. — Wash four pounds berries, pour over them one quart cold water in which has been dissolved two ounces citric acid. Let stand twenty-four hours in a bowl. Strain through a thin bag and to every pint of juice add one pound sugar. Boil five minutes in porcelain kettle; then bottle. — Mrs. Hartmus. Fruit Acid.— Twelve pounds of fruit in a pan; cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let stand forty-eight hours; then strain or let drip in a bag, taking care not to bruise the fruit. To each pint of juice add one and one-half pounds sugar; stir until dissolved and leave a few days. Bottle and cork tightly. Use two tablespoons to a glass of water. — Mrs. J. H. Freeman. Raspberry Vinegar. — Cover any quantity of raspberries with vinegar, and let them stand over night; squeeze them through cheese cloth; add one pint of sugar to one pint of juice and boil well; skim clean and bottle. Raspberry Vinegar (fine). — Two quarts red berries in a jar with one quart vinegar; stand twenty-four hours and drain; two quarts fresh berries in same vinegar, stand twenty-four hours and drain. To each pint juice add one pound sugar. Boil fifteen minutes; skim and bottle when cold. Use half glass vinegar in half glass water. Cherry Bounce. — Take Morilla cherries; put them into a jar and cover with a good whiskey, and let stand three weeks ; then drain off all the liquor; thoroughly mash the cherries, but do not crush the stones; strain this through a bag and add it to the liquor. To every gallon of this add syrup made of two pounds sugar and half pint water ; bottle and seal. Apple Wine. — To one gallon good sweet cider, stir in four pounds light brown sugar, and let stand forty-eight hours; then treat as any other wine. A handful of raisins will improve the flavor. Grape Wine. — Mash grapes, let stand twenty-four hours, then strain, and to every two measures add one of sugar. Beat white of one egg, add and stir in well. Take the foam off for nine mornings, strain and bottle. Tie cloth over top till all fermentation is over; then cork. — Mrs. A. H. Ellington. Blackberry Wine. — Wash berries, bruise them; to each gallon add one quart boiling water; let stand twelve hours; squeeze out the juice; add two pounds light brown sugar to each gallon. When it ceases to ferment seal in jars and bottles. — Mrs. Sam Lancaster.