How we cook in Tennessee ..

The Success of Your Dinner Depends largely upon the kind of Coffee you serve. Don't spoil a good meal with poor Coffee. Serve Maxwell House Blend You get all the original strength, flavor and aroma as it comes fresh from the roasters in every sealed can 1 ASK YOUR GROCER FOR IT 1 CREEK-NEAL COFFEE GO,, Nashville, Tenn,, and Houston, Tex, Sweet Blackberry Wine, for Medicinal Purposes. — One quart boiling water to a gallon of mashed blackberries, three pounds sugar to each gallon of strained juice (one pound added each day for three days). Let stand until sugar is thoroughly dissolved. Bottle and cork tightly. Blackberry Cordial. — No. 1.— Boil the blackberries in a little water about fifteen minutes; then strain them. To one quart of juice put three-fourths of a pound of sugar; season with cloves, cinnamon, and allspice, and boil three-quarters of an hour. To three quarts of the juice put in one quart of brandy. Blackberry Cordial.— No. 2— To -each quart of blackberry juice add one pound of white sugar, half an ounce of cinnamon, one-fourth an ounce of mace, two tablespoonfuls of cloves. Boil this mixture twenty minutes; strain, and when cold put to each quart a pint of French brandy. PRESERVES AND JELLIES. " Sweets to the sweet." Preserves and Jellies. — In making preserves, procure firm, ripe fruit, as it is desirable to have the natural flavor of the fruit, which can not be obtained from hard, unripe fruit. Sun Preserved Strawberries. — Hull and wash four pounds of strawberries, and pour over them .the same weight in sugar. Let them stand in the cellar over night. In the morning cover the receptacle with glass, and set in the hot sunshine, taking it in at night. Repeat this for four days, then put the berries in jelly glasses or glass jars, and pour paraffin over the top or close with tight covers. Other fruits may be preserved in the same way. — H. A. L., Tombstone, Ariz. Sunshine Preserves. — Select a bright, sunny day for making these preserves. Begin early in the morning. Select whole, perfect strawberries (or any other small fruit) not too ripe; pick and wash carefully. Put on stove one pint of sugar and enough water to dissolve. Stir well and then let boil until it is almost ready to "hair" or thread. Drop carefully in your berries. Let cook for twenty-five or thirty minutes. Pour in flat dish; set in hot sun all day. Take in just before sundown and put in pint jars and seal. Never make more than a pint in one vessel ; but you can have as much on stove at once as you like. Brandied Peaches. — Half pound sugar to one pound fruit put in sugar with little water. When it comes to a boil drop in fruit. Let them scald well, then take out and to every gallon of syrup add one of brandy. Put peaches in a jar, pour brandy over them. Next morning mix the syrup and brandy; pour over peaches, putting in each peach two or three cloves. —Mrs. J. L. Webster. Brandy Peaches. — Use ripe, white plum peaches, peel them, put in a stone jar a layer of peaches, then a layer of sugar, and so on till the jar is full. Put a saucer on to weight them down, and tie the jar up tight, and set away for several months. The air must be excluded. — Mrs. S. W. Tucker.