How we cook in Tennessee ..

Cherry Preserves— Seed cherries carefully ; weigh them, and to every pound add a full pound of sugar, putting in vessel a layer of sugar and a layer of cherries, alternately. Let stand over night; pour into kettle and boil gently till fruit is thoroughly tender and syrup thick. Damson Preserves. — Scald the damsons till the seeds can be popped out easily; then allow a pound of sugar to each pound of fruit, and cook till they look glossy. Damson Preserves. — Wash and seed the damsons; allow to every pound of fruit one pound sugar, and to every four pounds fruit, one pint water ; start the damsons and water, and let them boil one-half hour before putting in the sugar. Cook till moderately thick. Orange Marmalade. — One dozen oranges cut in thin slices, rejecting the pips; put into an earthen jar with ten pints of cold water, and let stand twenty-four hours. Then boil steadily for two hours; add twelve pounds loaf sugar, and boil three-quarters of an hour longer; cut three or four lemons in thin slices and put in just before removing kettle from the fire. Stir while cooling, as it helps to mix well. Tart oranges are best.— Mrs. J. E. Ryley. Peach Chips. — Take ripe peaches; peel, and cut from the seed. Make a thin syrup ; boil the peaches in this until they look clear ; then lay them on a sieve to drain ; roll in dry brown sugar, and expose to the sun in dishes; change to dry dishes, and dip in sugar again until entirely dried and crystallized. The syrup may be kept and used for more peaches. — Mrs. H. R. Lancaster. Quince Preserves. — Pare, core, quarter and weigh fruit ; allow equal quantity of sugar. Take paring and cores, put in kettle with water to cover them, boil half hour. Strain through a sieve, return to kettle and boil quinces till they are tender; lift out as they are done with a drainer, and lay on a dish. If the liquid seems scarce add more water. Put the sugar in and boil ten minutes before putting in quinces. Let them boil till they change color, say an hour and a quarter, but do not stir them. Have two fresh lemons cut in thin slices, and when done put a few pieces in each jar. Quinces may be steamed till tender if desired. Quince Marmalade. — Wash and quarter the quinces, taking out the cores, but do not pare; put them in a kettle with sufficient water to stew them in; boil until soft; run through a sieve, and to each pound of this pulp put a pound of sugar. Return to the kettle, cook slowly, and stir constantly until done. Watermelon Preserves. — To a bucket of cold water add two handfuls of lime. Cut your rinds, either watermelon or cantaloupe; let it remain in the lime-water tw'enty-four hours, turning it often from the bottom. Take out of the lime-water, and soak in clear water to remove the lime, changing the water frequently. Scald in strong alum-water, with grape or butter bean leaves, keeping the vessel well covered that the rind may have a good green color. Let them boil in this about ten minutes; then drop the rind in cold water; boil in a strong ginger-tea, making enough to cover the rind well, and long enough to impart a flavor of ginger to the rind. Make a sirup, using two pounds of white sugar to one pound of rind, and water sufficient to boil the rind until perfectly transparent. Do not put in the fruit until the sirup boils; then cook slowly.