How we cook in Tennessee ..

Apple Jelly. — Take any number of juicy apples, put them in a porcelain kettle and boil to rags. Then strain through a cloth or sieve. Put one pound sugar to each pint juice and boil till it jellies. The color will be prettier in any jelly if made in small quantities, say one pint at a time. Apple Jelly, No. 2. — This recipe will answer for crabapples, quinces, Japanese quinces and ordinary apples. Remove the cores and seeds and cut the fruit into strips ; put it into a porcelain-lined kettle, cover with cold water, allowing to each pound of fruit a quart of water. Cover the kettle, boil for twenty minutes, drain the pulp over night and the next morning measure the liquor. Put it into a porcelain-lined kettle, bring to the boiling point, boil for fifteen minutes, add half the quantity of sugar, stir a moment until the sugar is dissolved, and if you have been careful and the fruit is in good condition, jelly will be formed instantly. In measuring the liquid before you put it over the fire it is well to measure half the quantity of sugar at once, so that there can be no mistake. Before turning the jelly into tumblers put a teaspoonful into a saucer -and stand it on the ice. Take the kettle quickly from the fire or it may become thin. When jelly boil too long it is not stiff, or it is sticky or ropy, according to the fruit. There can be nothing done to remedy either condition; a second cooking always makes it worse. — Mrs. Rorer. Damson Jelly. — Select ripe damsons (pick off stems) and wash them. Put into a kettle with just enough water to prevent sticking. Let them boil one hour or longer. Strain through a bag. Allow one pint juice to one pint sugar; boil ten minutes; add sugar and boil till it jellies. Plum Jelly. — Have your plums thoroughly ripe ; put them in a kettle, with two pints of water to half a bushel, three pints to a bushel; let them boil until done, stirring all the time. When they have all burst, they are done, and should be poured slowly through a sieve. After all the juice has dripped out, strain it through a piece of flannel. To every pint of juice put one pound of loaf-sugar; put it on, and let it boil until it jellies. Take the fruit that is left, and place on the fire, allowing a pound of sugar to the same of fruit, or a little more weight of sugar; cook until done. This will make very nice marmalade. Grape Jelly. — Pick and wash your grapes; put them in a kettle, and to six pounds of fruit put half a pint of cold water. Place the kettle on the fire, and steam until the grapes have yielded their juices ; then strain, and to each pint of juice add one pound of loaf sugar. Cook fifteen or twenty minutes. Grape Jelly, No. 2. — Put only enough water with the fruit to start a boil and cook half an hour and drain well through a flannel bag — do not squeeze. To each pint of juice add three quarters of a pound of the best granulated sugar, boil about twenty minutes, skimming carefully. One-quarter of a pint of red currant juice to every pint of grape juice improves the flavor. Green grapes make a beautiful light colored jelly. They should be used when they are full grown and just beginning to turn.