How we cook in Tennessee ..

contact ; then put in the cans, separating them from each other with a folded cloth. Surround with tepid water, to rather more than one-half the height of the jars. Then bring to boiling point, and boil until the steam will issue from jars when opened. Lift from kettle, and fill to brim with boiling syrup, made in proportion of one cup sugar to half cup water, and for a pint can of raspberries add one tablespoon of currant juice (this gives the berries a rich flavor). All kinds of berries canned in this way, remain perfectly whole and retain a fresh fruit flavor, that is lacking when stewed or cooked in a granite kettle. Plums and peaches require longer cooking than a tender berry. — Boston Cooking School. Canned Blackberries. — Have nice ripe berries ; wash and put in kettle with a teacup of water. Let them come to a good boil and can; add a cup of sugar, if you like. Canning Tomatoes. — Only perfect tomatoes should be used for canning. If a large quantity is to be canned, have a large panful of boiling water on the stove all ready. Select your tomatoes, and drop them into the boiling water, leaving them there for only a few minutes. Then remove them, and place in another panful of cold water, when the skins can be readily removed. I cook tomatoes just long enough to bring them to a brisk boil, when they are ready to can. Have the jars already cleaned and on the stove hearth heating, then there will be less danger of breakage. Have the rubbers— all new ones — handy. I get new rubbers and lids every season. After filling the jar full with the boiling fruit, put a "knife down into it, to insure the escape of all air, then see that the jar is filled to the brim. Wipe the jars perfectly dry, place the dry rubbers on, then screw the already hot lids on as tight as you can, and set aside to cool. Do not try to screw the lids on tighter after they are cool, for it destroys the suction. The above rules will hold good for any kind of fruit, only some have to be cooked longer than others.— Mrs. B. M. AV., Chilocco, Okla. An Infallible Method of Canning. — When ready for canning, rinse and drain the jars, and set them on a wet folded towel. Cook the fruit or vegetables until tender, adding sugar if desired. Using two kettles and cooking only enough for one jar in each will prevent the fruit from becoming crushed by stirring. Now for the secret. Heat the lids thoroughly, but not so as to crack the porcelain lining. Place the rubber on the jar, fill level full with fruit, and lifting the hot lids with a cloth, screw tightly in place. If the lids are old, take a hammer and tap lightly all around while the lid is hot, to make the union perfect. The union of the rubber and the hot lid with the jar filled with hot fruit makes the jar air-tight, which is the secret of keeping fruit. Don't try to tighten the lids when cold, for if you do you will break the union and admit air. Use dark rubbers, as they are more elastic, and can be used for several years. You may can vegetables, fruits, rhubarb covered with cold water without cooking, left-over chicken and broth and many other things by this method. — S. L. L., Marion, Ohio.