How we cook in Tennessee ..

Cranberry Sauce. — Remove all soft berries and wash thoroughly. To one and one-half pounds fruit stew in one pint water for fifteen minutes or until quite soft. Strain through wire sieve, add three-quarters pound of sugar, stirred into the pulp. Serve after it cools. It may be served without straining, but is considered nicer if strained. Cranberry Sauce. — Put one quart of cranberries over the fire in enough cold water to cover them. One half pint should be sufficient. Let them cook slowly until broken to pieces. Then add one pound of sugar; stir until this melts, then take from the fire, put into a mold, and set aside to cool. This is the real oldfashioned cranberry sauce preferred by many to the jelly from which the berries have been removed. Caper Sauce. — Melt a quarter of a pound of butter with a tablespoonful of flour; add a pint of sweet milk, let it come to a boil; season with salt and pepper, then add a teacup of capers, and four eggs boiled hard and minced fine. Cucumber pickles, well minced, make a nice substitute. This is a nice sauce for boiled meats. — Gulf City Cook Book. Caper Sauce. — Make one cupful of drawn butter, or mayonnaise if preferred, chop up some capers and add to it. Nasturtium or pickle may be used instead of capers. — Lebanon (Tenn.) Cook Book. Mushroom Sauce. — Rub together one tablespoon flour and two tablespoons butter, and add one cup cream; heat not quite to boiling; take off and add one cup chopped mushrooms, a dash of cayenne pepper and a pinch of salt. Mushroom Sauce. — Melt two ounces butter in a saucepan, add one tablespoon flour ; cook and stir three minutes ; add one pint boiling water and one teaspoon beef extract, stir well and add one can mushrooms; season with salt and pepper. Cook fifteen minutes. Add last one teaspoon lemon juice and serve. Nut Conserve. — This is a novel and delicious conserve and should be in every storeroom. Thinly slice twelve large oranges, add the juice and grated rind of four lemons, six pounds of raisins seeded and chopped, three pounds of English walnuts and a pound and a half of blanched chopped almonds. Dissolve seven pounds of sugar in two pints of grape juice, add the above mentioned ingredients and simmer very slowly until reduced to a thick marmalade. Put in glasses and seal. Serve with game or the roast. Mushroom Sauce. — Take a pint of mushrooms ; remove the outside skins if fresh, if canned they are ready for use; stew them slowly in milk or cream, seasoning with pepper, salt, and a spoonful of butter rolled in flour; stew them until they are tender, stirring them with a silver spoon. This sauce served with beefsteak or chicken boiled is very good. — Gulf City Cook Book.