How we cook in Tennessee ..

Pecan Candy. — Put two cups of sugar in a kettle and stir constantly. Have ready one cup of pecans. When sugar is melted stir in pecans and pour on marble. Have a roller in cold water and roll very thin. Taffy Candy. — Four cups sugar, one cup boiling water, one teaspoonful vinegar, one tablespoonful butter. Boil until it hardens in water. Pour on a slab and pull. — Mrs. J. L. Nelson. Boston Cream Candy. — Three pounds granulated sugar, one pound white syrup, one and one-half pints sweet cream, three pounds of almonds before they are shelled. Boil sugar, syrup and cream together until it makes a soft ball when dropped in cold water. Remove from fire, flavor with vanilla and stir as long as it can be stirred. Before too stiff add almonds which have previously been shelled and blanched; pour into a deep buttered tin and when nearly cold cut in slices. — Mrs. J. E. Ryley. Molasses Candy. — Dissolve one cup sugar in half cup vinegar ; mix with one quart molasses, and boil till it hardens when dropped from the spoon into cold water; then stir in one tablespoon butter and one teaspoon soda dissolved in hot water. Give one hard stir and pour into buttered dishes. Pull hard until white, using only the tips of the fingers. Molasses Candy. — Boil one quart molasses in a deep vessel. Boil steadily and stir from side to side. When a little bit put in cold water becomes brittle it is done. Pour into a buttered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some walnuts. Boil a little longer; pour on buttered dish and cut in squares. Sugar Candy. — Three cups sugar, half cup vinegar, half cup water. Boil without stirring till brittle. Pour on a buttered dish and pull till white and light. Mexican Sugar Candy. — Shell sufficient pecans to make half a pint of meats. Put a cupful of granulated sugar into an iron saucepan, stir until it melts, but do not let it burn. Take from the fire, and when slightly cooled add a cupful of milk; add another cupful of sugar and stir the whole until, when dropped into cold water, the syrup forms a soft ball. Take from the fire, add the nuts, stir until it granulates, and turn into a shallow, greased pan. Quickly flatten out, and when cold break into squares. Caramel Candy. — Two cups sugar, one cup cream; place on fire ; one cup sugar, put in a pan and let scorch ; stir while scorching— when it becomes a syrup pour into the other and stir until it is well mixed. Drop in cold water, and if it comes up without sticking, take from the fire and stir it until almost cold. Add a cup of nuts ; pour on buttered dish and cut in squares. — Mrs. Robert Paine. Cocoanut Candy. — Two pounds of white sugar, three-quarters pint of water. Boil until it will string (as for icing). Add pinch of cream of tartar, one heaping tablespoonful of shaved paraffine. When this is thoroughly dissolved add one grated cocoanut and stir until it thickens and creams. Pour in buttered dish and cut when nearly cold. — Mrs. J. L. Newsom.