How we cook in Tennessee ..

Chow-Chow. — One gallon green tomatoes (after they are chopped), two gallons cabbage, one quart onions, twelve green peppers. Salt and let stand over night, or till next evening. Then put in a basket and let drip over night. In the morning put in a large porcelain kettle and cover with vinegar and water (half and half). Let stay two days. Then put in basket and drip all night, and in the morning add one and one-half gallons cucumber pickle chopped fine, and one pint grated horse radish, half ounce white mustard seed, one ounce celery seed, half teacup black pepper (ground), two ounces pulverized cinnamon, two ounces tumeric, three pounds brown sugar; cover with vinegar and let boil twenty minutes, and while hot add one-quarter pound mustard. — Mrs. H. R. Lancaster. Chow-Chow. — One gallon cabbage, one gallon tomatoes, one dozen green peppers (take out seed), six cups brown sugar, two dozen onions, one cup mustard seed, four tablespoons celery seed, four tablespoons celery seed, one and one-half cups salt, three teaspoons mustard. Mix cabbage, tomatoes, onions and salt together over night. Press out all water and add sugar, etc. Cook twenty minutes. — Mrs. A. H. Ellington. Cucumber Pickle. — Take cucumbers out of brine, soak in water several days, changing the water often. Scald in weak vinegar, putting into this one tablespoon of alum to a gallon of cucumbers; let them stand in this until cold. To one-half gallon strong vinegar add two cups sugar, spices tied in a bag (no cloves), one tablespoon of black pepper, a little garlic. Heat and pour over cucumbers. — Mrs. W. B. Harrison. Sweet Cucumber Pickle. — Slice about one inch thick after being in brine ; soak salt out ; boil in strong alum water onehalf hour, then in ginger tea one-half hour; make a syrup of one quart of vinegar, one pint of water, three pounds of sugar to four pounds of cucumbers. Season with cinnamon, cloves, mace; put the cucumbers in and boil till the syrnp is thick enough. — Mrs. H. C. Irby. Cabbage Pickle. — Cut cabbage into quarters; put in brine and remain one week. Change brine and remain one week longer. Soak about twenty minutes ; press in cloth till dry. Scald with vinegar, a little tumeric, cloves and allspice. Pack in a large stone jar and layer with the following spices: One pint mustard seed, four ounces race ginger, three ounces black pepper, three ounces allspice, one ounce cloves, one ounce celery seed, three handfuls horse radish, four lemons cut up, four pounds brown sugar. Cover well with cold vinegar. — Miss Ella McGuire. Cabbage Pickle. — One large head of cabbage, eight onions, twelve cucumbers (slice the cucumbers lengthwise in thin slices, three tablespoons of salt sprinkled over). Put the pickle in a sack and hang up twenty-four hours to drain. Next morning take it out and sprinkle over it two tablespoonfuls each of ginger, black pepper, celery seed and mustard ; one tablespoonful each of mace and tumeric. Mix well and put in a stone COOKSEY BROS. Staple and Fancy Groceries SPECIALTIES Vegetables, Fruits, Country Produce, Etc. Cor. Main and Church Sts. Both Phones 68. Robertson-Redman Go. 105-107 S. Market St. Jackson, Tenn, DRY GOODS Clothing for Men and B03S,