How we cook in Tennessee ..

Millinery, Tailor Made Suits and Suits for Ladies and Misses, Shoes, Hats and Caps, Furnishing Goods. Entire stock new and up-to-date. jar. Put two pounds of sugar to two quarts of vinegar; let boil and pour over the pickle. Next morning let drain again; boil the vinegar again and put in jars and seal. — Mrs. J. L. Newsom. Onion Pickle. — Put silver skinned onions in a salty brine for three nights. Take them out and soak in clear water half of a day. Put vinegar on to boil with red and black pepper and mace. Let this come to a boil; then drop onions in until hot through. Put them into jar then for two mornings more; put vinegar into kettle and let it come to a boil; pour over onions, not taking onions out. Onion Pickle. — Peel and boil small onions in milk and water ten minutes. To one gallon vinegar add half ounce mace, onequarter ounce cloves, three tablespoons salt, half teaspoon alum, when boiling hot. Drain off milk and water and add the spiced vinegar to onions and seal in jars. Spiced Plums. — To use the plum pulp after making jelly. Two pounds sugar to three pounds fruit, two cups vinegar and spices to taste. Boil half hour. — Mrs. IT. R. Lancaster. Spiced Grapes. — Separate the pulp and skin, preserving the skin, which boil in one vessel and the pulp in another, and run the pulp through a sieve to get out the seed ; then add the skin to the pulp and boil with the sugar, vinegar and spices. One pint of good vinegar and five pounds sugar to every seven of fruit; a tablespoon each of cloves, cinnamon and spice; boil until thick and put in glasses. Plums can be used in the same way. Spiced Damsons. — One and one-half gallons damsons to one gallon sugar and teacup vinegar, one tablespoon each cloves and spice and cinnamon. Cook until thick. Damson Sweet Pickle. — One peck damsons (seeded), one and one-half pints good vinegar, seven pounds brown sugar, one tablespoon each of cloves and powdered mace. Boil two hours. Pepper Mangoes. — Gather your pepper when green. Cut a slit in each pepper ; take the seed out carefully and wash them. Pour weak, boiling brine over them, and let them stand four days; renew the brine daily, and always have it boiling hot. Freshen the peppers, and stuff them with cabbage that has been chopped very fine, and seasoned with cinnamon, mace and cloves that have been pounded fine, and with whole white mustard seed. After stuffing the peppers tie a cord around each one; pack them in a jar and pour strong, boiling vinegar over them three weeks in succession. The last time add a small piece of alum to the vinegar. Chili Sauce. — One peck tomatoes, six red peppers, six large onions chopped fine, three tablespoonsful salt, two cups vinegar, one teaspoonful ground ginger, one teaspoonful white pepper, three teaspoons mustard, one teaspoon whole cloves, three teaspoons cinnamon, one teaspoon whole allspice. Tie whole spices in a piece of cheese cloth and boil all together for one hour. — Mrs. A. H. Ellington. Tomato Catsup. — One peck ripe tomatoes chopped, half pound sugar, quarter pound salt, six onions, half ounce of spice, quarter pound mustard, half ounce black pepper, one-eighth ounce of cayenne pepper, one pint vinegar. Cook three hours after it is strained. — Mrs. S. W. Tucker.