How we cook in Tennessee ..

Chicken Pot-Pie. — Cut up a chicken at the joints—as for frying. Make a rich dough or crust ; place in the bottom of a pot, or large saucepan, a layer of the chicken, pepper, salt, bits of butter, and strips or squares of the dough; then place another layer of chicken, and put over all a crust of the dough in which an opening is left to pour a little water as the pie becomes too dry. Cover the pot closely, and cook about an hour and threequarters. Turkey Scallop. — Make a good gravy of the turkey carcass and bits of skin, covering it with cold water and cooking down slowly until the liquid is reduced one half. If the remains of the stuffing go into it no other seasoning will be needed, probably. Strain the liquor, and put with it the beaten yolks of three eggs. Turn into this your turkey meat cut into small bits, put all in a pudding dish, cover with crumbs and bits of butter, and bake. Baked Turkey. — Choose a plump turkey of nine or ten pounds. Pick it without scalding, removing each feather carefully; then pour over it boiling water to plump it, after which singe with a piece of lighted writing paper, so that no particle of down remains. Wash thoroughly inside and out, wipe dry, rub with salt, and let remain over night, or longer. When ready to cook, rinse thoroughly and rub inside and out with salt and pepper. Place on the rack in a covered baking pan, and add some hot water. Rub the outsides of the turkey with lard to prevent blistering. Turkey Dressing. — Equal parts of biscuit crumbs and egg bread mixed, using a little lard, pepper, salt and onion to taste, with just enough water to moisten. Oyster Dressing for Turkey. — One pound bread crumbs, two stalks of celery chopped, half pound melted butter, salt and pepper to taste. Add two quarts oysters strained from liquor, and enough liquor to moisten crumbs. Dressing for Fowls. — Boil a quantity of rice until the grains stand. Let it cool, chop a large stalk of celery into this, add a cup full of nuts and two eggs. Mix well and use. — Mrs. J. F. Hirt. Dressing for Fowls. — Make half and half of meal egg bread and stale light bread, a little onion, butter, pepper and salt. Moisten well with cream or hot water. Mince Meat— One cup of cooked meat, one and one-half cups of raisins, three cups of apples, all chopped in food cutter. One and one-half cups of currants, one and one-half of brown sugar, half a cup of molasses, one cup of meat liquor, two teaspoonfuls of salt, two of cinnamon, half a teaspoonful of mace, half a teaspoonful of cloves, one lemon (grated rind and juice), one cup of citron cut in slices, two cups of best cider and half a cup of suet chopped fine in food cutter. Mix well together and cook in porcelain kettle until the apples and raisins are soft. If desired add half a cup of best brandy after the mince meat is cooked. Mince Meat. — Six pounds raisins, three pounds currants, six pounds apples chopped fine, three pounds suet, two tablespoons powdered cinnamon, four lemons, ten pounds sugar, one pound citron, three tongues, three pints brandy, four pints wine. This makes a large quantity.