How we cook in Tennessee ..

Green Pea Soup. — Boil one quart peas in two quarts water, add two slices thin bacon. When done mash through a colander ; then put back in same water, throwing away bacon. Season with pepper, salt and spoonful butter rolled in flour. Boil well again. Toast some bread cut in slices, put in tureen when soup is served. Two hours will be enough to boil green pea soup. Turtle or Terrapin Stew. — After they are well cleaned, parboil the meat, then pick it to pieces. Season highly with salt and pepper, cayenne pepper, hard boiled egg, spices, lemon and champagne or other wine. Stew till well done. Chicken Stew. — Cut up a hen, put into a pot of hot water, add one quart fresh okra cut up, six ears of fresh corn (cut off), one can tomatoes or eight or ten fresh ones, four Irish potatoes, pepper and salt to taste. Boil three hours or longer. Before serving bone the chicken and cut up in small pieces, returning it to the stew. A few strips of breakfast bacon cut very thin adds to the taste. Add the corn one-half hour before the stew is done, as it will grow tough if cooked longer. This stew should be very thick when done. Squirrel stew may be made the same way. — Mrs. S. W. Tucker. Squirrel Stew. — Make the same as chicken stew, using four squirrels to a pot of stew. Squirrel Stew for Twenty Gallons. — Twenty squirrels, five pounds pork, half bushel tomatoes, half bushel potatoes, three quarts okra, six large onions, eight red peppers, three packages corn starch, ten dozen ears corn, three pounds butter, salt and pepper to taste. Boil four or five hours, stirring often. — Mrs. Keavis. Vegetable Soup. — Small soup bone. Start the soup bone to boil in a gallon of water. Crumb two or three biscuits (owing to size) into this water. Take four medium sized Irish potatoes cut in pieces, one pound can of tomatoes, half cup of macaroni broken fine, half cup of okra cut in thin slices, one pint of corn. Put vegetables in a pan and cook until soup water has been reduced by boiling to about one-half gallon, then put in the vegetables and cook until thoroughly done, stirring often. Just before taking up soup put in one-half cup of sweet milk, stirring in well. Season to taste with salt and pepper. — Mrs. T. H. Temple. Gumbo. — One quart tomatoes, one chicken, or two pounds of beef, one onion, three-quarters of a pound of ham, lump of butter, one and one-half pints chopped okra, two tablespoons rice, salt and cayenne pepper to taste. Cut the chicken in small pieces and roll in flour and brown it well in butter. Put it into a soup kettle with the ham, onion and three pints of water and let cook slowly for one-half hour, then add okra, tomatoes and rice. Boil one and one-half hours. Season to taste and serve. —Mrs. W. S. Keller.