McCowat- Mercer Printing Co. === STATIONERS == Printers and Blank Book Makers, Corner Church and College Streets, Both Phones 332. Jackson. Tenn. WE INVITE YOUR PATRONAGE. The Reason / t In the ordinary heater the draft enters the front, passes up through the fire and out the flue at the top. In this way only about 60 per cent of the burnable proper- ties of your fuel are consumed, the rest passes up the flue unburned in the form of gases and smoke. In the WILSON HEATER the Hot Blast Down-Draft enters from the top, circulates throughout and over the fire and produces perfect combustion, which consumes all of the burnable elements in your fuel ; thus the Wilson will give you 40 per cent more heat with a given amount of soft coal than any other heater, or in other words, your fuel bill will be reduced 40 per cent. Is this worth considering? SOLD BY G. C. Anderson JACKSON, TENN. How tVe Cook in Tennessee, "What does cookery mean?" It means the knowledge of all fruits and herbs and balms and spices — it means carefulness, and inventiveness, and watchfulness, and willing- ness, and readiness of appliance. It means the economy of your great grandmothers and the science of modern chemists — it means much tast- ing and no wasting. — Buskin. Copyrighted, August, 1906. COMPILED BY THE SILVER THIMBLE SOCIETY of the FIRST BAPTIST CHURCH JACKSON, TENN. To Follow Directions In This Book, Always Use QUICK MEAL RANGE and you will have excellent food to eat. It Bakes, Boils, Fries and Steams BETTER THAN THE BEST FOR SALE BY COCKRILL BROTHERS PLUMBERS You are Cordially Invited to Visit our New Show Rooms, 100 East Baltimore, Elks' Building. SOUPS. "Soup rejoices the stomach and disposes it to receive other food."— Sel. Consomme. — Into a frying pan put two tablespoons butter and add four spoons minced onion, two tablespoons each of minced carrot and minced celery; cook slowly twenty minutes, draw over to a hotter part of the stove, and stir till a light brown. Add to this two and one-half quarts hot water in which a fowl has been boiled. Tie in a netting bag half teaspoon of whole black pepper, one bay leaf, one leaf of sage, one sprig of parsley, two whole cloves, one small stick of cinnamon, tiny bit of mace, and put it in the boiling soup. Boil slowly for one hour, then add tablespoon of salt, strain through a cloth and set away to cool. When cold skim off all fat and the soup will be ready to be heated to the boiling iDoint and served as a simple consomme, or it may have any kind of garnish added to it. White Soup. — Three pounds chicken, three quarts cold water, or one quart to one pound; one tablespoon of salt, one table- spoon chopped onion, two tablespoons chopped celery, or one of seed; cut chicken into joints and put into three quarts of cold water and boil for one-half hour; add seasoning and simmer gently until the meat leaves the bone; strain, and when cold remove the fat; this jelly that is left is the stock. For this stock allow one heavy pint of milk; put stock on to boil and milk to heat; melt one tablespoon butter, add tablespoon flour and stir till smooth; pour on this slowly the stock, then add the milk slowly, stirring till smooth, and cook till slightly thickened; season with salt and pepper; into the tureen beat up an egg light and pour the soup on to this 4 HOW WE COOK IN TENNESSEE.

AI-modernized reading of the original text

McCowat- Mercer Printing Co. === STATIONERS == Printers and Blank Book Makers, Corner Church and College Streets, Both Phones 332. Jackson. Tenn. WE INVITE YOUR PATRONAGE. The Reason / t In the ordinary heater the draft enters the front, passes up through the fire and out the flue at the top. In this way only about 60 per cent of the burnable properties of your fuel are consumed, the rest passes up the flue unburned in the form of gases and smoke. In the WILSON HEATER the Hot Blast Down-Draft enters from the top, circulates throughout and over the fire and produces perfect combustion, which consumes all of the burnable elements in your fuel ; thus the Wilson will give you 40 per cent more heat with a given amount of soft coal than any other heater, or in other words, your fuel bill will be reduced 40 per cent. Is this worth considering? SOLD BY G. C. Anderson How tVe Cook in Tennessee, "What does cookery mean?" It means the knowledge of all fruits and herbs and balms and spices — it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance. It means the economy of your great grandmothers and the science of modern chemists — it means much tasting and no wasting. — Buskin. Copyrighted, August, 1906. COMPILED BY THE SILVER THIMBLE SOCIETY of the FIRST BAPTIST CHURCH To Follow Directions In This Book, Always Use QUICK MEAL RANGE and you will have excellent food to eat. It Bakes, Boils, Fries and Steams BETTER THAN THE BEST FOR SALE BY COCKRILL BROTHERS PLUMBERS You are Cordially Invited to Visit our New Show Rooms, 100 East Baltimore, Elks' Building. SOUPS. "Soup rejoices the stomach and disposes it to receive other food."— Sel. Consomme. — Into a frying pan put two tablespoons butter and add four spoons minced onion, two tablespoons each of minced carrot and minced celery; cook slowly twenty minutes, draw over to a hotter part of the stove, and stir till a light brown. Add to this two and one-half quarts hot water in which a fowl has been boiled. Tie in a netting bag half teaspoon of whole black pepper, one bay leaf, one leaf of sage, one sprig of parsley, two whole cloves, one small stick of cinnamon, tiny bit of mace, and put it in the boiling soup. Boil slowly for one hour, then add tablespoon of salt, strain through a cloth and set away to cool. When cold skim off all fat and the soup will be ready to be heated to the boiling point and served as a simple consomme, or it may have any kind of garnish added to it. White Soup. — Three pounds chicken, three quarts cold water, or one quart to one pound; one tablespoon of salt, one tablespoon chopped onion, two tablespoons chopped celery, or one of seed; cut chicken into joints and put into three quarts of cold water and boil for one-half hour; add seasoning and simmer gently until the meat leaves the bone; strain, and when cold remove the fat; this jelly that is left is the stock. For this stock allow one heavy pint of milk; put stock on to boil and milk to heat; melt one tablespoon butter, add tablespoon flour and stir till smooth; pour on this slowly the stock, then add the milk slowly, stirring till smooth, and cook till slightly thickened; season with salt and pepper; into the tureen beat up an egg light and pour the soup on to this

How we cook in Tennessee ..