How we cook in Tennessee ..

Green Apple Pie. — Pare, core and slice tart apples, boil and mash ; sweeten to taste, adding a little butter, nutmeg or lemon ; put in pie pan lined with pastry and check across with strips of pastry. Sliced Apple Pie. — Peel and slice wine sap apples — pick out seed — line pie pans with pastry ; lay slices of apples, sugar and butter, several layers, sprinkle nutmeg and cinnamon over them; run into the stove with a pan of water over it to keep from browning too quickly; if apples are not juicy add two tablespoons of water to each pie ; use plenty of butter and sugar (this makes the syrup), have no top crust. Delicious. — Mrs. Lillard. Apple Pie. — Grate six good sized apples and juice of two lemons; stir this into half cup butter and two cups sugar creamed together; add the yolks of four eggs well beaten, half cup rich milk; then stir in lightly the beaten whites of four eggs ; use nutmeg if you like ; bake in paste with strips across top. Evaporated apples stewed and run through a colander may be used instead of fresh fruit. Apple Pie. — Five grated apples, two lemons, four eggs beaten separately, half cup butter creamed with two cups sugar, half cup milk ; eggs added last. Peach Pie. — Line pie pans with pastry; stew sliced peaches; sweeten and put in a little butter and just a little cinnamon; put them in the pans, cover with top crust and bake. Grape Pie. — Put the skins into one vessel and the pulp into another and cook them ; run the pulp through a sieve to remove the seed; when skins are tender, mix with pulp and sweeten to taste ; fill pastry lined pans, put on top crusts and bake. Cherry Pie. — Line your pie plate with good crust, fill half full with ripe cherries, which have been stoned; sprinkle over them one cup sugar and bits of butter ; fill the crust to the top ; cover with' pastry stripped across and bake. Rich Mince Pies. — Take four pounds beef chopped fine ; pick and chop fine two pounds suet, wash two pounds currants, one pound raisins, grate the peel of two lemons and put in the juice ; pound a spoonful of dried orange peel, slice one ounce citron, chop twelve large apples ; mix these together with three pounds sugar, half pint wine and same of brandy, and sweet cider to make it a proper thickness; if the cider is not sweet, put in more sugar before the pies are baked. Bake with under crust and use strips across the top. — Mrs. H. R. Lancaster. BADSODASPOILS GOOD FLOUR Transparent Pie. — Yolks six eggs, whites of two, one cup butter, two of sugar, one tablespoon flour; bake on pastry. — Mrs. H. R. Lancaster. Pumpkin Pie. — Three Pies. — Oue quart sweet milk, three cups pumpkin boiled and strained, one aud one-half cups sugar, half cup molasses, four eggs beaten separately, pinch salt, tablespoon each of giuger $nd cinnamon ; beat all together, bake on under crust. A tablespoon of brandy is a great improvement. Pumpkin Pie. — Three eggs, one pint milk, one cup of sugar, four tablespoons of pumpkin that has been cooked until mushy ; little salt, little butter ; flavor with nutmeg ; bake on crust until "set", then put over the beaten whites of eggs. — Mrs. J. R. Thomas. Writ© for Arm and Hammer Book of Valuable Recipea- FREE. r ,