How we cook in Tennessee ..

Compote of Apples. — The apples should be pared very nicely and the cores extracted. Boil them in enough water to cover them, to which add the juice of a lemon and peel, which must be as thin as possible. Boil the apples until they are soft, but not until they begin to break. When done, remove them from the water, and lay on a large dish to cool. For every pound of apples allow one pound of sugar and one lemon. Add the sugar to the water in which the apples have been boiled, and boil for fifteen minutes. Pour the hot syrup over the cold apples. Put in self -sealing jars and let stand for a few days before using. Apples with Raisins. — Pare, core and quarter one dozen medium sized sour apples; clean thoroughly one-quarter as many raisins, and turn over them one quart boiling water; let them steep till well swollen, then add the apples and cook till tender; sugar may be added but little will be needed unless apples are very tart. — Battle Creek. Stewed Apples. — Take one dozen tart apples; slice them, removing cores and seed ; have a spoon of bacon drippings in hot skillet. Put apples in with half teacup water; cover them and they will be tender in a few minutes; add sugar before taking up, and serve for breakfast, as you would fried apples. Baked Pears. — Pare them, cut in halves, put sugar on them, add a little water and let them bake till perfectly tender. Spiced Apples. — Make a rich syrup of sugar and water, two parts sugar to one part water ; have the apples peeled and cut into fourths, and place in each piece of apple two or three whole cloves. When the syrup is boiling, put in jnst enough apples to cover the top, and cook until tender. Remove the apples from the syrup with a skimmer to keep them from breaking; repeat this until all the apples are cooked, then pour the remaining syrup over them. Serve cold. — Mrs. F. R. Bray. Apple Compote. — Pare the apples, cut the core out, leaving them whole ; make a syrup, allowing three-quarters pound sugar to one pound fruit ; when it comes to a boil put in fruit and let cook until clear, but remains whole. Remove the fruit to a glass bowl, and dissolve one-third box gelatine in half teacup hot water, and stir briskly into the syrup, first taking off the fire. Then strain it over the apples and set in a cool place to cool. When cold heap whipped cream over it. Sliced lemons may be added to the syrup. Apple Float. — To one quart stewed apples, which have been run through a sieve, add the well beaten whites of three or four eggs. Beat until very light. Flavor with lemon or vanilla. Any tart apple cooks better than sweet ones. Baked Apples. — Wine saps are excellent pared, cored and baked with the centers filled with sugar and a mixture of chopped raisins, dates or chopped nuts. They should be put into a shallow earthen dish, with water sufficient to cover the bottom, and baked in a quick oven, basting often with the syrup. If inclined to brown too quickly cover them over with a granite ware pie plate. — Battle Creek.