How we cook in Tennessee ..

Apple Compote. — Pare eight or ten tart wine sap apples, remove cores, put them in a broad shallow pan, with hot water to cover the bottom; cover tightly and place over the fire. The steam will cook them tender in a short time. Do not allow them to fall to pieces. Make a syrup by dissolving half cup sugar in one pint hot water ; add three teaspoons juice of canned pine apple and pour over apples while both are hot. — Battle Creek. Caramel Apples. — Put four ounces of butter in a saucepan, with a cupful of brown sugar and a generous dusting of cinnamon. When hot, throw in five peeled and quartered apples and toss and stir until well colored. Cool, arrange on a serving dish, sprinkle with sugar, and garnish with cubes of bright tinted jelly and crystalized mint leaves. Mapled Apples. — Core and pare six or eight quick cooking tart apples. Let simmer in a cupful each of maple sugar and water, boiled together for two or three minutes, until -nearly tender, turning the apples often to avoid breaking. Set the apples in an enamelled pan and press into them chopped almonds, dredge with grated maple sugar and brown. Serve warm with whipped cream. Stewed Crab Apples. — Wash well, put into stew kettle with just a little water, and stew until very soft. Rub through a colander to remove skins and seeds. Sweeten to taste. To Prepare Fresh Pineapple. — Cut the pineapple in slices about an inch thick. Peel each one, and cut the fruit in small pieces, rejecting the hard center; add sugar and let it stand over night, or several hours at least to make juice. Sugared Figs. — Select the bag figs, wash them well, and put them over the fire in enough cold water to cover them. Bring very slowly to a boil, and cook at a simmer for about two hours, or until the figs are very tender. Take these out, add one-half cupful of sugar to the water in which the figs were cooked, and let this boil to rather thick syrup. Pour it over the figs;; and put where they will become ice cold. Just before serving heap whipped cream upon them. To Serve Grape Fruit. — Cut in half ; remove the seed ; fill in with powdered sugar; add a number of maraschino cherries and pour over each a few spoonfuls' of maraschino cordial off of cherries. ICE CREAM AND FANCY DESSERTS. "A dainty dish to set before the king." — Mother Goose. The Best Ice Cream. — Sweeten and flavor three quarts of rich cream; when two quarts are frozen to the consistency of mush, add the third quart well whipped. Ice Cream. — Three pints cream, one pint milk, teaspoon of vanilla; beat the whites of three eggs stiff, add one small cup sugar, and beat as for icing; mix with ingredients and freeze. Flavor with sherry wine. Excellent. — Tested by Mrs. Benton. Ice Cream. — Half gallon milk, one pint cream (whipped), whites five eggs and yolks of two, well beaten, one cup sugar ; beat yolks well and add the sugar, then the whites and beat well. Have the milk boiling; add some of the boiling milk to the eggs, then put all into the boiling milk; when cool enough begin to freeze it, adding the cream after it begins to freeze. Flavor.— Mrs. A. H. Ellington.