How we cook in Tennessee ..

Lemon Sherbet. — Two quarts water, four large lemons, one and one-half pounds sugar, whites of six eggs ; beat some of the sugar with the whites of eggs and mix with the lemonade when it begins to freeze. One quart of milk may be added, and if so, add extra cup sugar; one can of pineapple is an improvement. Lemon Sherbet. — Five lemons, three cups of sugar, half gallon sweet milk, one pint of cream, four eggs (whites). Squeeze juice out of lemons and put rinds with juice. Boil sugar as for icing and pour over the juice of lemons. Let stand until cool. Boil sweet milk and add one and one-half tablespoons of sifted flour just before taking off; let this cool; then pour milk into freezer ; then the juice ; then the beaten whites of eggs, and then the cream. Frozen Mint. — Juice six lemons, one large orange, one quart water, two cups sugar, add essence of peppermint or fresh mint, stir and freeze. Nice as a last course after coffee. Mint Ice. — Boil together one gallon of water and seven cups of sugar ; wash thoroughly a bunch of fresh mint and put into the boiling water and let remain until it colors the water, then remove mint from water. Set aside to cool. Add the juice of ten large juicy lemons. Strain and freeze. This will serve twenty-five or thirty people, using small sherbet glasses. — Mrs. W. E. Dunaway. Mint Sherbet. — Make a quart of lemon ice. Color green with the leaf green coloring. Just before it begins to freeze add three teaspoonfuls of extract of mint. — Mrs. W. S.Keller. Grape Sherbet. — Lay a square of cheese cloth over a large bowl; drop in two pounds of ripe Concord grapes and mash with a wooden masher; after squeezing out all the juice, add an equal amount of water, juice of two lemons and a pound or more of sugar. Freeze. Grape Sherbet. — Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and two tablespoonfuls of lemon juice. Turn the mixture into the freezer and stir slowly until frozen. Remove the dasher and stir in a meringue made by beating the white of one egg to a stiff froth and adding one tablespoonful of powdered sugar. Repack the can and stand aside for one hour and a half. All sherbets may be made after this recipe, substituting the same amount of other fruit juices. Apple Sherbet. — Cook apples before running them through a sieve ; add juice of two lemons to a quart of apples, and make same as peach sherbet below. Peach Sherbet. — Take two quarts water, one quart sugar, one quart peaches after being mashed, and the beaten whites three eggs. Boil one cup sugar, and while hot pour over the beaten eggs and let cool; mix rest of sugar and water; pour into freezer, and when it begins to freeze pour in the peaches and frosting and freeze. Peach Sherbet. — Take two quarts water, one quart sugar, one quart peaches, after being mashed, beaten whites three eggs; boil one cup sugar, and while hot pour over beaten eggs and let cool; mix rest of sugar and water; pour into freezer Cumberland Telephone & Telegraph Co.