How we cook in Tennessee ..

Tea Punch. — Make a strong infusion of tea, pouring a quart of boiling water over a tablespoonful of Ceylon or English breakfast tea, and letting it stand until cold. Strain and add to the following mixture: The juice of three lemons and the juice of three oranges, the pulp and juice of a shredded pineapple and one pint of sugar. When the sugar is entirely dissolved, add one quart of Apollinaris and one box of fresh strawberries or raspberries, used whole. Pour over a block of ice in the punch bowl. Serve. — Miss Katherine Bray. Fruit Punch. — One quart each shaddock, strawberry, pineapple, orange juices; one pint lemon juice; sugar to suit; shaved ice in glasses ; then half fill with juices ; fill with mineral water; ice cream and strawberry on top; compote of fancy cakes. Mint Punch. — Put into punch bowl one cup of granulated sugar; add juice of six lemons, and stir until the sugar melts. Put in three peeled lemons, sliced very thin, and leave in the ice until ready to use it. Add, then, one dozen sprays of green mint and a quart, at least, of pounded ice. Stir well for a minute and pour from a height into it two or three bottles of imported ginger ale. — Miss Katherine Bray. Tea Punch. — For a large crowd. Two gallons of tea and the juice of one dozen lemons; sweeten to taste, and add spray of fresh mint. Serve ice cold from a punch bowl. — Mrs. Dabney. Cranberry Frappe. — Boil two quarts of cranberries in two pints of water ten minutes, strain through a coarse cheese cloth, add two pints of sugar (one and one-half would be enough) and stir and boil until the sugar is dissolved, when cold add the strained juice of ten lemons; freeze to a mush and pack as usual ; serve in sherbet cups with, or just after, roast turkey. — Mrs. J. M. Parker. Cranberry Frappe. — Add one teacupful of boiling water to one quart of cranberries. Boil until soft, pass through a fruitstrainer, return to the fire, and add sufficient sugar to sweeten. Cook until reduced more than half, then set aside to cool. Before freezing add the juice of one large lemon, also a syrup made of one quart of boiling water and two cupfuls of granulated sugar cooked until rich and syrupy. Stir all together, and freeze rather stiff. Serve in frappe cups with the roast turkey. Strawberry Frappe. — One quart ripe mashed strawberries, three cups sugar, juice four lemons, three pints water ; let berries with sugar stand one hour ; mix all, pour into freezer and partially freeze. Frappe. — For a very large crowd. Two dozen lemons, three dozen oranges, three cans sliced pineapple, and six quart bottles of Apolinaris water. Make a very sweet lemonade, chop oranges and pinapple, and pour lemonade over it; let it stand until ready for use, then pour Apollinaris water in, using a large lump of ice. Flavor with sherry. — Mrs. Bailey Cantrell. Fruit Juices. — To every pint of juice made from berries add one-half pint of water and from one-quarter to one-half pound sugar; let it come to a good boil and seal air-tight in bottles. This makes a delicious summer drink. Grape Juice (Unfermented). — Stem six quarts of grapes and put over fire with one quart of water; bring slowly to a boil and strain. Return the juice to the fire ; bring again to a boil ; bottle and seal while scalding hot.