How we cook in Tennessee ..

An untrained cook with an untrained palate cannot make a perfect sauce. Sauces and soups are the fine arts of cookery, and the person who undertakes them must understand tastes and flavors, as well as chemistry. Cold butter put into a hot saucepan spoils the sauce ; saucepan and butter must heat slowly together, and the butter must not be left to boil, or both flavor and digestibility are spoiled. An iron saucepan will not produce a delicate sauce. Keep a dainty white granite pan especially for sauces. Each sauce should be fitted or adapted to the vegetable or meat or fish with which it is to be served. Fish requires a slightly acid sauce ; for it either lemon juice or vinegar may be used. Roots used as vegetables, such as turnips, carrots, etc., not containing much nourishment, may be covered with a cream or an egg sauce. Asparagus, summer squash, cooked radishes, artichokes are better with sauce Hollandaise. The chief causes of failure in even the more simple sauces are the use of inferior materials, and the lack of constant stirring, and careful attention while the sauce is heating. Lard or suet cannot be substituted for good, sweet butter. Corn starch or coarse flour will not take the place of fine flour. Ingredients must be carefully measured. — Mrs. Rorer. Mint Sauce for Lamb. — Three tablespoonfuls of chopped mint, three tablespoonfuls of brown sugar, half pint of vinegar and a saltspoonful of salt. Stir well until the sugar is dissolved. Do not heat. — Mrs. J. E. Ryley. Mint Jelly. — Let one tablespoonful of granulated gelatine stand for some time in cold water to cover. Boil one cup of FRANK BEST Church and LaFayette. Bicycles and Bicycle Supplies, Graphophones and Records, Guns, Locks, Keys, Cutlery, &c. Umbrellas and Canes. We Repair Any of Above Line, and give prompt attention. We Are Headquarters for First-Class Footwear. Welts for Walking Shoes. Turns for Dress Shoes. Beautiful in Style. Easy to Wear. Let us fit you. It will please you. The Heck-Fox Shoe Co. granulated sugar and one cup of vinegar until thickened slightly (about five minutes after boiling begins). Add the softened gelatine and one-quarter teaspoonful each of salt and pepper, and stir until the gelatine is dissolved. Then add three-quarters cup of mint leaves, chopped fine. Set the dish into another of ice water and stir occasionally until the mixture begins to thicken, then turn into a mold or jelly glass and set aside to become firm. When turned from the mold garnish the dish with the tips from two or three stalks of mint. — The Boston Cooking School. Mint Jelly (for Cold Lamb.) — Half a box of Knox's gelatine; half a cup of cold water; two bunches of mint; two and one-half cups of boiling water; juice of two lemons; one cup of sugar. Soak the gelatine five minutes in the cold water ; wash and dry the mint and let it stand in the boiling water half an hour on the back of the range. Add the sugar to the gelatine and pour the water from the mint over the whole; let it dissolve, then strain and when cool add the lemon juice and pour into a mold.