How we cook in Tennessee ..

Preserved Peaches. — Peaches for preserving may be ripe, but not soft. Pare them, cut in halves and stone them. Allow one pound of sugar to one pound of fruit, and to each pound of sugar a teacup of water. Stir until it is dissolved; set over a moderate fire ; when it is boiling hot put in the peaches. Let them boil until clear; take up each piece with a spoon and lay on a flat dish to become cold. Let the syrup boil until thick; return the peaches to the kettle and as soon as they are boiling hot seal in jars. Apple Preserves. — Pare and slice your apples; weigh them and your sugar, allowing a pound of crushed sugar to a pound of fruit. In a stone jar place a layer of apples, then a layer of sugar, sprinkling every layer with enough water to moisten the sugar; let this stand all night. In the morning, remove the apples; put the sirup in a kettle, adding a little more water enough to cook the apples. Clarify the sugar with the whites of two eggs; strain it, and return to the kettle; place on the fire; when nearly boiling hot, put in the apples; give them a good scald, but do not allow them to remain long enough to break; remove from the sirup, place them in dishes, and sun them until a little tough; return to the sirup, boil a short time, and sun again; then return to the sirup, and boil until quite clear and the sirup is thick. Flavor with lemons sliced, or with ginger. Seal tight. Apple Preserves. — Pare, core and weigh the apples ; and to every pound of fruit allow one pound sugar and a teacup UMPHLETT & GRIFFIN Furniture, Carpets, Window Shades 211 Main Street, Jackson, Tenn. Both Phones 120. Special Attention Given the Undertaking Business. water. Make the syrup, and when boiling, drop in the apples and boil till they are clear. A few quinces added give a very fine flavor. Apple Butter. — Reduce four gallons of cider to two by boiling, then add five pounds of sweet apples. Stir and cook slowly until the apples are tender. Then begin to add tart apples that have been pared and cored, until you have a perfectly smooth and thick mass. Cool slowly, skimming whenever necessary and stirring almost constantly until the material will not break. Take out three or four tablespoonfuls and stand aside ; it is perfect if it does not separate. If it has not been cooked sufficiently long the cider will leave the mass and form a liquid in the saucer. As a rule it will require five pounds of sweet apples and a bushel of sour apples to each gallon and a half of cider. Sugar and spice may be added. — Mrs. Rorer. Jelly. — In selecting fruits it is very essential that you exercise care to select those not over ripe. Always be careful in skimming; to have clear, pretty jelly, after adding the sugar, every particle of scum should be taken off as it rises. Boil a quart or three pints of syrup at a time, as it jellies much quicker, and is consequently, of a brighter color. Let all jellies get cold before covering; then cover with melted paraffine. The paraffine may be saved when taken off the glasses, washed, wiped dry, put in a jar and used again next year.