How we cook in Tennessee ..

Syrups. — Proportions of sugar and water required in the syrups of the different fruits : Pineapple, one pound sugar, one pint water. Peaches, half pound sugar, one pint water. Quinces, half pound sugar, one pint water. Pears, half pound sugar, one pint water. Blueberries, half pound sugar, one pint water. Sour plums, three-quarters pound sugar, one pint water. Sweet plums, half pound sugar, one pint water. Cherries, half pound sugar, one pint water. Red raspberries, half pound sugar, one pint water. Blackberries, half pound sugar, one pint water. Strawberries, one pound sugar, one pint water. These quantities give you well-sweetened fruit with a rich syrup. Canned Cherries. — Stem them, wash, and seed them, allow half pound of sugar to each pound of fruit. They make their own juice. Boil a few minutes and can, observing the same rules as in canning other fruit. It will be found convenient to pour the boiling fruit into a pitcher and then into the jar, as it can be done more rapidly. — Mrs. H. R. Lancaster. Canned Peaches. — Select large, ripe peaches (not soft) ; pare and halve them; throw them in cold water until ready to can them. To each pound of fruit allow half pound sugar, and just enough water to prevent scorching. Let them come to a boil and boil about five minutes; put them into the jars (having heated them by pouring some very hot water in them, and set them in a pan of hot water; also heat the tops) ■ let the jars be full of fruit, and pour the hot syrup over them. Screw the tops on immediately. Canned Peaches. — Have nice plum peaches; wash clean, peel carefully, cut in halves and put them in cold water to prevent discoloring. Have a porcelain kettle, into which put the sound peelings and the seeds of the peaches, and when the kettle is half full cover with boiling water and boil till tender. Then strain into a bowl; wash the kettle and put in the water from the peelings. Then put in your peaches, and boil till you can stick a straw into them. Can while boiling hot. Run a silver knife down the sides to expel the air. This syrup may be dark but will bleach out in the course of time — during the winter. Do not use this same syrup for a second kettle of peaches, as it makes too much acid, and they will not keep. Canned Peaches. — Pare, halve and seed ; make a syrup in proportion of one pint water to a pound of sugar (use best granulated sugar). When syrup boils drop in enough fruit for one can. Have cans prepared by placing in a large pan of hot water; also put a silver tablespoon in the can before filling. In canning use porcelain lined kettle and new rubbers. Fill can to overflowing; screw top tightly; keep in a cool dry place. — Mrs. B. 0. Snider. Canning Red Raspberries. — Fill the jars with fruit, shaking down well (but do not crush). Adjust rubbers and screw on tops loosely. Put several folds of cloth in a kettle to prevent