How we cook in Tennessee ..

Fricassee Rabbit. — Cut into joints, soak in salt water half an hour. Put into a saucepan with one quart cold water, piece of onion, half a nutmeg, piece of red pepper, quarter pound salt pork cut in small pieces. Cover and stew till tender. Take out rabbits and keep warm. Add to the gravy cup of milk, a tablespoon of butter, and a thickening made of tablespoon of flour and milk. Boil up once and pour over rabbits. Juice of lemon may be added if desired. Fried Rabbit. — Put in boiling water and let boil ten minutes, drain it and when cool cut into joints, season with salt and pepper, roll in flour, or egg and bread crumbs, and fry over a moderate fire. Add milk to gravy, thicken with flour, pour over rabbit. Garnish with lemon. Broiled Squirrel. — Wash nicely, and put in a meat pan, salt and pepper and place a lump of butter over and a little water in the pan. Cook it inside the oven, on the upper rack, until tender, basting often. If they are not very tender parboil first. Stewed Squirrel. — After the squirrels are washed nicely, cut them up and put them on with water enough to cover them. Season with salt, pepper and butter; thicken with flour before serving. Roast Goose. — The goose is best if four months old. It should be killed twenty-four hours before cooking. Dressing. — Three pints bread crumbs, six ounces butter, chopped onion, teaspoon each of pepper, salt and sage. If not fat put a slice of fat meat on breast, Place in baking pan with water and baste frequently. When nearly done baste with butter and a little flour. When done take from pan, pour off the fat and to the brown gravy add chopped giblets and thicken with flour. Apple sauce and onion sauce accompany roast goose. To Roast a Goose. — Make a stuffing of bread, butter, salt, pepper, sage, thyme and onions : it will require but little butter, as geese are generally fat ; wash it well in salt and water, wipe it, and rub the inside with salt and pepper. A common sized goose will roast in an hour, and a small one in less time ; pour off nearly all the fat that drips from the goose, as it will make the gravy too rich. Make hash gravy of the giblets the same as for turkey. Ducks. — Wild ducks are generally cooked without stuffing; and for those that like them rare, fifteen or twenty minutes will be long enough; for common ducks, a stuffing should be made the same as for a goose, they will roast in half an hour. Currant jelly and apple sauce should be eaten with ducks and geese. W. M. Luter & Co. The Points Druggists. Have everything to be found in a firstclass Drug Store. Delicious Tee Cream ana Sherbets Tel. 140. C. N. Whitlow & Co. Agents for The Ladies Home Journal Patterns. A Guide Chart Free with each Pattern. New Patterns Received Twice a Week. Prices 10c and 15c Each. Roast Duck. — Prepare duck for roasting. Use the following stuffing. Chop fine and throw into cold water three good sized onions ; large spoon sage, two tablespoons bread crumbs, butter size of walnut, salt, pepper and onions drained. Mix well together and stuff the duck. Bake one hour.