How we cook in Tennessee ..

cup sugar, one tablespoon butter, one teaspoon salt, pod of red pepper, one pint good vinegar; mix all smoothly together, put into a saucepan and set in a vessel of boiling water on hot fire ; cook till it thickens. This will keep for months in a cool place. It is nice for cold meats and for mixing quick salads. Cucumber Aspic. — Peel and grate two large cucumbers, salt and let stand fifteen or twenty minutes, then strain. One box of gelatine, soak in pint of cold water, pour in pint of boiling water; mix with cucumber, season with juice of one lemon; salt and pepper to taste; strain through cloth. — Mrs. T. H. Temple. Tomato Jelly. — One cup of tomatoes, one bay leaf, six cloves, three tablespoons of vinegar, one onion, one tablespoonful of sugar, one teaspoon of salt, a pinch of red pepper and a pinch of white pepper, three-quarters box of gelatine (soak in water). Put in tomatoes while hot and strain through sieve and set away to congeal. For a salad put in chopped chicken and pecans. Serve with mayonnaise. — Mrs. C. N. Harris. Drawn Butter. — Rub together one tablespoon of flour, half cup butter; put into a saucepan and add one cup cold water. Cover and set in a large vessel of boiling water; season with salt and pepper; keep moving the dish and when thoroughly mixed take it off. Do not let boil. Using milk instead of water makes it a cream sauce. Salted Almonds. — To each half pint blanched almonds add tablespoon melted butter and one teaspoon fine salt. Spread in a pan, bake twenty minutes in rather cool oven. Spread on plates to cool. VEGETABLES. "Study simplicity in the number of dishes, and variety in the character of the meals." — Sel. MEDICINAL PROPERTIES IN FOODS. Lettuce and cucumbers assist in cooling the blood. Raw onions are good for insomnia, and cooked onions or onion soup is an excellent remedy in debility of the digestive organs. Tomatoes are good for torpid liver. Spinach and dandelion are considered excellent for the kidneys. Celery is a good tonic for the nerves. Beans are considered one of the most nutritious and strengthening of vegetables. Beets, turnips and potatoes are fattening. TIME REQUIRED FOR COOKING SOME OF MORE COM- MONLY USED VEGETABLES. Potatoes, baked, thirty to forty-five minutes. Potatoes, steamed, twenty to forty minutes. Potatoes, boiled in jackets, twenty to twenty-five minutes after water is fairly boiling. Potatoes, pared, about twenty minutes if of medium size ; if very large, twenty-five to forty-five minutes. Green corn, young, twenty to twenty-five minutes. Peas, twenty-five to thirty minutes. Asparagus, fifteen to thirty minutes if young; if old, thirty to fifty minutes. String beans, forty-five to sixty minutes, or longer. Beets, boiled, one hour if young; if old, two to three hours. Parsnips, young, forty-five minutes. Turnips, one to two hours. Cabbage, young, one hour; old, two hours. Celery, twenty to thirty minutes. Squash, sixty minutes.