How We Cook in Tennessee

Ingredients

• four tablespoons butter
• one cup of sugar
• one quart alcohol
• two gallon stone jar
• two pounds fruit
• two pounds
• a tablespoon of lemon juice added last
• two cups of water

Directions

1. and cook until the mixture is smooth and boiling, then let sim- mer ten minutes. When ready to serve beat in three or four tablespoons butter, a little at a time; a tablespoon of lemon juice added last. — Boston Cooking School.

2. The utensils for stewing fruit should be porcelain lined, or of granite ware; fruit cooked in tin loses much of its flavor; while if it be acid, and the tin of poor quality, there is always danger that the acid of the fruit acting upon the metal will form a poisonous compound. Use only silver knives in preparing fruit and silver or wooden spoons for stirring.

3. Evaporated Fruits. — Wash fruits carefully, put to soak all night and cook in the same water next morning, in a covered vessel. Prunes may be cooked the same way.

4. Crystalized Apples. — Put on the stove one cup of sugar and two cups of water; let it boil until almost ready to "hair" or "thread"; then drop in the apples which have been pared and cored and left whole ; cook until clear and tender, turning them over if needed. When cold stick full of halves of blanched almonds. — Mrs. J. L. Nelson.

5. Hot Grape Juice. — Grape juice served hot in bouillon cups with whipped cream on the top is very nice served in the be- ginning of a dinner.

6. Fruits in Season— One quart alcohol, 120 grains salicylic acid, put in a two gallon stone jar. Beginning with strawber- ries put in two pounds fruit and two pounds sugar; cherries, peaches, raspberries, pears and pineapples afterwards as they come in, are added to the alcohol, two pounds of each and two

Nutrition, whole recipe (rough)

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.