How We Cook in Tennessee

Wine Saps: use apples that are not mealy.

Peel, core and scald six apples.

Put the apples in a pan and add enough water to half cover them, with one cup sugar added.

While the apples cook, turn them over several times so they do not cook on one side only.

When nearly done, take the apples out carefully so they do not break.

Into the water in the pan, put one and one-half cups sugar and cook until almost candied.

Put the apples back in and let them cook until well seasoned with the sugar.

Take the apples out and pour about one teaspoon sherry wine over them.

Stuffed Apples: cut off the tops of six choice apples.

Take out the meat of the apples with a spoon and chop it fine.

Mix the chopped apple with raisins, enough sugar to sweeten, and half teaspoon of cinnamon, then fill the hollow apples with this mixture.

Place the apples closely together in a pan with one tablespoon of water in it, then bake.

Serve with a spoon of flavored whipped cream on the top.

Jellied Apples: make a syrup of the sugar and water.

Simmer the apples in the syrup until they can be pierced with a straw.

Take out the fruit into a glass bowl.

Add gelatine to the syrup and boil ten or fifteen minutes.

When the syrup is nearly cold, pour it over the apples and let it congeal.

Serve with syllabub.

Apple Sauce: pare, core and quarter the apples.

Stew them in just enough water to cook them without burning.

Cook until perfectly soft, then mash well.

When done, stir in the sugar or any seasoning you like.

Apple Sauce (second version): pare and core the apples and put them in a saucepan with just enough water to cover them.

Boil until tender.

When nearly done, add sugar, allowing one cup sugar to one dozen apples.

Flavor with extract of lemon and grate nutmeg over the top.

Apple Souffle: stew the apples and add a little lemon juice and peel.

Line the sides and bottom of the dish two inches thick with the apples.

Make a custard of one pint of milk and three eggs, and when cold pour it in the middle of the dish.

Beat the whites to a stiff froth and spread over the top.

Sprinkle a little sugar over it and brown in the oven.

Compote of Apples: pare the apples very nicely and extract the cores.

Boil them in enough water to cover them, with the juice of a lemon and thin peel added.

Boil until soft but not until they begin to break.

Remove them from the water and lay on a large dish to cool.

Add the sugar to the water in which the apples were boiled and boil fifteen minutes.

Pour the hot syrup over the cold apples.

Put in self-sealing jars and let stand a few days before using.

Apples with Raisins: pare, core and quarter one dozen medium sized sour apples.

Clean one-quarter as many raisins thoroughly and pour one quart boiling water over them.

Let them steep till well swollen, then add the apples and cook till tender.

Sugar may be added but little will be needed unless apples are very tart.

Stewed Apples: slice one dozen tart apples, removing cores and seed.

Heat a spoon of bacon drippings in a hot skillet and put the apples in with half teacup water.

Cover and cook until tender in a few minutes.

Add sugar before taking up and serve for breakfast as you would fried apples.

Baked Pears: pare, cut in halves, and put sugar on them.

Add a little water and bake until perfectly tender.

Spiced Apples: make a rich syrup of two parts sugar to one part water.

Peel and cut the apples into fourths, and place two or three whole cloves in each piece.

When the syrup is boiling, put in just enough apples to cover the top and cook until tender.