HOW WE COOK IN TENNESSEE

half a cup of molasses, one cup of meat liquor, two teaspoon- fuls of salt, two of cinnamon, half a teaspoonful of mace, half a teaspoonful of cloves, one lemon (grated rind and juice), one cup of citron cut in slices, two cups of best cider and half a cup of suet chopped fine in food cutter. Mix well together and cook in porcelain kettle until the apples and raisins are soft. If desired add half a cup of best brandy after the mince meat is cooked.

Mince Meat. — Six pounds raisins, three pounds currants, six pounds apples chopped fine, three pounds suet, two tablespoons powdered cinnamon, four lemons, ten pounds sugar, one pound citron, three tongues, three pints brandy, four pints wine. This makes a large quantity.

Mince Meat. — Four pounds tender beef well done, three pounds suet, eight pounds chopped apple, three each of raisins and currants, six pounds brown sugar, two pounds citron, the grated yellow rind, juice and pulp of two large oranges, the grated rind and juice of four lemons, one ounce cinnamon, quarter ounce each of cloves, mace and allspice, four nutmegs grated, one quart madeira wine, one pint good brandy, one cup each of strawberry, raspberry and quince preserves. Chop suet and beef fine, mix with plenty of salt to remove fresh taste. To this add apples, sugar, fruit, then the liquor in which the spices have been steeped. When ready to use more liquor may be added to taste.

Mince Meat. — Two quarts boiled beef, two pounds suet chopped fine, six pounds apples, four pounds raisins, five pounds sugar, one and one-half pounds citron, one quart mo- lasses, wine and whiskey to taste, two spoons each of cinna- mon, nutmeg, cloves, allspice,. ginger. — Mrs. Lucy Hosford.

Brains. — First throw in cold salt water to rid them of blood. Take off the outer membrane carefully. Put in stewpan with water enough to cover, adding one teaspoon salt, boil one- quarter hour or less. Pour brains through a colander to drain

HOW "WE COOK IN TENNESSEE.

off water. Now put a small spoon of lard in frying pan and when hot put in the brains, mash thoroughly and when they begin to cook dry, add lump of butter, salt and pepper and three eggs or more if preferred. Scramble very dry and serve hot.

Fried Brains. — After brains are cleaned and boiled cut them

into pieces, dip in meal and fry in hot grease. Very fine.

Brain Fritters. — After washing and ridding the brains of fibres and skin, drop them into boiling water and cook gently for fifteen minutes, then throw into ice cold water. When they are stiff and white, wipe and mash them to a batter, seasoning with salt and pepper. Beat into this one egg, half cup milk and two or three tablespoons of prepared flour. Fry a little in the boiling fat, before venturing more: drop in by tablespoon, fry quickly; shake in a heated colander to free them of fat and serve very hot. They are nice. — Marion Harland.

Baked Hash. — Chop or grind cold meat very fine, have one- third as much bread crumbs or cold creamed Irish potatoes, half cup sweet milk, two eggs, salt and pepper, a little onion, tablespoon butter, mix all together, and if too dry, add hot water or milk, put bread crumbs on top and bake in a greased bowl. — Mrs. H. R. Lancaster.

Baked Hash. — To one teacup of ground meat, use one beaten egg, butter size of walnut, half cup sweet milk, salt and season highly with pepper. Bake in greased pan until brown. Serve from pan. — Mrs. J. L. Xelson.

Dry Hash. — Take cold fresh meat of any kind that has been previously cooked; cut very, very fine; mix with two boiled Irish potatoes well mashed, one egg, one onion minced fine. Season with pepper and salt. Put into a dish and bake.

Hash with Gravy. — Cut up your cold meat in pieces half an inch thick ; put it to stew with half a pint of water, one onion, one Irish potato chopped fine, one tablespoonful of lard, one tablespoonful of flour, pepper and salt to taste, and a little but-