How we cook in Tennessee ..

Salmon Draft. — One can salmon, pour off oil and pick out bones, one cup stale bread crumbs, two small eggs beaten, one tablespoon of butter, salt and pepper to taste, a little lemon .juice. Mix well together. Put in a mold or small granite pan ■and steam one hour, turn out on dish, garnish with parsley and boiled eggs cut in rings. Made a drawn butter gravy with lemon juice and pour over salmon. — Mrs. J. W. Wise. Salmon Bake. — Use one can salmon with bones and skins taken out ; grease a bowl, put a layer of salmon, salt and pepper, cracker crumbs, cream dressing, then another layer of salmon, etc., till dish is full, using crumbs on top. Bake a few minutes. — Mrs. T. Lee Agnew. Deviled Crabs. — One can crabs, three hard boiled eggs, pepper, salt, mustard, butter. Add to the crabs one-third as much cracker crumbs, two spoons of butter ; pepper, salt and mustard, and eggs chopped fine. Either put back in the top shell and bake, or bake in a greased bowl. A bit of onion is an improvement. Garnish with parsley. Grated ham adds to it. Stewed Crabs — No. 3. — Take one dozen crabs well picked from the shell, after being boiled. Boil one pint of fresh milk, with a teaspoonful of finely chopped onion, one tablespoonful of butter, salt, red and black pepper to taste, a pinch of mace, allspice, and one nutmeg grated, the whites of four hard-boiled eggs chopped fine, the yolks of the same rubbed smooth with a little milk. When this boils, add three or four tablespoonfuls of powdered crackers, and cook until the onions are quite done. Then put in half a pint of fresh cream and the crabs. Let all boil together a few minutes only. Serve with lemon juice and sherry wine to your taste. It is necessary to stew quickly all the time. If too thick, add either milk or cream, whichever is most convenient. — Gulf City Cook Book. Buttered Shrimp. — Take one pint of shrimp picked clean Moore's Dabney Furniture do Phone 338. 127-129 E. College St. Ladies' Skirts Jackson, Tenn. 50c to 75c. We Will Save You Hal R. Moore. Money. from their shells; put them in one and one-half cups of cream sauce and simmer for two minutes; season with salt and pepper. Shrimp Salad. — Boil the shrimp in salt water, and remove the shells. Then make a dressing of the yolks of four hardboiled eggs, creamed until smooth, one-fourth of a teaspoonful of cayenne pepper, one teaspoonful of black pepper, two tablespoonfuls of mustard, and one of salt, one teacup of vinegar, two tablespoonfuls of olive oil. When thoroughly mixed, pour over the shrimp. This dressing will do for crabs also. — Gulf City Cook Book. Crab or Shrimp Patties. — Take the meat of the crab or shrimp, cut up, season with cream, butter, salt and pepper, make patties of puff paste, run into stove and let brown. While hot fill with meat and dressing. Codfish a la Creme. — Bone carefully required amount of shredded codfish; cover with cold water and let come to a boil. Heat a cupful of milk, stir in butter size of an egg, teaspoon flour, a little salt and white pepper, two well beaten eggs. Remove fish from water, drop into the cream, shake over fire until well mixed, serve in deep, covered dish.