How we cook in Tennessee ..

Apple Pudding (Excellent). — Peel and core eight or nine apples of medium size ; put them in a stewpan with half tumbler of water, wine glass of wine, heaping tablespoon sugar, a little cinamon and lemon peel. Cover the pan and stew slowly till apples are tender ; take them up and let them get cold ; fill the bottom of baking dish with apples; pour over them custard made by beating whites and yolks six eggs and one quart of milk; sweeten to taste; bake in moderate oven. Serve with solid or liquid sauce. Brown Betty. — Chop together one part seeded raisins and two parts good tart apples. Fill a pudding dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top. Put small bits of butter and a little salt through it. Moisten the whole with a tablespoonful of lemon juice in a cup of cold water, for a pudding filling a three pint dish. The whole must be sweetened according to taste. Cover thedish and place it in a moderate oven in a pan of hot water, and bake nearly an hour; then remove from the pan, uncover, and brown nicely. Serve warm with cream and sugar or with orange or lemon juice. Seeded cherries may be used in place of apples and raisins. In that case the water may be omitted. It is well to toast the bread crumbs before using. Chocolate Pudding. — One pint bread crumbs soaked in one quart milk for half hour, three tablespoons of Baker's chocolate dissolved in water ; beat yolks of three eggs, one cup sugar and one tablespoon of butter which has been creamed, pinch of salt ; add to the soft chocolate the milk and crumbs ; bake in a dish for forty minutes. When done use the whites for a meringue on the pudding. Chocolate Pudding. — One cup of bread crumbs, one cup of sugar, three cups of sweet milk, one whole egg and the yolks of three others, one square of Baker's chocolate, small piece of butter ; grate chocolate and then dissolve it in the milk ; then put milk, chocolate and bread crumbs on the stove and let it get well heated, stirring all the time ; remove from fire and stir in the other ingredients. Flavor with vanilla and cook. Make a meringue of the three whites and put on top when pudding is done. Eat with either whipped cream or plain cream. — Mary E. Timberlake. Chocolate Pudding. — One-fourth of a cupful of butter, one cupful of sugar, yolks of two eggs, one-half cupful of milk, one and three-eighths cupfuls of flour, three teaspoonfuls of baking powder, whites of two eggs, one and one-third ounces of cooking chocolate, one-eighth of a teaspoonful of salt, one-fourth of a teaspoonful of vanilla. Cream the butter, and add half the sugar gradually, continuing to beat meanwhile. Beat the yolks of the eggs until thick and lemon colored, and add the remaining sugar gradually. Combine the mixtures, and add the milk alternately with the flour mixed and sifted with the baking powder and salt; then add the whites of the eggs beaten until stiff, melted chocolate and vanilla. Bake in a buttered angel cake pan; then remove from the dish, cool slightly, and place on a serving dish. Fill the center with whipped cream sweetened and flavored with vanilla, and also pour it around the mold.