How we cook in Tennessee ..

Cocoanut Pudding. — Take three-quarters pound grated cocoanut, half pound of butter, the same of sugar, six eggs beaten well, one cup milk, one wine glass brandy or wine, onequarter pound pounded crackers. Bake on pastry. Cocoanut Pudding. — One large cocoanut grated, one cup sweet milk, one cup sugar, four whole eggs or whites of seven. Serve with hot sauce. Excellent. — Mrs. J. W. Yanden. Cocoanut Pudding. — Take one pound grated cocoanut, half pound sugar, half pound butter or less, whites six eggs beaten light, half pint cream, a glass of brandy and quarter pound cracker crumbs ; beat them together and bake in pastry. Lemon Pudding. — Three lemons, one cup sugar, eight eggs, yolks of six, whites of all, grated rind of two lemons, juice of all three, half box gelatine ; put lemon juice, sugar, yolks well beaten in a double boiler; stir constantly till it begins to thicken, but don't cook long; beat the whites, pour on gradually all the time the mixture in the boiler; beat in gelatine last, which has been dissolved in water (half cup) ; stir till you see the gelatine does not settle at the bottom. Pour in molds and serve with cream. Very nice. — Mrs. Lee Agnew. Caramel Pudding. — One cup sugar, one cup milk, one cup butter, one cup cherry or plum preserves, five eggs beaten separately; add the whites just before it is done and put in oven to brown. — Mrs. J. E. Mercer. Kiss Pudding. — Boil one quart of sweet milk, yolks of five eggs beaten well with cup of sugar and three tablespoons of corn starch (or flour one cup) ; stir into the boiling milk and cook until thick ; froth the whites, put on top and brown for a moment in oven. Serve with sauce. This is very fine. — Miss Pattie Powell. Cracker Pudding. — Three cups of rolled crackers, three cups of sweet milk, yolks of three eggs, three tablespoons sugar; pour in baking pan; bake until brown. Beat the whites with half cup sugar, flavor with lemon, and use as a meringue. — Mrs. Chas. Owens. Henrietta Pudding. — Fill bottom and sides of a bowl with macaroons, pour sherry wine over them, then a rich boiled custard after it cools — a little thicker than is used for glasses ; heap spoonful of whipped cream all over the top. — Tennessee Cook Book. Queen Mab Pudding. — Cover half a box of gelatine with half a cupful of cold water and let stand for half an hour. Whip one pint of cream to a stiff froth. Put a pint of milk into a double boiler; when hot add the gelatine. Beat the yolks of four eggs and two-thirds of a cupful of sugar together until light; add the hot milk, gradually return to the farina boiler; cook for about two minutes, take from the fire ; add a teaspoon- ful of vanilla extract; strain into a bowl, stand this in a pan of cracked ice, and stir constantly until the mixture just begins to thicken. At this stage fold in quickly the whipped cream, pour into a mold, and stand away to harden. Serve with candied or preserved cherries and plain whipped cream. — Mrs. S. T. Rorer.