How we cook in Tennessee ..

Macaroon Pudding. — Butter a deep pudding dish, and fill it with alternate layers of macaroons and preserves; pour over this white wine until the whole is perfectly saturated ; then add a rich custard made of a pint of milk sweetened to taste, and the well beaten yolks of four eggs. Bake a rich brown. Beat the whites of the eggs to a stiff froth, with a cup of white sugar; spread this over the top of the pudding, and brown. Macaroon Pudding. — Soak one tablespoon gelatine in cold water ; make a custard of two cups milk, yolks three eggs, onethird cup sugar, one-eighth teaspoon salt ; add soaked gelatine, when dissolved strain into pan and set in ice water; add macaroons and flavoring, stirring till it begins to thicken, then add whites of eggs, beaten stiff. Mold, chill and serve, garnished with macaroons. — Cooking Club. Macaroon Pudding. — One dozen almond macaroons, onethird pint sherry, four tablespoons of sugar, whites of three eggs; dip each macaroon into the wine, into which a little of the sugar has been dissolved. When the macaroons are well soaked place them in a baking dish, lining the sides and piling high in the middle. Put over this a meringue of the whites and balance of sugar and bake till light brown. Serve either hot or cold, with or without cream. — Miss Guy Leeper. Jam Pudding. — One cup jam, three-quarters cup butter, four eggs; bake fifteen minutes; serve hot with whipped cream. Excellent. Blackberry Pudding. — Take one quart nice ripe berries which are not mashed, and roll them in a pan of flour; have ready a square of domestic which has been dipped in boiling water and dredged with flour; tie the berries up in this, allowing a little room for swelling. Boil one hour and serve with hard sauce. — ■ Mrs. Mary Freeman. Blackberry Pudding. — Use two egg cake recipe. Put layer of batter, then layer of fresh berries, then layer of batter — have batter stiff. Bake in loaf pan. Serve with sauce. — Mrs. Lizzie Howard. Blackberry Jam Pudding. — Three eggs well beaten, half cup butter creamed, one cup sugar, two light cups of flour, three tablespoons sour cream, one teaspoon each of soda, cinnamon, nutmeg and allspice, one cup of blackberry jam. Serve hot with wine sauce. Prune Pudding. — Half pound of prunes stewed and stoned, half cup of sugar, whites of five eggs beaten to a stiff froth; mix together and bake in moderate oven twenty-five minutes. Serve with cream. — Mrs. Lizzie Howard. Prune Pudding. — Seed and mash fine sixteen prunes that have been cooked without sugar; add one teaspoonful of baking powder, three-quarters of a cup of sugar, and the well beaten whites of four eggs; bake in a quick oven; set the pan in which you put the pudding in another with boiling water in it. This will prevent burning. Serve cold, with whipped cream. — Mrs. Tigrett. Plain Rice Pudding. — Wash and boil one cup rice ; when soft drain off water ; add tablespoon butter ; when cool add one cup sugar and a teaspoon grated nutmeg. Beat up four eggs very light, whites and yolks separately; add them to the rice; stir in one quart sweet milk gradually. Butter a pudding dish, turn in the mixture and bake one hour in moderate oven. If desired add one-quarter pound raisins. If you use cold cooked rice first soak it in milk.