How we cook in Tennessee ..

Rice Pudding. — No. 2. — Boil a cup of rice in a quart of milk until soft. When it is cooled a little, add the well beaten yolks of three eggs, two tablespoonfuls of butter, one cup of sugar, and a pinch of salt ; pour in a pudding dish, and bake ; beat the whites of the eggs to a stiff froth with eight tablespoonfuls of sugar and flavor with the juice of a lemon ; spread this over the top of the pudding ; return to the oven and brown. Fruit Rice Pudding. — One and one-half cups grated cocoanut, one cup of seeded raisins, two tablespoons of rice. Put rice in double boiler with one quart of milk and cook, stirring frequently for one and one-half hours. Turn into a deep buttered dish, add the cocoanut, milk, and sugar to make sweet as desired. Bake in moderate oven. Let cook one hour. Stir occasionally. Serve. Sauce for Pudding. — Two tablespoons of butter, two cups of soft or powdered sugar ; beat to a cream ; then add the yolk of an egg (beaten in), and flavor. Lastly, the whites of the egg, beaten to a stiff froth and stirred in lightly. — Mrs. J. R. Thomas. Delmonico Pudding. — One quart milk, put on stove in pan, one cup sugar dissolved in milk, yolks three eggs, three tablespoons corn starch dissolved in milk; stir till it thickens; beat the whites of the eggs; add one tablespoon sugar; spread on top. Put in stove and lightly brown. Delmonico. — Take sixteen stewed prunes,, cut fine, then add three-quarters cup of sugar, one heaping teaspoon of cream of tartar and a pinch of salt. Beat the whites of five eggs — then mix all the ingredients thoroughly. Cook in a bucket in a pan of boiling water for one hour. Serve with whipped cream. — Mrs. Ernest Edenton. Delmonico Pudding. — One quart milk, two tablespoons corn starch dissolved in a little cold milk, yolks five eggs beaten well, six tablespoons sugar. Boil for five minutes, then set in water and bake. Beat five whites with one cup sugar, flavor with lemon, spread on pudding, return to oven and brown. — Tennessee Cook Book. Queen of Puddings. — One quart of sweet milk, one pint of bread crumbs soaked in milk, one cupful of sugar, two table- spoonfuls of butter, the beaten yolks of four eggs and the grated rind of one lemon. Stir all well together and put in earthen dish to bake. Bake about one hour, then cover with a meringue made of the whites of four eggs, four tablespoonfuls of powdered sugar and the juice of the lemon. Beat the whites very stiff before adding sugar and lemon. Bake a nice brown. Serve either cold or hot. When you wish to make bread pudding take on a new and rather dainty appearance, bake it individually in small custard cups. Lay a whip of meringue on top of each, with a spoonful of red jelly. Confederate Pudding. — Slice baker's bread very thin, butter each slice well and spread with jelly, jam or preserves. Fill a buttered baking dish with the bread and pour over it one pint of sweet milk mixed with two well beaten eggs. Let the milk soak into the bread, then bake until solid and serve with the following sauce : Cream two tablespoonfuls of butter with one cup of sugar, add a wineglassful of brandy and one cup of cream. Set saucepan in boiling water on stove and stir until it thickens.