How we cook in Tennessee ..

Tapioca Pudding. — Soak three heaping tablespoons of tapioca over night; let one quart sweet milk come to a boil, stir tapioca into it, and let cook till it thickens; beat the yolks of four eggs with one cup sugar and a little flour: stir this into tapioca and milk and let thicken. Pour into baking pan. Beat whites of egg to stiff froth, sweeten, spread over top of pudding and brown in oven. Tapioca Pudding. — Soak over night one teacupful of tapioca in a pint of milk. The next morning pour over the tapioca one pint of boiling milk, and add one cup of sugar, four well beaten eggs, a wine glass of rose water, one tablespoonful of butter and a little nutmeg; pour in a pudding dish and bake half an hour. Sago may be prepared in the same way. Tapioca Pudding. — Soak a cupful of tapioca over night in just enough water to cover. In the morning add to it one quart of milk and cook in a double boiler until transparent. Add three eggs well beaten, one-half cup of sugar, one-half cup of chopped raisins, and a very little chopped citron. Bake till the custard is set. Serve warm or cold as preferred. — Battle Creek. Ginger Pudding. — One cup butter, one cup molasses, one cup sugar, three cups flour, one teaspoon soda, half cup buttermilk, one tablespoon ginger, four eggs. Ginger Pudding. — Four eggs beaten separately and very light, one heaping cup of brown sugar, two cups of molasses, one cup of sour milk in which dissolve one teaspoon of soda, three-quarters cup of butter, four cups of flour. Serve with a hot sauce flavored with whiskey. Lady Finger Pudding. — Line a dish with stale pieces of cake, lady fingers if you have them; just a thin layer of jam over them; make a rich custard and pour over it; set in stove to brown ; make a meringue of whites. Cottage Pudding.— Beat a level tablespoonful of butter, add four level tablespoonfuls of sugar and one egg; beat five minutes, add a quarter of a cupful of milk, and three-quarters of a cupful of flour that has been sifted with a level teaspoonful of baking powder. Bake in a pint pudding pan or in four custard cups. — Mrs. S. T. Rorer. Fig Loaf. — Wash one cup figs, put into double boiler and cook in one and one-half cups of cold water till tender ; add half cup sugar and cook ten minutes longer; strain off the syrup and keep one-quarter cup hot; put one tablespoon gelatine to soften in a tablespoon cold water and dissolve in hot syrup; chop the figs fine and mix with one and one-half cups bread crumbs; then add the hot syrup and gelatine. Stir well and pack in a buttered mold and set away to get cold; serve with whipped cream. — Cooking Club. Prune Whip. — Eighteen prunes, whites of five eggs, two teaspoons baking powder, one cup sugar; cook prunes, when cold seed and mash them; add one cup sugar and mix. Then add baking powder and whites of eggs. Stir all together and pour into a baking dish and set in moderate oven for twenty minutes. Serve with whip cream. — Mrs. Chas. E. Jones.