How we cook in Tennessee ..

Cream of Chocolate Whips. — Dissolve one cup of chocolate in one-half cup of boiling water, and add it to one and one-half pints of boiling milk. Take one pint milk, one cup sugar, three tablespoons corn starch, five beaten eggs. Mix and add to the boiling milk, stir until it thickens. Add a little salt. Pour into cups, top with plain whipped cream. French Pudding. — Five eggs, beat whites of four of them, put the whole of other egg in yellows, two cups sugar, one and one-half cups of the sugar, beat into the yellows, the remaining half cup sugar in whites of eggs, two tablespoons flour, one quart milk. Let milk come to a boiling point, then mix all and let come to a boil again. Put in bowl and let it congeal, then put on the whites and let brown in slow oven. Caramel Pudding. — Five eggs beaten separately; into whites put half cup sugar, and half cup sugar into yellows, half cup butter, two or three tablespoons of cream, half cup cherry preserves added last. Beat the whites and put on top. Brown lightly. Very fine. Marshmallow Pudding. — Cut half a pound of marshmallows into fine pieces ; put a wine glassful of candied cherries with Jamaica rum and let them soak while preparing the nuts and cream. Shell and chop enough English walnuts to make half a cupful, and whip a cup of thick cream stiff; drain the cherries and cut up ; sweeten the cream before whipping ; then add the other ingredients; flavor with vanilla and pour into a mold; chill thoroughly and turn out. PIES. "The two dearest things in housekeeping are butter and experience. ' ' — Mrs. Whitney. General Rules for Pastry. — Pastry should be made on a cold, smooth substance, such as marble, mixing with a knife. It should be made quickly ; much handling makes it heavy. Great nicety is required in wetting the paste, too little moisture rendering it dry and crumbly, while too much makes it tough and heavy. Reserve half of the butter and a fourth of the flour to be used in rolling out the paste. Roll it out lightly, dredge with flour, and spread with butter; fold, and roll again, repeating the same three or four times, always rolling fast and pressing on lightly. When you see the surface of the paste covered with blisters, you may be sure that it is a success; that is, if it is baked properly, for the quality of the paste depends much on the baking. The oven should be well and evenly heated before baking, and not allowed to cool. Flaky Pie Crust. — When making pies, the much desired "flaky" crust can be made in this way: When the top crust is on the pies, take a piece of soft butter and with the fingers grease freely the top, on this rub a little flour; then turn the pie in a slanting position and pour gently over it one-half a cup of cold water. Pastry. — Half pound of flour, quarter pound of lard. Use a pinch of salt ; add enough cold water to mix ; roll very thin. — A. T. Nance. Pie Crust. — Two cups flour, one scant cup lard, one-quarter teaspoon baking powder and one-quarter spoon salt. Chop shortening in and mix with ice water; very little and very quickly, handling as little as possible. — Mrs. J. E. Ryley.