How we cook in Tennessee ..

Egg Custard. — Six eggs (whites and yellows beaten), two cups of sugar, one cup of buttermilk; flavor to taste. — Miss Mary Bond. Egg Custard. — Yolks of two eggs, butter size of walnut, half cup of sweet milk, small cup of sugar. Beat well together, flavor and put on rich crust, Beat whites lightly, having added to them one tablespoon of sugar. This makes one custard. Transparent Custard. — Yolks of nine eggs, one cup butter (creamed), two cups sugar, half cup sweet milk. Beat the sugar and eggs very light, then add butter and milk. Flavor with lemon. Beat whites with sugar to put on top after custards are cooked, then set in stove to brown. Makes three custards. — Miss Mary Woolfolk. Custard Without Crust. — Two well beaten eggs, one pint sweet milk, half cup of sugar in which one tablespoon of flour has been stirred. Mix well and pour in vessel where one tablespoon of butter has been melted. Bake. Tapioca Custard. — Soak a cup of pearl tapioca over night in sufficient water to cover. When ready to prepare the custard, drain off the water if any remains, and add one quart of milk to the tapioca; place in a double boiler and cook until transparent; then add the well beaten yolks of three eggs or the yolks of two and one whole one, mixed with three-fourths of a cup of sugar. Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled ; flavor with a little vanilla and turn into a glass dish. Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly, or colored sugar prepared by mixing sugar with cranberry or raspberry juice and allowing it to dry. For variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or other flavor may be dispensed with, and the meringue flavored by beating a tablespoonful of quince jelly with the whites of the eggs. Strawberry Shortcake. — Make the crust the same as baking powder biscuit, only use more shortening; divide the dough in four parts, roll out two pieces and put in pie tins. Spread them with butter; now roll the other two out and place them on top of the two in the tins. Place in oven and when done separate them by cutting through where they were buttered; spread each piece with butter and put plenty of berries and sugar on. The top crust can be sprinkled with powdered sugar. Strawberry Shortcake. — One full pint of sifted flour, one teaspoon of baking powder, one heaping tablespoonful of butter; rub flour, baking powder and a little salt and the butter together as for biscuits. Beat one egg well in a cup ; fill cup with sweet milk; mix all together; bake in two or three layers as for cake. Have fruit stemmed and well sugared, and put between the layers. Ice the top. Set in oven a few minutes and serve with rich cream or whipped cream.