How we cook in Tennessee ..

How Salt Fish Should be Freshened. — Mackerel, or any other salt fish, should be soaked in fresh water, with the flesh side down, as the salt falls to the bottom. If the skin is down, the fish comes out nearly as salty as when put in. OYSTERS. Fried Oysters — No. 1. — Select large oysters, drain and spread on a cloth to absorb all moisture. Beat well two or three eggs, and season them with pepper and salt. Eoll some crackers, and dip the oysters in the egg and then in the crumbs, then again in the egg and cracker crumbs. Drop into boiling lard, sufficient to cover them, and cook till of a light brown. Fried Oysters — No. 2. — Drain large oysters and lay on a napkin. Beat well two eggs, and season with pepper and salt. Dip one oyster at a time first in the egg and then in cornmeal. Drop in boiling lard and fry a light brown. Fried Oysters — No. 3.— A certain Boston hotel is famous for its fried oysters. Instead of rolling the shellfish in egg and crumbs the chef washes them, dries them thoroughly and dips them in a thin, highly seasoned oil mayonnaise, then in crumbs. This process gives oysters a flavor which is indescribably piquant. Fried Oysters. — Drain through a sieve ; beat up two or three eggs ; sprinkle salt and pepper over oysters ; then dip each oyster into the egg and then bread crumbs. Have a hot skillet or pot ; put equal parts of butter and lard, or all lard, into the pan, take out when brown on a wire spoon or egg beater. They are equally as good dipped in meal and fried, but will not look as large. Fried Oysters. — Select fine, large oysters for this; lay them on a clean cloth to drain, then dip each first in salted and peppered cracker-dust, next in the yolk of an egg beaten up with one tablespoonful of cold water, and then again in the crumbs. Let them stand on ice or in a cold place for thirty minutes, arranging them on a platter so that they shall not crowd one another. Fry them to a good brown in boiling lard, cooking only a few at a time, and draining them on soft paper before putting them in the dish. Oyster Loaf. — Very good for supper or luncheon. Buy a stale loaf of Vienna bread, and after cutting off a slice from the top, scoop out the crumbs, or most of them. There should be a good half -inch of bread left inside the crusty shell. Drain a quart of oysters, season with salt, a little Tabasco or red pepper, and a tablespoonful of catsup. Pill the loaf with the oysters, and dot well with bits of butter. Replace the slice cut from the top. Bake in a rather quick oven for twenty-five minutes, basting frequently with the oyster liquor. Better moisten the loaf with the oyster liquor before placing in the oven. Serve with a cream sauce. Oyster Loaves. — Cut off carefully the end of a loaf of baker's bread, reserving the end; scoop out the crumb inside the loaf, leaving the crust entire. Fill the loaf with hot oysters, fried as in No. 1, leaving room for slices of pickle. Carefully replace the end cut off. If the oysters are hot, and the loaf well covered, they can be carried quite a distance, or eaten some time after being prepared, without getting cold. This is nice for a hasty lunch or a late supper. One dozen oysters will fill an ordinary sized loaf. — Gulf City Cook Book.