How we cook in Tennessee ..

Cream Puffs. — One cup hot water, one cup butter, boiled together ; while boiling stir in one cup sifted flour ; remove from the fire and stir to a smooth paste ; when cool stir in three beaten eggs, stirring five minutes; drop into a greased pan by dessert spoonfuls and bake in rather a quick oven for fifteen or twenty minutes. For the filling take one cup milk, half cup sugar, one egg, two tablespoons flour, half teaspoon vanilla ; cook till thick. When cream and puffs are cold, cut open with sharp knife and fill. Cream Puffs. — Put two level tablespoonfuls of butter and half a cupful of water over the fire. When boiling add hastily half a cupful of flour ; stir over the fire until smooth ; take from the fire, and when cool break in one egg. Beat well and then add MURDOCH BROS. Fine Groceries. a second egg. Beat until smooth and light. Drop by tablespoonfuls on a greased shallow pan, and bake in a moderate oven for half an hour. When well baked these shells will keep a week ; simply reheat before filling. They may be filled with custards or whipped cream. Cream Puffs. — Whites of four eggs, beaten to a stiff froth, then add one cup of sugar and beat well; bake on paper and drop out of a big spoon. Let them stay on paper until cooked. Add whipped cream when ready to serve. — Mrs. B. P. Cantrell. Chocolate Cream Puffs. — Put one cup of boiling water in basin on stove and add one-half cup butter. When thoroughly melted, take from stove and stir in one cup of flour, a little at a time, in which is blended one-half teaspoonful soda. After these are thoroughly mixed, add three unbeaten eggs, one at a time, and stir until the mixture is free from lumps, then drop a tablespoonful at a time on well greased tins and bake in a quick oven about twenty-five minutes. When ready to serve cut a hole in the sides of each puff with the scissors and pour in the following filling: Beat a cupful of sweet cream very stiff, add a tablespoonful of chocolate, a very little sugar and a teaspoonful of vanilla. This recipe makes just one dozen puffs. Good. Peach Cobbler. — Make a nice rich pastry, roll out and cut in squares and prick with a fork. Put in a biscuit pan and bake. Stew nice, ripe, juicy peaches; add sugar, some butter and cinnamon ; put pastry on platter, then a layer of peaches, then another layer of pastry. Eat when nearly cold with cream. — Mrs. H, R. Lancaster. SWEET SAUCES. Vanilla Sauce. — Half cup butter, oue tablespoon (rounding) corn starch, one cup sugar, one teaspoon vanilla. Cream the butter ; add gradually the sugar and stir until light and creamy. Place the corn starch in a saucepan, moisten with a little cold water and pour over it one pint of boiling water; place over the fire and cook until clear. At serving time stir this hot mixture into the butter and sugar; stir until thoroughly mixed, add the vanilla and serve. Creamy Sauce. — Cream two tablespoons butter; beat in by degrees one-half cup powdered sugar, two tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat till sauce looks creamy, but not hot enough to melt the butter. ,