How we cook in Tennessee ..

Strawberry Sauce. — Cream half a cup of butter with one and one-half cups of powdered sugar ; add the yolk of one egg ; add a cupful of crushed berries just at serving time. Any fruit in season may be used in this way for either steamed or baked pudding. Maple Nougat. — A delectable touch to ice cream is maple nougat. Boil two cupfuls of grated maple sugar, half a cupful of cream and a walnut of butter until thick and waxy when dropped into cold water, then add one cupful of chopped nuts, preferably English walnuts. Pour while hot over portions of cream ready for serving. Foamy Sauce. — Beat the yolk of one egg very light and the white until dry. Gradually beat one-half a cup of sugar into the yolk ; then fold in the white ; add one teaspoonful of vanilla extract and one cup of hot milk. — Mix thoroughly and serve at once. — Boston Cooking School. Sauce for Pudding. — Cream one-half a cup of butter ; gradually beat in one cup of sugar and then the whites of two eggs, beaten stiff; flavor with vanilla, mace or brandy. — Boston Cooking School. Grape Juice Sauce. — Pass through a sieve, together, three or four times, one cup sugar and three level tablespoons of corn starch or flour; pour over one pint boiling grape juice; stir and cook until the mixture is smooth and boiling, then let simmer ten minutes. When ready to serve beat in three or four tablespoons butter, a little at a time; a tablespoon of lemon juice added last. — Boston Cooking School. FRUIT. The utensils for stewing fruit should be porcelain lined, or of granite ware; fruit cooked in tin loses much of its flavor; while if it be acid, and the tin of poor quality, there is always danger that the acid of the fruit acting upon the metal will form a poisonous compound. Use only silver knives in preparing fruit and silver or wooden spoons for stirring. Evaporated Fruits. — Wash fruits carefully, put to soak all night and cook in the same water next morning, in a covered vessel. Prunes may be cooked the same way. Crystalized Apples. — Put on the stove one cup of sugar and two cups of water; let it boil until almost ready to "hair" or "thread"; then drop in the apples which have been pared and cored and left whole ; cook until clear and tender, turning them over if needed. When cold stick full of halves of blanched almonds. — Mrs. J. L. Nelson. Hot Grape Juice. — Grape juice served hot in bouillon cups with whipped cream on the top is very nice served in the beginning of a dinner. Fruits in Season— One quart alcohol, 120 grains salicylic acid, put in a two gallon stone jar. Beginning with strawberries put in two pounds fruit and two pounds sugar; cherries, peaches, raspberries, pears and pineapples afterwards as they come in, are added to the alcohol, two pounds of each and two American Lady Shoe Latest Models. Style 6001 A patent kid button bootsdull upper with seamless instep, waited sole, mil e tary hez' perforated tip. " Vassal-" Toe '.menean «ady SHOE Latest Models. $3.50 MADE BY Hamilton-Brown Shoe Co. ST. LOUIS, U. S. A. of sugar. Stir from the bottom each time it is added to. When used you can add nuts and grapes or any fresh fruits. To be served with a meat course.