How we cook in Tennessee ..

Ice Cream. — Half gallon milk, one and one-half cups sugar, two tablespoons flour rubbed to a paste with milk; whites five eggs ; well beaten yolks of three ; put on one quart of the milk to boil, with the sugar in it, stirring till dissolved. Beat the yolks in a glass tumbler, with a fork, then add them to the milk as soon as it is warm ; when the milk strikes a boil, stir in the moistened flour, and when thickened pour into a bowl over the whites, beating rapidly. Add the other quart of milk and set bowl in a vessel of cold water to cool. If sherry wine is used to flavor, it should not be added till it begins to freeze. When you order Ice Cream and Sherbets, why not get the best? James & Nelson make the best. Philadelphia Ice Cream (Vanilla). — One-quarter box of Knox's Sparkling Gelatine, half a cup of cold milk, one quart of milk, one quart of cream, two cups of sugar, two tablespoonfuls of vanilla extract. Soften the gelatine in the cold milk five minutes and dissolve in the quart of milk, scalded; add the sugar and when cold strain into the cream ; add the vanilla, and freeze. Part of the cream may be whipped and added to the ice cream when partly frozen. Neapolitan Ice Cream (Vanilla). — One-fourth box of Knox's Sparkling Gelatine, two quarts of milk, three yolks of eggs, three cups of sugar, one quart of cream, three whites of eggs, three tablespoonfuls of vanilla extract. Soften the gelatine five minutes in a little of the cold milk. Scald the rest of the milk and cook in it the yolks of the eggs beaten with the sugar, until the mixture coats the spoon; add the gelatine and the cream and pass through a fine sieve ; when cold, add the extract and begin to freeze ; when partly frozen, add the whites of the eggs beaten stiff. When frozen, remove the dasher, beat thoroughly and pack closely in the can or in ice cream mold. If a mold be used, fill to overflowing, spread a piece of wrapping paper over the cream and press the cover down tight over it. Let stand an hour or more packed in four parts of ice to one of salt. Chocolate Ice Cream. — For each quart of ice cream, melt one or two ounces of chocolate and stir into the hot mixture ; strain before freezing. Use either the recipe for Philadelphia or Neapolitan ice cream. Americans consider the formula for Phila- delphia cream suitable for fruit ice cream, and that for Neapolitan ice cream better for chocolate, coffee and caramel ice cream. The French use fruit with either. Vanilla Cream. — Put one teacup sugar and one cup flour, butter size of walnut in a bowl; break two eggs into this and stir well ; add one quart boiling milk and stir. Return to vessel and let boil till it has a bright look ; add the cold milk and one pint cream; if not sweet enough to taste add more sugar. Flavor with vanilla. — Mrs. John H. Freeman. Maraschino Ice Cream. — Half gallon very thick cream ; three teacups sugar, one big bottle maraschino cherries, quarter pint Jamaica rum; put sugar, rum and cherry juice into cream; chop three-quarters of the cherries and add the cream ami freeze hard; serve in champagne glasses.