How we cook in Tennessee ..

Marshmallow Ice Cream. — One dozen whites, one quart milk, one quart cream, one cup sugar, one pound marshmallows ; flavor with vanilla; boil milk, add eggs beaten with sugar, just before taking off. Add marshmallows and let dissolve, and the dust that is around them will thicken it. Let cool and add cream. Freeze and pack. Delightful. — Mrs. W. H. Wilson. Chocolate-Marshmallow Ice Cream. — Take half gallon sweet cream, one pint sugar, three ounces chocolate, grated, half pound marshmallows, chopped fine, one pint new milk ; put the pint of milk into double boiler, and when hot, add the chocolate melted with half the sugar; when it thickens, take off and let it cool; then add the rest of the sugar; the cream whipped very stiff, and one teaspoon vanilla; chop marshmallows fine, and when cream begins to freeze add them and finish freezing. Chocolate Cream (Without Eggs). — Half gallon milk, three tablespoons grated chocolate, one and one-half cups sugar, three tablespoons of corn starch or flour, added when milk begins to boil. In using cooked custard for cream it is more convenient to cook only one quart of the milk ; then add to the balance before it cools. — Mrs. J. R. Graves, Chocolate Ice Cream. — One cake of bitter chocolate, one gallon of cream. Bring cream to a boil and thoroughly mix bitter chocolate till dissolved. Add one and a half pounds of sugar. Let cool and add yolks of six eggs, well beaten. Season with small quantity of vanilla extract. The above recipe was obtained from a prominent confectioner in one of the large cities, who is more noted for his delicious chocolate ice creams than any one in the city. Macaroon Cream Without Whipped Cream.-— One large pint of milk. Let this come to a boil; then add yolks of two eggs, one teacup of sugar, and two tablespoons of corn starch, well creamed together. Stir briskly until it thickens; when partly cool add whites beaten to a froth. When cool add one quart cream, a little sherry wine or vanilla, and one or two dozen macaroons, rolled fine. Freeze.— Mrs. Tigrett. Orange Cream. — Half box of gelatine, one pint of cream, one pint of milk, one cup of sugar, five oranges, five eggs (yolks) ; cover the gelatine with cold water, let soak half hour ; whip the cream. When milk boils dissolve gelatine into it ; beat eggs and sugar together and strain milk and gelatine into them; make the boiler clean and put mixture in and stir over fire two minutes, then turn out to cool. When cold add the juice of oranges (after straining). Place this basin in pan of cracked ice and stir constantly till it thickens; then add the whipped cream; stir till mixed well. Spanish Cream.— Half box gelatine dissolved in half pint water, one quart fresh milk, six eggs, whites and yolks, two cups sugar. — Mrs. Ed. Mercer. Coffee Spanish Cream. — One and one-half cups boiled coffee, half cup milk, one-third cup sugar, one tablespoonful granulated gelatine; heat in double boiler and add one-third cup sugar, salt, and three yolks of eggs beaten together; stir and cook until slightly thickened. When cooled a little add beaten whites of eggs and one teaspoonful vanilla. — Mrs. Madison.