How we cook in Tennessee ..

Pistachio Sauce. — One cupful thick cream, one-third cup sugar, with pistachio flavoring whipped solid through; blanch and chop half cup pistachio nuts ; serve ice cream in sherbet cup, with sauce on top and sprinkle with nuts. The whipped cream may be tinted a delicate green. — Mrs. Heibick. Chocolate Sundays. — Take two squares of Baker's chocolate, two cups sugar, one cup sweet milk; let all cook till thick, as for icing, in a double boiler, and keep it in tepid water until ready to serve ; as you serve each plate of cream pour over it a tablespoon of the chocolate ; serve with vanilla cream. Chocolate Sauce. — For the sauce melt one ounce Baker's chocolate in half cup hot water, add one cup sugar, and when it boils pour over it half cup whipped cream or plain cream. Serve at once. Put the sauce around the cream and not over it. Sherry Ice Cream. — Make plain ice cream and add sherry to taste when it has begun to freeze. Strawberry Sauce for Cream. — Boil one cupful strawberry juice with one cup sugar; cool and add one teaspoon of lemon juice. Serve ice cold. Lemon or Orange Syrup. — One and one-half cups white sugar to each pint of juice. Add some peel, and boil ten minutes, then strain and cook. It makes a fine beverage, and is useful for flavoring pies and puddings. Hot Chocolate Sauce. — One tablespoonful butter melted; one and one-half squares chocolate ; when melted together add one cup sugar, one-third cup boiling water, salt. Boil fifteen minutes and flavor with vanilla, Serve with ice cream. — Mrs. Madison. Sherbet. — Make one quart lemonade with three lemons; when nearly frozen add one pint of cream sweetened and flavored with vanilla. — Mrs. W. H. Wilson. A Good Sherbet. — Twelve oranges, twelve lemons, one pineapple, grated, whites of four eggs, beaten to a froth, two gallons of water, one quart of sugar. Boil water and sugar together, taking off scum. Set aside to cool. Squeeze the juice from the oranges and lemons and grate the rind of four lemons and two oranges and put in the juice. Then add this to the boiled syrup. Last of all put in the stifly beaten whites. It is now ready to freeze. Sherbets. — One teaspoonful of Knox's Sparkling Gelatine, one-quarter cup of cold water, one quart water, one pint of sugar, one pint of orange, grape, pineapple, peach or strawberry juice, one-quarter cup of lemon juice. For lemon sherbet, one cup of lemon juice. Soften the gelatine in the fourth of a cup of cold water five minutes and add to the quart of water and pint of sugar after boiling together twenty minutes ; strain and when cold add the fruit juice and freeze. Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkling Gelatine, one quart of milk, one and one-half cups of sugar, juice of four lemons. Soften the gelatine five minutes in half a cup of milk, dissolve over hot water and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing — and when thoroughly chilled add the lemon juice and sugar stirred together. Freeze as usual. Milk Sherbet. — Juice of seven lemons, strain and add two cups sugar. Let stand one hour. Put into freezer half gallon milk and half cup sugar; when this begins to freeze add lemon syrup.