How we cook in Tennessee ..

Orange Jelly. — Take as many oranges as people; cut off tops of oranges and remove all pulp. Take half box of gelatine soaked in half a cupful of cold water; one cup of boiling water; the juice of one lemon; one cup of sugar; two cups of orange juice. Put the water and sugar over the fire; when sugar is dissolved add the gelatine, remove and add the lemon and orange ; strain the whole and put in orange skins. Boiled Custard. — Put on one pint of milk to boil, add pinch of salt, tiny lump butter ; beat the yolks of four eggs very light with one cup sugar ; dissolve one tablespoon cornstarch or flour in a little cold milk. When milk comes to boiling point add [illustration: Advertisement for L. L. Brannum's Belle Meade Market, Both Phones 18, Ice Cream and Sherbets, Best by Test, Fresh Meats, Game and Poultry, Vegetables, Oysters and Fish in Season, 203 East Main Street, Both Phones 34, 214 East Main Street.] cornstarch. After the cornstarch cooks stir some of the hot milk into the eggs and sugar. Put back in double boiler and cook until thick; add the whites beaten stiff, or pour over whites. Good without whites and nice way to use the yolks. Serve with cake. Good with any kind of fruit in it. Boiled Custard.— One quart milk, seven eggs, one cup sugar; beat eggs and sugar, reserving four whites for meringue ; pour the scalding milk upon the eggs and sugar, and return it to the fire, stirring constantly till it thickens; flavor with lemon. Beat the four whites to a stiff froth, adding enough fruit jelly to color, which will sweeten it also. Serve in glasses with meringue on top. Boiled Custard— One quart milk, five eggs, five tablespoons sugar ; put the milk and sugar on to boil ; pour the boiling milk on to the well beaten yolks and if not thick enough return to the fire, stirring constantly. Strain and set aside to cool and flavor. Just before serving, whip the whites to a stiff froth and add any kind of fruit jelly to color it; this will also sweeten it. For half gallon of custard use seven yolks and three whites, reserving four whites to froth for the top. Makes a pretty dessert. Have ready small squares of bread toasted, place them in the bowl and pour custard on just before serving. Almond Custard.— Take one quart boiled custard, add to it half teacup of powdered almonds and a tablespoon of minced citron - set on ice and serve with whipped cream. — Mrs. Reese Lillard. Caramel Custard (frozen). — Make a rich custard, allowing one cup brown sugar to each quart. Stew the sugar till it burns a little. Then mix it with the custard while hot. Boil two sticks of cinnamon in the custard. Caramel Custard. — One quart of milk in double boiler ; brown half cup sugar in saucepan, then pour half cup boiling water over it, after it browns. Let it boil up nicely and brown. Beat yolks three eggs; add half cup sugar, one tablespoon flour, and beaten whites. Pour caramel syrup into this, and when milk is scalding hot, gradually add this to milk, stirring until it thickens. Do not flavor; when perfectly cold serve in custard glasses with whipped cream on top. — Mrs. Reese Lillard.