How we cook in Tennessee ..

Deviled Oysters. — Wipe the oysters dry and lay in a dish with a mixture of melted butter and cayenne pepper, or pepper sauce and lemon juice. Let them lie in this ten minutes, turning them frequently. Lay out and roll with cracker crumbs, then in a beaten egg, then in the crumbs and fry in hot butter and lard, half and half. — Miss Bruce Harris. Fine Oyster Pie. — Make a rich puff paste, grease a baking dish and line with paste, season one quart oysters with salt, pepper, half pound of butter and half teacup bread crumbs. Put this in the oysters (without the liquor) and cover with paste (in strips), bake half hour. If in baking, the crust browns too fast, put over it a paper doubled. If too dry pour over it some of the liquor, which must be boiled. Serve immediately, as paste is better when just from the oven. — Mrs. S. A. Adkisson. Oyster Patties. — Cover the bottom and sides of patty pans with dough, the same as for pie crust; then put the crust over the top and pinch the edges together. Bake in quick oven. Take as many oysters as you have patties, stew them; add a teaspoon of butter and a teaspoon of flour rubbed with a little salt, two tablespoons of cream, a pinch of cayenne and pounded mace. Mix well and open the patties and fill with mixture; serve hot. Oyster Pates. — For the filling of these, make a sauce by cooking together in a fryingpan one tablespoonful of butter and one heaping tablespoonful of flour. When they begin to bubble pour upon them one gill of oyster liquor and one gill of cream — making one-half pint of fluid in all. Stir until the sauce is thick and boiling, then drop in the oysters, and cook until they ruffle. Season with salt, white pepper and just a suspicion of mace, add a well-beaten egg a drop at a time, cook just a minute longer, take from the fire, and put into the pate cases, which should be hot. This is enough sauce for a solid pint of oysters. Choose rather small oysters for this. If large, cut them in half. Oyster Pates. — Stew some large oysters with a few cloves, some yolks of eggs boiled hard and grated, a little butter, and as much liquor from the oysters as will cover them. When stewed a few minutes take out of the pan to cool. Have shells of puff paste, baked in patty tins and lay two or three oysters in each. Oyster Cocktail. — Two quarts oysters well chilled, four tablespoons horse-radish, four tablespoons vinegar, four tablespoons Worcester sauce, eight tablespoons lemon juice, four tablespoons tomato catsup, two teaspoons Tabasco sauce, two teaspoons salt. — Mrs. C. P. Black. Oyster Cocktail. — Bury small oysters in ice until needed. Have the tall slender glasses in which they are to be served laid in ice also, that they may be thoroughly chilled. Make a sauce of two tablespoons of tomato catsup, one dozen drops of Tabasco sauce, juice of one lemon, one saltspoon of grated horseradish and a dash each of salt and pepper. Add two tablespoons of oyster liquor, mix thoroughly and set on the ice until cold. Put five oysters in the bottom of each chilled glass, pour the sauce upon them. Serve with crushed ice on top. — Miss Katherine Bray, FISH AND MEAT SAUCES. SAUCES ONE OF THE FINE ARTS OF COOKERY.