How we cook in Tennessee ..

the bottom of a dish and moisten with sherry. Then put on a spoonful of strawberry or raspberry jam; on this heap the whipped cream, flavored just a little with vanilla or almond. Set on ice to chill. Syllabub. — Two pints cream whipped ; whites five eggs beaten stiff; add one cup sugar to them and mix with cream; pour half pint wine into it. Serve in small custard glasses. Cranberry Marmalade. — One and one-half pints of cranberries, half pound of English walnuts, one pound of sugar. Boil together until very thick and pour in a mold. When cold slice down in thin slices and serve. Pineapple Foam. — Beat whites of two eggs very light ; whip one large cupful of cream; add the whites; stir in two tablespoonfuls of powdered sugar, and last stir slightly in a can of grated pineapple. Chill and serve in glass cups. The Magic Nest. — The rinds of two oranges cut in small strips like matches. These are then dipped into a thick sirup made of white sugar; these are then laid in a dish to harden. Then make a bowl of blanc mange (made after the recipe to be found in any good cook book) ; this is then poured in the shells of six eggs, which were only chipped at one end when the contents were used. They are then set on ice to harden. When ready for use the shells are broken off. Put on a dish and build a nest of the candied orange peel, and into the nest put the eggs of blanc mange. The effect will be found most attractive.— Mrs. S. A. Howard. Heavenly Hash. — Take as many oranges as covers for the table; cut off the tops carefully and scoop out the meat. To one quart of orange (clipped carefully) the same quantity each of nice figs, dates, raisins and citron (all clipped carefully), and the strained juice of one or two lemons. It must have a little acid taste. Then sprinkle a little sugar to taste. Then pour one pint sherry over it, to taste. Put in a china bowl and cover closely to stand over night. Fill the orange cups care- Jackson Produce Go. Buys Old Feather Beds. fully and cover with a very stiff icing. Keep the orange cups in a cool place. — Mrs. Emma Buford. Stuffed Bananas. — Cut half an inch from both ends of banana; remove one section of the skin and take out the fruit, using only a part of it. Cut in thin slices and mix with it grated pineapple, orange pulp, malaga grapes (cut and seeded) and brandy cherries in equal parts. Sprinkle powdered sugar over all; a little maraschina and sherry wine; refill the cases and cover with whipped cream. This is a course for a luncheon. Ambrosia. — Eight or twelve oranges peeled and sliced, one cocoanut, one pineapple sliced; alternate layers of each, with sugar sprinkled on ; have the top of cocoanut. Orange Butter. — Juice three large oranges, grated rind one orange, one cupful sugar, yolks of four eggs, whites two eggs, two tablespoonfuls butter. Beat the eggs, yolks and whites together, until thick; then put all the ingredients into a double boiler and cook, stirring constantly until as thick as honey. Turn out and use when cold. This will keep for several weeks in a cool place. — Tested by Mrs. F. R. Bray.