How we cook in Tennessee ..

Maple Souffle.— Melt three tablespoonfuls of butter, add three level tablespoonfuls of flour and when frothy, also, gradually, one cup of thin maple syrup. When the mixture boils remove from the fire and slowly pour over the well-beaten yolks of four eggs, and bake in a moderate oven thirty minutes or until well puffed up and firm to the touch. Maple and Macaroon Souffle.— Pound one and one-half cupfuls of macaroons ; measure after pounding. Add one cupful of scalding cream ; when cool stir in one cupful of maple syrup, a few grains of salt and the yolks of four eggs, well beaten; mix thoroughly, then fold in the whites of the eggs beaten until dry. Pour into small molds buttered and sugared, having the molds about three-quarters full. Bake in a pan of hot water and serve immediately. Maple Tapioca. — Mix together four tablespoonfuls of quickcooking tapioca and three tablespoonfuls of Indian meal and sprinkle into a quart of scalded milk. Stir and cook until the tapioca becomes transparent. Add a cupful and a half of maple syrup, two tablespoonfuls of butter and half a teaspoonful of salt and turn into a buttered pudding-dish. Pour over the top a cupful of thin cream, set into the oven without stirring and bake about an hour. Serve with grated maple sugar. J. A. Thompson & Co. Sole Agents for 115 East La Fayette Street, Tel. No. 30. BEVERAGES. Here's to a temperance supper, With water and lemonade, And nice black coffee to end with, And this is how it is made. When one buys good coffee properly browned and ground, and then the infusion is not satisfactory, in nine out of ten cases the coffee has been boiled too long, or the water has not been freshly boiled when poured over the coffee, or the water may have been lukewarm. It is better to start with perfectly cold water than with water not boiling-hot. If coffee is made in the old-fashioned tin, by courtesy called a "coffee-pot," it should be mixed first with cold water, then covered with boiling water and brought slowly to the boiling point. As soon as it actually boils stand it aside for a moment to settle, and drain it off into another pot. A five minutes' rest on the grounds will ruin the best decoction ever made. If coffee is made after the French fashion, by percolation, the water must be freshly boiled, the coffee finely ground, and it must be used as soon as made. — Mrs. Rorer. Coffee for 100. — Take five pounds roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place one pint of coffee, leaving room for it to swell ; put five gallons boiling water in coffee urn, having a faucet at the bottom. Put in part of the sacks and boil two hours. Five or ten minutes before serving raise the lid and add one or two more sacks, and if you continue serving several times, add fresh sacks at regular intervals, taking out the first sacks put in, and filling up with boiling water. To make for twenty persons use one and one-half pints ground coffee and one gallon water. — Buckeye Cook Book.