How we cook in Tennessee ..

Take a large piece of fondant in the hand, work until soft, then form a small hollow in the top. Pour a few drops of vanilla into this hollow, then fold over and work the flavoring through the fondant. Continue until the fondant has enough vanilla, which can be determined by tasting. Flavor a small piece of fondant with lemon extract, another with orange, and another with some different extract, say pineapple, coffee, etc. Roll each into a long roll, lay on waxed paper, press with a knife into a rectangular shape as nearly as possible, half an inch wide and a quarter of an inch thick. Let stand to dry. When they can be raised off the paper without sticking cut each flavor a different shape — the lemon into three-cornered pieces, for instance, the orange into diamond-shaped pieces, and the pineapple into squares. — Mrs. S. T. Rorer. Boiled Fondant. — Two cups granulated sugar, half cup (good measure) boiling water, one-third teaspoonful cream tartar. Put on stove and stir until sugar is dissolved, usually as it begins to boil. Do not stir after it begins to boil, but cover and let it boil moderately for five minutes, being careful that the vessel is not moved ; after it has boiled five minutes remove the cover and test by dropping a little of the mixture in cold water. It should usually boil for perhaps two or three minutes after the cover is removed, but if when dropped into the cold water a soft gluey ball may be formed with the fingers, it is done ; remove from fire, cover with a towel which has been wet in ice water ; let stand fifteen minutes to cool. Then stir, being careful not to stir in the crystals which have formed during the boiling on the sides of the vessel. A thick creamy mass should be the result. When hard enough knead with the hands; flavor. — Mrs. M. L. Madison. Praulines. — Four cups of brown sugar, moisten thoroughly with maple syrup. Cook this with a lump of butter, until it hardens slightly (but not as hard as pulled candy). Eemove from fire, beat hard until it begins to harden, then add one cup of hickorynuts and drop on a marble slab until cool. — Mrs. J. L. Newsom. Pralines. — Two cups coffee "C" sugar, half cup maple syrup, one cup milk, piece of butter size of an egg. Boil all together eight minutes; stir all the time while cooking. After removing from fire stir until almost cold ; then add one cup of pecans. Drop on greased paper. — Mrs. Martha Dodson. Pecan Pralines. — To make pecan pralines take a large cupful of granulated sugar, put in dry pot and stir constantly until every bit of sugar is dissolved. Add a bit of butter and lemon peel, and when it becomes a syrup pour it over shelled pecans. Pour out on marble or buttered foolscap. Another recipe is this: Place four pounds of sugar in a saucepan with half a pint of boiling water and boil hard for twenty minutes. Add a pound of butter and boil five minutes; stir hard; add one quart of kernels and when it again comes to a boil pour into buttered tins or saucers and set away to harden. Butter Scotch. — Ten tablespoons sugar, eight tablespoons nectar drip, three tablespoons water, butter size of egg. Boil all together for twenty minutes till it is a good brown, and then drop from spoon on a marble slab. — Mrs. J. L. Nelson.