How we cook in Tennessee ..

Lemon Drops. — Pour enough lemon juice over half a pound of powdered sugar to dissolve it ; put it in a pan and boil to a thick syrup ; drop a little in cold water and when it is brittle it is done. Then drop on buttered plates in small drops and set away to cool and harden. Cocoanut Caramels. — Two cups of sugar with enough water to boil it. When ready to take off, put in one cup of cocoanut with a small piece of butter. Flavor with vanilla. Chocolate Caramels. — Put half pound of grated, unsweetened chocolate, four ounces of butter, one pound of brown sugar, half cup of molasses, half cup of cream and one teaspoonful of vanilla sugar into a saucepan ; stir the whole over a slow fire until thoroughly mixed, and then boil slowly until the mixture hardens when dropped into ice-water. Turn into greased, shallow pans and stand aside to cool. When nearly cold dip a sharp knife in olive oil, mark the caramels in squares ; when cold break apart and wrap in waxed paper. Peanut Brittle. — Shell and remove the hard skins from two quarts of peanuts; roll until they are slightly broken; sift the peanuts lightly and allow the finer portion to fall on an ordinary bread board ; they must be sufficiently thick to cover the board; stand the remainder aside. Put one pound sugar into an iron saucepan; stir over the fire until it melts and slightly browns; then stir in just as many peanuts as the sugar will hold ; turn out quickly on the board that has been covered with the fine nuts ; roll it out in a thin sheet ; cut into squares, and when cool break apart. Creamed Dates. — Mold pink fondant into a ball, then roll between the palms of the hands until about the length of a date. Place inside the stoned date, and press the edges of the date together, allowing about a quarter of an inch of fondant to show the whole length of the date. Roll in granulated sugar. Stuffed Dates. — Seed the dates and in each one place pecans or English walnuts. Roll in sugar. English Walnut Creams. — Work half a pound of fondant until creamy, and add, a little at a time, a teaspoonful of vanilla. Have ready English walnuts shelled and divided in halves; take a piece of fondant the size of a marble, roll in the hand, place it between two halves of the walnuts, press together and stand them aside to harden. Maple Creams. — Mold maple fondant into any shape desired, and dip either in chocolate or in maple fondant melted. Chocolate Creams. — Cream thoroughly two-thirds cup sugar, three-quarters cup milk, put on and cook till forms a soft ball when dropped in water. Have prepared two squares of Baker's chocolate, half as much paraffine melted; when the cream is taken from fire flavor with vanilla. Set in cold water and beat awhile, then pour out on marble slab, and knead like dough. When firm make into little balls, then dip (with a hat pin) in chocolate mixture and drop on greased paper; put nuts on soon as you drop them. — Mrs. A. H. Ellington.