How we cook in Tennessee ..

Nougat. — One and one-quarter pounds sugar, three tablespoons glucose, add to this one cup water in one vessel, and in another vessel put three-quarters pound sugar and three-quarters cup water. Let each cook until it ropes, then pour first the three-quarters pound sugar in the well-beaten whites of three eggs, and then pour in the other syrups, beating all the time. When quite stiff add half pound almond nuts. Put on dish and shape lake a loaf. Set aside until cold. Then slice. Add flavoring to taste — just before putting in nuts. — Mrs. Martha Dodson. Marshmallows. — For marshmallows, take two ounces of powdered gum arabic and pour over it eight tablespoonfuls of water, and let it soak for an hour; then heat slowly over boiling water until the gum is dissolved. Strain through cheesecloth, add about seven ounces of confectioners' sugar, and stir over THE WHIG JACKSON'S LEADING NEWSPAPER Only paper having Associated Press service. the fire until white and quite stiff. This should take at least three-quarters of an hour. Remove from the range, beat quickly for say two minutes, and add a teaspoonful of vanilla. Pour into a tin pan previously dusted with corn starch, and set aside to cool. Cut into squares when cold, and roll each square in corn starch and put away in tin boxes. Moravian Mint Cakes. — The following recipe was brought from Moravia by the Moravian nuns when they came to this country to avoid persecution prior to the landing of William Penn, settling at Lititz, Pa. It has never been in print, having been closely guarded within Moravian families ever since. One pound of pulverized or confectioners' sugar, three tablespoonfuls water and five drops oil of peppermint (essence of peppermint will not do). Mix half the sugar with the water in a porcelain lined saucepan; put on the fire and stir until it boils up. Take at once from the fire and stir into it the remaining sugar and the oil of peppermint. When thoroughly mixed, return to the fire and let it boil up again. Remove at once from the fire and pour into tin patty-pans, or drop on greased stiff paper to make cakes the size of a dollar. The pans should not be greased. If allowed to more than just boil, it will show clear, and be spoiled. When properly made it is a creamy white confection, and is especially nice for children, being pure and wholesome. PICKLE. If all our world were sweetness, Without a variation, We'd soon become insipid, Devoid of animation. So here 's to sour pickles, May they always have their rights, Add zest unto our banquet, And whet our appetites. — Bessie Warren Leach. Excellent Pickle Recipe. — Part I. — Half bushel tomatoes, one dozen large onions, one dozen green peppers. Grind very fine and put a layer of salt and then of tomatoes in a cheese cloth sack and hang up to drip over night; then squeeze out and cover with vinegar and cook slowly. Part II. — Two pounds light brown sugar, two tablespoons cinnamon, one tablespoon spice, one tablespoon cloves, one tablespoon black pepper, half cup mustard, one pint horseradish. Add enough vinegar to this second part to make thin, and heat together in a separate vessel, and after first part comes to a boil pour in this second part and take immediately off the stove and put in jars as you would any pickles. — Mrs. Fite.