How we cook in Tennessee ..

Back-Bone Stew. — Cut the bone in pieces and boil in a deep vessel with water to cover it well; when done, season it with salt, black and red pepper, and make a nice gravy thickened with flour. — Mrs. J. C. Edenton. Round Roll Steaks. — Take thin cut of round steak, cut into strips three inches wide and eight inches long, salt and pepper well, cut bacon in small blocks and chop one onion ; place some of the bacon and onion in each strip of meat, roll and tie with strong thread; place a piece of butter size of an egg in good- Robert A. Moore Art Portraits by PHOTOGRAPHY Studio, 101 South Market Street Jackson, Term. f . J. ANDERSON 4 CO, Shoes and Hats 113 East Main Street, Jackson, Tenn. size boiler ; when browned put in meat ; keep turning meat till brown; then add a little water. Let cook three hours. Care must be taken not to let it burn. — Mrs. H. J. Yandenbrook. Broiled Steak. — Have frying pan very hot (but not a particle of grease), and lay the steak in, and when well seared over, turn the other side. When sufficiently cooked, put it on a warm platter ; season both sides with salt, pepper and butter, garnish with lemon, parsley, lettuce or watercress. — Tennessee Cook Book. To Broil Steak. — Select a good porter house or sirloin about an inch thick. Trim off the fat and throw it into a hot skillet. Put steak on and let remain on one side only long enough to sear it and turn. Turn every few seconds till done to taste. Have platter hot with lump of butter in it. When steak is done dip in this butter and turn over. Pour over the steak what gravy there may be in the skillet and send at once to table. — Mrs. J. E. Ryley. Beefsteak. — Have frying pan very hot, rub over the bottom with butter, then place steak or chops in it, turning often until cooked through. Take up on a warm platter and season both sides with salt, pepper and butter. Serve hot. Beefsteak and Onions. — Broil steak in the usual way; have ready in a frying pan a dozen onions cut in slices and fried brown. Dish your steak and lay onions thickly over the top. Cover and let stand five minutes and serve hot. Fried Steak. — Pound steak, pepper and salt it, then lightly dip it in flour, both sides, fry in hot lard, browning both sides. When done take out steak, add a little boiling water, then sprinkle dry flour in it, stirring constantly. Pour over the steak and serve hot. Fried Beefsteak — No. 2. — Sirloin steaks are much the best for frying or broiling. Lay the steak in a frying pan of hot lard or butter, after it has been dredged with flour and well sprinkled with pepper. Turn it frequently, until both sides are brown. When nearly done, sprinkle with salt. If onions are desired, slice enough of them to cover the steak and fry with the meat. After taking the meat out, add a cup of boiling water and thicken with brown flour for gravy. Mock Duck. — Take a good round steak. Make a stuffing of mashed potatoes and onions, well seasoned with salt, pepper and butter. Place in the center of the steak, fold over and sew or tie. Place in a pan with some water and several lumps of butter. Place upon the top of the meat several slices of breakfast bacon. Baste often and roast a rich brown.