How we cook in Tennessee ..

Hamburger Steak. — Take one pound of round steak without flat or stringy pieces ; grind it up fine ; season with pepper, salt and a little onion. Make into cakes as large as a biscuit, but flat. Have ready a frying pan with hot lard, or butter is better. Fry the steak brown. Garnish with celery and two or three slices of lemon on the meat. Creole Steak. — Make a sauce of half can of tomatoes seasoned highly with pepper and salt, and run through a colander after it is cooked, to remove seed; pour over nice broiled steak and let cook a moment; garnish with sliced lemon. — Mrs. James Pope. Frizzled Beef. — Cold roast beef may be sliced very thin. Have ready hot frying pan with a lump of butter in it. Put the sliced beef in it, allowing to remain a moment, then turn and brown the other side. This is very appetizing. Boiled Beef Tongue. — Wash a fresh tongue, and just cover it with water in a pot ; a cupful of salt will do for three tongues if you have that number to boil; add a small red pepper and cloves; as water evaporates add more water so as to keep tongue nearly covered till done — when it can easily be pierced with a fork. Skin it and set away to cool. Slice very thin. — Mrs. H. R. Lancaster. To Cure a Dozen Tongues. — Soak the tongues one hour in cold water to extract the blood. Cut off most of the root. Mix one-quarter of pound brown sugar, one pint salt. Put the tongue with this and put them in a tight barrel. Make a pickle that will bear an egg; when cold pour over them; turn them every three days ; then smoke them two days and hang up in a dry place, boil and skim the brine and it will do for a round of beef. Roast Beef. — The sirloin is the best piece of beef for roasting. Rub over the meat a little lard and put in a covered baking pan with some water in the pan. When half done sprinkle with salt, pepper and flour; see that the water does not all boil out, and add more if necessary. To make gravy, take out the meat, thicken the juice in the pan, season with pepper and salt to taste. Serve gravy iu a gravy dish. Roast Beef. — The sirloin is the best piece of beef for roasting. Rub over the meat a little lard, and put in a baking pan with the bone side down. When half done, sprinkle with pepper, salt and flour, and baste frequently with the drippings. To make the gravy, remoA'e the meat, and if there is not sufficient juice, add a little water and thicken with flour; season with pepper and salt to taste. Serve the gravy iu a gravy dish. — Gulf City Cook Book. Scalloped Beef. — One pint cooked beef chopped fine, season with salt and pepper, stir in three eggs lightly beaten, two tablespoons of stock or milk, one tablespoon melted butter. Bake in muffin rings for twenty minutes. Cold Roast Warmed with Tomatoes. — Cut up an onion and fry in a pot with two tablespoons butter, and when it begins to brown pour in a quart can of tomatoes (mash them) and one pint water, cut up one and one-half pounds cold meat in slices and drop them in. Season with salt, black pepper and a pod of red pepper. If necessary thicken the gravy.