How we cook in Tennessee ..

Beef Cakes. — Cut enough meat from your cold roast of beef to make on pint when put through a meat cutter, with two small onions. Add to this two tablespoonfuls of tomato catsup, one cup of fine bread crumbs and one-half cup of gravy. Mix thoroughly and mold into cakes: sprinkle with bread crumbs and bake to a delicate brown. When cold, arrange on a large platter, pour a tablespoonful of mayonnaise over each and stick a spring of parsley in the center of every cake. Corned Beef Hash. — When you have tired of having corned beef sliced thin and served cold, try this method of preparing the scraps for serving hot : Put the cold meat through a meat cutter, and to one cupful of meat add two cupfuls of cold boiled potatoes, also chopped fine. Mix in one teaspoonful of dry mustard and a little pepper. Put a piece of butter the size of a walnut in the frying pan, and when melted put in the hash, pressing it down smoothly all over the pan. Pour in hot water enough to moisten it slightly and let it cook slowly without boiling until nicely browned on the bottom. Turn it out on a platter, garnish with slices of pickled cucumber and serve hot. German Hash. — One can salmon, three large Irish potatoes, mash well together the salmon and potatoes, mix in butter, salt and pepper to taste. Shape into a loaf and bake. Use with a sauce made as follows : One cup milk, two hard boiled eggs chopped fine. Add butter, pepper and salt to taste. Creole Roast. — Use a rump roast of not less than four or five pounds. Boil as a pot roast with two teacups water. Add half can of tomatoes, seasoned highly with pepper, salt and a little onion. Add slices of lemon just before taking it up. — Mrs. James E. Pope. Beef Loaf. — Two pounds steak ground, one teaspoon black pepper, half teaspoon red pepper, one dessert spoon of salt, half teaspoon of celery seed, enough chopped onion to season. Mix together with cracker crumbs. Roll in a long loaf. Bake in a pan with a little water and butter size of egg. Baste well when cooking. Garnish with parsley and serve with a tomato sauce. — Miss Pattie Crook. Meat Loaf. — Grind one pound round steak, chop half of an onion fine, butter the size of egg, salt and pepper to season and make a loaf with your hands, put in a pan, sprinkle with bread crumbs and pour in it one egg that has been beaten enough to mix it. Pour a cup of water around the loaf and bake in a moderately warm oven till brown and well done. — Mrs. I. B. Tigrett. Beef Loaf. — Three pounds lean beef and quarter of a pound of fat bulk meat ground together, three or four soda crackers, or one teacup bread crumbs, two eggs, small piece of butter, a bit of onion, one teaspoon salt, a dash of red pepper and a little black pepper. Mix all together, shape into a loaf. Use bread crumbs over it and put half pint of water in baking pan. Cook one and one-half hours. — Mrs. H. R. Lancaster. A Nice Breakfast Dish. — Slice cold roast beef, dip in a nice batter and fry in hot lard.