How we cook in Tennessee ..

Canvasback Duck. — After dressing the duck in the usual way by plucking, singeing, drawing, wipe it with a wet towel, truss the head under the wing; place it in a drippingpan, put it in the oven, basting often, and roast half hour, or more, if preferred real done. Place it when done on a hot dish, season well with salt and pepper, pour over it the gravy it has yielded in baking, and serve hot. To Broil Birds. — Broiling is the favorite way for cooking game, for which allow from ten to forty minutes, according to size; butter well and serve hot on hot dishes. Serve with jelly. Garnish with lemon slices, Saratoga potatoes or watercresses. Parboil till tender, using as little water as possible, and have only enough in the vessel after the birds are tender to make gravy. Then add butter, a little vinegar and pepper, put inside a hot stove and baste frequently till brown. Broiled Quail. — Broil quails exactly as a chicken (see page 45), or place on a gridiron over a bed of hot coals; watch carefully or they will burn before they are done through. Serve with drawn butter, each bird on toast. Roast Quail.— Wash in soda water, then in clear water; put into a dripping pan, with a little water ; sprinkle with salt and pepper and dredge them with flour ; lnmps of bntter on top and around them; make brown gravy. Stewed Pigeons. — Carefully pluck half dozen pigeons; singe them, wipe with a wet towel and cut off the heads and feet; in drawing them take care not to break the entrails ; save the hearts, liver and gizzards. Put two tablespoons of butter in a saucepan, let it get smoking hot, then put in the pigeons and brown them; when they are brown, dust over them a tablespoon of dry flour and move them about until the flour is brown; then cover them with boiling water. Season with salt and pepper and simmer them gently until tender. Meantime, shell enough young peas to fill a pint measure; if the pods of peas are not clean, wash them before shelling, but do not wash the shelled peas. When the pigeons are tender, put the peas with them, and continue to cook until the peas are just tender, then serve the pigeons in deep platter with the peas under them. Opossum. — Clean thoroughly and scrape it. Mix together bread crumbs, chopped onions, parsley, salt and pepper, and the liver chopped fine and a beaten egg. Stuff the body with this mixture. Sew it up and roast it. Baste often with salt and water to have it crisp. Dip a cloth in its own grease and rub it well. When done take up on platter and garnish with sprigs of parsley and sliced lemon, and put a baked apple in its mouth. Hot Tamales. — To one pint of finely ground boiled beef, add four tablespoons cayenne pepper; mix thoroughly. Put a tablespoon of this mixture into a shuck thickly sprinkled with corn meal and tie securely. When a number have been filled, drop them into the broth in which the beef was boiled, and add half dozen pepper corns. Boil until the meal is cooked. Serve in thin cases, as soon as taken from the fire. EGGS. Eggs take the place of meat and are easily digested. They contain all the elements of the body and are capable of supporting life, which makes them quite a perfect food for luncheon, breakfast or supper.