How we cook in Tennessee ..

To Test Eggs. — Put them in water ; if the large end turns up they are not fresh. You can depend on any egg that will lay on the side in water and not float. Soft-Boiled Eggs. — Put the eggs in a large tin cup or any tin vessel. Pour boiling water over them and let them remain near the fire ten minutes. Do not let them boil. Eggs cooked this way are jellied throughout. Boiled Eggs. — Put eggs into boiling water. If you wish the whites set, boil two minutes; if you wish the yolks set, boil three minutes; if for a salad it will require ten minutes. Steamed Eggs. — Break an egg into an egg saucer, saucedish, or patty pan, salt very slightly, and steam until the white has just set. In this way, it will retain its shape perfectly, and not be mixed with the few drops of water so annoying to invalids, and -so hard to avoid in dishing a poached egg from water. — Battle Creek. To Poach Eggs. — Break into a vessel of boiling water as many eggs as will cover the bottom; best not to touch. Let them cook until the whites are set. Take up with a perforated skimmer, pour melted butter over them, and dust with pepper and salt. They are nice served on toast. Poached Eggs. — Have one quart boiling water and one tablespoon salt in frying pan. Break eggs, one by one, into a saucer, and slide carefully into the water. Dash with a spoon a little water over the egg to keep the top white. Cook until the white is firm and lift out with a perforated skimmer ; place on toasted bread. A tablespoon of vinegar put into the water keeps the egg from spreading. Fried Eggs. — Break eggs, one at a time, in a saucer, slide carefully into a frying pan of hot lard. As soon as the white has set turn over with griddle cake turner and take up at once. Sprinkle with salt. Scrambled Eggs. — Put tablespoon of butter in hot frying pan, tip around so that it will touch all sides of the pan. Have ready half a dozen eggs broken in a dish, salted and peppered, turn them (without beating) into hot butter; stir them briskly for five or six minutes until they are mixed. Be careful that they do not get too hard. To Scramble Eggs. — Break the eggs into a bowl, and stir in salt and pepper. Put a good piece of butter in a frying pan, and when it is hot pour in the eggs, stirring all the time ; a few minutes will be sufficient. Grated ham is an improvement. Egg Scramble. — Put one cup sweet milk in saucepan over the fire, add two tablespoons butter, with one tablespoon flour rubbed into it, and gradually stir till it thickens; then put in seven eggs and cook until done; season with salt and pepper and serve hot or on toast. Scalloped Eggs. — Hard boil twelve eggs or less. In the bottom of a well buttered dish place layer of bread or cracker crumbs, then one of eggs, bits of butter, pepper and salt. Continue thus until the dish is full, using crumbs on top. Over the whole pour one cup milk; set in oven and brown nicely. — Mrs. C. C. McCall. Egg Toast. — Boil one teacup of milk, thickened with a little flour or corn starch, and one tablespoonful of butter; stir in your eggs that have been seasoned with salt and pepper, cook until the whites are set. Pour over buttered toast while hot. Eggs on Toast. — Dip well toasted bread quickly in hot salted water, then turn over it a poached egg.