How we cook in Tennessee ..

Omelets. — Put a lump of butter half the size of an egg in hot frying pan ; just as it begins to simmer pour in the omelet made as follows : Beat the whites to a stiff froth, with pinch of -salt added. Beat yolks very little in another bowl; add the whites, and lightly beat together, adding nearly a cup of milk last. Set in a moderately hot oven and allow to remain a very few minutes. It will be tough if it remains too long. Should be served at once. Grated ham may be added to the omelet for a change. Mexican Omelet. — Take about eight good-sized tomatoes, two red and two green peppers, four large onions; peppers and onions to be well chopped; season with one tablespoon butter, a little salt and red pepper; cook all together. About ten minutes before serving stir in four well beaten eggs. Whole to be cooked one and one-half hours in an iron skillet over a slow fire. Very fine. — Mrs. Alf. Ryley. Ham Omelet. — Beat six eggs light, white and yolks separately, then stir lightly together. Melt a tablespoonful of butter in a frying pan, season the eggs with salt and pepper and turn into the hot pan. Cook the omelet, shaking gently, that it may not stick, until "set." Spread with minced ham, fold over upon itself and transfer to a hot platter. Shirred Eggs. — Set in the stove till quite hot a baking dish. Melt in dish enough butter to cover the bottom. Break eggs in dish carefully, one at a time, sprinkle over with salt and pepper, and add tablespoon of cream for every two eggs. Cook five minutes. A very dainty dish. — Mrs. Sam Lancaster. Shirred Eggs. — Warm and butter well the muffin rings. Drop an egg into each cell, being careful not to break the yolk. Sprinkle a little salt and pepper on each, and cook in a moderately hot oven fifteen minutes. Deviled Eggs. — Chop sufficient cold cooked chicken to make half a pint; put it in a bowl, rub with a spoon and add one tablespoonful of melted butter, one of chopped parsley, a level teaspoonful of salt, a saltspoonful of pepper and one raw egg well beaten. Hard boil twelve eggs; remove the yolks, rub them to a paste, and mix them with the chicken. Make this in balls the size of the yolks and fill each white. This will give you twenty-four halves of eggs with full sized yolks. Arrange these neatly on lettuce leaves on a platter and serve as a cold dish at luncheon. If you prefer the yolks may be flattened and two whites put together and rolled in tissue paper. These may also be served with mayonnaise dressing. — Mrs. Rorer. Scrambled Eggs. — One cup milk, one tablespoon butter, pinch of salt. Put in a pan. When it boils add eight eggs, all at once, and stir till done, being careful not to let them get too stiff. Stuffed Eggs. — Boil eggs twenty minutes. Remove the shells and cut carefully lengthwise; remove yolks and put whites of each egg together that they may not become mixed. Make a force meat of one cup cold meat chopped fine. If chicken be used, season with celery or parsley; if ham, with mustard and cayenne ; if veal, with lemon juice or horseradish catsup. Add salt, pepper, melted butter. Fill in the cavities level. Put halves together. — Mrs. Isaac Tigrett.