How we cook in Tennessee ..

Barley Soup. — Cover between two and three pounds of beef with cold water and put on to boil. When boiling, skim it well, then allow it to simmer for three hours. An hour before serving add a cupful of barley, a sliced onion, a bay leaf, a slice of carrot, a stalk of celery, two cloves and a tablespoonful of butter. Mix a tablespoonful of flour to a paste with cold water and stir into the soup just before taking from the fire. Cream of Cheese Soup. — One quart of milk, one small onion, two tablespoons butter, two tablespoons flour, three heaping tablespoons cheese, yolks of two eggs, salt and pepper. Put the milk to boil in a double boiler with onion. Rub the butter and flour together and add to milk. Strain and add the cheese and let it just boil, add the beaten yolks and serve at once with croutons. — Mrs. W. S. Keller. Oyster Soup. — Drain the liquor from the oysters, and bring it to a sharp boil, then skim it. Add one quart of milk to this, a generous lump of butter and two spoons of flour rubbed to a paste, when the milk begins to boil. Put oysters in and let them stay only till the edges begin to curl up. Add salt, and serve at once with oyster crackers. — Mrs. I. B. Tigrett. Oyster Soup. — One quart milk, three dozen oysters, one tablespoon butter, one tablespoon flour, salt and pepper. Let milk come to a boil ; work butter and flour together and add to milk. Drop the oysters in just a moment, then pour in tureen on broken up crackers, salt and pepper. — Mrs. J. M. Simmons. Oyster Soup. — One cup sweet milk, one cup water two handfuls cracker dust, juice of two cans oysters; season with salt and pepper, a small lump of butter. Boil twenty minutes and add oysters. The canned oysters should be washed and picked. — Columbian (Tenn.) Cook Book. Cream of Corn Soup. — One can of corn chopped as fine as possible. Put in two cups boiling water and cook half hour. Rub through wire strainer. Pnt two cups milk in double boiler with two slices of onion and allow to scald. Add corn. Put in saucepan two tablespoonfuls butter ; when melted add two level tablespoons flour. Stir until smooth. Add a little of the soup, and as it thickens a little more, turn all into boiler. Season with salt and pepper. Then cook a few minutes. — Mrs. W. S. Keller. Pea Soup. — Press one pint of peas through a colander. Put one quart of milk on to boil. Take one tablespoon of butter and two of flour, rub together and when milk begins to boil add peas and butter. Stir constantly till it thickens. Add salt and pepper to taste. Serve. — Mrs. W. S. Keller. Split Pea Soup. — Soak one pint split peas in water for twelve hours, drain off water, put peas in saucepan with three pints cold water, two slices bacon, two sprigs of dried mint, a bay leaf, some parsely, an onion stuck with one or two cloves, some whole pepper, and salt to taste. Let the whole boil three hours, then pass the puree through a sieve; make it hot again and serve with dice of bread fried in butter. — Gulf City Cook Book.