How we cook in Tennessee ..

Sardine and Celery Salad. — Scrape and wash the celery; crisp in ice water to which has been added the juice of a lemon ; then cut into half inch lengths and heap in lettuce cups for individual serving. Rub the yolks of two hard boiled eggs and one tablespoon olive oil to a paste ; season with salt, pepper and powdered sugar ; add vinegar enough to make the mixture of the proper consistency and pour over the celery. Garnish with whole sardines and serve with cheese wafers. Sweetbread Salad. — Boil one set sweetbreads tender, then skin and cut into pieces half inch square. Cut an equal amount of celery. Add one can of English peas, from which the water has been strained, " Richelieu" brand is the best. Mix with mayonnaise. — Mrs. Isaac Tigrett. Good Recipe for Waldorf Salad. — Cut enough tender celery to make a cupful. Cut off the tops of six pretty red apples and with a spoon scoop out the inside ; chop fine and mix it with the celery; wrap both in a damp cloth and put them in the refrigerator to make the celery crisp and to prevent discoloration of the apples. Throw the shells of the apples into cold water. Put the yolks of two eggs in a clean, cold soupdish; beat them a little with a fork; add a pinch of salt, not more than half a saltspoonful, and eight tablespoonfuls of oliveoil, half a teaspoonful at a time. Stir carefully all the while until you have a thick, custard-like dressing. Add a tablespoonful of lemon juice and mix it with the apple and celery. Fill into apple shells. Stand each on a pretty little mat in the center of the plate and put them in the refrigerator until wanted for use. Waldorf Salad. — Make a dressing of two-thirds cup of sugar, half teaspoon flour, half teaspoon mustard, a little pepper and salt, one egg, three tablespoons milk, three of vinegar, butter size of walnut — boil till thickens. When cool pour over the meat of two apples chopped fine, two stalks of celery cut fine and two cups of nut kernels. Serve with a little whipped cream on top. Decorate with celery leaves and English walnut kernels. Very fine. If apples are very acid the dressing may require a little more sugar. — Mrs. W. W. Adams. Deviled Egg Salad. — Boil eggs carefully for twenty minutes, cut into halves and remove yolks. Put yolks through sieve and rub to a paste with mayonnaise dressing sufficient to make them smooth, adding a little lemon juice. Beet Salad. — One quart chopped boiled beets, one quart chopped cabbage, two cups sugar, one tablespoonful salt, one teaspoonful black pepper, quarter teaspoonful red pepper, one cup grated horseradish, vinegar to cover. Put in stone jar to keep. Cucumber Salad. — Slice cucumbers thin, sprinkle with salt and stand half hour. Slice onions fine and lay in salted water same length of time. Add vinegar and pepper and cover all with sour cream. Frozen Cucumber Salad. — Take large cucumbers and cut in oblong halves, scrape out inside into a pulp, take out as many seeds as possible, then chop very fine celery, onions and green pepper. Make mayonnaise (and use lavishly) with equal parts of hard boiled and raw yolks. Proportions — About four large cucumbers, one stalk of celery, one green pepper, one large onion. — Mrs. C. N. Harris.