How we cook in Tennessee ..

French Salad. — Use very large cucumber pickle. Take out the center of pickle, cut pickle in rings of about quarter inch thickness. Stick through these rings asparagus tips — the blossom ends (which have been cooked). French peas are put around the rings, and all served on lettuce leaves. Potato Salad. — Four hard boiled eggs, four large sized potatoes, one large teacup of chopped celery or cabbage, one teacup vinegar, one teaspoon mustard, 1 teaspoon sugar, salt to taste. Boil vinegar, mustard and sugar together. Beat up one egg and put in vinegar while boiling on stove, also stir into vinegar one dessert spoon of butter. Let boil until thick like custard. Let cool. Mix the potatoes, celery and chopped eggs. Pour over it the vinegar. If cabbage is used, use one teaspoon mashed celery seed. Excellent. Potato Salad. — Boil and mash four potatoes, add minced onions and a dressing composed of the yolks of three hard boiled eggs mashed and mixed with three-quarters teacup ful of vinegar, one teaspoonful each of mustard and melted butter, two teaspoonfuls each of salt and sugar, mix well and garnish with the whites cut in rings, and lettuce. Irish Potato Salad.- — For eight persons take four large potatoes and two large onions. Boil potatoes till done, then beat until very light, season with saltspoon of salt and black pepper. Take the yolks two hard boiled eggs and the yolk of one raw one, stir till perfectly smooth, one teaspoon mustard, one large tablespoon butter. Mix the mustard with the eggs, adding butter slowly, half teacup vinegar, a teaspoon salt. Chop the hard boiled whites fine and add also. Mix well with potatoes. Garnish with tomatoes and parsley. Tomato Salad. — Peel as many medium size tomatoes as there are persons to be served. Use a sharp knife, cut a slice from the stem end of the tomato, about as large as a fifty cent piece. Scoop out half the pulp, leaving enough to hold the tomato in shape. Mix the pulp that has been removed with twice as much celery cut fine, and half its bulk in finely shredded green peppers. Fill the tomatoes with the mixture; set in ice box one hour to chill. Serve each tomato on lettuce leaf and cover the top with spoonful of stiff mayonnaise. Green Pepper and Tomato Salad. — Crisp lettuce leaves by laying in cold water half hour. Then shake dry and lay on ice. Take the sweet green, or red peppers, with scissors cut them in ribbons, lengthwise; slice tomatoes on the lettuce leaves and sprinkle the pepper ribbons over all. Use mayonnaise dressing. Celery may be used in this salad also. Tomato Aspic. — Take half box gelatine, soak in cold water; one quart can tomatoes, run through colander, season with salt, cayenne pepper and celery salt, then add to gelatine. Put on fire and let come to boiling point ; add one large tablespoon Worcester sauce. Take off the fire, and when the jelly is cold, and beginning to form, pour into molds. Turn out and serve with a garnish of lettuce leaves. — Mrs. W. S. Keller.