How we cook in Tennessee ..

American Beauty Salad. — Cut in small pieces equal parts of tart apples, oranges, fresh pineapple and celery. Put in after dinner coffee cups. Pour over some lemon jelly, colored with the red coloring found in gelatine boxes, also add a little of Price's fruit color, to give the desired red. When firm, turn out on lettuce leaves. Press half an English walnut on top and serve with stiff mayonnaise made with plenty of whipped cream. — Mrs. Gov. Folk. Grape Fruit Salad. — Cut three grape fruits in half, crosswise. With a sharp knife cut out the meat so that it can be cut in blocks if possible. Pare and cut in blocks two or three apples, quarter pound of nuts, either pecans or walnuts, quarter pound of white grapes, about half a bunch of celery. Take the smallest, curliest leaves of lettuce, and line the six half grape fruits with it. Mix the salad well with mayonnaise dressing and serve in the lettuce lined cases. — Miss Pattie Crook. Fruit Salad. — One can sliced pineapple (drain juice off), cut in dice and put in bottom of salad dish, half pound English Dabney Furniture Co. 127-129 E. College St. Jackson, Tenn. $30,000 of Furniture, Carpets, Curtains, Stoves. DILLINGHAM'S Meat Market, Dealer in Fresh and Smoked Meats of All Kinds, Produce and Fruits. 542 E. Chester St. Phone 53. walnuts (break in bits), quarter pound of malaga grapes (cut in two and remove seed). Over this put one cup of salad dressing. Just before serving put over this one or one and onehalf cups whipped cream. Pick one large orange to pieces and stick about in the cream, and quarter pound candied cherries. Serve with Long Branch wafers. — Mrs. Lee Agnew. Cream Dressing for Fruit Salad. — Half teaspoonful each of salt, mustard, flour, three-quarters cup of sugar, one egg slightly beaten, two and one-half tablespoonfuls of butter, three-quarters cup of cream, and slowly add quarter cup of vinegar. Cook over boiling water until mixture thickens, stirring constantly. — Mrs. Lee Agnew. Salad Dressing. — Two eggs, six tablespoonfuls of vinegar, one small teaspoonful of mustard, one teaspoonful of sugar, one teaspoonful of butter, a little salt and pepper. Cook in double boiler, stirring constantly. When thick add half cup cream if possible. It is all right without. — Mrs. H. L. Madison. Cream Salad Dressing. — One cup vinegar, one cup cream, one tablespoon salt, one tablespoon mustard, a speck of cayenne pepper, four eggs. Beat eggs. Beat butter, salt, mustard and sugar together and add to the eggs, then the vinegar, then the cream. Put in a double boiler and steam until it thickens, stirring constantly. If you have not cream, use milk and add the yolk of another egg. Olive Oil Salad Dressing.— Yolk of one egg, half teaspoon mustard, half salt spoon of red pepper, one of black pepper, half spoonful of sugar, one of salt. Stir till mixed; pour in oil drop by drop till thick so you can cut, then about half teaspoon of vinegar to thin it, then oil again drop by drop till thick, then half spoon of vinegar. After having used vinegar twice, alternate the olive oil with lemon juice, thinning with lemon juice and thickening it with the olive oil, each several times. — Miss Patty Crook.