How we cook in Tennessee ..

Shrimp Salad Dressing. — Two eggs, one wineglass oil to each egg, quarter teacup cream, half saltspoon salt to each egg, half teaspoon mustard, half lemon to each egg, capers to taste. In mixing, beat oil into eggs, a drop at a time; then lemon, cream and salt ; lastly the capers. Pour over salad, using salt. Garnish with slices of lemon and whole shrimp. Dressing for Slaw. — Two-thirds cup vinegar, two-thirds cup cream, butter size walnut, one tablespoon mixed mustard, one tablespoon celery seed, pepper and salt to taste. Boil until thick and when cold pour over chopped cabbage. Dressing for Slaw. — One teacup vinegar, one egg, three tablespoons sugar, one teaspoon each of mustard and salt, butter size of egg. Mix well and boil. Dressing for Lettuce. — Half glass vinegar, tablespoon sugar, half teaspoon salt, half teaspoon mustard. Put on the fire and let come to a boil, pour on to two eggs beaten separately; take off at once. Dressing for Lettuce. — Half cup good vinegar, two tablespoons sugar, yolks two hard boiled eggs mashed to a paste with one teaspoon butter and half teaspoon mustard, two-thirds teaspoon salt. Mix together and pour over shredded lettuce just before it is to be served. — Mrs. H. R. Lancaster. Mayonnaise Dressing. — Yolks of four eggs, half teacup of melted butter, one teaspoon of dry mustard, half teaspoon of salt, mix salt and mustard in a half cup of vinegar, threequarters of cup of cream, two teaspoons of sugar. Beat eggs first, then put in butter and beat till smooth ; add mustard and salt and vinegar and then cream. Set in a pan of boiling water and cook till it thickens. Pour off and set in a cool place. — Mary E. Timberlake. Mayonnaise. — Yolks of four eggs, half cup vinegar, half cup sweet milk, one teaspoon sugar, mustard and salt to taste, butter size of an egg, one pint whipped cream. Cook in double boiler until thick, and when cold stir in cream. — Mrs. Thos. Polk. Mayonnaise Dressing. — Yolks of six eggs, two teaspoonfuls of mustard, one teaspoonful of salt, one cup of sugar, one tablespoonful of butter, one cup of vinegar, three cups of buttermilk. Mix cold, then put over the fire. When boiling add one more cup of buttermilk, to which has been added three tablespoonfuls of flour. Cook till thick. — Mrs. P. C. Callahan. Mayonnaise Dressing. — Put in saucepan a lump of butter size of an egg. When melted add one tablespoonful flour, and when smooth add one teacup milk or water ; let come to a boil. Have ready three well beaten eggs, one teacupful vinegar, one teaspoonful sugar, half salt and one scant teaspoonful Coleman's mustard. Stir in with other ingredients in saucepan, and when it thickens to the consistency of cream, strain and set aside to cool. — Mrs. J. E. Ryley. Mayonnaise Dressing. — One teacup of vinegar, one teaspoonful of mustard, half teaspoonful of salt, two teaspoonfuls of sugar, or more if desired. Mix these ingredients, adding a cup of sweet milk and yolks of four eggs. Boil in double boiler until thick, then add half cup of whipped cream. — Mrs. J. C. Edenton. Prepared Mustard. — Take three teaspoons mustard, one of flour, half teaspoon sugar. Pour boiling water on these and mix into a smooth thick paste ; when cold add vinegar enough to make ready for use, and serve with salt. Mustard Dressing. — Half box mustard, yolks three eggs, one