How we cook in Tennessee ..

Potato Balls. — Work into a cupful of cold mashed potato a teaspoonful melted butter; when the mixture is white and light add the beaten yolk of one egg, and season to taste. Make into balls between your floured palms, roll thickly in flour, and fry in plenty of hot dripping. Take up with a split spoon, shake off the fat, and pile on a hot dish. Creamed Potatoes. — Peel and boil white mealy potatoes in salt water about twenty minutes. Drain, mash thoroughly, add salt, butter, a little cream and beat till very light. Potato Snowballs. — If the potatoes are large, cut them into quarters; if small, leave them whole; drop them into just enough boiling water to cover. When tender, drain and dry in the usual way. Take up two or three pieces at a time in a strong clean cloth and with the hands squeeze them tightly together in the shape of balls. Serve hot with melted butter. In having good Irish potatoes, everything depends on having all the things used in their preparation hot, and on their being served immediately. Stuffed Potatoes. — Bake six medium-sized potatoes, cut in halves and without breaking the skin, scoop out the potato in a hot bowl. Mash, add a little butter, half cup hot milk, salt and pepper to taste. Beat the whites of two eggs stiff and mix it with the potato. Fill the skins with the potato mixture, heaping it slightly on the top. Add grated cheese, return to oven and brown slightly. Baked Irish Potatoes. — Bake Irish potatoes till done ; carefully remove potato from jacket by cutting a small piece off of each end. Cream thoroughly, season with salt, pepper and butter, add cream, and a little prepared mustard. Stuff the potato in jacket with a small bit of butter on each end; put in stove and brown quickly. — Mrs. A. H. Ellington. LOf C. Baked Irish Potatoes. — Cream potatoes nicely, put the potatoes in a pan with a lump of butter, return to the oven just long enough to brown nicely, and serve at once. Sweet Potatoes. — Boil three potatoes, peel and run through a colander — add a lump of butter, a little rich cream and half cup of nuts chopped fine. Round up on a plate and bake a few minutes. — Mrs. W. S. Keller. Baked Sweet Potatoes. — Wash, and bake in the oven with the skins on. When done, serve without peeling. When roasting beef or pork, peeled sweet potatoes laid in the same pan around the meat, and allowed to cook in the gravy, are very nice. When cooked in this way, the potatoes, if large, should be cut through the length, so as to get thoroughly done. Sweet Potato Cakes. — Take the inside of cold sweet potatoes, form into small round cakes, roll in flour and fry brown in butter. To Fry Sweet Potatoes. — Parboil the potatoes, peel, cut in slices and fry brown in boiling lard. Sprinkle with sugar. Candied Sweet Potatoes. — Boil potatoes nearly done, peel and cut in slices; put a layer of potatoes, bits of butter dotted over them and sprinkle them well with sugar. Add another layer of potatoes, butter and sugar, until the dish is full. Add very little water and bake. Corn Fritters. — Four ears of corn grated, one egg, tablespoon flour, a little sweet milk. Have a saucepan with smoking hot grease and drop from a spoon just enough at one time for a fritter.