How we cook in Tennessee ..

Stewed Corn. — Take one dozen ears of green, sweet corn, very tender, cut off the kernels, cutting with a sharp knife from the top of the cob down; then scrape the cob. Put the corn into saucepan over the fire with just enough water to make it cook without burning; boil about twenty minutes, add cup of milk or cream, tablespoon of cold butter, season with pepper and salt. Boil ten minutes longer and dish up hot. Corn Pudding. — Twelve ears of corn grated, add whites and yolks of four eggs beaten separately, one teaspoon sugar, the same of flour mixed up in a tablespoon of butter, a little salt, one pint of sweet milk. Bake three-quarters of an hour. — Mrs. Sam Lancaster. Green Corn Boiled. — Strip off the husks, pick out all the silk, and put in boiling water, but no salt ; boil twenty minutes. Fried Squash. — Use the crook-neck squash; slice crosswise, very thin, lay in salt water, wipe them on a towel, dip in meal and fry in hot lard. As you take them out lay them on wrapping paper just a moment to absorb the grease. — Very fine. Squash. — Peel, cut and boil the squash in salted water till tender; drain and mash smoothly, seasoning with salt, pepper and butter. Parsnips. — Boil for one hour or until tender. Throw into cold water and remove the skins. Cut into slices and sprinkle with salt and pepper, dip in melted butter; then roll in flour and fry in butter until brown on both sides. Or the parsnips may be mashed, seasoned and served with butter. Parsnip Fritters. — Boil four or five parsnips. When tender take off the skin and mash them, then add half teacup sweet milk and pinch of salt, one egg and enough flour to make a stiff batter. Put a tablespoon of lard in frying pan over the fire, and drop from a spoon ; fry brown. Oyster Plant. — Wash the roots, scrape them, throw them in cold water; then cut crosswise in thin slices, throw into fresh water enough to cover, add a little salt and stew one hour in covered vessel. Pour off water, add a little milk, butter and pepper. Boil up and serve hot. Scalloped Tomatoes. — Place in a baking dish a layer of bread crumbs, then a layer of peeled tomatoes sliced, with bits of butter, a little pepper and salt ; then bread crumbs, tomato, and so on, until the dish is full, having the bread crumbs on top. Place in the oven and bake. — Mrs. H. J. Vandenbrook. Spanish Way to Cook Tomatoes. — Peel a dozen ripe tomatoes and fry in butter with two or three sliced green peppers; sprinkle on a little salt; add an onion and cook well together. Stuffed Tomatoes. — Cut a slice from the stem end of each, and scoop out pulp. Mince one small onion, fry slightly, add one gill hot water, tomato pulp, two ounces cold veal or chicken chopped fine, simmer slowly, season with salt and pepper; stir in enough cracker dust or bread crumbs to absorb moisture; take off fire and let cool, stuff the tomatoes, small piece of butter on top of each and bake until slightly browned. — Mrs. A. H. Ellington.